Menu Planning and Management Review Questions
Course Introduction
Menu Planning and Management covers the principles and strategies behind creating, organizing, and managing menus for various food service operations. This course explores topics such as menu design, nutritional considerations, pricing strategies, cost control, customer preferences, food trends, and the impact of menu choices on kitchen workflow and profitability. Students will learn how to analyze target markets, develop balanced and appealing menus, apply effective menu engineering techniques, and ensure compliance with industry standards and regulations. Practical assignments may include designing sample menus and evaluating their effectiveness in real-world scenarios.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary B. Gregoire
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15 Chapters
564 Verified Questions
564 Flashcards
Source URL: https://quizplus.com/study-set/3899 Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) Decision making, communication, and balance are referred to as _______________ within the foodservice systems model.
A) linking processes
B) controls
C) coordinating elements
D) functional subsystems
Answer: A
Q2) Synergy is the ability of an open system to continuously respond and adapt to its environment.
A)True
B)False
Answer: False
Q3) Self-operation means:
A) the manager or supervisor is responsible for preparing the food to be served.
B) the manager is an employee of the company in which the foodservice is located.
C) a single manager is hired to oversee the foodservice operation.
D) employees complete the work without a manager being present.
Answer: B
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Chapter 2: Managing Quality
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) A data driven technique for eliminating defects in a process is referred to as _____________.
A) benchmarking
B) six sigma
C) reengineering
D) quality assurance
Answer: B
Q2) ISO 9000 standards are U.S.-based standards for quality performance.
A)True
B)False
Answer: False
Q3) According to the American Society for Quality, which of the following is NOT a characteristic of quality?
A) Quality is aimed at performance excellence.
B) Quality is defined by the customer.
C) Quality is a program.
D) Quality reduces costs.
Answer: C
Q4) The initials "TQM" stand for _____________.
Answer: Total Quality Management
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Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Cycle menu
A)food items repeated on a patterned basis
B)complete meal, fixed price
C)same menu items each day
D)food items planned for specific days
Answer: A
Q2) The MyPlate graphic for healthy eating shows which of the following healthy eating recommendations:
A) make half your plate fruits and vegetables
B) drink water as the preferred beverage
C) alternate meat and non-meat protein sources
D) choice servings of whole grains equal to servings of fruits and vegetables
Answer: A
Q3) 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
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Chapter 4: Food Product Flow
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38 Verified Questions
38 Flashcards
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Sample Questions
Q1) A tumble chiller would most likely be found in a _____________ type of foodservice operation.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q2) The dominant type of foodservice in the United States is _____________.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q3) Cook freeze is an example of a _____________ type of foodservice operation.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q4) A galley kitchen in a hospital allows for decentralized assembly of patient meals.
A)True
B)False
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Chapter 5: Procurement
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48 Verified Questions
48 Flashcards
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Sample Questions
Q1) Pilferage
A) is a technique used to electronically scan products on delivery.
B) occurs when employees take food products home without permission.
C) involves the storage of hazardous materials.
D) is an agreement signed between purchasing agents and sellers to reduce costs.
Q2) The _____________ is the document prepared by the supplier listing the items delivered and their price.
A) invoice
B) purchase requisition
C) purchase order
D) purchase specifications
Q3) Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.
A) performance
B) technical
C) approved brand
D) service
Q4) The recommended temperature for storage of food in the dry storage area is
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Chapter 6: Food Production
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58 Verified Questions
58 Flashcards
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Sample Questions
Q1) Having 20 pounds of 5-ounce raw, boneless, chicken breasts for use in a marinated chicken breast sandwich recipe is referred to as a(n)
A) edible portion amount.
B) yield.
C) purchased amount.
D) standard portion size.
Q2) Which of the following uses the most energy in a foodservice operation?
A) climate control (heating and cooling) equipment
B) refrigeration equipment
C) cooking equipment
D) water heaters
Q3) ______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?
A) Incineration.
B) Composting
C) Compacting
D) Pulping
Q4) is a voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to do what?
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Chapter 7: Distribution and Service
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32 Verified Questions
32 Flashcards
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Sample Questions
Q1) The predominant form of service used in on-site foodservice operation is _____________ service.
A) family style
B) American style
C) self
D) cafeteria style
Q2) The primary advantage of decentralized service is
A) need for less supervision.
B) uniformity of presentation.
C) decreased time between meal assembly and service.
D) decreased number of employees needed for the service process.
Q3) _______________ assembly involves assembly of meal trays in an area separate from where it was produced.
Q4) The type of service in which food is brought to the table on platters or in bowls by the waitstaff and then passed at the table is _____________ service.
A) family style
B) counter
C) American style
D) self
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Chapter 8: Safety, Sanitation, and Maintenance
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52 Verified Questions
52 Flashcards
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Sample Questions
Q1) Personal protective equipment must be worn when serving a patient with an airborne transmitted illness.
A)True
B)False
Q2) Allowing customers to bring in a reusable cup or mug is an example of A) source reduction.
B) portion control.
C) recycling.
D) composting.
Q3) The foodborne pathogen that is most commonly linked with undercooked ground beef is
A) clostridium botulinum.
B) escherichia coli.
C) shigella.
D) bacillus cereus.
Q4) Risk management is a discipline for dealing with the possibility that some future event will cause harm to an organization.
A)True
B)False
Q5) ______________ is an example of an employee using personal protective equipment.
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Chapter 9: Management Principles
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) The scalar principle means that
A) a vertical division of labor has occurred.
B) an employee reports to only one manager.
C) a clear and unspoken line of authority extends from top to bottom position in an organization.
D) a manager has the right to direct the work of others.
Q2) _____________ departmentalization occurs when organization units are defined by the nature of the work being performed.
A) Functional
B) Product and service
C) Geographic
D) Customer
Q3) A group of people working together in some form of coordinated effort to attain objectives is termed _____________.
A) organizational hierarchy
B) vertical integration
C) an organization
D) functional alliances
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11
Chapter 10: Leadership and Organizational Change
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) Hershey and Blanchard expanded the contingency approach to leadership by incorporating concern for people and concern for production in their leadership model.
A)True
B)False
Q2) Continuous commitment is the commitment to the organization that employees display because they are happy to be members of the organization.
A)True
B)False
Q3) McClelland proposed which of the following motivation theories?
A) two-factor (maintenance and motivational)
B) achievement-power-affiliation
C) expectancy
D) reinforcement
Q4) Democratic is the leadership style in which the leader allows the group to make the decision.
A)True
B)False
Q5) ___________ 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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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) 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) noise in the communication process.
C) improper encoding of a message.
D) ineffective decoding of a message.
Q2) ____________ bargaining occurs when resources available are fixed and the negotiation focuses on what portion of the resources each will get.
Q3) The use of body movements such as facial expressions, gestures, and posture in the communication process is often termed __________.
Q4) Nonprogrammed decisions are most likely to be made by _____________-level managers.
A) first-line
B) middle
C) top
Q5) All communication includes three primary elements: sender, message, and receiver.
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) Which of the following is considered the most critical step in the hiring process?
A) recruitment
B) background check
C) hiring decision
D) orientation
Q2) The federal law that forbids discrimination on the basis of race, color, religion, sex, or national origin is the Taft-Hartley Act.
A)True
B)False
Q3) Which of the following requires that employers analyze their work force and develop a plan of action to correct areas of past discrimination?
A) Affirmative Action
B) Equal Employment Opportunity
C) Equal Pay Act
D) Wagner
Q4) The length of employment at a particular institution is termed __________.
Q5) . A ______________ represents union employees in their relations with their supervisors
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Chapter 13: Management of Financial Resources
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35 Verified Questions
35 Flashcards
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Sample Questions
Q1) Ratios that are used to examine an establishment's ability to meet its long-term financial obligations are termed _____________ ratios.
A) liquidity
B) solvency
C) profitability
D) operating
Q2) The pay back period is
A) the time period that is required to process invoices and pay for short-life items such as food.
B) considers the time value of money.
C) is calculated by dividing initial investment by expected yearly income or savings.
D) uses the table of discounted cash flows to determine yearly expected savings.
Q3) The actual cost menu pricing method incorporates fixed and variable costs and desired profit in determining the menu sales price.
A)True
B)False
Q4) The breakeven point is the point at which _________ and _______ are equal.
Q5) A ______________ provides a visual way to quickly access financial performance.
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Chapter 14: Marketing Foodservice
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31 Verified Questions
31 Flashcards
Source URL: https://quizplus.com/quiz/77665
Sample Questions
Q1) Ideal oriented customers
A)make choices based on what they perceive will show their success to others
B)make choices based on a desire for social or physical activity, variety or risk
C)make choices based on their knowledge and principles
D)make choices based on their interactions with others
Q2) Companies who have developed frozen, individual meals to be sold in supermarkets are responding to
A) behavioristic variables.
B) psychographic variables.
C) demographic variables.
D) geographic variables.
Q3) 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 _____________.
Q4) _____________ 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
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Sample Questions
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) The Job Descriptive Index was designed to measure
A) service skills of restaurant waitstaff members.
B) employee job satisfaction.
C) productivity of foodservice employees.
D) resources needed to staff a foodservice operation.
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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