Chapter 1

Descripción

UA FoodService Management
Alicia Suzanne
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Alicia Suzanne
Creado por Alicia Suzanne hace alrededor de 6 años
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Resumen del Recurso

Pregunta Respuesta
Model conceptual simplification of a real life situation
system collection of interrelated parts or subsystems unified by design to obtain one or more objectives
input any human, physical, or operational resource required to complete objectives
transformation action/activity to change inputs into outputs
output the result of transforming input into achievment
internal control plans, goals, standards, policies, and procedures
external control local state and federal regulations or contracts with outside companies
control provides standards used in evaluations, ensures resources are being used efficiently
memory stored info of a system's operations
feedback continually receiving information from internal and external sources
open systems continual interaction with the environment
interdependency each part relies on the other parts of the system
equifinality different inputs creating similar outputs y changes transformation process
subsystem complete system within itself that is a part of a larger system, but cannot function independently
Four types of Resources: 1. Human 2. Materials 3. Facilities 4. Operational
linking processes decision making, communication, and balance
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