Institutional Foodservice Operations Study Guide Questions
Course Introduction
Institutional Foodservice Operations explores the management and operation of foodservice systems within large-scale settings such as hospitals, schools, correctional facilities, and corporate cafeterias. The course examines menu planning, procurement, food production methods, quality assurance, cost control, safety and sanitation, and compliance with regulatory standards unique to institutional environments. Students also learn about personnel management, sustainability practices, and the integration of technology in institutional kitchens, preparing them to efficiently run foodservice operations that cater to diverse populations with varying dietary and nutritional needs.
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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37 Flashcards
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Sample Questions
Q1) ARAMARK Corporation is an example of a ________.
A)contract company
B)partnership
C)franchise
D)self-operation
Answer: A
Q2) An open system has interrelated parts;interrelated parts are not part of a closed system.
A)True
B)False
Answer: False
Q3) Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.
A)True
B)False
Answer: True
Q4) ________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.
Answer: Sustainability
Page 3
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Chapter 2: Managing Quality
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Sample Questions
Q1) Quality should be defined by the manager,not the customer.
A)True
B)False
Answer: False
Q2) A data driven technique for eliminating defects in a process is referred to as ________.
A)reengineering
B)benchmarking
C)six sigma
D)quality assurance
Answer: C
Q3) The Greek letter for a statistical unit of measurement used to define standard deviation is ________.
Answer: Sigma
Q4) The key to a successful quality assurance program is continuous monitoring and evaluation.
A)True
B)False
Answer: True
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Chapter 3: The Menu
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Sample Questions
Q1) Static menu
A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Answer: B
Q2) Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.
A)True
B)False
Answer: False
Q3) Menu planning for the National School Breakfast and Lunch programs is monitored by the:
A)U)S.Department of Education.
B)U)S.Department of Agriculture.
C)U)S.Food and Drug Administration.
D)U)S.Department of Health and Human Services.
Answer: B
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Chapter 4: Food Product Flow and Kitchen Design
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Sample Questions
Q1) LED lighting is less expensive,uses less energy,and lasts longer than other types of lighting.
A)True
B)False
Q2) The movement of product or people through an operation is termed ________.
Q3) A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.
A)conventional
B)ready prepared
C)assembly serve
D)commissary
Q4) Cook-chill foodservice operations in the U.S.could be described as:
A)about the same prevalence as conventional foodservices.
B)the more prevalent type of foodservice.
C)more prevalent than conventional foodservices but less prevalent than commissary foodservices.
D)less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.
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6
Chapter 5: Procurement
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Sample Questions
Q1) 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.
Q2) Farmers may used petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label.
A)True
B)False
Q3) The process of supplying food to production units after it has been received is termed ________.
A)receiving
B)inventory control
C)pilferage
D)issuing
Q4) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True
B)False
Q5) Halal foods are important to those of which religion? ________.
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Chapter 6: Food Production
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Sample Questions
Q1) Use of compact or T8 fluorescent lamps in foodservice operations will result in:
A)less energy use.
B)increased energy use.
C)no change in energy use.
Q2) Tailoring a recipe to meet a particular purpose in a specific operation is known as recipe formatting.
A)True
B)False
Q3) Using standardized recipes likely will result in variations in product yield.
A)True
B)False
Q4) Electricity is sold and billed as ________.
A)gallons
B)Thousands of Cubic Feet
C)kilowatt-hours
D)BTUs
Q5) Moving average and exponential smoothing are similar in that both are categorized as time series forecasting models.
A)True
B)False
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.
A)True
B)False
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)waited service
B)counter service
C)quick service
D)self service
Q3) 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.
Q4) ________ is a term used to describe emotion exhaustion.
Q5) The iPod is an example of what type of authenticity?
Q6) ________ is the presentation of food to the customer.
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Allowing customers to bring in a reusable cup or mug is an example of ________.
A)recycling
B)portion control
C)composting
D)source reduction
Q2) Giardia duodenalis is a parasite found in fish.
A)True
B)False
Q3) Current food safety recommendations often refer to HACCP.What do the letters HACCP stand for?
A)Hazard Analysis Critical Control Points
B)Heat,Agitate,Clean,Cool,and Position
C)Health Administration Center for Consumer Protection
D)Health And Cleanliness Control Plan
Q4) The foodborne pathogen that forms spores is ________.
A)salmonella
B)clostridium perfringens
C)listeria monocytogenes
D)staphylococcus aureus
Q5) Shellstock identification tags must be kept of file for _______ days.
Page 10
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Chapter 9: Management Principles
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Sample Questions
Q1) A group of people working together in some form of coordinated effort to attain objectives is termed ________.
A)vertical integration
B)organizational hierarchy
C)functional alliances
D)an organization
Q2) Line and staff positions differ in that:
A)line positions usually are paid as hourly employees;staff positions usually are paid a salary.
B)line positions have a smaller span of management than do staff positions.
C)line positions have supervisory responsibility;staff positions have advisory responsibility.
D)line positions usually are lower on the organization chart and report to staff positions.
Q3) According to the ________ principle,authority and responsibility must coincide.
Q4) A subsidy is considered a trade barrier.
A)True
B)False
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) ________ power comes from the formal position one holds in an organization.
Q2) 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
Q3) 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.
Q4) Intrinsic motivation comes from factors inside the individual.
A)True
B)False
Q5) ________ is the ability to use social perceptiveness and behavioral flexibility to determine the requirements for leadership in a particular situation and select the appropriate response.
Q6) The extent to which a person in tune with his/her own feelings and the feelings of others is termed ________.
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Chapter 11: Decision Making, Communication, and Balance
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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) ________ is a technique that provides a comparison of alternatives based on their costs and effectiveness in meeting organizational objectives.
Q3) Managerial adaptation to the changing environment is termed balance.
A)True
B)False
Q4) The use of body movements such as facial expressions,gestures,and posture in the communication process is often termed ________.
Q5) Deciding where to open a new restaurant would be considered a(n)________ type of decision.
A)programmed
B)nonprogrammed
C)input
D)transformation
Q6) What type of group decision making is used to develop consensus among a group of experts?
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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 determination of the appropriate number of employees needed by the operation for the work that needs to be done is referred to as ________.
A)scheduling
B)labor control
C)staffing
D)productivity assessment
Q3) 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
Q4) 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) The breakeven point is where:
A)total revenue equals total costs.
B)total assets equal total liabilities plus owner's equity.
C)fixed cost equals variable cost.
D)total profit equals total costs.
Q2) Improving the bottom line in an organization can occur either by increasing revenues or reducing costs.
A)True
B)False
Q3) Sarah Michaels wants to evaluate her operation's efficiency by calculating the number of labor minutes per meal.Data from the previous week indicate that she served 7,500 meals.Her timecards indicated that employees worked a total of 625 hours for the week.What were labor minutes per meal for Sarah's operation?
A).08
B)15
C)5
D)12
Q4) The formula to calculate food cost percentage is ________.
Q5) The breakeven point is the point at which ________ and _______ are equal.
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) A name,term,design,symbol,or any other feature that identifies one seller's good or service as distinct from those of other sellers is termed a ________.
Q2) Which of the following is an accurate comparison of products and services?
A)Services are produced at one point and sold at another;products are not.
B)Services have tangible attributes;products do not.
C)Services cannot be stored for future sale;products can.
D)Services have homogeneity;products have heterogeneity.
Q3) 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.
Q4) A marketing objective is a statement of what is to be accomplished through marketing activities.
A)True
B)False
Q5) Brand loyalty is repeated customer purchasing of a specific brand.
A)True
B)False
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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) 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) The framework for reporting financial data is termed the Uniform Systems of Accounts.
A)True
B)False
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
Q5) A menu engineering analysis focuses on food popularity and profitability.
A)True
B)False
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