What are the characteristics of an open system
interdependence of parts, leading to integration and synergy
dynamic
... [Show More] equilibrium
equifinality
permeable boundaries
interface of systmes and subsystems
hierarchy of the system
Food service model:
input
human, materials, facilities and operational
Food service model: output:
products and services that result from the transformation of inputs to the system
example: meals of proper quality
Food service model: transformation:
functional subsystem, management function, linking processes
Food service model: Controls:
goals, objectives, policies, menu, plans, laws, regulations
Food service model: others
laws, regulation, codes, contracts
integration
brining smaller components into a single system that functions as one
synergy
mutually advantageous conjunction or compatibility of distinct buisness participants or elements
what are the steps to procurement?
purchasing
recieving
storage
inventory
procurement
management function of acquring material for production
Types of Specifications
techinical specifications: indicate quiality by objective and impartial test results
approved brand specifications: indicate quality by specifying a brand name or label
performance specification: indicate quality b/t functioning charactersitcs of the product
Physical inventory:
is a periodic actual counting and recording of products in stock in all storage areas
Perpetual inventory:
is when purchases and issues are continuously recorded for each product in storage.
What is a purchasing cost center?
Expected to manage expenses but not generate profits expected to help other departments contribute to creation of profit
Purchasing profit center?
Purchasing department as a profit center. Assigned both revenue and expense responsibilities.
What is the market?
The medium through which a change in ownership moves commodities from producer to consumer:
Examples: local market, global market
Components: producers, processors/manufacturers, distributors, suppliers, customers
Regulated by FDA, USDA, Public health dept, marine fisheries service to protect consumer but not stipend economic growth
Conventional
production, distribution, service happen in same place
Food held hot/cold to be served ASAP
Centralized
trays are assembled close to production area, food prepared in kitchen and brought to customer right outside kitchen
Decentralized
food is distributed in bulk quantities for tray assembly, taken to second kitchen and then assembled
More supervision needed
Ready Prepared:
produced and chilled/froze for when needed
Worry about microbes and bacteria
Cook chill:
partially cooked, rapidly cooled, and reheated just before service
Cook freeze
partially cooked, rapidly froze, and reheated just before serving
Sous vide
sealing raw food in plastic pouches to chill in storage then simmering in water to cook
Commissary:
central procurement/production facility with distribution of prepared items to remote areas for final prep and service
Little or no processing
Space needed minimized
Large scale purchasing/discounts
High initial cost
Assembly/Serve:
purchase pre-prepared
Storage of food:
temperature range: 50 degrees-70 degrees Fahrenheit
Tip vs service charge:
service charge not voluntary, tipping is voluntary [Show Less]