DTC 350 EXAM 1 STUDY GUIDE
characteristics of open systems - Answer -interdependency of parts
dynamic equilibrium
equifinality
permeable boundaries
interface of systems and subsystems
hierarchy of the system
fundamental implications that determine a system - Answer --a system is designed to
accomplish an objective
-subsystems of a system have an established arrangement
-interrelationships exist among the elements
-flow of resources through a system is more important than basic elements
-organization objectives are more important than subsystem ones
inputs of the foodservice system - Answer -human resources
materials
facilities
operational
outputs of the foodservice system - Answer -meals (quantity and quality)
customer and employee satisfaction
financial acountability
strategic thinking - Answer -intent focused
comprehensive
opportunistic
long-term oriented
builds on past and present
hypothesis driven
Environmental threats - Answer -new entry
rivalry
substitutes
suppliers
buyers
Steps in the strategic management process - Answer -analysis
implementation
evaluation
strategy implementation - Answer -cost leadership
differentiation
focus
, foodservice operations - Answer -commerical
onsite
commercial foodservice - Answer -limited-service, limited menu restaurants
ie: full-service restaurants, airport restaurants, cruise ships dining, zoos, sports events
full-service restaurants - Answer -casual dining
fine dining
convenience stores - Answer -kiosk
mini
limited selection
traditional
expanded
hyper
Onsite foodservice - Answer -hospitals
schools
colleges and universities
child care
senior care
military
Foodservice industry operating practices - Answer -Self-op
contracting
partnering
franchising
multi department management
Sustainability - Answer -ecologically sound
socially acceptable
economically viable
Foodservice sustainability practices - Answer -building design
water conservation
product selection
air quality
energy conservation
waste management
product selection
Quality is not _________; it is __________ - Answer -program; approach to buisness
Quality is defined by - Answer -the customers satisfaction
characteristics of open systems - Answer -interdependency of parts
dynamic equilibrium
equifinality
permeable boundaries
interface of systems and subsystems
hierarchy of the system
fundamental implications that determine a system - Answer --a system is designed to
accomplish an objective
-subsystems of a system have an established arrangement
-interrelationships exist among the elements
-flow of resources through a system is more important than basic elements
-organization objectives are more important than subsystem ones
inputs of the foodservice system - Answer -human resources
materials
facilities
operational
outputs of the foodservice system - Answer -meals (quantity and quality)
customer and employee satisfaction
financial acountability
strategic thinking - Answer -intent focused
comprehensive
opportunistic
long-term oriented
builds on past and present
hypothesis driven
Environmental threats - Answer -new entry
rivalry
substitutes
suppliers
buyers
Steps in the strategic management process - Answer -analysis
implementation
evaluation
strategy implementation - Answer -cost leadership
differentiation
focus
, foodservice operations - Answer -commerical
onsite
commercial foodservice - Answer -limited-service, limited menu restaurants
ie: full-service restaurants, airport restaurants, cruise ships dining, zoos, sports events
full-service restaurants - Answer -casual dining
fine dining
convenience stores - Answer -kiosk
mini
limited selection
traditional
expanded
hyper
Onsite foodservice - Answer -hospitals
schools
colleges and universities
child care
senior care
military
Foodservice industry operating practices - Answer -Self-op
contracting
partnering
franchising
multi department management
Sustainability - Answer -ecologically sound
socially acceptable
economically viable
Foodservice sustainability practices - Answer -building design
water conservation
product selection
air quality
energy conservation
waste management
product selection
Quality is not _________; it is __________ - Answer -program; approach to buisness
Quality is defined by - Answer -the customers satisfaction
