Commercial Foodservice Operations
Practice Exam
Course Introduction
Commercial Foodservice Operations explores the principles, practices, and management strategies essential for running successful foodservice establishments such as restaurants, cafeterias, and catering businesses. The course covers topics including menu planning, procurement, food production, service management, cost control, marketing, human resources, and compliance with health and safety regulations. Students gain practical insight into facility design, technology integration, and customer experience, developing key skills to effectively operate and lead commercial foodservice operations in a competitive marketplace.
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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Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) An open system has interrelated parts;interrelated parts are not part of a closed system.
A)True
B)False
Answer: False
Q2) One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.
A)True
B)False
Answer: False
Q3) The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.
A)True
B)False
Answer: True
Q4) School foodservice is categorized as part of the ________ segment of the industry. Answer: on-site (or institutional)
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Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
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Sample Questions
Q1) The radical redesign of business processes for dramatic improvement is termed
A)reengineering
B)right sizing
C)benchmarking
D)six sigma
Answer: A
Q2) Common to the ISO 9001 standards,the Malcolm Baldrige Award,and the Joint Commission standards is the inclusion of leadership as a criteria for quality.
A)True
B)False
Answer: True
Q3) According to the American Society for Quality,which of the following is NOT a characteristic of quality?
A)Quality reduces costs.
B)Quality is a program.
C)Quality is aimed at performance excellence.
D)Quality is defined by the customer.
Answer: B
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Page 4
Chapter 3: The Menu
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28 Flashcards
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Sample Questions
Q1) The most important factor to consider in menu planning is:
A)price of ingredients.
B)skill level of production employees.
C)customer satisfaction.
D)availability of production equipment.
Answer: C
Q2) Cycle menu
A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Answer: A
Q3) Plate waste studies are one method used to determine:
A)appropriate length of menu cycle.
B)food acceptability.
C)cost of food.
D)vendor performance.
Answer: B
Q4) Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________.
Answer: menu psychology
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Chapter 4: Food Product Flow and Kitchen Design
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40 Flashcards
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Sample Questions
Q1) One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that:
A)peak demands for labor are removed.
B)food only passes through the temperature danger zone one time.
C)the time between production and service is limited.
D)food is prepared for service rather than for inventory.
Q2) A hospital that receives raw food products,prepares them,assembles food on patient trays in the kitchen,and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.
A)True
B)False
Q3) Marble,although expensive,would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet.
A)True
B)False
Q4) The weight of metal per square foot is termed gauge.
A)True
B)False
Q5) The movement of product or people through an operation is termed ________.
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Chapter 5: Procurement
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47 Flashcards
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Sample Questions
Q1) Safety stock is the amount of food on inventory when reorder is submitted.
A)True
B)False
Q2) The recommended temperature for storage of food in the dry storage area is ________.
Q3) Information required on a label under the nutrition labeling law includes:
A)amount of carbohydrate,calcium,copper,lactose.
B)amount of fat,sodium,phosphorus,zinc.
C)amount of cholesterol,sodium,vitamins A and C.
D)amount of calories,fat,vitamins B and D.
Q4) The abbreviation,LIFO,stands for ________.
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
Q6) Pilferage:
A)involves the storage of hazardous materials.
B)is an agreement signed between purchasing agents and sellers to reduce costs.
C)occurs when employees take food products home without permission.
Page 7
D)is a technique used to electronically scan products on delivery.
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Chapter 6: Food Production
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62 Flashcards
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Sample Questions
Q1) Which of the following is an example of energy conservation with the dishwashing process?
A)Using hot water to rinse dishes during the scraping process.
B)Having boost heaters operational at all times.
C)Deliming the dish machine routinely.
D)Having power dryers run continually instead of start and stop with each rack.
Q2) The EPA estimates that each degree reduction in temperature setting on a thermostat reduces energy use by ________.
A)4-5%
B)7-8%
C)1 -2 %
D)10-11%
Q3) ________ is a unit of measure of electric current.
A)Volt
B)BTU
C)Therm
D)Amprere
Q4) Using standardized recipes likely will result in variations in product yield.
A)True
B)False
Page 8
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Chapter 7: Distribution and Service
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34 Flashcards
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Sample Questions
Q1) 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
Q2) Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?
A)Conventional food production with centralized service.
B)Individual prepackaged meals with decentralized reheating.
C)Cook-chill food production in a commissary kitchen.
D)Cook-chill food production with decentralized service.
Q3) Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.
A)True
B)False
Q4) ________ assembly involves assembly of meal trays in an area separate from where it was produced.
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9
Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?
A)Norovirus
B)Salmonella spp.
C)Clostridium perfringens
D)Escherichia coli
Q2) The pH value is a measure of a food's ________.
A)acidity
B)oxygen level
C)moisture content
D)bacterial count
Q3) ________ is the intentional use of biological agent or germs to cause illness.
Q4) Documenting age,condition,and reliability of all equipment and mechanical systems is part of an equipment maintenance program.
A)True
B)False
Q5) Shellstock identification tags must be kept of file for _______ days.
Q6) Pathogens are harmless microorganisms.
A)True
B)False
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Chapter 9: Management Principles
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Sample Questions
Q1) The scalar principle means that:
A)a clear and unspoken line of authority extends from top to bottom position in an organization.
B)a vertical division of labor has occurred.
C)a manager has the right to direct the work of others.
D)an employee reports to only one manager.
Q2) "Corporate culture" is defined as:
A)assignment of various activities to different groups of employees.
B)the quality of life within an organization.
C)shared philosophies,values,assumptions,and norms.
D)coordination of activities or tasks.
Q3) The division of labor that involves bringing together experts from different departments to work on a project is termed ________.
A)decentralized
B)matrix
C)functional
D)team
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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33 Flashcards
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Sample Questions
Q1) Situational leadership would suggest that:
A)leaders should use their referent power in work situations to be successful.
B)Theory Y beliefs on human behavior lead to success as a leader.
C)one leadership style is appropriate in nearly all situations.
D)behavior of effective leaders depends on the situation.
Q2) The leadership continuum developed by Tannenbaum and Schmidt includes which two major components?
A)Degree of authority used by the manager and the amount of freedom available to the employee.
B)The level of maturity of the employee and the degree of power used by the manager.
C)The concern of the manager for production and the concern for people.
D)The amount of initiating structure and the amount of consideration.
Q3) Motivation could be described as:
A)a function that managers perform in coordinating work to be done.
B)the process of creating a work environment in which people do their best work.
C)an inner force that activates or moves a person.
D)working together as a team to accomplish goals and objectives.
Q4) The need for love,belonging,affiliation and acceptance are components of which of the 5 levels of need identified by Maslow?
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) Which of the can help reduce misconceptions and misperceptions when interacting with someone from a different culture?
A)emphasize interpretation rather than description
B)practice sympathy
C)treat your interpretation as a working hypothesis
D)assume similarities until differences are proven
Q2) Groupthink:
A)occurs when reaching an agreement becomes more important than finding the best decision.
B)is a structured technique for generating innovative ideas.
C)is the tendency of groups to accept more risk than individual members would accept.
D)is the desired goal by managers who use group decision-making techniques.
Q3) Managerial adaptation to the changing environment is termed balance.
A)True
B)False
Q4) ________ bargaining occurs when resources available are fixed and the negotiation focuses on what portion of the resources each will get.
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13
Chapter 12: Management of Human Resources
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Sample Questions
Q1) Validity refers to the accuracy of an employment test's results.
A)True
B)False
Q2) The Family and Medical Leave Act:
A)gives employees up to 12 weeks of unpaid and job-protected sick leave.
B)prohibits discrimination based on pregnancy,childbirth or related conditions.
C)mandates equal pay for equal work regardless of medical condition.
D)requires employers to give paid sick leave benefits to full-time employees.
Q3) 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
Q4) Asking a candidate for a cook position to complete a math test is an example of which type of testing?
A)genetic
B)graphoanalysis
C)cognitive aptitude
D)psychomotor ability
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Chapter 13: Management of Financial Resources
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37 Flashcards
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Sample Questions
Q1) The menu pricing method that uses desired food cost percentage in determining the menu sales price is termed the ________ pricing method.
A)factor
B)actual
C)value
D)prime cost
Q2) The Net Present Value method for evaluating a capital budget request incorporates the time value of money concept.
A)True
B)False
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 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.
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) Market segmentation means:
A)dividing the total market into groups of people with similar product needs.
B)selling a variety of products at a variety of stores nationwide to increase sales.
C)identifying sales managers to cover specific segments of the country.
D)randomly choosing groups or segments of people to target for product sales.
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) Ideal oriented customers
A)make choices based on their knowledge and principles
B)make choices based on what they perceive will show their success to others
C)make choices based on a desire for social or physical activity,variety or risk
Q4) ________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q5) The physical elements in an operation's design that appeal to a customer's emotions are termed ________.
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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) Underproduction of food can result in increased costs and decreased customer satisfaction.
A)True
B)False
Q3) Customer comment cards:
A)usually are handed out by the manager to ensure customer completion.
B)tend to be lengthy so as to gather extensive information from customers.
C)usually provide a comprehensive assessment of customer service.
D)may give a distorted view of overall customer satisfaction.
Q4) Discrimination 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) 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
17
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