Podcast
Questions and Answers
Which of the following is NOT a part of the expanded system model of an organization?
Which of the following is NOT a part of the expanded system model of an organization?
- Networking (correct)
- Output
- Transformation
- Input
The control element in a system only focuses on feedback mechanisms.
The control element in a system only focuses on feedback mechanisms.
False (B)
What does transformation refer to in the context of an organization?
What does transformation refer to in the context of an organization?
It involves any action or activity used in changing inputs into outputs.
The three functions of the control element ensure resources are used effectively, comply with __________, and provide standards for evaluation.
The three functions of the control element ensure resources are used effectively, comply with __________, and provide standards for evaluation.
What is included in the definition of input in a system?
What is included in the definition of input in a system?
Match the following terms with their definitions:
Match the following terms with their definitions:
Environment factors do not influence the operations of an organization.
Environment factors do not influence the operations of an organization.
Name one activity that is part of the transformation process.
Name one activity that is part of the transformation process.
Which component of internal control includes the goals and objectives of the organization?
Which component of internal control includes the goals and objectives of the organization?
External control refers to regulations and contracts defined by the organization itself.
External control refers to regulations and contracts defined by the organization itself.
What does food service management encompass?
What does food service management encompass?
_____ is a function of revenue and expenses.
_____ is a function of revenue and expenses.
Match the following components with their descriptions:
Match the following components with their descriptions:
Which of the following is NOT considered an environmental factor?
Which of the following is NOT considered an environmental factor?
Memory in a food service system includes historical records of the system’s operations.
Memory in a food service system includes historical records of the system’s operations.
What is a loss in a business context?
What is a loss in a business context?
What is a consequence of over purchasing in a foodservice business?
What is a consequence of over purchasing in a foodservice business?
Receiving is the process where employees confirm that the food received matches the purchase order.
Receiving is the process where employees confirm that the food received matches the purchase order.
What is the primary purpose of employee scheduling in foodservice?
What is the primary purpose of employee scheduling in foodservice?
Effective _____ helps prevent undetected theft in foodservice operations.
Effective _____ helps prevent undetected theft in foodservice operations.
Which type of costs is included in utilities expenses?
Which type of costs is included in utilities expenses?
Waste through production is always due to poor management.
Waste through production is always due to poor management.
Match the following concepts with their descriptions:
Match the following concepts with their descriptions:
Which aspect is NOT part of food flow in a foodservice business?
Which aspect is NOT part of food flow in a foodservice business?
What type of costs includes rent, property taxes, and property insurance?
What type of costs includes rent, property taxes, and property insurance?
Standardized recipes are used to minimize waste and control costs in a kitchen.
Standardized recipes are used to minimize waste and control costs in a kitchen.
The cost that arises from borrowing money is known as ______.
The cost that arises from borrowing money is known as ______.
Which of the following is an example of spoilage?
Which of the following is an example of spoilage?
What does stock rotation help minimize in foodservice?
What does stock rotation help minimize in foodservice?
Match the type of expense with its description:
Match the type of expense with its description:
What are the three forms of waste through production?
What are the three forms of waste through production?
Which of the following is NOT a part of the cost control cycle?
Which of the following is NOT a part of the cost control cycle?
What is one benefit of increasing the budget for marketing and advertising?
What is one benefit of increasing the budget for marketing and advertising?
Cost control measures can potentially eliminate inefficiencies in operations.
Cost control measures can potentially eliminate inefficiencies in operations.
What does a market price survey compare?
What does a market price survey compare?
A company's competitive advantage relies on maintaining an efficient __________.
A company's competitive advantage relies on maintaining an efficient __________.
Match the terms with their definitions:
Match the terms with their definitions:
What should be considered when judging which source gives a more competitive price?
What should be considered when judging which source gives a more competitive price?
Improving competitive advantage makes an operation less efficient.
Improving competitive advantage makes an operation less efficient.
What action should be taken if there is a significant difference between actual test results and standard specifications?
What action should be taken if there is a significant difference between actual test results and standard specifications?
Study Notes
Cost Control and Transformation in Hospitality
- The output in an organization represents the achievement of system goals through the transformation of inputs.
- Key components of an organization's system model include input, transformation, output, control, memory, environmental factors, and feedback.
- Input comprises human, physical, and operational resources like raw materials, manpower, and specifications.
Transformation and Control Functions
- Transformation involves actions that change inputs into outputs, often requiring quality checks to ensure standards are met.
- Control ensures efficient use of resources, legal compliance, and operation evaluation through established standards.
- Internal control includes organization goals, standards, and policies, while external control consists of regulations from governing bodies.
Importance of Memory and Environmental Factors
- Memory in a system stores historical information, aiding in planning and learning from past experiences.
- Environmental factors, such as technology, competition, and demographic changes, impact the system but are external influences.
Financial Aspects of the Hospitality Industry
- Profit is generated when revenue exceeds expenses, while loss occurs when expenses surpass revenue.
- Essential expense categories include food costs, utilities, repair and maintenance, equipment purchases, administrative costs, occupational costs, and interest on loans.
Waste Management and Cost Control Cycle
- Waste in production often results from poor training and can occur in forms such as spoilage, inefficient cutting, and portion control.
- Effective cost control cycles encompass purchasing, receiving, issuing, and maintaining food and service quality to minimize losses.
Key Purchasing and Storage Practices
- Effective purchasing determines the correct quantity and quality of food at the right time and place, preventing over-purchasing and spoilage.
- Proper receiving and storage begin with confirming that orders match invoices, promoting accurate inventory management.
Sales Control and Employee Scheduling
- Sales control requires ensuring that menu pricing covers ingredient, labor, and overhead costs while still generating profit.
- Efficient employee scheduling can lead to significant cost savings, reflecting the importance of labor management in foodservice operations.
Forecasting and Operational Efficiency
- Forecasting utilizes historical sales data to improve operational performance, targeting inefficiencies in food flow.
- Continuous evaluation and measurement of performance contribute to reducing costs and enhancing service effectiveness.
Competitive Advantage and Market Pricing
- Companies must maintain operational efficiency to achieve a competitive advantage in the hospitality industry.
- Regular market price surveys help establishments compare their purchase prices to competitors, aiming for cost effectiveness.
Standard Costing and Marketing Strategies
- Standard costing is used as an economic tool for reducing waste and pinpointing inefficiencies.
- Increased budgets for marketing and advertising are critical for driving sales growth and maintaining profitability.
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Description
This quiz covers the fundamentals of cost control and the significance of outputs in the hospitality industry. It explores how activities involved in food production can influence overall efficiency and effectiveness. Understanding the systems model and the importance of having the right personnel for optimal job performance is also discussed.
