FNS 200 Lecture Notes - Lecture 1: Foodservice, Dynamic Equilibrium

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What is fns200 (quantity food management) ? the basic principles and theories of food service systems: menu planning; quantity recipe standardization and costing, procurement and production of quality food food service computer applications. Chapter 1: systems approach to a foodservice organization. A decision in one area affects the rest of the areas too: focuses on totality of the organization rather than its processes or parts, considers the impact of both internal and external environment on the organization. Enduring understanding: foodservice operations are open systems that transform inputs into outputs, every decision made will impact a foodservice operation in many ways, the same or similar output can be achieved using different inputs = Equifinality: factors of the environment impact the foodservice system in profound ways, the foodservice industry is diverse, sustainability efforts increase the quality of life for future generations. Learning objectives: define system terms such as interdependency, dynamic equilibrium, and equifinality.

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