Food Service Organization

It consists of the people and the activities involved in planning, controlling, and making decisions.

This is a written statement of the minimum standards that must be met by the applicant for a particular job.

Delivering prompt and excellent service to customers is one of the food service objectives.

This type of food service system is described as a large, central production kitchen with centralized food purchasing and delivery of prepared foods to service units located in separate, remote areas for final preparation and service.

This is a part of of food service operation involving the inspection of the materials delivered or the items ordered.

It includes the raw material and energy from the environment that are transformed by the system.

It is an umbrella of interrelated parts working together for a common goal.

It is the information on the success and/or failure of aspects of data or energy processing.

In this type of food service system, the food is prepared on the premises, then chilled or frozen and stored for use at some later time.

This is the process of buying food supplies needed for the food service operation.

This is an organized list of duties reflecting a specific position's required skills and responsibilities.

This is an outline of work to be accomplished by an employee with stated procedures and time requirements for his or her duties.

It is the art and science of planning, preparing, cooking, and serving of quality meals in large quantities.

This process includes operating statements, budget, and reports and filing such accurately.

It refers to the management and supervision of the food service operation.