Institutional Foodservice Operations Exam Review
Course Introduction
Institutional Foodservice Operations explores the principles and practices required to manage foodservice in large-scale, non-commercial settings such as hospitals, schools, correctional facilities, and corporate cafeterias. The course emphasizes menu planning, purchasing, production, sanitation, safety regulations, quality control, and cost management specific to institutional environments. Students examine organizational structures, employee supervision, inventory management, and the integration of nutrition guidelines into meal planning. Through case studies and practical projects, learners gain a comprehensive understanding of how to deliver consistent, safe, and nutritious food services while meeting the diverse needs of institutional populations.
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
Source URL: https://quizplus.com/quiz/76721
Sample Questions
Q1) Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.
A)True
B)False
Answer: True
Q2) Procurement,production,safety/sanitation/maintenance,and distribution/service are part of transformation in the foodservice systems model.
A)True
B)False
Answer: True
Q3) Management functions,functional subsystems,and linking processes are part of the ________ portion of the foodservice systems model.
A)input
B)output
C)transformation
D)control
Answer: C
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Page 3
Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
Source URL: https://quizplus.com/quiz/76720
Sample Questions
Q1) Quality should be defined by the manager,not the customer.
A)True
B)False
Answer: False
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) What is the only hotel company to win the Baldrige Award on two occasions?
A)Radisson
B)Hilton
C)Ritz Carlton
D)Hyatt
Answer: C
Q4) The initials "TQM" stand for ________.
Answer: Total Quality Management
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Page 4
Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
Source URL: https://quizplus.com/quiz/76719
Sample Questions
Q1) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
Q2) Single use menu
A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Answer: C
Q3) Truth in menu laws would prohibit which of the following practices?
A)Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice."
B)Serving Oscar Meyer® hot dogs and listing the Oscar Meyer® brand name on the menu.
C)Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak."
D)Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve.
Answer: D
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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) The term,sous vide,is a French term for ________.
A)under vacuum
B)sauce supreme
C)cook-freeze
D)chef in training
Q2) In a ________ foodservice,menu items are produced and held chilled or frozen until heated for service later.
A)commissary
B)ready prepared
C)conventional
D)assembly serve
Q3) The Food Code requires a minimum of ________ foot-candles of light where an employee is working with food.
A)20
B)100
C)10
D)50
Q4) The weight of metal per square foot is termed gauge.
A)True
B)False
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Chapter 5: Procurement
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47 Verified Questions
47 Flashcards
Source URL: https://quizplus.com/quiz/76717
Sample Questions
Q1) Perpetual inventory differs from physical inventory in that:
A)a record of the quantity in stock is always available with physical inventory.
B)food cost per day cannot be calculated with perpetual inventory.
C)purchases and inventory issues are recorded with physical inventory.
D)no visual inspection of the inventory is done to calculate perpetual inventory.
Q2) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True
B)False
Q3) Retailers
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
Q4) The recommended temperature for storage of food in the dry storage area is ________.
Q5) A GPO is a form of centralized purchasing that consolidates ordering from all departments within the organization into a single purchasing department.
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) Examples of moist heating cooking methods include:
A)baking,holding,proofing.
B)poaching,blanching,braising.
C)roasting,grilling,frying.
D)broiling,roasting,barbecuing.
Q2) Using standardized recipes likely will result in variations in product yield.
A)True
B)False
Q3) Exponential smoothing is an example of ________ forecasting.
A)time series
B)subjective
C)intuition
D)causal
Q4) Thawing frozen meats in a refrigerator causes the refrigerator to use ________ energy.
A)more
B)less
C)the same amount of
Q5) List at least three foodservice products that could be recycled.
Q6) BTU is the abbreviation for what indicator of energy use ________.
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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) Buffets are an example of ________ service.
A)family style
B)American style
C)counter
D)self
Q2) 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.
Q3) Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.
A)True
B)False
Q4) A primary concern with decentralized tray assembly is the:
A)supervision of the tray assembly process.
B)transportation time for individual trays of food.
C)length of time between tray assembly and service of the tray to the patient.
D)temperature of the food at the time of service.
Q5) The iPod is an example of what type of authenticity?
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Chapter 8: Safety, Sanitation, and Maintenance
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48 Verified Questions
48 Flashcards
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Sample Questions
Q1) Pathogens are harmless microorganisms.
A)True
B)False
Q2) The microorganisms that most commonly produce foodborne illness are categorized as ________.
A)yeast
B)viruses
C)mold
D)bacteria
Q3) Allowing customers to bring in a reusable cup or mug is an example of ________.
A)recycling
B)portion control
C)composting
D)source reduction
Q4) 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.
Q5) ________ is the term used to refer to the presence of harmful material in food.
Page 10
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Chapter 9: Management Principles
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36 Verified Questions
36 Flashcards
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Sample Questions
Q1) A capitalistic economy is one in which a central planning agency determines what is produced,when it is produced,who can produce it,and in what quantities it will be produced.
A)True
B)False
Q2) According to the ________ principle,authority and responsibility must coincide.
Q3) The management function of planning:
A)is the process of grouping activities and delegating authority to accomplish these activities.
B)requires an understanding of human behavior.
C)involves determining in advance what should happen.
D)is the responsibility of the human resource department in many organizations.
Q4) Which of the following activities would be considered part of the INTERPERSONAL role of a manager?
A)initiating a change in the way purchasing is done in the organization
B)hiring and training staff
C)negotiating the union contract
D)telling employees about the new restaurant policies related to childcare
Q5) ________ involves an evaluation of an employee's performance with established standards for that position.
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Chapter 10: Leadership and Organizational Change
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) 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
Q2) According to the work by Kouzes and Posner,a leader enables others to act.
A)True
B)False
Q3) Which of the following would be characteristic of a Theory X manager's beliefs about the average employee?
A)Uses only a portion of their intellectual potential.
B)Will exercise self-direction in the service of objectives to which they are committed.
C)Learns not only to accept but also to seek responsibility.
D)Has an inherent dislike for work and will avoid it if possible.
Q4) According to the expectancy theory,a high level of motivation requires:
A)high expectancy and low valence.
B)low expectancy and high valence.
C)low expectancy and low valence.
D)high expectancy and high valence.
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Chapter 11: Decision Making, Communication, and Balance
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) When a manager makes a "satisficing" decision they have made:
A)an acceptable but not optimal decision.
B)an unacceptable and inappropriate decision.
C)the optimal decision.
Q2) 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
Q3) Management science techniques,such as linear programming,work best under conditions of risk.
A)True
B)False
Q4) Programmed decisions are those reached by following established policies and procedures.
A)True
B)False
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Chapter 12: Management of Human Resources
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43 Verified Questions
43 Flashcards
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Sample Questions
Q1) A discretionary work schedule that allows employees to select their starting time is termed ________.
A)flex-time
B)compressed work week
C)staggered scheduling
D)task contracting
Q2) Performance appraisal is a meeting between an employee and his/her supervisor to discuss strengths and weaknesses in the employee's performance.
A)True
B)False
Q3) The 360 degree evaluation technique includes:
A)evaluations by peer employees,those who report to the employee,and those who supervise the employee.
B)evaluations by peer employees,those who report to the employee,and those who supervise the employee in addition to the employee's self evaluation.
C)evaluations by those who report to the employee and those who supervise the employee.
D)evaluation only by those who supervise the employee.
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Chapter 13: Management of Financial Resources
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37 Verified Questions
37 Flashcards
Source URL: https://quizplus.com/quiz/76709
Sample Questions
Q1) The fundamental accounting equation is assets = liabilities + owner's equity.
A)True
B)False
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)88 turns
B)86:1
C)45.7%
D)1)2 times
Q3) Cash,marketable securities,and accounts receivable are all categorized as ________ on a balance sheet.
A)current liabilities
B)current assets
C)owner's equity
D)fixed assets
Q4) A budget is a plan for operating a business expressed in financial terms.
A)True
B)False
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/76708
Sample Questions
Q1) Brand loyalty is repeated customer purchasing of a specific brand.
A)True
B)False
Q2) The marketing environment is defined as the:
A)forces outside the organization that influence marketing activities.
B)atmosphere created within the sales force to encourage product sales.
C)constraints within an organization that limit marketing options.
D)interactions that occur between managers and employees related to product promotion.
Q3) Marketing mix is the combination of product and price that creates value for the customer.
A)True
B)False
Q4) 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.
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
28 Flashcards
Source URL: https://quizplus.com/quiz/76707
Sample Questions
Q1) The Job Descriptive Index was designed to measure:
A)productivity of foodservice employees.
B)resources needed to staff a foodservice operation.
C)service skills of restaurant waitstaff members.
D)employee job satisfaction.
Q2) A walk-through customer satisfaction audit:
A)is a technique used to share customer satisfaction information with new customers.
B)involves the manager observing and evaluating the food and service.
C)focuses on food safety with the manager and food safety inspector.
D)is an example of a preference sensory test.
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.
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