Careers and Introduction
Systems Apporach
Quality
Transformation
Wild Card
100

A restaurant is what type of foodservice operation?

Onsite or commercial

Commercial

100

What is a system?

A collection of interrelated parts or subsystems unified by design to obtain one or more objectives

100

What are 3 characteristics of quality?

Satisfaction to the customer
Identify the intended audience
Continuously improving

100

Name 3 linking processes between inputs and outputs

Decision making (setting standards)
Communication (transmitting those standards)
Balance (stability under shifting environments)

100

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.

200

Name 1 non commercial or on-site foodservice job

Foodservice director/manager:

Unified school district
College/university
Correctional facility
Military
Healthcare facility



200

What is the basic model of a system?

Inputs --> Transformation--> Outputs

200

What type of quality is proactive with a focus on prevention

Quality Assurance

200

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

200

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

300

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

300

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

300

What are the practical quality tools?

Production control measures
Benchmarking
Auditors
Feedback

300

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.

300

Which functional subsystem is the foundation for planning and communication?

The menu

400

When is your foodservice manager interview due?

Oct 16

400

Why should a system start with the outputs?

Defining the goal helps the manager keep their eye on the end product.

400

Which quality management practice focuses on empowerment of employees?
TQM
CQI
Six Sigma
Statistical Process Control
Re-engineering

TQM

400

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

400

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.

500

When are my office hours?

Mondays 10-12 and 1-3:30

500

What are the inputs? (6 Ms and a T)

Manpower
Machines (Equipment)
Materials (Durable and non-durable)
Markets (Customers)
Money
Methods (policies, procedures)
Time

500

Which quality management practice focuses on leadership, structure, and training?
TQM
CQI
Six Sigma
Statistical Process Control
Re-engineering

CQI

500

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!)

500

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.

M
e
n
u