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fnes 275 ch's 1 & 2

  1. Based on what you have read in this chapter, why can it be said that all change is
    inevitable and cyclical?
    the economy changes, technology changes and lifestyles of society change. attitudes, values and education levels for healthier options for the individual and the environment changes. this affects how food can be served.
  2. Where did quantity foodservice get its start? key  concept
    religious orders, royal households, colleges and inns were the earliest organizations to practice quantity food production.
  3. How have present-day lifestyles made an impact on commercial and on-site
    foodservices?
    food is served faster, some meals are more health conscious now people are thinking about the environment. many foods can now be delivered
  4. 4. What unique concepts has the fast-food industry introduced to foodservice?
    • -drive thru
    • -strict product consistency (white castle guy) 
    • -unit cleanliness
    • -coupon discounts 
    • -heat resistant cartons for take away 
    • -folding paper napkins 
    • -gimmicks to attract restaurant customers 
    • exposed kitchen to the public (mcdonalds)  
    • walk up windows = lower prices
  5. What major legislation established the National School Lunch program? How has the
    program changed over the years?
    -national school lunch act: funds were appropriated to safe guard the health and well being of the nations children and to encourage the domestic consumption of nutritious agricultural commodities of other food, by assisting the States, through grants-in-aid and other means, in approving an adequate supply of food and other facilities for the establishments, maintenance, operation and expansion of non profit school lunch programs 

    •  lunches served by participating schools were obligated to meet the
    • nutritional requirements prescribed.  
    • the omnibus reconciliation act of 1980 reduces reimbursement rate to schools
    • students can receive free or reduced lunched  

    • The Child Nutrition Act
    • authorizes the School Breakfast Program
    • and the Special Milk Program to further help
    • alleviate inadequate nutrition in childhood.
  6. Where did foodservice cost accounting get its start?
    the abbey
  7. What sciences led to the improvements in methods used in on-site foodservice, and
    what were these changes?
  8. Taking a look at the Web sites of the restaurant chains that opened in the late 1990s,
    what do you see as a trend?
  9. What is different about today’s fine-dining restaurants when compared to Delmonico’s?
    • no farm to table today
    • hotel and lodging, 
    • food and lodging to separate bills
  10. What are the socioeconomic and political conditions and demographic changes that have
    influenced the foodservice industry in the past, and what is the impact they currently
    have today?
    • WW1 and WWII
    • economic down turns in the 80s
    • hispanic and asian population growth in US -- tend to eat home
  11. Delineate seven demographic changes and socioeconomic trends that affect the
    foodservice industry.
  12. List the challenges facing the foodservice industry today
  13. Outline the current trends in the industry and describe how innovations are being used to
    address them
  14. Classify foodservices into three major categories and then group them by type of operation.
  15. Describe the importance of a Mission Statement.
  16. Diagram the Systems Model and define the term System.
  17. Discuss what is meant by Systems Thinking.
  18. Define the four major types of foodservice operations and list the advantages and
    disadvantages of each.
  19. . Which foodservice system(s) should be considered in each of the following situations?
    a. High labor cost in the area
    b. Very low equipment budget
    c. Close quality control desired
    d. High food cost in the area
  20. Compare and contrast the four major types of foodservice systems described
  21. What is systems theory, and why is it an important concept for a foodservice manager
    to understand?
  22. Compare and contrast commercial and on-site foodservice operations. Give examples
    of each
  23. What challenges face the foodservice industry today? How would you creatively overcome one of these challenges?
  24. assembly serve
  25. commissaary system
  26. cook freeze method
  27. rethermalized
  28. cook/chill method
  29. ready prepared system
  30. conventional system
  31. synergy
  32. wholism
  33. interdependency
  34. suprasystems
  35. hierarchy of systems
  36. homeostasis
  37. entropy
  38. linking processes
  39. open system
  40. memory
  41. management
  42. controls
  43. feedback
  44. equifinality
  45. outputs
  46. transformation
  47. operations
  48. inputs
  49. systems management
  50. systems analysis
  51. systems philosophy or thinking
  52. systems theory
  53. subsystems
  54. system
  55. dynamic equilibrium
  56. mission statement
    a summary of an organization's purpose, customers, products and services
  57. objectives
    specific measurable goals or targets of an organization
  58. scope of services
  59. display cooking
  60. in  house management
  61. contract foodservice
  62. meal solutions
  63. home meal replacement
  64. comfort foods
  65. satelliting
  66. benchmarking
  67. branding
  68. upscale menus
  69. cook/ chill methods
  70. multiple branding
  71. value pricing
  72. family value marketing
  73. sous vide
    foods is precooked and vacuum packed for longer shelf life
Author
marshelej_6
ID
348609
Card Set
fnes 275 ch's 1 & 2
Description
fnes 275 fall 2019
Updated

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