Shared Flashcard Set

Details

Ch 7
Distribution and Service
28
Nutrition
Undergraduate 4
10/15/2014

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Cards

Term
What is distribution?
Definition
Movement of menu items from production to point of service
Term
What is service?
Definition
presentation of menu items to customer
Term
What types of menu selections are there for patients?
Definition
selective vs. non-selective, restaurant style menus, spoken menus, modified diets
Term
What is centralized tray assembly?
Definition
use tray lines or pod systems, assembly should be standardized for speed and accuracy, accuracy is checked before service.
Term
What is decentralized assembly?
Definition
Food is sent in bulk to service area, where is it plated and served. It may be hot or cold; requires additional equipment at each location.
Term
What are the two types of hot thermal retention?
Definition
Heated base/pellet and insulated components
Term
Advantages and disadvantages of heated base/pallet
Definition
Advantages: uncomplicated system, no special plate
Disadvantages - no temperature control of cold foods, short transport time because of holding temps
Term
Advantages and disadvantages of insulated components
Definition
Advantages: no special bases to heat, simple to use
Disadvantages - need additional service ware
Term
What are the advantages and disadvantages of heat support cart?
Definition
Advantages - food stays heated until tray is removed from cart
Disadvantages - maitenance cost, no temp control for cold foods
Term
What are the advantages and disadvantages of heat on demand?
Definition
no heated plate
base heats quickly
lower energy cost
disadvantage: cost
Term
What are the advantages and disadvantages of hot/cold carts
Definition
advantages - good temperature retention, centralized supervision
Disadvantages - heavy carts, cars are difficult to sanitize, high initial cost and maintenance
Term
What are the advantages and disadvantages of insulated trays or components?
Definition
advantages - maintains hot and cold zones without outside heating/cooling sources, simple transport
disadvantages- cost and sustainabiliity issues of disposables, limited holding times for temps
Term
What are the advantages and disadvantages of Refrigerated carts with conduction heat
Definition
Advantages: centralized supervision and control, good refrigerated temperature retention, good reheating of hot food.
disadvantages - high purchase price and maintenance of carts, cart is heavy and bulky, have to plan foods that reheat well
Term
What are the advantages and disadvantages of split cart
Definition
Advantages - centralized supervision and control, good refrigerated temperature retention, good reheating of hot food.
Disadvantages - high purchase price and maintenance of carts, cart is heavy and bulky, have to plan foods that reheat well; also need space at point of service
Term
How does a place select a distribution method?
Definition
- ability to maintain desired level of food quality
- capability with existing production system and facility layout
- number of work hours and level of skill needed to operate the system
- space requirements and mobility of system equipment
- costs associated with purchase of specialized or disposable tableware
- Cost of renovating an existing facility to accomodate the system
- Flexibility of system to accomodate a change in the production system, number of meals served or menu pattern
- cost of energy
Term
What are the three components of presentation of the tray?
Definition
attractive, accurate, appropriate temperatures
Term
What are the types of patient tray service?
Definition
tray service, room service
Term
What are the key issues in patient tray service?
Definition
food temperatures and food quality
Term
What is the "scramble system"
Definition
Where they break up the straight line system and put some of the food on "islands" to move the lines
Term
What are the components of cafeteria service?
Definition
Straight line/scramble service, menu, number of customers, operating hours, pricing
Term
Table service
Definition
Patient or guest service
appropriate dining facility
waitstaff
requires more customer time for dining, more service staff skills
Term
American style
Definition
plate in kitchen, bring to table
Term
family style
Definition
table: food comes out and everyone passes it around or heaf of the table has all the plates and they serve accordingly
Term
French style
Definition
food is prepared at the table
Term
What are the other types of service?
Definition
take out (home replacement meals), delivery, vending, catering
Term
patients and food service
Definition
- food is highly ritualized
- food is familiar experience
- personal referent
- non-threatening to complain
Term
What issues are from the organization that need to be considered?
Definition
-staff attitudes towards hospital food service
-staff hierarchy
-turf issues
Term
What is service management?
Definition
total quality service - focus on customer
have a trained staff
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