HMGT 1500 ch 9
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What are managed services?
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Airlines, military, schools and colleges, health care facilities, and businesses
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What are some features that distinguish managed services operations from commercial foodservices?
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Restaurants please guests while Managed services meet needs of clients and guests. Managed operations use Batch Cooking to give quality meals at all times.
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What are some issues schools are facing concerning the food service?
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Balancing salability with good nutrition and the "universal free meal"
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What is the National School Lunch Program?
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Government-funded meal plan that offers federal funding to schools that choose to use their program. The meals follow USDA regulations for fat and caloric intake.
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What makes college foodservice management easier than restaurant management?
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Students have already paid, making the numbers easier to forecast for planning and organizing staffing levels and food quantities.
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Recent trends in college foodservice management?
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Increased use of college card, increased use of food-to-go, students wanting fresh and occasionally organic products.
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What are pros and cons concerning fast-food chains on campus?
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Pro would be the attracted customers and the fee payed by the restaurant. Con is the danger of competition it brings.
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Why is health care managed services so complex?
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The necessity of meeting the diverse needs of a delicate clientele who have a limited amount of time eating and will eating at the location often daily.
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Health care managed services are provided to where?
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Hospital patients, long-term care and assisted living residents, visitors and employees.
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What is a tray line?
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The lineup of trays on which all food for the specific patients are placed. They are usually color-coded for various diets.
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What does the contractor do in the B&I food industry?
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They are a company that is operates a foodservice for the client on a contractual basis.
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What is a self-operator in the B&I food industry?
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They are a company that manages its own foodservice operations.
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What is the liaison personnel in the B&I food industry?
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Workers who are responsible for translating corporate philosophy for the contractor and the overseeing the contractor to be sure that they abide by the terms of the contract
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Why will the senior services soon be a booming business?
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Due to the 70 million aging baby boomers
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What is daily rate?
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The amount of money required to pay for each person's foodservice a day.
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What is batch cooking?
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Cooking the food in quantities for consumption throughout a meal period.To avoid having the food spoil with one batch, batches are ready at 11:30, 12:00, 12:30 and so on.
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What are nutrition education programs?
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Programs ensuring that food served in school cafeterias follow the nutrition standard set by the government programs.
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What are some advantages for leisure and recreation foodservice?
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opportunity to see professional sporting events, to be in rural and scenic areas, provide diverse services, having a set schedule.
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What are some disadvantages for leisure and recreation foodservice?
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large crowds the serve in a short time, working weekends, holidays and nights, impersonal service, less creativity with food, seasonal employees, on-seasons/off-season work schedule.
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What is the "green dining practices?"
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A partnership with the Environmental Defense Fund that gives recommendations for an environmental friendly foodservice option and include tips for sustainable food purchasing.
