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.
Bottom-up control versus top-down control.
The homeostatic control of normal body temperature (37°C or 98.6°F).
Control of Respiration
Control of Homeostasis
CDK1 and cyclin B control the transition from G2 to M phase
Examples of animal digestive systems.