Term
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Definition
A system is defined as a collection of interrelated parts of subsystems unified design to obtain one or more objectives.
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Term
| 5 Characteristics of a System |
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Definition
A system is designed to accomplish an objective
Subsystems of a system have an established arrangement
Interrelationships exist among the elements
Flow of resources through a system is more important than basic elements.
Organization objectives are more important than those of the subsystem. |
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Term
| 3 Major Parts of a System and Definitions |
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Definition
Input- Any human, physical, or operational resource required to accomplish objectives of the system.
Transformation- Action or activity to change inputs into ouputs.
Output-Result of transforming input into achievement of a system's goal. |
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Term
| 3 Functions of Control: Systems Definition |
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Definition
| Ensures that resources are used effectively and efficiently in accomplishing organizational objectives; it ensures that the organization is functioning within legal and regulatory constraints; and it provides standards to be used in evaluation of operations. |
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Definition
| Things outside the system that can impact the operation of the system. |
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Term
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Definition
| Processes by which a system continually recieves information from its internal and external environment. |
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Term
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Definition
| Organizations that are in continual interaction with the environment |
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Term
| Characteristics of Open Systems |
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Definition
Interdependency of parts, leading to integration and synergy
Dynamic Equilibrium
Equifinality
Permeable Boundaries
Interface of Systems and Subsystems
Hierarchy of the system |
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Term
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Definition
Each part of the system affects performance of other parts of the system.
Leads to integration and synergy |
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Term
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Definition
| Continous Response and adaptation of a system to its internal and external environment. |
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Term
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Definition
| Same or similar output can be achieved by using different inputs or by varying the transformation process. |
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Term
| Permeability of Boundaries |
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Definition
Permeability of Boundaries is the characteristic of an open system that allows the system to be penetrated or affected by the changing external environment.
Boundaries-Limits of a System that set the domain of organizational activity. |
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Term
| Interface of Systems and Subsystems |
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Definition
| Area where two systems or subsystems come into contact with each other |
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Term
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Definition
| Characteristic of a system that is composed of subsystems of a lower order and a suprasystem fo a higher order. |
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Term
| 4 Types of Input Resources in the Food Service Model |
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Definition
| Human, Materials (food and supplies), Facilities, Operational(money, time, utilities and information) |
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Term
| Functional Subsystems of a Food Service System |
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Definition
| Procurement, Production, Distribution and Service, Sanitation and Maintenence. |
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Term
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Definition
Developing and Implementing strategies that assist an organization in maintaining a competitive advantage that sets it apart from others in the industry.
Steps include Analysis, Implementationa dn Evaluation
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Term
| Step 1: Analysis (Strategic Mgmt) |
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Definition
Analyze company vision, mission, values, objectives, threats, opportunities, strengths, concerns.
Analyze Environment- Stakeholders, Competition, Economic, Political, Technological |
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Term
| Step 2: Implementation (Strategic Mgmt) |
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Definition
Strategic Direction- Mission, Vision, Values
Strategies-Cost Leadership, Differentiation, Focus |
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Term
| Step 3: Evaluation (Strategic Mgmt) |
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Definition
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Term
| Commercial Segment of Food Service Industry |
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Definition
The commercial segment includes foodservices in which selling food for profit is the primary activity of the business.
Includes a broad range of restaurants, lodging, food and beverage, recreation and sports, and convenience stores. |
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Term
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Definition
| Characteristics of a product or service that bears on its ability to satisfy stated or implied needs and a product or service that is free of defects. |
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Term
| Deming 14pt system to quality |
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Definition
| Create consistency of purpose toward improvement of products and services. Adopt the new philosophy of quality. Cease dependence on inspection to achieve quality. End the practice of choosing suppliers based solely on price. Improve constantly and forever the production and service systems. Institute extensice training on the job. Shift focus from production numbers to quality. Drive Out fear. Break down barriers among departments. Eliminate slogans and targets for the workplace. Eliminate numeric quotas for the workplace. Remove barriers that rob employees of pride or workmanship and eliminate annual rating or merit systems. Institute a vigorous program of education and self improvement for everyone. Make sure everyone in the company is put to work to accomplish the preceding 13 points. |
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Term
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Definition
| A procedure that defines and ensures maintenence of standards within prescribed tolerances for a product or services. |
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Term
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Definition
| Management philosophy in which processes are refined with goal of improving performance in response to customer needs and expectations. |
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Term
| Continous Quality Improvement CQI |
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Definition
| A focused management philossphy for providing leadership, structure, training, and an environment in which to improve continously all organizational processes. |
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Term
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Definition
| A disciplined, data driven approach for improving quality by removing defects and their causes. |
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Term
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Definition
| Radical redesign of business processes for dramatic improvement. |
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Term
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Definition
| Using less human effort, less space, less capital, and less time to make products exactly as the customer wants with fewer defects than occure in mass production. |
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Term
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Definition
| Concentration on exploiting and elevating constraints that slow production or service. |
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Term
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Definition
| Intense focus on the customer, concern for continual improvement, focus on process, Improvement in quality of everything the company does. Accurate Measurement, Empowerment of Employees. |
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Term
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Definition
| The Level or degree to which managers allow employees to act independently within their job descriptions. |
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Term
| DMAIC approach to quality improvement |
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Definition
| Define the project goals, Measure the current performance of the process, Analyze and determine cause and effects, Improve the process by eliminating defects, Control and standardize future process performance. |
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Term
| 5 essential Steps to Lean |
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Definition
| Identify which features create value for internal or external customers, Document the value stream, Improve Flow, Let the customer pull the product or service through the process (provide product or service only when customer wants it) Perfect the process. |
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Term
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Definition
| Comparison against best performance in the field. |
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Term
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Definition
| Graphical Representation of the steps in a process and the sequence in which these elements occur. |
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Term
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Definition
| a model for coordinating process improvement efforts |
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Term
| Cause and Effect Diagrams |
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Definition
| Illustrate the factors that may influence or cause a given outcome. |
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Term
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Definition
| bar graphs that are used to display graphically the frequency distribution fo data. |
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Term
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Definition
| Geographical record of process performance over a period fo time. |
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Term
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Definition
| called the 80/20 rule becuase 80% of a given outcome typically results from 20% of an input. |
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Term
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Definition
| Provide a visual way to examine possible relationships between two variables. |
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Term
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Definition
| Complex flow chart documenting processes and flows to help a manager determine which processes add value and which do not. |
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Term
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Definition
| Established by Reagon in 1987, award was established to recognize companies for their achievements in quality and perfomance. |
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Term
| Baldgridge Award 7 categories |
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Definition
| Leadership, Strategic Planning, Customer and Market Focus, Measurement, Analysis, and Knowledge Management, Human Resource Focus, Process Management, and Business Results. |
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Term
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Definition
| The identification, acquisition, access, positioning, and management of resources for an organization. |
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Term
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Definition
| Organizational function that includes specifications development, value analysis, supplier market research, negotiations, buying activities, contract administration, inventory control, traffic, recieving and stores. |
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Term
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Definition
| an activity concerned with the acquisition of products, both food and nonfood. It is often described as obtaining the right product, in the right amount, at the right time, at the right price. |
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Term
| Important Skills of a Buyer |
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Definition
| Interpersonal Communication, Customer Focus, Ability to make decisions, Negotiation, Analytical Ability, Managing Change, Conflict Resolution, Problem Solving, Influence and Persuasion, Computer Literacy |
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Term
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Definition
| Any department that is assigned both revenue and expense responsibilities. |
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Term
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Definition
| a department that is expected to manage expenses but not generate profits for the organization; it is expected to help other departments contribute to the creation of profit. |
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Term
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Definition
| The medium through which a change in ownership moves commodities from producer to consumer. |
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Term
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Definition
| Indicates the exchange of ownership of a product from the producer through the processor or manufacturer and the distributor to the consumer. |
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Term
| 5 components of the marketing channel |
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Definition
| Producers, processors or manufacturers, distributors, suppliers and customers. Value and Cost are added to the product in each of these componenets and are reflected in the final price paid by the customer. |
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Term
| Full or Broadline Wholesalers |
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Definition
| Generally carry large amonts of stock, permitting the buyer to purchase everything from frozen and canned products to kitchen equipment and furniture. |
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Term
| Special Breed Distributors |
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Definition
| Purchasing and product movement specialists whose customers are restaurant chains that purchase food directly from processors and hire a distributor to deliver the products. |
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Term
| Wholesale Club or Supermarket |
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Definition
| Carry food products in household sizes, and have large sizes, such as number of 10 cans of vegetables and fruits, 10-pound bags of chicken breasts, and 25 pound bags of detergent. |
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Term
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Definition
| independent sales and marketing representatives who contract with manufacturers, processors, or prime source producers to sell and conduct local marketing programs with wholesalers, suppliers, or foodservice operators. They do not take title to the products they sell.Classified as distributors. |
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Term
| Manufacturers Representatives |
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Definition
| Distributor who represents a manufacturing company and informs suppliers of products by this manufacturer. Greater Product Expertise than Brokers. Do not take title. |
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Term
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Definition
| an integrated system of plant and animal production practices that promote the environment stewardship with a focus on soil and water quality and reduced use of synthetic herbicides and pesticides, nonuse of hormones, humane treatment of animals and reduceds use of non-renewable resources. |
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Term
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Definition
| products are grown/raised in an organic production process that is inspected by the government and all products are tracked from production through sale to the consumer. |
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Term
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Definition
| The increase in value caused by both processing or manufacturing and marketing or distribution, exclusive of the cost of materials, packaging and overhead. |
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Term
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Definition
| establish that a given food is named and what the product contains. |
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Term
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Definition
| Minimum regulatory standards for tenderness, color and freedom from defects, have been set for a number of canned fruits and vegetables to supplement standards of identity. |
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Term
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Definition
| Exposure of foods to gamma rays or radiant energy to reduce harmful behavior. |
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Term
| Genetically Engineered Foods |
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Definition
| Food whose genetic structure has been altered by adding or eliminating genes to enhance quantities of the product. |
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Term
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Definition
| Methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unneccessary costs without interfering with the effectiveness of the product or service. |
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Term
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Definition
| the result of the relationship between the price paid for a particular item and its utility in the function it fulfills. |
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Term
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Definition
| The procedure of decideing whether to purchase from oneself (make) or purchase from suppliers (buy) is continous, and reviews of previous make or buy decisions should be conducted periodically. |
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Term
| 3 Basic Choices of Make or Buy Decisions |
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Definition
Produce the item completely, starting with basic raw ingredients.
Purchase some of the ingredients preprepared and assemble them.
Purchase the item in its final form from a wholesaler. |
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Term
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Definition
| Statement understood by buyers and suppliers of the required quality of products, including allowable limits of tolerance. |
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Term
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Definition
| Technical, Approved Brand, and Performance |
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Term
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Definition
| Specification that indicates quality by objective and impartial test results. |
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Term
| Approved Brand Specifications |
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Definition
| Specification that indicates quality by specifying a brand name or label. |
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Term
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Definition
| Specification that indicates quality by functioning characteristics of the product. |
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Term
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Definition
| Price quotes are given and orders made by telephone or personally with a salesperson, is often used when time is an important factor. |
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Term
| Informal Purchasing (Circumstance) |
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Definition
Amount of purchase is so small that the time required for formal purchasing practices cannot be justified.
An item can be obtained only from one or two sources of supply.
Need is urgent and immediate delivery required.
Stability of Market and prieces is uncertain.
Size of operation may be too small to justify more formal procedures. |
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Term
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Definition
| Buyer decides which supplier will be chosen for the order based on bids submitted from the seller. |
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Term
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Definition
| Each suppler bids on each product on the buyers list, and the one offering the lowest price receives the order for the product. |
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Term
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Definition
| This type of bidding, often reffered to as the bottom line approach, requires suppliers to bid the best price on a complete list of items. |
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Term
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Definition
| Buyers authority to act for the organization, the obligation each owes the other, and the extent to which each may be held liable for the others actions. |
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Term
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Definition
| Guarantee by the supplier that an item will perform in a wpecified way. |
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Term
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Definition
| Signed agreement between two or more parties related to the purchase of a product or service. |
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Term
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Definition
| Survey Stage, Inquiry Stage, Supplier Performance Evaluations |
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Term
| Fundamental Steps in Purchasing |
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Definition
| Recognition of Need, Description of the Needed Item, Authorization of the Purchase Requisition, Negotiation with Potential Suppliers, Evaluation of Proposals and Placement of Order, Evaluation of Proposals and Placement of the Order, Follow Up of Order, Verification of Invoice and Delivered Materials, Closure of Purchase Record |
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Term
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Definition
| The essential records for the purchasing process are the requisition and purchase order, originating with the buyer, and the invoice, prepared by the supplier. |
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Term
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Definition
| Form used by foodservice manager to request items from purchasing manager or department. (Req Number, Delivery Date, Budget Acct Number, Quantity Needed, Description of the Item) |
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Term
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Definition
| Document completed by the buyer and given to the supplier listing items to be purchased. |
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Term
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Definition
| Activity For ensuring that products delivered by suppliers are those that were ordered. |
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Term
| Elements of Good Recieving Practices |
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Definition
| Competent Personel, Facilities and Equipment, Specifications, Critical Control when Recieving, |
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Term
| Steps in the Recieving Process |
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Definition
| Inspection against the purchase Order, Inspection against the invoice, Acceptance or rejection of orders, completion of recieving records, removal to storage. |
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Term
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Definition
| The recieving clerk checks the quantity of each product against the purchase order. Any discrepancies are noted on both the purchase order and the invoice. |
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Term
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Definition
| The receiving clerk uses an invoice or purchase order with the quantity column blanked out and records on it the quantity of each product recieved. |
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Term
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Definition
| Handheld Scanners, Tabulators, etc. |
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Term
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Definition
| Principles of conduct governing an individual or business. |
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Term
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Definition
| The source of personal ethics lies in a persons religion or philosophy of life and is derived from definite moral standards. |
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Term
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Definition
| may be defined as self generating principles fo moral standards to which a substantial majority of business executives gives voluntary assent. |
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Term
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Definition
| Set of rules for standards of professional practice or behavior established by a group. |
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Term
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Definition
| List of items available for selection by a customer and the most important internal control of the foodservice system. |
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Term
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Definition
| Menu that is presented by the technician orally to the patient. |
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Term
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Definition
| Several food items grouped together and sold for one price. |
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Term
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Definition
| Food items priced individually. |
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Term
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Definition
| Designing and laying out a menu in such a way as to influence the sale of foods served on the menu. |
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Term
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Definition
| the eye will travel in a set pattern when viewing a menu. Thus the center of a three-fold menu is considered the prime menu sales area. |
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Term
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Definition
| Position menu items you want to sell more of in the first and last positions within a category as the first and last things a customer reads. |
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Term
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Definition
| Increase the size of font to attract the customers attention to an item, decrease the size to deflect attention from an item. |
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Term
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Definition
| Increase the brightness, color, or shading of visual elements to attract customer attention. |
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Term
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Definition
| Use bordrs around items or placement of items together within a space to draw attention to items. |
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Term
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Definition
| Same menu itmes are offered every day; that is a restaurant style menu |
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Term
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Definition
| Series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are replaced. |
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Term
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Definition
| Menu that is planned for a service on a particular day and not used in the exact form a second time. |
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