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Author Question: Discuss the unique aspects of quality control in each of the four foodservice systems. What will ... (Read 79 times)

jwb375

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on: Aug 2, 2018
Discuss the unique aspects of quality control in each of the four foodservice systems.
 
  What will be an ideal response?

Question 2

Compare and contrast managerial effectiveness and efficiency. Give an example of each.
 
  What will be an ideal response?


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jgranad15

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Reply #1 on: Aug 2, 2018
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.


jwb375

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Reply 2 on: Aug 2, 2018
Thanks for the timely response, appreciate it

vickybb89

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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