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40 Cards in this Set
- Front
- Back
Mission Statement
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A summary of an organization's purpose, customers, products, and services
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Objectives
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specific and measurable goals or targets of an organization
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System
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A set of interdependent parts that work together to achieve a common goal
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Subsystems
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The interdependent parts that interact with each other in a system
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Principle of Systems Theory
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View the organization as a whole made up of interdependent parts
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Systems Analysis
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A method of problem solving or decision making
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Systems Management
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Applying systems theory to managing organizational systems or subsystems
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Inputs
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Required resources (money, materials, time, information)
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Operations
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work (transformation of inputs into outputs)
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Outputs
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Finished products and services
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Equifinality
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Same outputs achieved in more than one way (different inputs or processes)
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Feedback
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Information (used to make changes to restore equilibrium)
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Dynamic Equilibrium
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Reacting to changes in a way to create a new balance
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Controls
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Legal and self-imposed limits
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Management
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Integration of resources to achieve objectives
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Memory
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Records of past performance
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Open System
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System that interacts with external forces in the environment
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Linking Processes
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Methods used to unify a system (communication, decision-making)
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Entropy
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Amount of disorder in a system
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Synergy
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Parts working together so that outputs are greater than individual effort would be (2+2=5)
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Conventional Foodservice System
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Food prepared in kitchen onsite; prepared for immediate service (held hot or chilled for a few hours); skilled cooks and less-skilled for pre-prep and serving; Ex: independent restaurants, cafeterias, hospitals, in-plant foodservices
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Ready Prepared --Cook/Chill
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Food prepared in kitchen onsite; prepared and chilled (1-3 days); Fewer skilled cooks than conventional, need less skilled workers for reheating and serving; Ex: large hospitals, some large schools
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Ready Prepared --Cook/Freeze
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Food prepared in kitchen onsite; food prepared and fast frozen (held for up to 3-4 months); fewer skilled cooks than conventional, need less skilled workers for re-heating and serving; ex: large hospitals, some large schools
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Commissary
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Food prepared in offsite kitchen; centralized purchasing for all service units; can be prepared and distributed, chilled, or frozen; requires all preparation equipment; workers highly trained in mass production of foods; Ex: chain restaurants, large school districts, commercial caterers, vending companies
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Assembly/Serve
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Food prepared offsite; foods stored and ready to reheat and serve when needed; no skilled cooks or other pre-preparation employees; Ex: hospitals, nursing homes, some commercial facilities, schools
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Frederick W. Taylor
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Father of Scientific Management
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Iso-9000
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An international designation about quality
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Six Sigma
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A one in a million --rare event if you have a defect. Eliminating defects and reducing variations in any process.
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Lean
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Using less human effort, less space, less capital, and less time to make products exactly as the customer wants with fewer defects than occur in mass production
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Total Quality Management
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Management philosophy in which processes are refined with a goal of improving performance in response to customer needs and expectations
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Gantt Chart
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A way of graphically illustrating what you're going to do when
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Non-select Menu
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Menu provides no choices (ex: cycle or single-use)
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Limited Choice Menu
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Provides choices for some items; often groups items together
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Selective Choice Menu
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Customer chooses what they want
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Two-tier
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Basic food service is built into the room rate in a hospital, but if the patient wants an upscale menu, they have to pay a higher price. They can get what they want if they pay extra for it.
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Cycle Menu
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Choice or non-select standing menu that's repeated in a designated sequence. Often planned for 3-4 weeks and repeated
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Single-use Menu
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Planned for a special event (holidays)
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Table d'hote
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"Host's table." Menu with multiple courses and very few choices offered at a fixed price
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Du jour
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Special of the day
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Kaizen
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A Japanese philosophy emphasizing incremental and continuous improvement in every aspect of daily life.
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