anything bold is not something that requires pure information You need to be able to use the information given and use the concepts to find an answer Exam 1 Chapter 1 The Foodservice Industry This chapter sets the stage for succeeding chapters by providing you with a picture of the history of food and the foodservice industry The development of foodservice in religious orders royal households colleges schools social organizations healthcare organizations retirement communities industry and business restaurants and transportation companies is traced from earliest records to present day 1 Know the Acts passed by legislation that influenced the foodservice industry repeal of prohibition in 1933 speakeasies went bankrupt national school lunch act of 1946 health of nations children schools reimbursed for nutritious foods for kids 2011 Healthy Hunger Free Kids Act authorizes funding and support for school nutrition programs Child Nutrition Act of 1666 school breakfast special milk program every milk sold earned money for the school important 1935 Social Security Act federal funds became available for nursing homes 1974 Federal Conditions of Participation Regulations required the services of RD s in nursing homes 2 Know how the present day foodservice establishments were developed During the Gold Rush of 1849 cafeterias were born Countries with the most influence on American food customs Great Britain France Germany Sweden Abbeys established the first detailed accounting system Royal households kitchen staff improved food safety due to spoilages Restaurants travel hotel foodservice French cook shops Automats 1902 Delmonico s New York 1904 1st hamburger Prohibition speakeasies served better food to attract people Automobiles led to Drive thru White Castle 1921 Soda Fountains and Coffee Shops Marriott 1921 served ho t cold refreshments 1950 coffee shops began in S California Denny s IHOP Fast Food 1941 McDonalds 1950 Arby s Red Lobster Wendy s 1970 1970 s Vietnam ethnic food cooking shows women in management beginning of health craze and vegetarians 1980 s economic downturn create jobs to dispose of wastes Health and Nutrition mandates 1990 s Value Wars Environmental concerns less processed Colleges and Universities Formal Dining Cafeteria service residence hall dining School Foodservice 3 Know the major objectives of hospital foodservice today Hospitals centralized tray service dietary departments improve efficiency and revenues legislation increases regulations but decreases funds regulated by the Joint Commission Nursing Home and Healthcare Centers federal funds now available requires RD s skilled nursing facilities intermediate care facilities Other healthcare centers 1900s knowledge of nutrition legislation begins to regulate 1980s enrollment decline cause schools to switch to self supporting foodservice mental health facilities physical rehab daycare senior citizen centers retirement residences meals on wheels elderly transportation 4 Know the events of each decade that brought on Foodservice Trends nearly 50 of meals consumed are outside the home Factors affecting Growth of Foodservice changing status of women increasing number of single person households increase in Asian and Hispanic populations increases the number of meals eaten at home more office jobs and contract foodservice in office buildings interest in health and well being shortage of qualified foodservice personnel hyper busy lifestyles Major trends affecting the Market family value value pricing cook chill method upscale methods Challenges economy recession competition labor costs government regulations of meal composition nutrition food safety Chapter 2 The Systems Approach This chapter begins with the classification of food services into the three major groups A discussion of the scope of service concept follows The importance of a mission statement and written objectives for an organization is discussed The systems approach to management is introduced and applied to foodservice organizations The four major types of foodservice operating systems are described and discussed 1 Be able to identify the 3 major categories of foodservice and list some sub categories of each 1 Commercial 2 Noncommercial 3 Military restaurant supermarkets convenience stores delis snack bars business educational governmental or institutional organizations that operate their own foodservice 2 Describe the contents and purpose of a mission statement a summary of organization s purpose goals and objective objectives are specific and measureable goals or targets of an organization 3 Be able to discuss the systems approach to management emphasizes the organization s relationship with its environment system a set of interdependent parts that work together to achieve a common goal subsystems the interdependent parts of a system systems theory viewing the systems as a whole made up of interdependent parts inputs money material time information required by a system operations the work performed to transform inputs into outputs transformation the process required to change inputs into outputs outputs finished products and services of an organization equifinality the same outputs may be achieved from different inputs or transformational processes feedback information on how operations worked or failed controls self imposed plans and legal documents that impact the organization s function management the integration and coordination of resources to achieve the desired objective of the organization memory records of past performance that assist in improving future effectiveness open systems a system that interacts with external forces in the environment linking processes methods used to unify a system entropy the amount of disorder uncertainty or randomness in a system hierarchy of needs characteristics of organizational structure randing from subsystems to systems to suprasystems interdependency the parts of the system interact and are dependent on one another wholism the whole of the organization is more than the sum of the parts synergy the working together of parts of a system such that the outcomes are greater than individual effort would achieve Benefits of systems a More effective problem solving b More effective communication c More effective planning d More effective organizational development 4 Be able to identify the five characteristics that differentiate the 4 major types of foodservice Systems 1 Location of preparation 2 Amount of holding