Systems
This foodservice system prepares and serves food the same day.
conventional foodservice system
This is the movement of food through an operation from receiving to cleanup
product flow
This is the process of obtaining food and supplies for an operation
procurement
T/F the cost of ingredients is the most important factor to consider in menu planning
False - customer satisfaction
What is a foodborne illness outbreak?
When two or more people get sick after eating at the same place
This system uses one central kitchen to prepare food for multiple locations.
commissary system
Movement of employees and customers through a facility is called this
traffic flow
This purchasing method awards contracts to the lowest qualified bidder
formal competitive bidding
Having food cost percentage of 20% means that:
20% of revenue was spent on food
T/F? Not all pathogens need oxygen to grow.
True
This ready-prepared method rapidly chills food for later reheating
cook-chill
Crossing dirty dishes with clean food creates this major food safety concern
cross contamination
A detailed product description used to ensure consistency is called this
specifications
T/F It is recommended to first plan the appetizer section when planning a menu
False, the entree should be planned first
What range is the temp danger zone?
41 degress F - 135 degrees F
This system uses mostly preprepared foods requiring little onsite cooking
assembly/serve
This kitchen design principle reduces wasted movement and employee fatigue
motion economy
Name 1 part of transformation in foodservice system model.
procurement, production, safety/ sanitation/ maintenance, distribution/service
What segment of the food service systems model is the menu categorized as?
control
The first step of cooling TCS food from 135 degrees to 70 degrees much happen in how many hours?
2 hours
In this system, food is plated near patient units instead of in the main kitchen
What is decentralized service
What is used to describe the phenomenon where parts of an organization acting together may have greater impact than they have separately?
Synergy
Value is the perceived relationship between:
Quality and Price
If a restaurant wants to sell more of a specific dessert and it has 5 desserts, it should list that item as the ___ item in the dessert section
5th
T/F? Any container with a lid is appropriate for storing food
False, must meet safety standards and be non-absorbent and non-toxic