Food Operations and Cost Control
Exam Questions
Course Introduction
Food Operations and Cost Control explores the fundamental principles and practices involved in managing food service establishments efficiently and profitably. This course covers topics such as menu planning, purchasing, inventory management, and production forecasting, with a strong emphasis on establishing cost control systems. Students will learn techniques for analyzing cost behavior, setting pricing strategies, and implementing effective control measures to minimize waste and maximize profitability. Through case studies and practical exercises, learners will develop the skills necessary to apply operational and financial controls in a variety of food service settings, preparing them for successful roles in hospitality management.
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
Source URL: https://quizplus.com/study-set/3846 Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) Permeability of boundaries is a characteristic of an open system.
A)True
B)False
Answer: True
Q2) A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.
A)True
B)False
Answer: False
Q3) The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.
A)control
B)transformation
C)output
D)input
Answer: A
Q4) School foodservice is categorized as part of the ________ segment of the industry. Answer: on-site (or institutional)
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) ________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.
A)Quality assurance
B)Total quality management
C)Quality improvement process
D)Continuous quality improvement
Answer: A
Q2) The Malcom Baldrige Award is given to recognize:
A)efficiency in production.
B)organizational financial success.
C)use of the foodservice systems model.
D)quality achievement.
Answer: D
Q3) Common to most total quality management definitions is a focus on empowerment of employees.
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 Flashcards
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Sample Questions
Q1) Food preferences express the degree of liking for a food item.
A)True
B)False
Answer: True
Q2) Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT:
A)sustain a healthy weight.
B)find your balance between food and physical activity.
C)maintain calorie balance over time.
D)focus on nutrient dense foods
Answer: B
Q3) Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper-local."
A)True
B)False
Answer: True
Q4) Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.
Answer: menu psychology
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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) A hospital that receives raw food products,prepares them,assembles food on patient trays in the kitchen,and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.
A)True
B)False
Q2) One advantage of an assembly serve foodservice operation is:
A)the availability of high-quality food for special diets is increased.
B)food costs typically are lower than for other foodservice operations.
C)centralized service is enhanced.
D)the need for skilled production labor is nearly eliminated.
Q3) Ready prepared foodservice operations evolved because of the shortage of skilled labor.
A)True
B)False
Q4) Improper handling of sous vide products can result in:
A)an increase in cooking time.
B)loss of portion control.
C)microbiological health hazards.
D)the need to use centralized rather than decentralized service.
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 Flashcards
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Sample Questions
Q1) Requiring that a product labeled "mayonnaise" contains egg is an example of:
A)U)S.Department of Agriculture required ingredient labeling.
B)U)S.Public Health Service Food Code requirements.
C)standard of identity.
D)standard of quality.
Q2) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True
B)False
Q3) Which of the following is an example of an organic growing practice?
A)use of home grown feed for livestock
B)use of sewage sludge-based fertilizers to help assure proper plant growth
C)use of antibiotics to reduce incidence of disease in animals
D)use of ground that has not been exposed to petroleum-based pesticides
Q4) Certified organic foods can be tracked from the farm through processing to the consumer.
A)True
B)False
Q5) Safety stock is the amount of food on inventory when reorder is submitted.
A)True
B)False
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Chapter 6: Food Production
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62 Verified Questions
62 Flashcards
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Sample Questions
Q1) ENERGY STAR® is a voluntary partnership among U.S.organizations,the U.S.Environmental Protection Agency (EPA),and the U.S.Department of Energy to do what?
Q2) High efficiency gas burners produce more BTUs:
A)from less gas.
B)from more gas.
C)from the same amount of gas.
Q3) Which of the following is not usually included as part of production scheduling?
A)expected yield from a recipe
B)employee work assignments
C)quantity of food to requisition from storage
D)quantities to produce of a given recipe
Q4) Which of the following does NOT describe a recipe?
A)A quantity and quality control tool defining a standard for each product.
B)A communication tool from the manager to production employees.
C)A formula in which weighed and measured ingredients are combined in specific procedures.
D)An action plan defining cook assignments,prepreparation needs,and a preparation time schedule.
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) Maintaining appropriate food temperatures typically is least challenging with ________ service.
A)delivery
B)room
C)tray
D)counter
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) One example of cross-training would be training waitstaff to work in kitchen positions.
A)True
B)False
Q4) The primary advantage of decentralized service is:
A)uniformity of presentation.
B)need for less supervision.
C)decreased time between meal assembly and service.
D)decreased number of employees needed for the service process.
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Chapter 8: Safety, Sanitation, and Maintenance
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48 Flashcards
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Sample Questions
Q1) Which of the following is not recommended as it could result in harmful cross contamination of food?
A)preparing deli sandwiches with bare hands
B)storing raw chicken above cooked roast beef in a refrigerator
C)using the same cutting board to chop onions and celery and not sanitizing in between use for each
D)handling different types of deli meats (roast beef,turkey,ham)and cheese without washing hands between each product
Q2) The most important way to prevent foodborne illness is:
A)purchasing food from reputable suppliers.
B)sanitizing all surfaces before use.
C)reducing the amount of time between production and service.
D)having employees wash their hands.
Q3) A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.
A)True
B)False
Q4) Name at least two common food allergens that foodservice managers need to be concerned with during food production.
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Chapter 9: Management Principles
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Sample Questions
Q1) Social responsibility is an organization's responsibility to society beyond its profit generation.
A)True
B)False
Q2) Being unable to recognize differences in people from different cultures and countries is termed a(n)________.
A)geocentric attitude
B)discriminatory attitude
C)ethnocentric attitude
D)parochial attitude
Q3) Technical skill:
A)involves working with people and understanding their behavior.
B)is needed to recognize the interrelationships of factors on the job.
C)is most important at the start of one's management career.
D)requires effective communication skills.
Q4) The right of a manager to direct the work of others is termed authority.
A)True
B)False
Q5) ________ involves an evaluation of an employee's performance with established standards for that position.
11
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Chapter 10: Leadership and Organizational Change
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33 Verified Questions
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Sample Questions
Q1) A transformational leader:
A)intellectually stimulates followers.
B)has a high need for affiliation.
C)guides employees by clarifying roles and tasks.
D)motivates employees through use of rewards.
Q2) Continuous commitment is the commitment to the organization that employees display because they are happy to be members of the organization.
A)True
B)False
Q3) The concept of valence in expectancy theory is the expectancy that increased effort will lead to increased performance.
A)True
B)False
Q4) In the two-factor theory,the hygiene (or maintenance)factors:
A)include the concepts of achievement and recognition.
B)will serve as motivators when present in the job.
C)are often related to dissatisfaction on the job.
D)are related to the content of the job.
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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34 Flashcards
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Sample Questions
Q1) Having production and service personnel communicate with each other to ensure quality food is ready when needed for service is an example of diagonal communication.
A)True
B)False
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) Group decision making is more likely to be used for:
A)decisions with minimal risk.
B)decisions with a higher degree of certainty.
C)nonprogrammed decisions.
D)programmed decisions.
Q4) Managerial adaptation to the changing environment is termed balance. A)True
B)False
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13
Chapter 12: Management of Human Resources
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Sample Questions
Q1) Payment of a minimum wage was introduced by which of the following acts?
A)Fair Labor Standards Act
B)Civil Rights Act
C)Equal Pay Act
D)Worker Adjustment and Retraining Act
Q2) The action brought against an employee who fails to conform to the policies or rules of an organization is termed ________.
A)discipline
B)grievance
C)performance appraisal
D)law suit
Q3) A Methodist church that requires that all candidates for the position as pastor be of the Methodist religion is not discriminating based on religion because religion is considered ________ for that position.
Q4) Uncontrolled overtime can result in reduced payroll costs per meal.
A)True
B)False
Q5) Noncash compensation given to employees by their employer as part of their employment is termed ________.
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Chapter 13: Management of Financial Resources
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37 Flashcards
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Sample Questions
Q1) The pay back period is:
A)uses the table of discounted cash flows to determine yearly expected savings.
B)is calculated by dividing initial investment by expected yearly income or savings.
C)the time period that is required to process invoices and pay for short-life items such as food.
D)considers the time value of money.
Q2) A comparison of ratios over several periods of time is termed trend analysis.
A)True
B)False
Q3) A high inventory turnover ratio indicates large amounts of money are tied up in inventory.
A)True
B)False
Q4) The fundamental accounting equation is assets = liabilities + owner's equity.
A)True B)False
Q5) The formula for the break even point is 1 - (variable cost/sales).
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) "Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.
A)True
B)False
Q2) Identifying marketing opportunities and potential problems confronting the organization is known as ________.
A)strategic planning
B)target marketing
C)situation analysis
D)market segmentation
Q3) Proactively gathering complaints from customers is a form of service marketing research.
A)True
B)False
Q4) The practice of using a computerized data base to store purchasing and other point of contact information about a customer is termed ________.
Q5) ________ is the marketing communication that serves specifically as an incentive to stimulate sales.
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Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
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Sample Questions
Q1) Descriptive 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) 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)discrimination sensory test with a trained panel
D)acceptance sensory test with a consumer panel
Q3) Customer comment cards:
A)usually are handed out by the manager to ensure customer completion.
B)tend to be lengthy so as to gather extensive information from customers.
C)usually provide a comprehensive assessment of customer service.
D)may give a distorted view of overall customer satisfaction.
Q4) Acceptance 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
Page 17
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