FD SC 3060 Chapter Notes - Chapter 14: Management Information System, Foodservice, Statistical Classification

• School: Clemson University
• Department: Food Science
• Course: FD SC 3060
• Professor: Fraser

Document Summary

A network of people, procedures, and equipment used to gather and process data to provide routine information to managers and decision makers. Includes selecting, storing, processing and, retrieving operational data. Raw facts about transactions that occur during the course of providing goods and services to customers. Example: how much one individual spends in the cafeteria. An accessible form of data that is the product of sorting, processing, and combining data to produce facts. Information should be accurate, complete, economical, flexible, reliable, simple, and verifiable. Value is linked to how it helps a food service manager achieve the operations goals and objectives. How much less time is spent making a decision. Errors occur when data is entered into a system. Sorting and classifying data into categories, performing calculations, summarizing results, and storing data and information for future use. Exception; produced when situation occurs outside limits set by manager.