FNS 200 Lecture Notes - Lecture 1: Shelf Life, Malnutrition, Foodservice

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNS 200
• Professor: Donna Barnes

Document Summary

Systems concept: may be open or closed based on the amount of interaction with the. Input - any human, physical, or operational resource required to accomplish. Internal control - plans, goals, standards, policies, and procedures of the in. Organization: external control - local, state, and federal regulations and contracts with outside. Companies: control - element in the systems model that ensures resources are used effectively and efficiently in accomplishing organizational objectives, ensures that the organization is functioning within legal and regulatory constraints, and provides. Standards to be used in evaluation of operations: memory - all stored information that provides historical records of a system"s operations. Eg. internal temperature, the size of the brand. 3 sometimes people forget to look at the condition the info came from; over/under producing meals. Questions: who are maintaining the record, how have they been maintained: environmental factors - things outside the system that can impact the operation of the system.