Chapter 1: Systems Approach to a Foodservice Organization
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Q1) Foodservice equipment and space are included as inputs in the foodservice systems model.
A)True
B)False
Answer: True
Q2) One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.
A)True
B)False
Answer: False
Q3) 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) dynamic equilibrium
B) equifinality
C) synergy
D) control
Answer: C
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Chapter 2: Managing Quality
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Q1) 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
Q2) The 14-point system to help companies improve their quality was created by _____________.
A) Shewhart
B) Juran
C) Deming
D) Hammer
Answer: C
Q3) The initials "TQM" stand for _____________.
Answer: Total Quality Management
Q4) A FOCUS-PDCA is a way to coordinate process improvement projects.
A)True
B)False
Answer: True
Page 4
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Chapter 3: The Menu
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Q1) Which of the following would be considered an example of sustainability in menu planning:
A) having "meatless Mondays"
B) using Asian farm raised Tilapia rather than US farm raised Tilapia
C) serving nonorganic produce
D) purchasing commercially-prepared entrees
Answer: A
Q2) Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper- local".
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) upper left corner
B) center
C) upper right corner
D) lower right corner
Answer: B
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Chapter 4: Food Product Flow
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Q1) Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.
Q2) 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
Q3) A galley kitchen in a hospital allows for decentralized assembly of patient meals. A)True B)False
Q4) A hospital that uses cook-chill production and centralized tray production likely would have _____________ steps between procurement and service as compared to a table service restaurant. A) less
B) the same number of C) more
Q5) The movement of product or people through an operation is termed
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Chapter 5: Procurement
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Q1) Perpetual inventory differs from physical inventory in that
A) food cost per day cannot be calculated with perpetual inventory.
B) no visual inspection of the inventory is done to calculate perpetual inventory.
C) purchases and inventory issues are recorded with physical inventory.
D) a record of the quantity in stock is always available with physical inventory.
Q2) Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.
A)True
B)False
Q3) Taking an actual count of products in storage is termed a _____________ inventory.
A) perpetual
B) rotating
C) physical
D) beginning
Q4) The abbreviation, LIFO, stands for _____________
Q5) Halal foods are important to those of which religion? ___________.
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Chapter 6: Food Production
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Q1) Food production is found in the _____________ component of the foodservice systems model.
A) control
B) input
C) transformation
D) output
Q2) Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.
A)True
B)False
Q3) A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.
A)True
B)False
Q4) Which of the following pieces of equipment is critical for an ingredient room area?
A) scale
B) small steam jacketed kettle
C) induction heating plate
D) electronic thermometer
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Chapter 7: Distribution and Service
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Q1) A paradigm is defined as
A) a type of foodservice in which meals are served on special trays in the room.
B) a style of service that focuses on treating each customer as a unique individual.
C) a mental frame of reference that dominates the way people think.
D) a strategy for improving service management.
Q2) Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?
A) Quick service
B) Self service
C) Counter service
D) Waited service
Q3) Using microwave ovens in galley kitchens for reheating of food items might be found in foodservice operations with cook-chill food production and decentralized service.
A)True
B)False
Q4) The iPod is an example of what type of authenticity?
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Chapter 8: Safety, Sanitation, and Maintenance
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Q1) Documenting age, condition, and reliability of all equipment and mechanical systems is part of an equipment maintenance program.
A)True
B)False
Q2) Cross contamination of nonpotable and potable water can happen when:
A) a vacuum breaker is installed on water lines
B) brown water is used in an outdoor sprinkling system
C) a hose used to fill a mop bucket is left submerged in the mop bucket
D) an air gap is left between the edge of a sink and the water faucet
Q3) Salmonella is most often associated with
A) fresh vegetables.
B) unprocessed cheese.
C) peanuts and legumes.
D) raw poultry.
Q4) Mold growing on bread
A)physical spoilage
B)chemical spoilage
C)microbiological spoilage
D)biochemical spoilage
Q5) Shellstock identification tags must be kept of file for ____ days.
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Chapter 9: Management Principles
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Q1) _____________ 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.
Q2) A subsidy is considered a trade barrier.
A)True
B)False
Q3) Standards are important in the control process because they
A) help create the flexibility needed for an organization to function effectively.
B) provide a way to group activities.
C) set the strategy for use of resources.
D) define the dimensions for what is expected to happen.
Q4) Which of the following activities would be considered part of the INTERPERSONAL role of a manager?
A) Telling employees about the new restaurant policies related to childcare.
B) Initiating a change in the way purchasing is done in the organization.
C) Hiring and training staff.
D) Negotiating the union contract.
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 highest level of needs on Maslow's hierarchy of needs is termed _____________.
A) physiological
B) safety
C) social
D) self-actualization
Q2) The leadership continuum developed by Tannenbaum and Schmidt includes which two major components?
A) Degree of authority used by the manager and the amount of freedom available to the employee.
B) The concern of the manager for production and the concern for people.
C) The amount of initiating structure and the amount of consideration.
D) The level of maturity of the employee and the degree of power used by the manager.
Q3) A transformational leader
A) has a high need for affiliation.
B) intellectually stimulates followers.
C) guides employees by clarifying roles and tasks.
D) motivates employees through use of rewards.
Q4) ___________ 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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Q1) Groupthink
A) occurs when reaching an agreement becomes more important than finding the best decision.
B) is the tendency of groups to accept more risk than individual members would accept.
C) is a structured technique for generating innovative ideas.
D) is the desired goal by managers who use group decision-making techniques.
Q2) When a manager makes a "satisficing" decision they have made
A) the optimal decision.
B) an acceptable but not optimal decision.
C) an unacceptable and inappropriate decision.
Q3) _____________ is the use of eye contact during communication.
A) Chronemics
B) Proxemics
C) Oculesics
D) Olfactics
Q4) The decision-making technique that involves graphically displaying the flow and sequence of activities and events is termed a linear program.
A)True
B)False
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Chapter 12: Management of Human Resources
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Q1) The negotiation between management and the union on the terms of employment is termed _____________.
A) collective bargaining
B) labor relations
C) dram shop
D) featherbedding
Q2) Which of the following is typically NOT found in a job description?
A) Pay rate for the position.
B) Title of the position.
C) Qualifications needed to perform the job.
D) The working conditions of the job.
Q3) The action brought against an employee who fails to conform to the policies or rules of an organization is termed _____________.
A) law suit
B) discipline
C) performance appraisal
D) grievance
Q4) ____________ is defined as the differences in demographic characteristics among individuals such as age, sex, race, religion, culture, age, national origin, and lifestyle.
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Chapter 13: Management of Financial Resources
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Q1) The financial statement that shows financial position at a point in time is the
A) income statement.
B) statement of change in financial position.
C) P&L statement.
D) balance sheet.
Q2) The menu pricing method that uses desired food cost percentage in determining the menu sales price is termed the _____________ pricing method.
A) factor
B) prime cost
C) actual
D) value
Q3) Which of the following costs is typically the highest in a foodservice operation?
A) food
B) labor
C) supplies
D) overhead
Q4) The formula to calculate food cost percentage is _____________.
Q5) The breakeven point is the point at which _________ and _______ are equal.
Q6) A ______________ provides a visual way to quickly access financial performance.
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Chapter 14: Marketing Foodservice
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Q1) A marketing objective is a statement of what is to be accomplished through marketing activities.
A)True
B)False
Q2) The four Ps of marketing are _____________, _____________, _____________, and _____________.
A) planning, proofing, producing, placing
B) procurement, production, placement, profit
C) product, price, promotion, place
D) plans, policies, procedures, programs
Q3) "Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.
A)True
B)False
Q4) Proactively gathering complaints from customers is a form of service marketing research.
A)True
B)False
Q5) List at least three social networking sites.
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Chapter 15: Meals, Satisfaction, and Accountability
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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) Quality desired in food products ingredients should be included in food specifications.
A)True
B)False
Q3) Discrimination sensory test
A)provides information about sensory characteristics such as taste and texture
B)determines differences among food products
C)identifies quality attributes of food products
D)identifies whether consumers like a food product
Q4) Quantity of meals refers to the number of meals prepared for service.
A)True
B)False
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