Chapter 2: Managing Quality
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Q1) Common to most total quality management definitions is a focus on empowerment of employees.
A)True
B)False
Answer: True
Q2) The group that serves as an accreditation agency that reviews voluntary programs of quality improvements in patient care in hospitals is:
A)Academy of Nutrition and Dietetics.
B)Occupational Safety and Health Association.
C)Equal Opportunity Employment Commission.
D)The Joint Commission.
Answer: D
Q3) The radical redesign of business processes for dramatic improvement is termed ________.
A)reengineering
B)right sizing
C)benchmarking
D)six sigma
Answer: A
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Chapter 3: The Menu
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Q1) Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.
A)True
B)False
Answer: True
Q2) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
Q3) The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.
A)center
B)lower right corner
C)upper left corner
D)upper right corner
Answer: A
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Chapter 4: Food Product Flow and Kitchen Design
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Q1) Cook freeze is an example of a ________ type of foodservice operation.
A)assembly serve
B)commissary
C)conventional
D)ready prepared
Q2) Center of the plate typically requires two phases of heat processing in ready prepared foodservices.
A)True
B)False
Q3) 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
Q4) A galley kitchen in a hospital allows for decentralized assembly of patient meals. A)True
B)False
Q5) The movement of product or people through an operation is termed ________.
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Chapter 5: Procurement
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Q1) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True
B)False
Q2) Wholesalers
A)receive a commission for negotiating between the buyer and the supplier
B)purchase from processing plants,store product,and resell
C)represent small manufacturing company products to buyers
D)sell products to the ultimate buyer
Q3) Certified organic foods can be tracked from the farm through processing to the consumer.
A)True
B)False
Q4) Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.
A)True
B)False
Q5) ________ is the organization who provides certification of chemicals meeting sustainability guidelines.
Q6) The abbreviation,LIFO,stands for ________.
Q7) Halal foods are important to those of which religion? ________.
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Chapter 6: Food Production
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Q1) A #8 disher will yield which size portions?
A)1/4 cup
B)1/3 cup
C)1 cup
D)1/2 cup
Q2) The forecasting method that uses a judgment factor to weigh the most recent data is ________.
A)regression
B)exponential smoothing
C)moving average
D)intuition
Q3) Sautéing means to cook quickly in a small amount of fat.
A)True
B)False
Q4) Which of the following uses the most energy in a foodservice operation?
A)water heaters
B)cooking equipment
C)climate control (heating and cooling)equipment
D)refrigeration equipment
Q5) List at least three foodservice products that could be recycled.
Page 8
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Chapter 7: Distribution and Service
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Q1) One constraint to using a split tray meal delivery system is:
A)supervision is needed at point of service to oversee decentralized tray assembly.
B)the cold and heated portions of a patient's meal are in separate compartments in the cart and must be matched together before meal service.
C)the meal cart is difficult to sanitize.
D)it is difficult to maintain the temperature of cold food items.
Q2) Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.
A)True
B)False
Q3) Which of the following is an advantage with a refrigerated cart with conduction heat units?
A)the carts are easy to sanitize
B)hot beverages will need to be poured and served on the floor
C)allows for decentralized meal tray assembly
D)the temperature of cold items is maintained
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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Q1) The foodborne pathogen that forms spores is ________.
A)salmonella
B)clostridium perfringens
C)listeria monocytogenes
D)staphylococcus aureus
Q2) The pH value is a measure of a food's ________.
A)acidity
B)oxygen level
C)moisture content
D)bacterial count
Q3) Risk management is a discipline for dealing with the possibility that some future event will cause harm to an organization.
A)True
B)False
Q4) All of the following surfaces in a foodservice operation must be sanitized EXCEPT
A)cutting boards
B)work counters
C)serving pans
D)floors
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Chapter 9: Management Principles
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Q1) The unity of command concepts means that an employee reports to only one manager.
A)True
B)False
Q2) The division of labor that involves bringing together experts from different departments to work on a project is termed ________.
A)decentralized
B)matrix
C)functional
D)team
Q3) The right of a manager to direct the work of others is termed authority.
A)True
B)False
Q4) "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.
Q5) According to the ________ principle,authority and responsibility must coincide.
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Chapter 10: Leadership and Organizational Change
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Q1) 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.
Q2) Motivation could be described as:
A)a function that managers perform in coordinating work to be done.
B)the process of creating a work environment in which people do their best work.
C)an inner force that activates or moves a person.
D)working together as a team to accomplish goals and objectives.
Q3) According to the achievement-power-affiliation theory,a person who takes responsibility for finding solutions to problems is demonstrating a need for power.
A)True
B)False
Q4) An employee's general attitude about their job is referred to as job satisfaction.
A)True
B)False
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Chapter 11: Decision Making, Communication, and Balance
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Q1) The critical path in a PERT diagram is the one that:
A)has the most activities on it.
B)has activities that can be delayed and not impact the completion date of the project.
C)takes the longest amount of time.
D)is the most likely to occur.
Q2) The fact that the word "dinner" may mean the noon meal to one individual and the evening meal to another is an example of:
A)a barrier to communication.
B)ineffective decoding of a message.
C)noise in the communication process.
D)improper encoding of a message.
Q3) The decision-making technique that involves graphically displaying alternatives considered in a decision and the outcomes expected as a result is termed a ________.
A)PERT chart
B)Decision Network Chart
C)Decision Tree
D)CPM chart
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Chapter 12: Management of Human Resources
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Q1) Validity refers to the accuracy of an employment test's results.
A)True
B)False
Q2) The Family and Medical Leave Act:
A)gives employees up to 12 weeks of unpaid and job-protected sick leave.
B)prohibits discrimination based on pregnancy,childbirth or related conditions.
C)mandates equal pay for equal work regardless of medical condition.
D)requires employers to give paid sick leave benefits to full-time employees.
Q3) The Family Medical Leave Act grants employees up to 12 weeks of job-protected,unpaid leave to care for a family member who is ill.
A)True
B)False
Q4) The Americans with Disabilities Act requires that:
A)equal consideration be given to disabled applicants who meet job qualifications.
B)persons with disabilities who meet some but not all qualifications must be hired.
C)special accommodations must be made for all persons with disabilities who apply.
D)all persons with disabilities who apply for a job be hired.
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Chapter 13: Management of Financial Resources
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Q1) One difference between a for-profit and a not-for-profit organization is:
A)excess revenue over expenses,in a for-profit organization can go to the organization's owners,in a not-for-profit organization this excess goes back into the organization.
B)a for-profit organization is not operated for anyone's personal gain,a not-for-profit operation is expected to provide a return for its investors.
C)a for-profit organization will budget for a profit each year and a not-for-profit will budget to break-even.
D)a for-profit organization will prepare an income statement and balance sheet each year,a not-for-profit will not prepare these statements.
Q2) The Net Present Value method for evaluating a capital budget request incorporates the time value of money concept.
A)True
B)False
Q3) The formula to calculate food cost percentage is ________.
Q4) 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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Q1) SWOT analysis focuses on identifying:
A)strengths,weaknesses,opinions,tactics.
B)strengths,weaknesses,organizational goals,timelines for completion.
C)strengths,weaknesses,opportunities,threats.
D)strengths,weaknesses,operational needs,and target markets.
Q2) A person's ethnicity,income,and education are referred to as ________.
A)geographic
B)psychographic
C)behavioristic
D)demographic
Q3) ________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q4) Brand loyalty is repeated customer purchasing of a specific brand.
A)True
B)False
Q5) 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.
Page 16
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Chapter 15: Meals, Satisfaction, and Accountability
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Q1) A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information.The preferred sensory testing would be:
A)discrimination or description testing by a consumer panel.
B)preference or acceptance testing by a consumer panel.
C)discrimination or description testing by a trained panel.
D)preference or acceptance testing by a trained panel.
Q2) Underproduction of food can result in increased costs and decreased customer satisfaction.
A)True B)False
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) Quantity of meals refers to the number of meals prepared for service.
A)True B)False
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