Careers and Introduction
A restaurant is what type of foodservice operation?
Onsite or commercial
Commercial
What is a system?
A collection of interrelated parts or subsystems unified by design to obtain one or more objectives
What are 3 characteristics of quality?
Satisfaction to the customer
Identify the intended audience
Continuously improving
Name 3 linking processes between inputs and outputs
Decision making (setting standards)
Communication (transmitting those standards)
Balance (stability under shifting environments)
What does EP and AP stand for? How do they differ?
EP: Edible portion and AP: As purchased. The edible portion is the amount of food left after trimming and cooking. The as purchased is the amount acquired before any production loss has occurred.
Name 1 non commercial or on-site foodservice job
Foodservice director/manager:
Unified school district
College/university
Correctional facility
Military
Healthcare facility
What is the basic model of a system?
Inputs --> Transformation--> Outputs
What type of quality is proactive with a focus on prevention
Quality Assurance
What are the 6 functional subsystems used to control production?
1. The menu
2. Procurement
3. Production
4. Flow of work and food
5. Distribution and service
6. Sanitation and safety
A foodservice system in which the sale of the food is secondary to the goal of the organization and could be a not-for-profit operation is known as:
Onsite foodservice system or non-commercial foodservice system
What are the responsibilities of a foodservice director or manager (6)
Runs daily operations
Maintains quality
Supervises ordering and inventory
Arranges for maintenance of equipment
HR (hiring and firing)
Budget and financing
What are the 6 characteristics of an open system?
Interdependency of parts
Dynamic equilibrium
Equifinality
Permeable boundaries
Interface of systems and subsystems
Hierarchy of the system
What are the practical quality tools?
Production control measures
Benchmarking
Auditors
Feedback
Explain the food processing continuum from left to right explaining the 3 types of foodservice systems (conventional, ready-prepared, and assembly and serve).
On the left hand side, all ingredients are purchased unprocessed and the processing is done on the premises. This is known as the conventional foodservice system. On the righthand side, all food is purchased ready to heat and serve with all processing completed. This is known as an assembly and serve foodservice system. In the middle is a ready prepared foodservice system which procures food from various stages across the continuum.
Which functional subsystem is the foundation for planning and communication?
The menu
When is your foodservice manager interview due?
Oct 16
Why should a system start with the outputs?
Defining the goal helps the manager keep their eye on the end product.
Which quality management practice focuses on empowerment of employees?
TQM
CQI
Six Sigma
Statistical Process Control
Re-engineering
TQM
What are the 4 listed benefits of avoiding multiple intersections during production?
Reduce the risk for:
1. Injury
2. Cross contamination
3. Loss in quality
4. Loss in quantity
How can benchmarking help improve quality?
Setting a standard or a point of reference against which things may be compared or assessed helps the foodservice manager effectively evaluate the quality of a product and find specific areas for improvement.
When are my office hours?
Mondays 10-12 and 1-3:30
What are the inputs? (6 Ms and a T)
Manpower
Machines (Equipment)
Materials (Durable and non-durable)
Markets (Customers)
Money
Methods (policies, procedures)
Time
Which quality management practice focuses on leadership, structure, and training?
TQM
CQI
Six Sigma
Statistical Process Control
Re-engineering
CQI
You need to serve 6 oz meat patties on your burger. The specifications state that the yield is 75%. What size hamburger patties do you need to buy (AP) in order to ensure the EP is 6oz?
EP/yield = AP
6oz /0.75 = 8 oz
You need to buy 8 oz patties (1/2 lb!)
What is the function of the Joint Commission?
What organization evaluates and accredits 80% of healthcare facilities? They come in to the facility and survey all the departments to ensure the policies and procedures satisfy the regulations and are being followed.