Foodservice Industry
All establishments where food is served outside of the home
Sous vide
Food is precooked and vacuum packed for longer shelf life
Family Value Marketing
Pricing appealing to family budgets
Value Pricing
Pricing such that consumers fell they have received good value for amount paid
Multiple-Branding
When several restaurant chains operate, or brand name products are sold, at the same location
Cook/Chill Method or Ready-Prepared System
Food production method in which food is prepared and cooked by conventional or other methods, then chilled and refrigerated for use at a later time
Upscale Menus
Fancier, more expensive foods, often with a gourmet appeal
Branding
The use of nationally or locally labeled products for sale in an existed foodservice operation
Benchmarking
The Total Quality Management measurement tool that provides an opportunity for a company to set attainable goals based on what other companies are achieving
Satelliting
Selling and or delivering food to other facilities
Comfort Foods
Foods associated with the comfort of home and family; includes traditional American dishes
Home Meal Replacements
Prepared or partially prepared foods to take home
Meal solutions
Prepared or partially prepared foods to take home
Display Cooking
Restaurant designs where the kitchen may be viewed by the diners
In-House Management
Foodservice with an organization operated by the organization
Contract Foodservice
Foodservice within an organization operated by an outside company
Scope of Services
The number and types of business units offered by individual foodservice operations
Mission Statment
A summary of an organization's purpose, customers, products, and services
Objectives
Specific and measurable goals or targets of an organization
Dynamic Equilibrium
Reacting to changes and forces, both internal and external, in ways that often create a new state of equilibrium and balance
System
A set of interdependent parts that work together to achieve a common goal
Subsystems
the interdependent part of a system, the parts of a system
Systems Theory
Viewing the organization as a whole made up of interdependent parts
Systems philosophy or thinking
A way of thinning about phenomena in terms of the whole, the parts, and their interrelationships
Systems analysis
A method of problem solving or decision making
Systems Management
Application of systems theory to managing organizations
Inputs
Resources such as money, material, time, and information required by the system
Operations
The work performed to transform inputs into outputs
Transformation
The processes required to change inputs into outputs
Outputs
Finished products and services of an organization
Eequifinality
The same outputs may be achieved from different inputs or transformational processes
Feedback
Information on how operations worked or failed, or how they should be changed or modified to restore equilibrium
Controls
The self-imposed plans and legal documents that affect the organization's function
Management
The integration and coordination of resources to achieve the desired objectives of the organization
Memory
Records of past performance that assists in improving future effectiveness
Open Systems
A system that interacts with external forces in the environment
Linking processes
Methods used to unify a system
Entropy
The amount of disorder, uncertainty, or randomness in a system
Homeostasis
Proper balance of the internal environment
Hierarchy of Systems
Characteristic of organizational structure ranging from subsystems to systems to supra-systems
Suprasystems
Larger entities, each made up of a number of systems
Interdependency
The parts of the system interact and are dependent on one another
Wholism
The whole of the organization is more than the sum of the parts
Synergy
The working together of parts of a system, such that the outcomes are greater than individual effort would achieve
Conventional System
Raw foods are purchased, prepared on-site, and served soon after preparation
Rethermalized
Chilled or frozen foods are returned to eating temps
Cook-Freeze Method
Food production method in which food is prepared and cooked by conventional or other methods, then frozen for use at a later time
Commissary System
A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparation
Assembly/Serve system
Also known as the "kitchenless kitchen," fully prepared foods are purchased, stored, assembled, heated, and served