This class was created by Brainscape user Charan Gill. Visit their profile to learn more about the creator.
By:
Charan Gill
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Decks in this class (15)
Lecture 1
3 sectors of the hospitality indu...,
What are the 3 components of the ...,
What is a commercial foodservice
9
cards
Lecture 2
What are some types of healthcare...,
What are the 3 different ways pat...,
What is a paper menu
27
cards
Lecture 3
What are the 6 characteristics of...,
Inputs of the foodservice system,
Outputs of the foodservice system
9
cards
Lecture 4
What is the importance of the menu,
What are menu planning guidelines,
What are the 4 components of mana...
13
cards
Lecture 4-Product Selection
What are the 3 types of specifica...,
Technical specifications,
Approved brand specifications
7
cards
Lecture 5
What is the goal of the purchasin...,
What are the 3 types of distributors,
What are the 3 types of wholesalers
29
cards
Lecture 6- Receiving, Storage, and Inventory Control
Receiving procedures,
What are the 2 types of receiving,
Invoice
23
cards
Lecture 7
What are the 4 types of fs systems,
Food processing continuum,
Cook serve or conventional flow
54
cards
Lecture 8
Quality,
Total quality management,
Quality control
11
cards
Lecture 9
Space allocation,
Key considerations in space alloc...,
Work triangle
5
cards
Lecture 10
Pandemic,
Epidemic,
Influenza
12
cards
Lecture 11-Leadership
Necessary attributes of a fs manager,
Management,
Leadership
29
cards
Lecture 12- Planning and Decision Making
Planning,
Performance planning,
Strategic planning
17
cards
Lecture 13
3 aspects of a job analysis,
4 elements of a job description,
3 parts of the employee process
25
cards
Lecture 14- Control Function and Financial Management
Financial management systems model,
Operating budget,
How to prepare an operating budget
4
cards
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NUFS 461
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