This class was created by Brainscape user Charan Gill. Visit their profile to learn more about the creator.
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Charan Gill
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Decks in this class (15)
Lecture 1
3 sectors of the hospitality indu...,
What are the 3 components of the ...,
What is a commercial foodservice 3
9
cards
Lecture 2
What are some types of healthcare...,
What are the 3 different ways pat...,
What is a paper menu 3
27
cards
Lecture 3
What are the 6 characteristics of...,
Inputs of the foodservice system 2,
Outputs of the foodservice system 3
9
cards
Lecture 4
What is the importance of the menu 1,
What are menu planning guidelines 2,
What are the 4 components of mana...
13
cards
Lecture 4-Product Selection
What are the 3 types of specifica...,
Technical specifications 2,
Approved brand specifications 3
7
cards
Lecture 5
What is the goal of the purchasin...,
What are the 3 types of distribut...,
What are the 3 types of wholesale...
29
cards
Lecture 6- Receiving, Storage, and Inventory Control
Receiving procedures 1,
What are the 2 types of receiving 2,
Invoice 3
23
cards
Lecture 7
What are the 4 types of fs systems 1,
Food processing continuum 2,
Cook serve or conventional flow 3
54
cards
Lecture 8
Quality 1,
Total quality management 2,
Quality control 3
11
cards
Lecture 9
Space allocation 1,
Key considerations in space alloc...,
Work triangle 3
5
cards
Lecture 10
Pandemic 1,
Epidemic 2,
Influenza 3
12
cards
Lecture 11-Leadership
Necessary attributes of a fs mana...,
Management 2,
Leadership 3
29
cards
Lecture 12- Planning and Decision Making
Planning 1,
Performance planning 2,
Strategic planning 3
17
cards
Lecture 13
3 aspects of a job analysis 1,
4 elements of a job description 2,
3 parts of the employee process 3
25
cards
Lecture 14- Control Function and Financial Management
Financial management systems model 1,
Operating budget 2,
How to prepare an operating budget 3
4
cards
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NUFS 461
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