Facilities Management in Foodservice Practice Questions
Course Introduction
Facilities Management in Foodservice explores the principles and practices involved in designing, operating, and maintaining foodservice facilities effectively and efficiently. The course covers topics such as layout and design considerations, equipment selection and maintenance, safety and sanitation standards, energy management, sustainability, and regulatory compliance. Students will gain an understanding of how facility management impacts food quality, worker productivity, and customer satisfaction, as well as learn strategies for optimizing workflows and minimizing operational costs. Case studies and real-world examples are integrated to provide practical insights into managing diverse foodservice environments, from restaurants and cafeterias to institutional settings.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary
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B. Gregoire
Chapter 1: Systems Approach to a Foodservice Organization
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Sample Questions
Q1) Managed care is a process impacting primarily the _______________ industry.
A) quick-service restaurant
B) correctional foodservice
C) school foodservice
D) healthcare foodservice
Answer: D
Q2) Management functions, functional subsystems, and linking processes are part of the _______________ portion of the foodservice systems model.
A) input
B) transformation
C) output
D) control
Answer: B
Q3) Having the same or similar outputs from using different inputs is termed _______________.
A) dynamic equilibrium
B) equifinality
C) synergy
D) interdependency
Answer: B
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Chapter 2: Managing Quality
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Sample Questions
Q1) _____________ is the process of comparing your operation's performance against those considered to be front-runners in the industry.
Answer: Sigma
Q2) A FOCUS-PDCA is a way to coordinate process improvement projects.
A)True
B)False
Answer: True
Q3) Common to most total quality management definitions is a focus on empowerment of employees.
A)True
B)False
Answer: True
Q4) The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________.
A) Lean
B) Benchmarking
C) Downsizing
D) Six Sigma
Answer: A
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Chapter 3: The Menu
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Sample Questions
Q1) Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.
A)True
B)False
Answer: False
Q2) Healthcare reform legislation requires vending companies to post calories on vending machines.
A)True
B)False
Answer: True
Q3) The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations:
A) make half your plate fruits and vegetables
B) drink water as the preferred beverage
C) alternate meat and non-meat protein sources
D) choice servings of whole grains equal to servings of fruits and vegetables
Answer: A
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Chapter 4: Food Product Flow
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Sample Questions
Q1) LED lighting is less expensive, uses less energy, and lasts longer than other types of lighting.
A)True
B)False
Q2) In a _____________ foodservice, menu items are produced and held chilled or frozen until heated for service later.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q3) The dominant type of foodservice in the United States is _____________.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q4) Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.
Q5) Satellite service centers are associated with commissary foodservice operations. A)True
B)False
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Chapter 5: Procurement
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Sample Questions
Q1) Value analysis is conducted to quantify the components of a product that add value to it.
A)True
B)False
Q2) "Value added" has been defined as
A) increasing the price of a product in relation to its cost to add value to the product.
B) increasing value of food through manufacturing and processing.
C) increasing the quality of a product compared to its price.
D) decreasing the price of a food item to increase its perceived value.
Q3) The agency responsible for the grading, inspection, and certification of meats is the
A) U.S. Food and Drug Administration.
B) U.S. Department of Agriculture.
C) U.S. Public Health Service.
D) U.S. Department of Commerce.
Q4) The recommended temperature for storage of food in the dry storage area is
Q5) The abbreviation, LIFO, stands for _____________
Q6) Halal foods are important to those of which religion? ___________.
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Chapter 6: Food Production
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Sample Questions
Q1) If the ground beef is known to have a cooking yield of 45%, how much ground beef would need to be purchased to provide 10 pounds EP?
A) 4.5 lbs.
B) 10 lbs.
C) 23 lbs.
D) 45 lbs.
Q2) Which of the following uses the most energy in a foodservice operation?
A) climate control (heating and cooling) equipment
B) refrigeration equipment
C) cooking equipment
D) water heaters
Q3) The process that is used to set the color of and destroy enzymes in vegetables and loosen skins on vegetables and fruits to make them easier to peel is known as blanching.
A)True
B)False
Q4) The primary advantage of using a pulper is that is reduces the volume of waste. A)True
B)False
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Organic foods are an example of which type of authenticity?
A) Original
B) Exceptional
C) Natural
D) Referential
Q2) All of the following impact the distribution of food from production to customer, EXCEPT
A) type of production system.
B) whether meals are preassembled prior to service.
C) the location of the storeroom in relation to the production area.
D) the amount of time between the end of production and start of service.
Q3) The most common style of table service in commercial foodservice operations in the United States is _____________ service.
A) family style
B) counter
C) American style
D) self
Q4) _______________ assembly involves assembly of meal trays in an area separate from where it was produced.
Q5) The iPod is an example of what type of authenticity?
Page 9
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) The organism that needs a living host to survive is:
A) bacteria.
B) parasite.
C) fungi.
D) yeast.
Q2) Foodborne infections are caused by
A) toxins formed in the food prior to consumption.
B) the activity of bacterial cells carried by the food into the body.
C) the combined action of viruses and bacteria in the body.
D) mold spores which have formed on foods prior to consumption.
Q3) Scrapping is a term used to describe
A) a flight-type dishmachine.
B) the removal of lime buildup from the inside of a dishmachine.
C) disposal of fragments of discarded or leftover food in a dishwasher.
D) the power blower added to the end of dishmachines to promote rapid dish drying.
Q4) The form of solid waste recycling in which the energy value of combustible waste materials is recovered is termed composting.
A)True
B)False
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Chapter 9: Management Principles
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Sample Questions
Q1) The authority that is based on a manager's expertise is termed
A) formal authority.
B) positional authority.
C) acceptance authority.
D) authority of competence.
Q2) Social responsibility is an organization's responsibility to society beyond its profit generation.
A)True
B)False
Q3) According to the _____________ principle, authority and responsibility must coincide.
Q4) A group of people working together in some form of coordinated effort to attain objectives is termed _____________.
A) organizational hierarchy
B) vertical integration
C) an organization
D) functional alliances
Q5) _____________ is a political technique when several individuals agree that they will support each other on issues of mutual interest creating strength in numbers for a cause.
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) McClelland proposed which of the following motivation theories?
A) two-factor (maintenance and motivational)
B) achievement-power-affiliation
C) expectancy
D) reinforcement
Q2) The concept of valence in expectancy theory is the expectancy that increased effort will lead to increased performance.
A)True
B)False
Q3) A change agent is a person who initiates a change.
A)True
B)False
Q4) Which of the following types of power come from the formal position held by an individual in an organization?
A) legitimate
B) coercive
C) expert
D) referent
Q5) ___________ power comes from the formal position one holds in an organization.
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) _____________ is a technique that provides a comparison of alternatives based on their costs and effectiveness in meeting organizational objectives.
Q2) The use of eye contact during communication is termed oculesics.
A)True
B)False
Q3) Nonprogrammed decisions are most likely to be made by _____________-level managers.
A) first-line
B) middle
C) top
Q4) Identifying the worst possible outcomes for each alternative in the decision-making process is referred to as the
A) optimistic approach.
B) risk averting approach.
C) pessimistic approach.
D) satisficing approach.
Q5) The use of body movements such as facial expressions, gestures, and posture in the communication process is often termed __________.
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Chapter 12: Management of Human Resources
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Sample Questions
Q1) The process of obtaining information about jobs by determining what the duties and tasks or activities of those jobs are is termed _____________.
A) job description
B) organization chart
C) job analysis
D) job specification
Q2) The ratio of output to input is termed productivity.
A)True
B)False
Q3) . A ______________ represents union employees in their relations with their supervisors
Q4) The abbreviation, FTE, stands for _____________.
A) full time employees
B) full time equivalents
C) frequently-used temporary employees
D) foodservice training exams
Q5) The length of employment at a particular institution is termed __________.
Q6) Uncontrolled overtime can result in reduced payroll costs per meal.
A)True
B)False
Page 14
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) The breakeven point is the point at which _________ and _______ are equal.
Q2) Jim had a beginning inventory of $5,500. During the month of April he purchased $4,000 of food and had an ending inventory of $3,800 at the end of the month. His sales for April were $8,750. What was his inventory turnover?
A) 1.2 times
B) 45.7%
C) 86:1
D) 1.88 turns
Q3) A foodservice operation with a food cost of 40% has food costs that are equal to 40% of _____________.
A) total costs
B) labor costs
C) operating costs
D) revenue
Q4) Which of the following statements is true?
A) Total fixed costs do not vary with changes in sales volume.
B) Total fixed cost per unit do not vary with changes in sales volume.
C) Total variable costs do not vary with changes in sales volume.
D) Total costs do not vary with changes in sales volume.
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) SWOT analysis focuses on identifying
A) strengths, weaknesses, operational needs, and target markets.
B) strengths, weaknesses, opinions, tactics.
C) strengths, weaknesses, opportunities, threats.
D) strengths, weaknesses, organizational goals, timelines for completion.
Q2) _____________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q3) Companies who have developed frozen, individual meals to be sold in supermarkets are responding to
A) behavioristic variables.
B) psychographic variables.
C) demographic variables.
D) geographic variables.
Q4) Gathering customer input during the service encounter is an example of what form of service marketing research?
A) trailer call.
B) process checkpoint evaluation.
C) requirements research.
D) critical incident survey.
Q5) List at least three social networking sites.
Page 16
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Evaluation of the taste and juiciness of a product is termed
A) chemical evaluation.
B) physical evaluation.
C) sensory evaluation.
D) specification evaluation.
Q2) If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?
A) Discrimination sensory test with a consumer panel.
B) Description sensory test with a trained panel.
C) Acceptance sensory test with a consumer panel.
D) Discrimination sensory test with a trained panel.
Q3) Menu mix reflects a menu item's contribution to profit in a foodservice operation. A)True
B)False
Q4) Quantity of meals refers to the number of meals prepared for service. A)True
B)False
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