Nufs 113 Midterm
Exam Questions and
Complete Solutions
Graded A+
Denning Muriithi [Date] [Course title]
, Nufs 113 midterm
1. Food service operations: open systems, transforms inputs into outputs
2. A system Answer: a collection of interrelated parts or subsystems
unified by design to obtain one or more objectives.
3. A system is designed: to accomplish an objective
4. Subsystems of a system have an: established arrangement
5. Interrelationships exist among: elements
6. Flow of resources through a system is more important: than basic
elements
7. Organization objectives are more important than: those of the
subsystems
8. Basic systems model of an organization Answer: Input, transformation,
and output.
9. Input Answer: any resource required to accomplish the objective of
the system (any human, physical, or operational).
- Inputs of the food service system: human resources, materials,
facilities, and operational resources.
- Traditionally known as: men, materials, money, and minutes.
- Expanded definition: human labor and skills, materials food and
supplies, facilities space and equipment, operational money, time,
utilities, and information.
- Input requirements are dependent upon and specified by the
objectives and plans of the organization.
10.Transformation Answer: involves any action or activity used in
changing inputs into outputs (procurement, production,
safety/sanitation, distribution, service)
- Examples: Any activity that involves the production of food,
procurement of the product, actual production of food, safety,
sanitation, maintenance of equipment, distribution and service.
11.Output Answer: the result from transformation the input. It
represents achievement of the systems goal.
- Outputs of the food service system: meal quantity and quality,
financial account- ability, customer and employee satisfaction.
- Primary outputs: meals in proper quantity and quality
- Additional outputs: customer and employee satisfaction, financial
accountability and desired outcomes.
- The objective of production of food: satisfy the expectations, desires,
and needs of the customers.
- Customer satisfaction is related to types and quality of food and
services provided
, Nufs 113 midterm
12.-Strategic thinking Answer: developing and implementing
strategies that assist an organization in maintaining a competitive
advantage.
13.-Strategic thinking has the following charactaristics Answer: · Intent
focused- has a vision (not stuck in day-to-day details)
· Comprehensive- part of a larger system
· Opportunistic: takes advantage of unintended opportunities
Exam Questions and
Complete Solutions
Graded A+
Denning Muriithi [Date] [Course title]
, Nufs 113 midterm
1. Food service operations: open systems, transforms inputs into outputs
2. A system Answer: a collection of interrelated parts or subsystems
unified by design to obtain one or more objectives.
3. A system is designed: to accomplish an objective
4. Subsystems of a system have an: established arrangement
5. Interrelationships exist among: elements
6. Flow of resources through a system is more important: than basic
elements
7. Organization objectives are more important than: those of the
subsystems
8. Basic systems model of an organization Answer: Input, transformation,
and output.
9. Input Answer: any resource required to accomplish the objective of
the system (any human, physical, or operational).
- Inputs of the food service system: human resources, materials,
facilities, and operational resources.
- Traditionally known as: men, materials, money, and minutes.
- Expanded definition: human labor and skills, materials food and
supplies, facilities space and equipment, operational money, time,
utilities, and information.
- Input requirements are dependent upon and specified by the
objectives and plans of the organization.
10.Transformation Answer: involves any action or activity used in
changing inputs into outputs (procurement, production,
safety/sanitation, distribution, service)
- Examples: Any activity that involves the production of food,
procurement of the product, actual production of food, safety,
sanitation, maintenance of equipment, distribution and service.
11.Output Answer: the result from transformation the input. It
represents achievement of the systems goal.
- Outputs of the food service system: meal quantity and quality,
financial account- ability, customer and employee satisfaction.
- Primary outputs: meals in proper quantity and quality
- Additional outputs: customer and employee satisfaction, financial
accountability and desired outcomes.
- The objective of production of food: satisfy the expectations, desires,
and needs of the customers.
- Customer satisfaction is related to types and quality of food and
services provided
, Nufs 113 midterm
12.-Strategic thinking Answer: developing and implementing
strategies that assist an organization in maintaining a competitive
advantage.
13.-Strategic thinking has the following charactaristics Answer: · Intent
focused- has a vision (not stuck in day-to-day details)
· Comprehensive- part of a larger system
· Opportunistic: takes advantage of unintended opportunities
