TLE - 1st Monthly Examination

The art and science of planning, preparing, cooking, and serving of quality meals in large quantities.

An umbrella of interdependent parts working together for a common goal.

The interdependent parts of a system.

The subsystem of food service that is composed of people with primary functions and the activities of the operation.

The subsystem of food service that consists of the people and the activities involved in planning, controlling, and making decisions.

The subsystem of food service which is the collection of people, machines, ideas, and activities that gather and process data to provide the necessary information.

The raw material and energy from the environment that are transformed by the system; using food service organization as a system, materials, money, personnel, time energy, equipment, facilities, and information are included in this.

The processes used by the system to transform raw materials and/or energy from the environment into usable products or services; the assembly of materials, production, and distribution are included in this.

The product or service that came from the system’s throughput; the goal, which is the efficient service of quality meals, is included in this.

The information on the success and/or failure of aspects of data or energy processing; it is used for evaluation and monitoring of the system to guide it to more effective performance.

The first food service objective.

The second food service objctive.

The third food service objective.

The fourth food service objective.

The fifth food service objective.

The sixth food service objective.

The management and supervision of the food service operation.

The process of buying food supplies needed for the food service operation.

A part of food service operation involving the inspection of the materials delivered or the items ordered.

The proper storage of food immediately after it has been received as an important factor to avoid loss and wastage.

A plan, if not a program, that influences every aspect of the operation where the manager relative to the menu plans and implements menus for each business unit, then manages the plan to ensure the food is prepared and served to meet standards of quality every time an item or meal is ordered or served.

The processes performed by the chief cook, assistant cook/s, and baker/s.

The process after the food is prepared, which is safely holding, transporting, delivering, and serving it to the customers.

The cleaning of the dishes, utensils, equipment, and the premises.

The maintenance and repair of equipment.

The operating statements, budget, and reports and fiing such accurately.

The professionals who wrote the book “Introduction to Foodservice”.

The year when Payne-Palacio and Theis published the book “Introduction to Foodservice”.

The food service system type that has been used traditionally over the years where food is prepared “in a kitchen in the same facility where the meals are served and held a short time, either hot or cold until serving time.”

The food service system type that “is described a large, central production kitchen with centralized food purchasing and delivery of prepared foods to service (satellite) units located in separate, remote areas for final preparation and service”

The common term for the commissary food service system.

In this type of food system type, it is “prepared on the premises, then chilled or frozen and stored for use at some later time”

A chart that graphically presents the lines of authority in the organization.

An organized list of duties reflecting required skills and responsibilities in a specific position.

A written statement of the minimum standards that must be met by the applicant for a particular job.

An outline of work to be accomplished by an employee with stated procedures and time requirements for his or her duties.

The process of keeping the food free from harmful bacteria to prevent contamination.

The result of ingestion of foodstuffs contaminated with microorganisms or chemicals.

The common term for foodborne illness.

A preventive, systematic approach to safety assistance.

The points or procedures at which physical, biological, or chemical factors can be controlled.