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Gourmet Food flashcards

Food Service Organizations

This class was created by Brainscape user Amanda Curti. Visit their profile to learn more about the creator.

By: Amanda Curti
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Decks in this class (11)

Chapter 1
Conceptual simplification of a re...,
Collection of interrelated parts ...,
Any human physical or operational...
38  cards
Chapter 2
Characteristics of a product or s...,
Procedure that defines and ensure...,
Management philosophy in which pr...
37  cards
Chapter 3
List of items available for selec...,
Menu that is presented by the tec...,
Several food items grouped togeth...
23  cards
Chapter 4
Alternative paths within foodserv...,
Conventional or traditional ready...,
Foods are purchased in different ...
37  cards
Chapter 5
Identification acquisition access...,
The first functional subsystem of...,
Activity concerned with the acqui...
84  cards
Chapter 6
Preparation of menu items in the ...,
Art and science of estimating eve...,
Production of more food than is n...
44  cards
Chapter 7
Movement of food from production ...,
Presentation of food to the custo...,
The distribution of food from pro...
40  cards
Chapter 8
What is an unexpected event resul...,
Management commitment employee in...,
Which act assures so far as possi...
53  cards
Chapter 9
What is the process of integratin...,
What is a group of people working...,
What is delegation from top to lo...
167  cards
Chapter 12
Selection training development an...,
What is the systematic approach t...,
What is the process of anticipati...
110  cards
Chapter 13
What involves the determination a...,
What is an area of accounting con...,
What is concerned with the report...
23  cards

More about
Food Service Organizations

  • Class purpose General learning

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