Module 4 Discussion Board 2 Questions

Answer the questions below in one paragraph each. Refer to your textbook (Food Organizations a Managerial and Systems Approach by Mary Gregorie)

1. What is the difference between an open and closed system? (10 points)
2. What are the inputs and outputs of the food service system?(10 points)
3. What is the Joint Commission (formerly JCAHO) and how has it affected quality management in hospitals?(10 points)
4. What are the components of TQM? (10 points)
5. Why is the menu considered to be the primary control of the food service system?(15 points)
6. If the cost of ingredients for a Tuscan chicken panini sandwich is $0.82, what would you need to charge for that sandwich to achieve a 40% food cost percentage?(15 points)
7. How is the concept of sustainability incorporated into menu planning? (15 points)
8. What is menu psychology and how is it used in developing a printed menu?(15 points)