Dietetic Foodservice Systems
Final Test Solutions
Course Introduction
Dietetic Foodservice Systems examines the fundamental principles and practices involved in the management and operation of foodservice systems within healthcare, institutional, and community settings. The course explores menu planning, procurement, production, distribution, and service of nutritious meals, emphasizing the role of food safety, quality control, and cost-effectiveness. Students will analyze the integration of nutrition care with foodservice management, including the application of technology, regulatory requirements, sustainable practices, and the responsibilities of the dietitian in promoting optimal foodservice operations to support patient and client health outcomes.
Recommended Textbook
Foodservice Organizations A Managerial and Systems Approach 9th Edition by Mary B. Gregoire
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15 Chapters
566 Verified Questions
566 Flashcards
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Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) A franchisor is one who:
A)is granted a company franchise.
B)contracts with another to run a restaurant.
C)partners with distributors to reduce costs of foodservice operations.
D)grants the right to another to market the company's concepts.
Answer: D
Q2) The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed ________.
Answer: assisted living
Q3) Transformation is the part of the foodservice system that involves changing inputs to outputs.
A)True
B)False
Answer: True
Q4) The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.
A)True
B)False
Answer: True
Page 3
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Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
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Sample Questions
Q1) The process that includes the concept of providing a product or service only when a customer wants it is termed ________.
A)Six Sigma
B)Lean
C)Downsizing
D)Benchmarking
Answer: B
Q2) The Keys to Excellence is a quality improvement program for hospital foodservice operations.
A)True
B)False
Answer: False
Q3) Common to the ISO 9001 standards,the Malcolm Baldrige Award,and the Joint Commission standards is the inclusion of leadership as a criteria for quality.
A)True
B)False
Answer: True
Q4) The initials "TQM" stand for ________.
Answer: Total Quality Management
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Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Number,skill level,and available hours of labor are production capability issues that should be considered in menu planning.
A)True
B)False
Answer: True
Q2) Menu planning for the National School Breakfast and Lunch programs is monitored by the:
A)U)S.Department of Education.
B)U)S.Department of Agriculture.
C)U)S.Food and Drug Administration.
D)U)S.Department of Health and Human Services.
Answer: B
Q3) Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.
Answer: menu psychology
Q4) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
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Chapter 4: Food Product Flow and Kitchen Design
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) Removing more air from a space than is brought into that space is an example of
A)ventilation
B)make up air
C)positive air pressure
D)negative air pressure
Q2) Quarry tile is often used for the flooring in foodservice operations because it:
A)is resilient.
B)is nonabsorbent.
C)absorbs sounds well.
D)does not get slippery when wet.
Q3) Sous vide products are often termed "reduced oxygen packaging."
A)True
B)False
Q4) Cook freeze is an example of a ________ type of foodservice operation.
A)assembly serve
B)commissary
C)conventional
D)ready prepared
Q5) The movement of product or people through an operation is termed ________.
Page 6
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Chapter 5: Procurement
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47 Verified Questions
47 Flashcards
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Sample Questions
Q1) The document given to the supplier listing the items to be ordered is termed a(n)________.
A)purchase requisition
B)purchasing specification
C)purchase order
D)invoice
Q2) The process of supplying food to production units after it has been received is termed ________.
A)receiving
B)inventory control
C)pilferage
D)issuing
Q3) A yield grade of "1" stamped on a beef carcass would mean:
A)decreased muscle and increased fat.
B)absence of defects and brightly colored flesh.
C)occasional defects and somewhat dull colored flesh.
D)increased muscle and decreased fat.
Q4) Halal foods are important to those of which religion? ________.
Q5) The recommended temperature for storage of food in the dry storage area is
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Chapter 6: Food Production
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62 Verified Questions
62 Flashcards
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Sample Questions
Q1) Infrared ovens heat food by:
A)having electrical magnetic fields excite the molecules in the metal pan holding the food which in turn heats the food.
B)having direct contact with the pan holding the food,which gets hot,and then heats the food.
C)having waves of energy penetrate the food item and induce heat by molecular action.
D)having fans to circulate the heat and cook the food.
Q2) The art and science of estimating events in the future is termed ________.
A)procurement
B)production scheduling
C)production demand
D)forecasting
Q3) BTU is the abbreviation for what indicator of energy use ________.
Q4) Electricity is sold and billed as ________.
A)gallons
B)Thousands of Cubic Feet
C)kilowatt-hours
D)BTUs
Q5) List at least three foodservice products that could be recycled.
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Chapter 7: Distribution and Service
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) According to Martin,the procedural aspects of service focus on server attitude,verbal communication,and behavior.
A)True
B)False
Q2) Centralized service allows for greater flexibility than decentralized service in providing for individual customer needs and in making last-minute changes.
A)True
B)False
Q3) A paradigm is defined as:
A)a type of foodservice in which meals are served on special trays in the room.
B)a strategy for improving service management.
C)a style of service that focuses on treating each customer as a unique individual.
D)a mental frame of reference that dominates the way people think.
Q4) One example of cross-training would be training waitstaff to work in kitchen positions.
A)True
B)False
Q5) ________ is a term used to describe emotion exhaustion.
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Chapter 8: Safety, Sanitation, and Maintenance
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48 Flashcards
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Sample Questions
Q1) A typical component of an integrated pest-management program would be use of:
A)UL-approved equipment.
B)bacteriological preventative maintenance.
C)control methods to reduce pest infestations.
D)bioremediation companies to help prevent infestations.
Q2) ________ is the intentional use of biological agent or germs to cause illness.
Q3) Cross contamination of nonpotable and potable water can happen when:
A)a hose used to fill a mop bucket is left submerged in the mop bucket.
B)a vacuum breaker is installed on water lines.
C)brown water is used in an outdoor sprinkling system.
D)an air gap is left between the edge of a sink and the water faucet.
Q4) The most common type of dish machine found in high-volume operations is a flight type machine.
A)True
B)False
Q5) The pH value is a measure of a food's ________.
A)acidity
B)oxygen level
C)moisture content
D)bacterial count
Page 10
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Chapter 9: Management Principles
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36 Verified Questions
36 Flashcards
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Sample Questions
Q1) "Span of management" refers to:
A)the geographic distance a manager must cover to supervise employees.
B)the number of contacts outside of the department a manager is expected to interact with.
C)the number of people one manager can effectively manage.
D)the range of skills of employees answering to one manager.
Q2) ________ involves an evaluation of an employee's performance with established standards for that position.
Q3) The right of a manager to direct the work of others is termed authority.
A)True
B)False
Q4) Which of the following would likely result in a narrower span of management?
A)having access to staff experts
B)having comprehensive policies in place
C)having a highly skilled work force
D)having complex work that needs to be done
Q5) The unity of command concepts means that an employee reports to only one manager.
A)True
B)False
11
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Chapter 10: Leadership and Organizational Change
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33 Flashcards
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Sample Questions
Q1) A change agent is a person who initiates a change.
A)True
B)False
Q2) Which of the following types of power come from the formal position held by an individual in an organization?
A)coercive
B)expert
C)legitimate
D)referent
Q3) The motivation theory that is based on the belief that people act to increase pleasure and decrease displeasure is:
A)two-factor (maintenance and motivational).
B)reinforcement.
C)expectancy.
D)achievement-power-affiliation.
Q4) The ERG theory grouped human needs into what three categories?
A)existence,relatedness,growth
B)esteem,respect,group cohesiveness
C)excellence,responsibility,generosity
D)expectancy,relationships,goals
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Chapter 11: Decision Making, Communication, and Balance
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34 Flashcards
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Sample Questions
Q1) Two-way communication differs from one-way communication in that:
A)two-way communication involves a receiver;one-way does not.
B)two-way communication includes noise;one-way does not.
C)two-way communication involves encoding a message;one-way does not.
D)two-way communication includes feedback;one-way does not.
Q2) Identifying the worst possible outcomes for each alternative in the decision-making process is referred to as the ________.
A)risk averting approach
B)pessimistic approach
C)satisficing approach
D)optimistic approach
Q3) When selecting a food supplier,Jim Jones,the foodservice manager compared the dependability,price,and variety of products offered by three different suppliers.This illustrates which step in the decision-making process?
A)evaluating the decision
B)evaluating alternatives
C)defining the problem
D)implementing the decision
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13
Chapter 12: Management of Human Resources
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Sample Questions
Q1) The local school foodservice operation served lunch to 2000 students;a total of 50 labor hours were required to serve the meals;labor costs per hour were $6.00.The labor cost per meal was ________.
A)$6.66
B)$)30
C)$)15
D)$40
Q2) Asking a candidate for a cook position to complete a math test is an example of which type of testing?
A)genetic
B)graphoanalysis
C)cognitive aptitude
D)psychomotor ability
Q3) Discrimination based on which of the following is not included in the Civil Rights Act (and amendments to the act)?
A)gender
B)age
C)national origin
D)pregnancy
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Page 14
Chapter 13: Management of Financial Resources
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) The breakeven point is the point at which ________ and _______ are equal.
Q2) Improving the bottom line in an organization can occur either by increasing revenues or reducing costs.
A)True
B)False
Q3) Sarah Michaels wants to evaluate her operation's efficiency by calculating the number of labor minutes per meal.Data from the previous week indicate that she served 7,500 meals.Her timecards indicated that employees worked a total of 625 hours for the week.What were labor minutes per meal for Sarah's operation?
A).08
B)15
C)5
D)12
Q4) The formula for the break even point is 1 - (variable cost/sales).
A)True
B)False
Q5) A budget is a plan for operating a business expressed in financial terms. A)True
B)False
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) A name,term,design,symbol,or any other feature that identifies one seller's good or service as distinct from those of other sellers is termed a ________.
Q2) "Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.
A)True
B)False
Q3) The physical elements in an operation's design that appeal to a customer's emotions are termed ________.
Q4) Market segmentation means:
A)dividing the total market into groups of people with similar product needs.
B)selling a variety of products at a variety of stores nationwide to increase sales.
C)identifying sales managers to cover specific segments of the country.
D)randomly choosing groups or segments of people to target for product sales.
Q5) The four Ps of marketing are ________,________,________,and ________.
A)procurement,production,placement,profit
B)planning,proofing,producing,placing
C)plans,policies,procedures,programs
D)product,price,promotion,place
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Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Discrimination sensory test
A)identifies whether consumers like a food product
B)determines differences among food products
C)provides information about sensory characteristics such as taste and texture
Q2) The framework for reporting financial data is termed the Uniform Systems of Accounts.
A)True
B)False
Q3) Customer satisfaction is part of which component in the foodservice systems model?
A)input
B)feedback
C)transformation
D)output
Q4) Affective sensory testing of food products involves evaluation of differences in quality by a consumer panel.
A)True
B)False
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