Food Service Exam 1

Which of the following is a part of the basic systems model

-feedback

-control

-memory

-transformation

transformation

T/F: Total quality improvement programs may take small steps that. can leadd to more efficient practices for the organization

True

T/F: The strategic management process includes analysis, implementation, and evaluation

True

Which of the following is a tool used in process improvement

-ISO 9000

-contraints

-the joint commission

-benchmarking

benchmarking

What is a model for coordinating process improvement efforts called

Plan-do-check-act cycle

Which of the operating practices is the “right granted to an individual or group to market a company’s concept?”

Franchising

Which of the following iss an example of the commercial foodservice segment

-school cafeteria

-casual dining restaurant

-senior care center

-patient meals

casual dining restaurant

T/F: Entry level employees often define quality for the products they are producing

False

What. portion of the foodservice systems model includes management functions, function subsystems, and linking processes

transformation

What is used to describe the phenomenon that. parts of an organization acting together may have greater impact that. the impact each has separately

synergy.

T/F: Hospitals are required to have multiple days of food supplies on hand in case of disaster

True

Which of the following is NOT a component of foodservice design

-Floors

-Lighting

-Sous vide

-Ventilation

Sous vide

MyPlay recommendations include all of the following except:

-Balance calories

-Enjoy your food, but eat less

-Select items high in sodium

-drink water instead of sugary drinks

Select items high in sodium

A hospital cool that uses cook-chill production and centralized tray. production likely would have ____ steps between procurement and service as compared to a table service restaurant

less

Criteria for selecting equipment includes all of the following except:

-durability

-available parts

-color

-easy of cleaning

color

The principle of eye gaze motion in menu esign suggests that the ___ of the three-fold menu is the prime menu sales area

center

T/F: An organization is having problems finding skilled employees may consider changing to a Assembly/Serve type of operation

True

What type of foodservice operation purchases, produces, distributes, and serves food all on the same pemises

conventional

Which. type of food service organization has the menu items produced and held chilled or frozen until heated for service

Ready prepared

T/F: Emergency preparedness plans and menus do not need to be tailored to the type of potential emergency

False