Food Service Systems Management

Assessment 001: Match and/ Oral Presentation

TUTORIAL ACTIVITY 1
Name/ I.D#:

Date:

Instruction: Match the words in column A on the left with the statements in column B on
the right.
COLUMN A
1. Management

A.

2. Joint marketing

B.

3. Sous vide

C.

4. Feedback

D.

5. Outputs

E.

6. Branding

F.

7. Linking processes

G.

8. Benchmarking

H.

9. Contract food
service

I.

10. Memory
11. Interdependency

J.
K.

12. Synergy

L.

13. Equifinality
14. Controls

M.
N.

15. Wholism

O.

COLUMN B
The working together of parts of a system such that the
outcomes are greater than individual effort would achieve.
The whole of the organization is more than the entire sum
of the parts.
The parts of the system interact and are dependent on one
another.
Records of past performance that assist in improving future
effectiveness.
The same outputs may be achieved from different inputs or
transformational processes.
The self-imposed plans and legal documents that impact
the organizations functions.
A cooperative commercial arrangement whereby a product
is manufactured by one company and distributed by
another company.
The use of nationally or locally labeled products for sale in
an existing food service organization.
The total quality management measurement tool that
provides an opportunity for a company to set attainable
goals based on what other companies are achieving.
Food is precooked and vacuumed for longer shelf-life.
Food serviced within an organization operated by an
outside company.
Information on how operations worked or failed or how
they should be changed to restore equilibrium.
Finished products and services of an organization.
The integration and coordination of resources to achieve
the desired objectives of the organization.
Methods used to unify a system.

1. Match the type of foodservice with the decade in which it was introduced and proliferated.

1. 1840-1850

A. Ethnic restaurants

2. 1900-1910

B. Coffee shops

3. 1920-1930

C. Fast food

4. 1930-1940

D. Drive-in

5. 1940-1950

E. Fine dining

6. 1950-1960

F. Automat

7. 1970-1980

G. cafeteria

Discussion
Events in history have impacted the foodservice industry in several ways. Explain how
the following events impacted the food service industry:
The 1848 Gold rush
Prohibition
The Great Depression
World Wars I And II
The 1904 St. Louis Worlds Fair