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FNS 200 > Week 1 > Flashcards

Week 1 Flashcards

1
Q

What is a collection of interrelated parts or subsystems unified by design to obtain one or more objectives?

A

A system

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2
Q

Input > ______ > Output

A

Transformation

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3
Q

Why use the systems approach?

A

-Facilitate problem solving & decision making
- cost
-delegate tasks
-safety
-quality control

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4
Q

What are the seven main components of a food systems model for foodservice organizations?

A
  • Input
  • Transformation
  • Output
  • Control
  • Memory
  • Feedback
  • Environmental factors
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5
Q

What four aspects make up the input of a food system?

A
  • Materials - food, supplies
  • Humans - labour, skill
  • Operational - money, time, utilities, information
  • Facilities - space, equipment
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6
Q

What three aspects are involved in transformation?

A
  • Management functions
  • Functional subsystems
  • Linking processes
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7
Q

What factors contribute to control in a food system?

A
  • Plans - standing and single use; goals and objectives; standards; policies; programs
  • Contracts
  • Regulations - local, state/provincial, federal
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8
Q

Why is memory important to a food system?

A

Financial records, forecasting demand, planing purchasing and personnel scheduling

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9
Q

What outputs are expected of a food system?

A
  • Meals - quantity & quality
  • Customer satisfaction
  • Employee satisfaction
  • Financial accountability
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10
Q

What are some functional subsystems contributing to the transformation process?

A
  • Procurement
  • Production
  • Distribution & service
  • Safety, sanitation, & maintenance
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11
Q

What are some internal controls in a food system?

A

Plans
Goals
Standards
Objectives
Contracts
Menu

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12
Q

What are some external controls influencing a food system?

A

Contracts
Laws & regulations

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13
Q

What is the benefit of efficient record-keeping for a food system?

A

Records can be analyzed for trends and can be taken into consideration for future planning.

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14
Q

What are some environmental factors that could influence foodservice operations?

A
  • unreliable utilities
  • climate change
  • contaminants
  • demographic
  • infrastructure
  • inflation
  • competition
  • sociopolitical issues
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15
Q

What are some sources of feedback for a food system?

A
  • Customer feedback
  • Plate waste tracking
  • Employee performance & morale
  • Financial performance
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16
Q

Why is feedback important for the functioning of foodservice organizations?

A
  • Assist system in adapting to changing conditions
  • Improving quality
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17
Q

What is the difference between a commercial food service operation vs. an onsite/institutional operation?

A

The primary activity of operation for a commercial organization is the sale of food.
- Think: restaurants

In an onsite/institutional organization, sale of food is a secondary goal.
- Think: school/workplace cafeterias, hospitals, long term care…

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18
Q

What are the six characteristics of open systems?

A
  • Interdependency
  • Dynamic equilibrium
  • Equifinality
  • Permeable boundaries
  • Interface of systems and subsystems
  • Hierarchy of system
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19
Q

List the six types of foodservice industry operating practices.

A
  • Self-operation
  • Multidepartment, multi site management
  • Partnering
  • Franchising
  • Small business ownership
  • Contracting
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20
Q

What is multidepartment management?

A

The food service manager is in charge of more than just the food service department.

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21
Q

What is multi site management?

A

The food service manager is responsible for food service in multiple sites - hospitals, correctional facilities, child care, senior centres.

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22
Q

What is sustainability in foodservice?

A

The ability to meet the needs of today without compromising the ability of future generations to meet their needs.

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23
Q

What are the three characteristics of a sustainable food system?

A
  • Ecologically sound
  • Socially acceptable\
  • Economically viable
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24
Q

Describe the four shades of “green” in sustainability.

A

Stage 1 (light green) - legal approach - this is the bare minimum to meet sustainability regulations.
Stage 2 - Market approach - introducing sustainable practices due to customer feedback.
Stage 3 - Stakeholder approach - meeting the environmental demands of multiple stakeholders (employees, suppliers, community, customers)
Stage 4 (dark green) - activist approach - actively pursuing sustainable practices

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25
Q

The systems approach focuses on the totality of the organization rather than _____

A

Its processes or parts.

26
Q

Define “system.”

A

A system is defined as a collection of interrelated parts or subsystems unified by design to obtain one or more objectives.

27
Q

What are the five fundamental implications of the term “system?”

A
  • A system is designed to accomplish an objective.
  • Subsystems within a system have an established arrangement.
  • Interrelationships exist among the elements.
  • Flow of resources through a system is more important than basic elements.
  • Organization objectives are more important than those of the subsystems.
28
Q

What is input?

A

Any human, physical, or operational resource required to accomplish objective of the system.

29
Q

What is transformation?

A

Action or activity to change inputs into outputs.

30
Q

What is an output?

A

The result of transforming input into achievement of a system’s goal.

31
Q

Define internal control.

A

Plans, goals, standards, policies, and procedures of the organization.

32
Q

Define external control.

A

Local, state, and federal regulations and contracts with outside companies.

33
Q

What is control, in relation to food systems?

A

Element in the systems model that ensures resources are used effectively and efficiently in accomplishing organizational objectives, ensures that the organization is functioning within legal and regulatory constraints, and provides standards to be used in evaluation of operations.

34
Q

What is memory, in relation to food systems?

A

All stored information that provides historical records of a system’s operations.

35
Q

What are environmental factors?

A

Things outside the system that can impact the operation of the system.

36
Q

What is feedback?

A

Processes by which a system continually receives information from its internal and external environment.

37
Q

What are open systems?

A

Organizations that are in continual interaction with the environment.

38
Q

What is interdependency?

A

Each part of the system affects performance of other parts of the system.

39
Q

What is integration?

A

Parts are blended together into a unified whole.

40
Q

What is synergy?

A

Working together can create greater outcomes than working individually.

41
Q

What is dynamic equilibrium?

A

Continuous response and adaptation of a system to its internal and external environment.

42
Q

Define equifinality.

A

Same or similar output can be achieved by using different inputs or by varying the transformation process.

43
Q

What is permeability of boundaries?

A

Characteristic that allows the system to be penetrated or affected by the changing external environment.

44
Q

Define boundaries.

A

Limits of a system that set the domain of organizational activity.

45
Q

What is an interface?

A

An area where two systems or subsystems come in contact with each other.

46
Q

What is a subsystem?

A

A complete system within itself that is part of a larger system.

47
Q

Define hierarchy.

A

Characteristic of a system that is composed of subsystems of a lower order and a suprasystem of a higher order.

48
Q

What are functional subsystems?

A

Components of the transformation process that includes procurement; production; distribution and service; and safety, sanitation, and maintenance.

49
Q

What is the objective of production?

A

To satisfy the expectations, desires, and needs of customers, clients, or patients.

50
Q

What is it called when a foodservice manager takes action to control costs in relation to revenues?

A

Financial accountability.

51
Q

What components of a food system are dictated by the menu?

A
  • Food & labour costs
  • Type of equipment needed
  • Customer and employee satisfaction
  • Profit
52
Q

What is a standing plan?

A

A plan that is used repeatedly over a period of time and updated or reviewed periodically for changes.

53
Q

What is a single-use plan?

A

A plan designed to be used only one time for a specific purpose or function.

54
Q

Is a menu cycle a standing plan or a single-use plan?

A

A standing plan.

55
Q

Does a catered function require a standing plan or a single-use plan?

A

Usually a single-use plan.

56
Q

What is environmental scanning?

A

Search for and acquisition of information about events and trends external to the organization.

57
Q

How can an organization respond to environmental factors to remain successful?

A

By being flexible, willing to change, quality conscious, and customer focused.

58
Q

What are some examples of feedback that a foodservice manager must consider?

A
  • Comments from customers
  • Plate waste
  • Patronage
  • Profit or loss
  • Employee performance & morale
59
Q

Define managed care.

A

A system of healthcare where patients have been given options for physicians for care, and cost of treatment is set and managed by an external entity.

60
Q

Left of at page

A

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FNS 200 (1 decks)

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