NUT335 Food Service Management - Chapter 1

Inputs, processing, outputs, and feedback

The changing status of women. For example, more women working outside the home has led to increased demand for foodservice options.

True (A)

<p>The growing popularity of celebrity chefs (A)</p> Signup and view all the answers

<p>Family, food, fast, and fun</p> Signup and view all the answers

<p>Food safety, menu planning, and purchasing</p> Signup and view all the answers

<p>Commissary/Centralized (D)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Benefit: Reduced workload during peak meal periods. Disadvantage: Potential food safety issues due to extended holding times.</p> Signup and view all the answers

<p>More effective problem solving.</p> Signup and view all the answers

<p>Airline caterers and franchised restaurants</p> Signup and view all the answers

<p>Effective problem-solving, effective communication, and effective planning.</p> Signup and view all the answers

<p>Sous vide (under vacuum) cooking and the Cook/Chill method.</p> Signup and view all the answers

<p>Capital and raw materials</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

All establishments where food is served outside the home, including restaurants, schools, hospitals, recreational facilities, military, correctional facilities, retirement residences, and more.

The history of foodservice reflects the social, political, and economic changes of the world.

The foodservice industry relies on a diverse workforce, including researchers, farmers, processors, manufacturers, distributors, suppliers, and those working in restaurants, schools, hospitals, and more.

A summary of an organization's purpose, customers, products, and services that guides decision-making.

Specific, measurable goals or targets that help an organization achieve its mission statement.

The effective and efficient integration and coordination of resources to achieve desired objectives. Involves planning, organizing, leading, and controlling resources.

Organizations are made up of interconnected parts that work together to achieve a common goal.

A system includes inputs (resources), processes (how things are done), outputs (results), feedback (information), and the surrounding environment.

Organizations interact with their external environment, such as customers, competitors, and suppliers.

The combined effect of different parts working together is greater than the sum of individual parts.

The ability to trace the cause of a problem by understanding the interactions within the system.

Open and continuous communication among all parts of the organization is essential for a successful system.

Understanding the organization's goals, objectives, and mission statement helps in determining the desired outputs of the system.

Improved efficiency, productivity, and innovation through a comprehensive understanding of the organization as a system.

A traditional foodservice operation involves a series of interconnected functions that work together to provide food service.

The functional subsystems of a traditional foodservice operation include purchasing, receiving, storage and inventory control, pre-preparation and ingredient assembly, production, distribution and service, and sanitation and maintenance.

Foodservice systems differ in how food is prepared, served, the time between preparation and serving, the forms of food purchased, and the methods used to hold prepared foods.

Food is prepared in the same kitchen where it is served.

Food is prepared on-site and then chilled or frozen for use at a later time. Commonly used in hospitals, aircraft, and large institutions.

A large central kitchen prepares and distributes food to satellite units located in separate areas. Common in airline catering, franchised restaurants, and large healthcare facilities.

No on-site food production is required. Fully prepared foods are purchased and require only final assembling, heating, and serving. Often referred to as a 'kitchenless kitchen'.

The conventional foodservice system offers greater menu flexibility and high quality control, but it can lead to uneven workload due to meal period demands and difficulty in achieving high productivity.

The ready-prepared system reduces peaks and valleys in workload, allows for easier scheduling, and minimizes production labor costs, but it requires large cold storage units and may cause food safety issues due to the need for temperature and time monitoring.

The commissary system offers cost savings due to large volume purchasing and reduced labor duplication, but it requires proper transportation methods to maintain food safety and high purchase and maintenance costs for sophisticated equipment.

The assembly-serve system requires minimal skilled labor, equipment, and space, but it requires large cold storage units, may cause food safety issues, and requires rethermalization equipment for heating foods.

The changing role of women, increasing one-person households, greater affordability of dining out, growing interest in health and well-being, and awareness of food safety are important socioeconomic trends that influence the foodservice industry.

Slowing population growth, increasing life span, and a greater number of older people lead to a rise in retirement and healthcare facilities, affecting the demand for food services.

Over 50% of consumers dine out on special occasions, August is the most popular month for eating out, restaurant operators are increasingly using e-mail for customer feedback, and there is growing interest in ethnic foods, healthy options, and larger portions.

The depreciation of the Lebanese pound, electricity shortages, and decreasing state subsidies have impacted food safety and affordability in Lebanon, leading to problems with food storage, increased food poisoning cases, and consumer efforts to avoid risk.

Trends in foodservice include the use of smaller, energy-efficient, multitasking equipment, self-service options, sous vide cooking, software use, environmentally friendly materials, spill-proof containers, improved footwear and floor mats for worker safety, trans fat-free oils, growing interest in cafes and healthy food, value pricing, and display cooking.