Test Your Knowledge Module 2
Project Group 2
Chapter 1
2. What are the inputs and outputs of the foodservice system?
The inputs of a system are the human, physical, or operational resources such as labor, skills, food,
supplies, space, equipment, money, time, utilities, and information that is needed to accomplish the
objectives of the system. Outputs are the goods and services produced by transforming the inputs,
primarily, meals of desired quality and quantity. Other outputs include customer and employee
satisfaction, and financial accountability.
3. Describe what occurs in the transformation process in the foodservice system.
During this process actions are taken to transform an input of the system into an output of the system.
An example would include producing a meal with desirable qualities from the inputs of resources and
skilled labor.
4. Compare and contrast a foodservice operation using a cost strategy with one using differentiation
as a strategy.
The strategies of cost and differentiation are both ways that food service operations use to gain a
competitive advantage within the industry, however they vary as to how that is achieved. In the cost
strategy the operation is focused on providing the lowest cost product or service to a broad target
market. Using the differentiation strategy operations focus on providing products and services that are
unique, valued, and that customers are willing to pay a higher price to receive.
5. What is onsite foodservice? How does it differ from commercial foodservice? How is it the same?
Onsite foodservice are operations that provide meals to clientele that are directly involved with the
facility making the food. This includes organizations like schools, hospitals, and prisons that make and
distribute meals to students, patients, prisoners, and employees of the organization. This differs from
commercial foodservice in that its primary objective is not to gain profits by providing goods and service,
but rather to supply those associated with the facility with foodservice.
6. What are characteristics of a sustainable foodservice operation?
According to the ADA the characteristics of a sustainable foodservice operation are to be ecologically
sound, socially acceptable, and economically viable. With these characteristics a foodservice operation
would be expected to conserve, regenerate, or enhance natural resources while making a food that is
healthy and culturally acceptable, and in addition provide jobs to support families while equally share
economic control between production, distribution, and access.
Chapter 2
1. Define the term quality.
As defined by the American Society for Quality, quality is the characteristics of a product or service that
bear on its ability to satisfy stated or implied needs. It is also defined by the ASQ as a product or service
that is free of defects.
3. What are Deming’s 14 points?
Deming’s 14 points are a system designed to increase an organizations quality, these points are:
1. Create consistency of purpose toward improvement of products and services.
2. Adopt the new philosophy of quality.
3. Cease dependence on inspection to achieve quality.
4. End the practice of choosing suppliers based solely on price.
5. Improve constantly and forever the production and service systems.
6. Institute extensive training on the job.
7. Shift focus from production numbers to quality.
8. Drive out fear.
9. Break down barriers among departments.
10. Eliminate slogans and targets for the workplace.
11. Eliminate numeric quotas for the workforce.
12. Remove barriers that rob employees of pride or workmanship and eliminate annual rating or merit
systems.
13. Institute a vigorous program of education and self-improvement for everyone.
14. Make sure everyone in the company is put to work to accomplish the preceding 13 points.
7. What are the ISO 9000 standards?
The ISO 9000 standards are a set of generic management standards developed by the International
Organization of Standardization, or ISO. The standards are based on eight principles that when followed
may lead to increased performance and quality. The eight principles include customer focus, leadership,
involvement of people, process approach, systems approach to management, continual improvement,
factual approach to decision making, and mutually beneficial supplier relations.
Chapter 3
1. Why is the menu considered to be the primary control of the foodservice system?
The menu is the primary control of the foodservice system because it defines the entire organization it
belongs to. Within the menu are clues as to what the organizational culture is, and how each subsystem
of the foodservice organization is to be run. It determines the layout and budget of the operation and
the role of various employees. Essentially, the menu expresses the goals of the entire foodservice
organization.
3. If the cost of ingredients for a Tuscan chicken panini sandwich is $0.82, what would you need to
charge for that sandwich to achieve a 40% food cost percentage?
$2.05
4. Describe the differences in commercial and onsite foodservice menu planning.
The main differences in onsite and commercial foodservice menu planning are in the styles of menus
used most frequently in each setting. The commercial foodservice operation typically uses a static menu
that does not change very often and will include all meals within the same menu, or different menus
depending on the meal. Signature items are also used frequently as opposed to onsite foodservice
organizations. Onsite foodservice menus are typically cyclical changing every 1-4 weeks depending on
the organization.
5. What is menu psychology and how is it used in developing a printed menu?
Menu psychology is used to refer to techniques in design and layout that may influence customers to
purchase certain items, or items they may not have considered otherwise. These techniques are used
when developing a menu in a variety of ways including font style, size, color, brightness, and spacing
used, the primacy and recency or first and last placement, and eye gaze motion patterns.
References:
Gregoire, Mary B. (2012-06-20). Food Service Organizations: A Managerial and Systems Approach (8th
Edition) Pearson HE, Inc.