Systems 2
What is a subsystem
A complete system within itself that is part of a larger system
Procedure that defines and ensures maintenance of standards
Quality assurance
Using the term "lean" to describe fat content of meat means the meat has less than ____ grams of fat
10g
T/F tailoring a recipe to meet a particular purpose in a specific operation is known as recipe standardization
True
What does HACCP stands for ?
Hazard Analysis Critical Control Points
Give 2 examples of an input to the foodservice system
human resources, materials, finances, operational resources
Describe the fishbone or Ishikawa diagram and why this is used
illustrates factors that may influence or cause a given outcome
What are the federal standards that identify what a food contains
standard of identity
Give 2 advantages of using a standardized recipe
List on page 149
Which type of service is characterized by a customer coming to a central ordering/ pickup location to order and pay?
quick service
T/F an open system does not have interrelated parts
False, both open and closed do
The award given to recognize achievement
Malcom Baldrige
Type of food service that has centralized production and distribution if prepared menu items to remote areas for final prep and service
commissary
Most suitable forecasting method for short-term forecasts in food service
time series
Which of the following is typically best for maintaining food temps? Tray service, Room service, Delivery service, Counter service
Counter service
Having the same output with different inputs is called
Equifinality
reengineering
List 2 principles of motion enconomy
Simultaneous, symmetrical, natural, rhythmic, habitual
The concept of handling loss is a component of the ___ recipe adjustment method
percentage
Give an example of cross-training
waitstaff trained to work in the kitchen
Name 1 of the 3 components that a basic model of a system contains
inputs, transformation, outputs
Data-driven technique for eliminating defects in a process
six sigma
T/ F, the US Food and Drug Admin are responsible for grading and inspecting meats
False - US Department of Agriculture
This heat transfer method works by generating heat energy by wave action within an object
radiation
The microorganisms that most commonly produce foodborne illness
bacteria