NSC 458 Exam #1 well answered to pass

NSC 458 Exam #1conventional - correct answer Conventional - correct answer Purchased as whole raw foods and converted to finished product Focus on food Allows for specialization/customization and fresh food Disadvantage: requires a lot of skilled labor Ready prepared - correct answer Purchase whole ingredients, prepare, then either chill or freeze for holding and reheating later Extends shelf life of food Advantage: have a large amount of food ready for service in short amount of time, requires less skilled labor Disadvantage: make sure recipes dont change texture once frozen and defrosted Assembly serve - correct answer Components purchased come to the facility already preparedReheat, portion and serve Don't need that much skilled labor at all But you don't have a lot of control over what's in the food Commissary - correct answer Volume of food -> VERY high Advantage: break in price by ordering large amount of food at once, use less employees Disadvantage: requires special equipment to prepare food in VERY large quantities , requires more money investment up front Basic model - correct answer Input -> transformation -> output (quality, quantity satisfaction, financial accountability) Expanded systems model - correct answer Input (labor, food, supplies, space, time, money) -> transformation (control and memory) -> output -> feedback Control - correct answer Internal: plans (organizational goals and objectives) , standards and policies/procedures , quality assurance program (QA)External: local/state/fed regulations, contracts w outside companies, economic conditions