Food Production Mgmt Quizzes for Exam 1

A hospital foodservice run by a foodservice contract company is an example of a noncommercial foodservice.

False

A fast-casual restaurant is an example of an onsite foodservice.

False

Tom Smith works directly for Baptist Hospital as the Director of Food and Nutrition Services. His foodservice is an example of a commercial foodservice.

False

Self-operated foodservices have a great advantage when it comes to flexibility, but an in-house foodservice will only be as effective as the leadership of the organization it serves.

True

Customer satisfaction is an example of an output in the foodservice systems model.

True

In a ready-prepared operation, many convenience foods are used and there is no cooking from scratch.

False

Which of the following is an example of a noncommercial foodservice?

Dunkin

Wangtagh Highschool

Burger King

Dominós Pizza

Wantagh Highschool foodservice (self-operated)

Which of the following provide round-the-clock nursing care?

Elders day care

Retirement community

Skilled nursing facilities

Schools

Skilled nursing facilities

Some onsite foodservices use a contractor because:

The foodservice is mismanaged

The food service cant find experienced managers

The foodservice needs to be renovated but doesnt have the money to do it

All of these

All of these

Which of the following is a disadvantage of suing food service contracting company

The contractor provides menu ideas and recipes.

The foodservice must pay for the services of the contractor

The contractor will try to increase sales/revenue

The contractor can buy food often at a lower price.

The foodservice must pay for the services of the contractor

Which of the following is an advantage of using a foodservice contracting company?

- The purchasing manager will have to change some of the vendors he/she has dealt with in the past.

- The foodservice managers feel conflicted in their loyalties to the facility and to the contractor.

- The foodservice director gets help staying on top of the financial situation.

- Foodservice employees who don't work for the contractor are unhappy about the changes since the contractor came on board.

The foodservice director gets help staying on top of the financial situation.

In a foodservice system, which of the following is an input?

Services

People

Meals

Feedback

People

In a foodservice system, which of the following is an output?

Raw ingredients

Money

Meals

Refrigeration equipment

Meals

Which of the following is considered a linking process in the systems model because it coordinates the subsystems to produce outputs?

Money

Meals

Production

Communication

Communication

In the systems theory, the process of changing inputs into outputs is known as:

Homeostasis

Transformation

Dynamic equilibrium

Equifinality

Transformation

Managers use _________ to compare results with the objectives of the organization, its standards, and policies and procedures.

Feedback

Management

Production

Leadership

Feedback

Which of the following is NOT an environmental factor that could affect a foodservice?

Competitors

Climate

Management change

Economy

Management change

In which type of operation are the meals prepared (some or quite a few from scratch) and served in the same facility?

Conventional

In the Washington School District, school lunches are prepared in a central kitchen and then transported to satellite kitchens where the meals are then served. Which type of foodservice operation is this?

Commissary

In which type of operation are the meals prepared using cook-chill or cook-freeze?

Ready- prepared

In which type of operation are the meals prepared using little or no cooking?

Assembly/serve

A disadvantage of an assembly/serve operation is that:

Many customers want freshly made food

Advantages of utilizing a ready prepared foodservice system include:

Avoiding peaks and valleys of production

Which of the following establishments is considered to be a commercial foodservice?

Hospitals

Correctional facilites

Zoos

Nursing homes

Zoos

What is the major internal control of a food service system?

The menu

The policies and procedures of a foodservice operation are part of the ____________ in the foodservice systems model?

Control

The term, ________, is used to describe the phenomenon that parts of an organization acting together, may make greater impact that the impact each has separately.

Synergy

Having the same or similar outputs from using different inputs is termed _______.

equifinality

The area of interdependency between two subsystems is referred to as the ______________.

interface

Procurement, production, safety and sanitation, maintenance are _____________ in the foodservice systems model.

Functional subsystems

An example of an output is:

bread for a bakery

Respective examples of an input and an output in the foodservice system model are:

Human skills and employee satisfaction

The main type of food service in the US is :

Conventional

Which category of food service operation involves the most CCPs ?

Commissary

What is a disadvantage of conventional food service in comparison to other food service operations

highest labor costs and skill requirements

Which type of food service operation brings in food with the maximum amount of processing ?

Assembly Serve

Which of the food service categories has the lowest distribution costs?

Conventional

The type of food service that most often has the lowest food cost is:

Commissary

The four subsystems of foodservice Operations are ______________, except:

Organization

The four subsystems of foodservice management are ______________, except:

Planning

Controlling

Leading

Organizing

Procuring

Procuring

When a nursing home uses a nonselective menu, alternate items are available for taste, allergy, or religious preference.

True

Foodservice customers like having lots of menu choices.

False

True or False? Excessive price spread among entrées encourages customers to order lower-priced items.

True

A restaurant menu is also known as a(n) _____ menu.

Static

Which type of menu adds variety to daily meals?

Cycle

Which type of menu is more cost-effective to produce?

Nonselective

Which type of facility would be most likely to use a cycle menu?

College foodservice

When each item on the menu has a separate price, it is known as:

A la carte pricing

Which type of menu offers at least two choices in some categories, while other categories have only one choice?

Semi-selective

Catering menus are often:

Single use menus

The following dinner meal is planned for a long-term care facility. Which food characteristic is most in need of improvement?

Butternut squash soup. Macaroni and cheese with sliced carrots. Orange sherbet.

Color

Which side dish would you pick to go with a meal of sliced turkey, gravy, and mashed potatoes?

Corn

Cauliflower

Green beans with silvered almonds

Glazed white onions

Green beans with silvered almonds

Which food texture is preferred?

Crispy

Crunchy

Juicy

Creamy

All

All

When planning a dinner meal, which item should you choose first?

Entree

Which of the following is an example of a moderate portion size for cooked vegetables?

1/2 cup

A moderate portion of meat in a sandwich would be:

3 ounces

For foodservice operations with modified diets to meet individual medical nutrition therapy needs, the regular diet must be _________ to create the modified diets.

Extended

To create a balanced, professional menu, at least half of the menu should be:

White space

When listing menu items, place the items you want to sell at the:

top of the list and bottom of the list

When designing a menu, you should plan to:

Stick to two to three complementary colors.

When you describe menu items, you should:

be accurate about the portion size, be honest about point of origin, if mentioned, and write in a friendly style

If the desired food cost percentage is 33%, what is the factor, or multiplier?

3

If a menu item costs $4.00 for food and $4.50 for labor, what is the estimated selling price if the desired prime cost percentage is 65%?

13.08

If a food item sells for $11.99, this is an example of:

Odd-cents pricing

If the food cost for spaghetti and meatballs is $1.75 and the desired food cost percentage is 25%, what should you charge for this dish?

7.00

Food/beverage costs and labor costs together are referred to as:

Prime costs

If a cheeseburger has a food cost of $1.75 and the contribution margin is $6.00, what should be its selling price?

7.75

Selective style menu

includes two or more choices in some or all menu categories

Single use menu

A menu planned for a specific event is not repeated against in the exact same form

A la carte menu

Menu were food items are priced separately

Nonselective menu

Menus that offer no choice or are "preselected."

Table d'hôte menu

Offers a complete meal at a fixed price.

Some multi-unit foodservices own a commissary where they make proprietary items or process items such as meat.

True

Grading of meat, poultry, and processed egg products is mandatory.

False

Grading of imported fruits and vegetables is voluntary.

True

The Food and Drug Administration oversees the Seafood Inspection Program.

False

Just-in-time purchasing helps the foodservice manager to minimize how long food deliveries are in storage and therefore decreases inventory levels.

True

Most foods produced by farmers and ranchers will move onto a:

processor or manufacturer

Which type of distributor sells a wide variety of food and also some foodservice equipment?

Broadline distributor

Some multi-unit foodservices have products delivered to their ___________ from which trucks deliver to individual foodservice units.

central distribution center

Which of the following is NOT an objective of purchasing.

Buy enough food to never run out of anything.

In small, independent foodservices, who is often in charge of purchasing?

Owner/manager or chef

Which of the following is NOT included in a food specification?

the vendor's name

A specification may include drained weight for:

canned fruits

When purchasing foods, quality is assured through:

grading services or brand names

Which of the following is (are) required for meat and poultry?

Inspection for Safety

A #10 can of vegetables contains about:

12-13 cups

The market form of a food includes:

its temperature., its shape, and whether it is raw or cooked.

To determine when to place an order, the purchasing agent needs to consider:

lead time

Having a large inventory is not helpful because:

It ties up cash

The space of inventory costs money

It encourages theft

All

All

If the par value for ketchup bottles is 3 cases, and there are 2 in the storeroom and 1 that will be taken out before the next order comes in, how many cases should you order?

2

Which federal agency sets grade standards and grades fruits, vegetables, meats, poultry, and fresh eggs?

U.S. Department of Agriculture's Agricultural Marketing Service

Which federal agency is responsible for ensuring the safety of the food supply and also regulates nutrition labeling?

Food and Drug Administration

Which federal agency inspects meat, poultry, and processed egg products?

U.S. Department of Agriculture's Food Safety and Inspection Service

Which federal agency works with states to ensure safe, wholesome milk?

US Public Health Service

Which is an example of a standard of identity?

Requiring ice cream to have 10% fat

Which law gave the Food and Drug Administration more authority to ensure that imported foods are safe?

Food Safety Modernization Act

Requesting weekly quotations from three meat vendors is an example of which purchasing method?

informal purchasing

A hospital foodservice purchases at least 80% of its food from one distributor. This is an example of:

prime vendor purchasing

A foodservice that buys from a broadline distributor needs to start purchasing canned pineapple on a regular basis. The distributor has its own brand and there are several levels of quality. What would be the best way to decide which to use?

conduct a can cutting