Food Service Systems I Overview

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Questions and Answers

What is the primary activity in a commercial food service establishment?

The preparation and service of food.

What is considered the secondary activity when referring to noncommercial and institutional food service establishments?

The preparation and service of food.

Contract management involves a third-party company providing food service through a contract, aiming for profits.

True

What does the contract company provide in terms of managing food service?

The contract company provides management of the food service operation for the organization. Signup and view all the answers

What two types of services might a contract company provide beyond food service operations?

The contract company may also provide clinical services and may outsource some of their services, such as information services or purchasing. Signup and view all the answers

What is meant by the term "outsourcing" in the context of food service?

Outsourcing means that an outside company will provide a service that the organization may not have the staff or equipment to do on-site. Signup and view all the answers

What is the opposite of contract management?

Self-operation is the opposite of contract management. Signup and view all the answers

What is the definition of self-operating food service?

Self-operating food service is defined as the organization or institution being responsible for the management and clinical components of food service. Signup and view all the answers

What are the three advantages of contract companies?

The advantages are expertise, economy of scale, and service. Signup and view all the answers

What are the disadvantages of contract companies?

Loss of control Signup and view all the answers

What is the primary function of a food service organization in a healthcare setting?

The role of food service in a healthcare organization is to provide a variety of food. Signup and view all the answers

What are the four aspects that food service in a healthcare setting must consider when providing food?

The food must be nutritious and well-prepared in a safe and sanitary environment, meet the financial obligation of the department while meeting the needs of customers, and be served in a pleasing and attractive manner. Signup and view all the answers

What are the social, cultural, and psychological needs that food service departments in healthcare should strive to meet?

Food service departments in healthcare should strive to meet the Social, Cultural, Religious, and Psychological needs of customers in meal planning and service. Signup and view all the answers

What are the overall values that food service workers in healthcare adhere to?

Workers in the food service departments are leaders within the organization who adhere to the overall Mission, Vision, and Values of the organization. Signup and view all the answers

What are the two objectives that food service in healthcare focuses on achieving?

The role of the food service is to develop goals and outcome objectives and to seek commitment to achieving the outcomes. Signup and view all the answers

How does food service work with other departments in healthcare?

The department works with other departments within the organization in a team effort to provide for customers. Signup and view all the answers

______ is defined as the principles of conduct governing an individual or business or the views, attitudes, and practices about what is right or wrong.

Ethics Signup and view all the answers

What are the two types of challenges that food service directors face?

Food service directors face ethical challenges and social responsibility. Signup and view all the answers

What three crucial aspects do food service directors need a balance between?

Food service directors face ethical challenges and social responsibility as they balance the organization's need to know and the privacy requests of employees and cultural and ethical behaviors of a diverse workforce and customer base. Signup and view all the answers

What is the main objective in regards to social responsibility for food service directors?

The objective is to ensure that the organization is working in a socially responsible manner. Signup and view all the answers

Food service directors need to develop a personal code of ethics.

True Signup and view all the answers

What are the 10 key components that should be included in a personal code of ethics for food service directors?

The 10 key components that should be included in a personal code of ethics are: Avoidance of conflict of interest, Honesty and trustworthiness in all activities, Respect for the rights of others, including cultural, ethnic, religious beliefs, and the right to privacy, Loyalty to the employer, Compliance with all applicable laws, regulations, rules, and policies, Responsibility for one's own actions, Honesty in credentials, Adherence to a professional code of ethics, and Keeping confidential information confidential. Signup and view all the answers

What is defined as a condition that can be physical or mental strain from situations in the workplace?

Stress is defined as a condition that can be physical or mental strain from situations in the workplace. Signup and view all the answers

Food service is considered a high-stress occupation.

True Signup and view all the answers

What three factors contribute to the high-stress nature of food service?

Food service is considered a high-stress occupation because of constant deadlines and demands, the objective of meeting the needs of customers, and in some instances the uneven distribution of the workload. Signup and view all the answers

What role does a food service director play in managing stress?

A food service director will need to be a buffer between staff and external stress. Signup and view all the answers

Personal and professional involvement in food service is not a choice.

False Signup and view all the answers

What is the primary responsibility of effective food service directors?

Effective food service directors are responsible for maintaining and improving their knowledge and skills to be competent to carry out their duties. Signup and view all the answers

How can food service directors achieve competency in their duties?

This can be accomplished in several ways. Signup and view all the answers

Study Notes

Food Service Systems I - Background

Food service is a $400 billion industry
It's the largest employer among retail businesses
Over 11 million people are employed, mostly women and ~25% teenagers
Food is served in homes, restaurants, schools, colleges, universities, health care facilities, clubs, social organizations, day care centers, and industrial/business/transportation enterprises
Eating options include elegant dining, tray service, and fast food
Food service operations include commercial, noncommercial, and institutional establishments

Classifications of Food Service

Food service establishments are classified as commercial, noncommercial, and institutional
Commercial food service is the primary activity
Noncommercial and institutional food service are secondary activities

Contract Food Service

Noncommercial operations often hire contract food service companies for their food service departments.
A contract food service company works by contract to fulfill the department's food service needs
A third-party company manages the operation
Contract companies often provide management of food service, and sometimes clinical services.
Some organizations outsource services like information services or purchasing

Outsourcing and Self-Operation

Outsourcing means an outside company completes work the organization can't or doesn't do.
Self-operation means the organization is responsible for all functions of food service.

Contract vs. Self-Operation

There's ongoing discussion about advantages and disadvantages of contract management versus self-operation
Contract companies benefit from expertise, economy of scale, and service offerings.
Disadvantages include loss of control, expenses, and divided loyalty.

Role of Food Service

Roles in health care settings include providing a variety of nutritious and well-prepared food in safe and sanitary conditions
Must meet the financial obligations of the department while considering customer needs and service delivery
Must meet the social, cultural, religious, and psychological needs of the customers during meal planning and service
Workers follow the overall mission, vision, and values of the organization
Departments work with other departments for team efforts to provide for those needing service.

Food service directors face ethical challenges and social responsibilities in balancing customer and employee needs for privacy and fair practices.
Ethics are defined as principles for conduct, views on right/wrong, and moral standards for governance.

Personal Code of Ethics

Food service directors must develop a personal code of ethics with:
- Avoidance of conflict of interest
- Honesty and trustworthiness
- Respect for cultural, ethnic, and religious beliefs
- Loyalty to employer
- Compliance with laws
- Responsibility for actions
- Honesty in credentials
- Adherence to professional codes
- Keeping confidential information confidential

Stress

Food service is a high-stress occupation due to constant deadlines, meeting customer demands, and sometimes uneven workload distribution.
A food service director needs to balance staff and external stress

Personal and Professional Development

Personal and professional involvement is an individual choice.
Directors are responsible for maintaining and improving knowledge and skills to perform their duties effectively
Knowledge and skills can be developed in various ways.

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Description

Explore the fundamentals of the food service industry, which supports over 11 million jobs across various establishments. This quiz covers the classifications of food service, including commercial, noncommercial, and institutional models, along with insights into contract food service operations. Test your knowledge on the vast landscape of food service systems.