Foodservice Systems Management Study Guide Questions
Course Introduction
Foodservice Systems Management explores the principles and practices involved in planning, operating, and evaluating foodservice establishments across various sectors, including healthcare, education, business, and hospitality. The course covers topics such as menu planning, purchasing, inventory control, quality assurance, facility design, staffing, cost control, and regulatory compliance. Students learn to apply management theories and systems approaches to real-world foodservice operations, emphasizing effective leadership, sustainability, safety, and customer satisfaction. Practical case studies and projects enhance understanding of contemporary challenges and innovative solutions in foodservice 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
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Chapter 1: Systems Approach to a Foodservice Organization
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Sample Questions
Q1) The term,________,is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.
A)synergy
B)dynamic equilibrium
C)control
D)equifinality
Answer: A
Q2) Permeability of boundaries is a characteristic of an open system.
A)True
B)False
Answer: True
Q3) The basic model of a system contains which three components?
A)controls,feedback,and environment
B)inputs,transformation,and outputs
C)human,physical,and operational resources
D)memory,functional subsystems,and linking processes
Answer: B
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Chapter 2: Managing Quality
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Sample Questions
Q1) A FOCUS-PDCA is a way to coordinate process improvement projects.
A)True
B)False
Answer: True
Q2) 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
Q3) ________ 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
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Chapter 3: The Menu
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Sample Questions
Q1) If a restaurant is offering seven entrees on its menu,and wants to sell more of a particular item,that item would sell best if it is listed as the ________ item in the entree section.
A)seventh
B)fifth
C)fourth
D)second
Answer: A
Q2) An a la carte menu is one in which several food items are grouped together and offered at a set price.
A)True
B)False
Answer: False
Q3) Hospitals are required to have multiple days of food supplies on hand in case of a disaster.
A)True
B)False
Answer: True
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Chapter 4: Food Product Flow and Kitchen Design
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Sample Questions
Q1) Cook freeze is an example of a ________ type of foodservice operation.
A)assembly serve
B)commissary
C)conventional
D)ready prepared
Q2) Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.
A)True
B)False
Q3) 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.
Q4) A tumble chiller would most likely be found in a ________ type of foodservice operation.
A)ready prepared
B)conventional
C)assembly serve
D)commissary
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Chapter 5: Procurement
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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) Using the term "lean" to describe the fat content of meat means that the meat has:
A)less than 2 grams of saturated fat and 5 grams of fat per serving.
B)only a trivial amount of fat and cholesterol per serving.
C)less than 3 grams of fat and 40 or less calories per serving.
D)less than 10 grams of fat and 95 milligrams of cholesterol per serving.
Q3) The agency responsible for the grading,inspection,and certification of meats is the:
A)U)S.Department of Agriculture.
B)U)S.Public Health Service.
C)U)S.Food and Drug Administration.
D)U)S.Department of Commerce.
Q4) Halal foods are important to those of which religion? ________.
Q5) The abbreviation,LIFO,stands for ________.
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Chapter 6: Food Production
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Sample Questions
Q1) Which of the following is an example of energy conservation with the dishwashing process?
A)Using hot water to rinse dishes during the scraping process.
B)Having boost heaters operational at all times.
C)Deliming the dish machine routinely.
D)Having power dryers run continually instead of start and stop with each rack.
Q2) Thawing frozen meats in a refrigerator causes the refrigerator to use ________ energy.
A)more
B)less
C)the same amount of
Q3) The "Combi" oven gets its name because it:
A)combines the ability to bake and broil in one piece of equipment.
B)has both convected air and steam in one piece of equipment.
C)can do both frying and baking in the same piece of equipment.
D)combines conduction and convection heat transfer in one piece of equipment.
Q4) The primary advantage of using a pulper is that is reduces the volume of waste.
A)True
B)False
Q5) BTU is the abbreviation for what indicator of energy use ________.
Page 8
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Chapter 7: Distribution and Service
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Sample Questions
Q1) All of the following are true about a service charge,EXCEPT:
A)it is considered part of the restaurant's gross revenue.
B)restaurants pay income tax on it.
C)it is a predetermined amount added to the customer's check.
D)it is considered a tip.
Q2) Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?
A)Hot and cold food items are transported on separate trays in separate compartments.
B)Hot and cold food items are transported on the same tray half is heated,half is cooled.
C)Hot and cold food items are on the same tray in an insulated cart.
D)Foods are transported in bulk for decentralized service.
Q3) 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
Q4) The iPod is an example of what type of authenticity?
Q5) ________ is a term used to describe emotion exhaustion.
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Chapter 8: Safety, Sanitation, and Maintenance
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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 form of solid waste recycling in which the energy value of combustible waste materials is recovered is termed composting.
A)True
B)False
Q3) Safety,sanitation,and maintenance are considered part of ________ in the foodservice systems model.
A)transformation
B)input
C)output
D)control
Q4) ________ is an example of an employee using personal protective equipment.
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Chapter 9: Management Principles
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Sample Questions
Q1) Policies are important in organizations because they:
A)are single-use plans that help guide employee efforts on a project.
B)provide a general guide for organizational behavior.
C)specify what must or must not be done.
D)give a chronological sequence of activities that are to occur to achieve organizational goals.
Q2) Making decision based on generally held beliefs about proper corporate behavior is termed an organization's ________ responsibility.
A)discretionary
B)ethical
C)legal
D)economic
Q3) A subsidy is considered a trade barrier.
A)True
B)False
Q4) ________ 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.
Q5) According to the ________ principle,authority and responsibility must coincide.
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) 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
Q2) The need for love,belonging,affiliation and acceptance are components of which of the 5 levels of need identified by Maslow?
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) A change agent is a person who initiates a change.
A)True
B)False
Q5) Intrinsic motivation comes from factors inside the individual.
A)True
B)False
Q6) ________ power comes from the formal position one holds in an organization.
Page 12
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) Management science techniques,such as linear programming,work best under conditions of risk.
A)True
B)False
Q2) The communication between management and union representatives to finalize a collective bargaining agreement is an example of ________.
A)delphi group interaction
B)upward communication
C)downward communication
D)negotiation
Q3) ________ is a technique that provides a comparison of alternatives based on their costs and effectiveness in meeting organizational objectives.
Q4) When managers make a decision under conditions of uncertainty,they:
A)have adequate information to assure results.
B)often use probability techniques to evaluate alternatives.
C)are faced with the possibility that several outcomes may occur.
D)have to use their experience,judgment,and intuition to narrow the range of choices.
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Chapter 12: Management of Human Resources
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Sample Questions
Q1) 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.
Q2) Which of the following federal laws established the right of a union to be the exclusive bargaining agent for all workers in a bargaining unit?
A)Landrum-Griffin Act
B)Norris-LaGuardia Act
C)Wagner Act
D)Taft-Hartley Act
Q3) Which of the following is considered the most critical step in the hiring process?
A)background check
B)hiring decision
C)orientation
D)recruitment
Q4) A change in job assignment to a job at a higher level in the organization is termed a ________.
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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Sample Questions
Q1) Improving the bottom line in an organization can occur either by increasing revenues or reducing costs.
A)True
B)False
Q2) Ratios that are used to examine an establishment's ability to meet its long-term financial obligations are termed ________ ratios.
A)solvency
B)profitability
C)operating
D)liquidity
Q3) The formula for the break even point is 1 - (variable cost/sales).
A)True
B)False
Q4) The menu pricing method that uses desired food cost percentage in determining the menu sales price is termed the ________ pricing method.
A)factor
B)actual
C)value
D)prime cost
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) The physical elements in an operation's design that appeal to a customer's emotions are termed ________.
Q2) Having an effective marketing concept usually places primary emphasis on:
A)owners knowing what their products or services are.
B)serving the customer.
C)managers understanding organizational processes.
D)employees doing their jobs correctly.
Q3) A strategic business unit is:
A)a component of an organization with a specific market focus.
B)a group of people with similar product needs.
C)any operation that has a strategic marketing plan.
D)a group of people for whom a company develops a product or service.
Q4) Market share:
A)is a detailed study of sales data to evaluate the marketing strategy.
B)is the percentage of industry sales of a product.
C)is the process of dividing a total market into groups with similar characteristics.
D)classifies costs to determine which are associated with specific marketing activities.
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Quantity of meals refers to the number of meals prepared for service.
A)True
B)False
Q2) 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
Q3) If a menu item is categorized as highly popular but low in contribution to profit,the foodservice manager should:
A)promote this item to continue to increase its sales.
B)ignore this item and focus attention on increasing the popularity of other items.
C)eliminate this item from the menu.
D)consider increasing the price of this item.
Q4) A menu engineering analysis focuses on food popularity and profitability.
A)True
B)False
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