Answer to Question 1
Conventional: quality control is of primary importance; standard of quality is achieved through selection of recipes, menus, and ingredients and close monitoring of production
Commissary: only one unit to supervise rather than many; food safety and distribution are of concern in mass production; many areas of possible contamination; transport of food must be carefully monitored
Ready prepared: one unit to supervise, no delivery off premise required, close control possible over production, bacteriological hazards possible, must carefully control time/temperature relationships
Assembly serve: little control possible over food quality except in the selection of prepared items
Answer to Question 2
Effectiveness may be measured by how well the organization achieves its objectives over time. Efficiency is a measure of achievement of short-term objectives.
Homeostatic Control Mechanisms
Spectral Line Motion in Binary Star Systems
Soil Quality
Control you knife with one hand and hold the item being cut with the other (3 of 3)
A comparison of political systems
The air quality index