Lecture 3

Question 1

What are the 6 characteristics of open systems?

Answer 1

Iderdependancy of parts 
dynamic equilibrium 
equifinality 
permeable boundaries 
interface
hierarchy

Question 2

Inputs of the foodservice system?

Answer 2

HR
Materials
Facilities
Operational Resources

Question 3

Outputs of the Foodservice System

Answer 3

• Meal quality and quantity
• Customer and Employee Satisfaction
• Financial Accountability

Question 4

Control

Answer 4

Perform 3 functions in a system:

• they ensure the resources are used effectively and efficiently in accomplishing organizational objectives
• they ensure that the organization is functioning within legal and regulatory constraints
• they provide standards to be used in the evaluation of the system’s operations

Question 5

Internal control

Answer 5

consists of internal plans including the goals, objectives, standards, policies and procedures

Question 6

External Control

Answer 6

consists of local, provincial and federal regulation and contract with outside companies

Question 7

Memory

Answer 7

encompasses the historical records of the systems operations: personnel, forecasting, finances

Question 8

Environmental Factors

Answer 8

occur outside of the foodservice system but have some component of the system
ex. globalization, changing demographics

Question 9

Feedback

Answer 9

• includes the wide variety of processes by which a system receives information from its internal and external environment
• assists the system in making the changes necessary to adapt to a changing environment