Commercial Foodservice Operations
Practice Questions
Course Introduction
Commercial Foodservice Operations explores the essential principles and practices required to manage successful foodservice establishments in the commercial sector, including restaurants, hotels, and catering services. The course covers topics such as menu planning and design, procurement and inventory control, food production systems, cost management, staffing, customer service, and quality assurance. Students will gain practical knowledge of operational workflows, health and safety standards, and the use of technology in foodservice management. Emphasis is placed on strategic decision-making, sustainability, and adapting to current trends and challenges within the foodservice industry.
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
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Chapter 1: Systems Approach to a Foodservice Organization
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Sample Questions
Q1) Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of
A) environmental scanning.
B) system transformation.
C) competitive advantage.
D) synergy.
Answer: C
Q2) Which of the following is a characteristic of a subsystem?
A) It is a complete system in itself.
B) It is independent of any other system.
C) It contains a suprasystem within it.
D) It is higher in the hierarchical order than is a system.
Answer: A
Q3) Managed care is a process impacting primarily the _______________ industry.
A) quick-service restaurant
B) correctional foodservice
C) school foodservice
D) healthcare foodservice
Answer: D
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Chapter 2: Managing Quality
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Sample Questions
Q1) A FOCUS-PDCA is a way to coordinate process improvement projects.
A)True
B)False
Answer: True
Q2) W. Deming is most known for his work in which country?
A) United States
B) Japan
C) Canada
D) France
Answer: B
Q3) The initials "TQM" stand for _____________.
Answer: Total Quality Management
Q4) The Malcom Baldrige Award is given to recognize
A) use of the foodservice systems model.
B) quality achievement.
C) efficiency in production.
D) organizational financial success.
Answer: B
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Page 4
Chapter 3: The Menu
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Sample Questions
Q1) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
Q2) Plate waste studies are one method used to determine
A) cost of food.
B) food acceptability.
C) appropriate length of menu cycle.
D) vendor performance.
Answer: B
Q3) When planning a menu, recommendations are to first plan
A) the entree course because those items are the most expensive.
B) the appetizer course because those items will be the first the customer receives.
C) the dessert course because the richness of this course will determine how heavy or light to make the other courses.
D) the salad and vegetables because many vegetables do not go well with other courses.
Answer: A
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5
Chapter 4: Food Product Flow
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Sample Questions
Q1) Which of the following is an example of sustainable design practices?
A) using incandescent light bulbs.
B) using VOC paint.
C) using bamboo for wood floors.
D) limiting the number and size of windows.
Q2) Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.
A)True
B)False
Q3) Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.
A)True
B)False
Q4) 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
Q5) The movement of product or people through an operation is termed
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Chapter 5: Procurement
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Sample Questions
Q1) The fair trade label on coffee indicates that sustainable growing practices were used.
A)True
B)False
Q2) Irradiation is used to
A) improve the quality of food items.
B) control foodborne pathogens on food.
C) alter the genetic makeup of food.
D) improve the flavor of meat and poultry products.
Q3) Direct issues are products that
A) go from receiving to production without going through storage.
B) go from production to service without going through holding.
C) go from delivery truck to storage without going through receiving.
D) go from storage to service without going through production.
Q4) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True
B)False
Q5) ____________________ is the organization who provides certification of chemicals meeting sustainability guidelines.
Q6) Halal foods are important to those of which religion? ___________.
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Chapter 6: Food Production
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Sample Questions
Q1) 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?
Q2) High efficiency gas burners produce more Btus
A) from less gas
B) from the same amount of gas
C) from more gas
Q3) Volts are the energy needed to heat one pound of water one degree Fahrenheit.
A)True
B)False
Q4) The concept of handling loss is a component of the _____________ recipe adjustment method.
A) factor
B) direct reading table
C) percentage
D) home-size conversion
Q5) The least sophisticated forecasting method is exponential smoothing.
A)True
B)False
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?
A) Foods are transported in bulk for decentralized service.
B) Hot and cold food items are transported on separate trays in separate compartments.
C) Hot and cold food items are on the same tray in an insulated cart.
D) Hot and cold food items are transported on the same tray half is heated, half is cooled.
Q2) Adding a transportation process between production and service increases the importance of
A) using fresh food items in production.
B) using a conventional food production system.
C) service quality.
D) HACCP monitoring.
Q3) As the time between the completion of production and the time of service increases, the options for distribution practices decrease.
A)True
B)False
Q4) The iPod is an example of what type of authenticity?
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Risk management is a discipline for dealing with the possibility that some future event will cause harm to an organization.
A)True
B)False
Q2) The foodborne pathogen that forms spores is A) salmonella.
B) listeria monocytogenes.
C) clostridium perfringens.
D) staphylococcus aureus.
Q3) Giardia duodenalis is a parasite found in fish.
A)True
B)False
Q4) All of the following are required for growth of bacteria EXCEPT A) food.
B) moisture.
C) oxygen.
D) sunlight.
Q5) ______________ is the term used to refer to the presence of harmful material in food.
Q6) 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) Being unable to recognize differences in people from different cultures and countries is termed a(n)
A) parochial attitude.
B) geocentric attitude.
C) discriminatory attitude.
D) ethnocentric attitude.
Q2) The establishment of lines of authority in an organization is termed "horizontal division of labor."
A)True
B)False
Q3) A capitalistic economy is one in which a central planning agency determines what is produced, when it is produced, who can produce it, and in what quantities it will be produced.
A)True
B)False
Q4) Technical skill
A) is most important at the start of one's management career.
B) involves working with people and understanding their behavior.
C) is needed to recognize the interrelationships of factors on the job.
D) requires effective communication skills.
Page 11
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) The extent to which a person is in tune with his/her own feelings and the feelings of others is termed: _______________.
Q2) McClelland proposed which of the following motivation theories?
A) two-factor (maintenance and motivational)
B) achievement-power-affiliation
C) expectancy
D) reinforcement
Q3) A transformational leader
A) has a high need for affiliation.
B) intellectually stimulates followers.
C) guides employees by clarifying roles and tasks.
D) motivates employees through use of rewards.
Q4) According to the expectancy theory, a high level of motivation requires
A) low expectancy and high valence.
B) low expectancy and low valence.
C) high expectancy and low valence.
D) high expectancy and high valence.
Q5) According to the work by Kouzes and Posner, a leader enables others to act
A)True
B)False
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) Having production and service personnel communicate with each other to ensure quality food is ready when needed for service is an example of diagonal communication.
A)True
B)False
Q2) _____________ is a technique that provides a comparison of alternatives based on their costs and effectiveness in meeting organizational objectives.
Q3) Identifying the worst possible outcomes for each alternative in the decision-making process is referred to as the
A) optimistic approach.
B) risk averting approach.
C) pessimistic approach.
D) satisficing approach.
Q4) All communication includes three primary elements: sender, message, and receiver. A)True
B)False
Q5) 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) 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
Q2) A Methodist church that requires that all candidates for the position as pastor be of the Methodist religion is not discriminating based on religion because religion is considered ______________________________ for that position.
Q3) A discretionary work schedule that allows employees to select their starting time is termed
A) flex-time.
B) compressed work week.
C) task contracting.
D) staggered scheduling.
Q4) Noncash compensation given to employees by their employer as part of their employment is termed _______________.
Q5) A change in job assignment to a job at a higher level in the organization is termed a _____________.
Q6) The length of employment at a particular institution is termed __________.
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) Assets and liabilities are a part of which financial statement?
A) income statement
B) P&L statement
C) balance sheet
D) opening budget
Q2) The financial statement that shows financial position at a point in time is the
A) income statement.
B) statement of change in financial position.
C) P&L statement.
D) balance sheet.
Q3) The formula to calculate food cost percentage is _____________.
Q4) The fundamental accounting equation is assets = liabilities + owners equity.
A)True
B)False
Q5) The _____________ says that a company who chooses to use the LIFO method for valuing their inventory must use that same method each year.
A) business entity concept
B) cost principle
C) consistency principle
D) materiality principle
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) Saying that a service is intangible means that production and consumption of the service cannot be separated.
A)True
B)False
Q2) Market segmentation means
A) dividing the total market into groups of people with similar product needs.
B) randomly choosing groups or segments of people to target for product sales.
C) selling a variety of products at a variety of stores nationwide to increase sales.
D) identifying sales managers to cover specific segments of the country.
151
Q3) The four Ps of marketing are _____________, _____________, _____________, and _____________.
A) planning, proofing, producing, placing
B) procurement, production, placement, profit
C) product, price, promotion, place
D) plans, policies, procedures, programs
Q4) The practice of using a computerized data base to store purchasing and other point of contact information about a customer is termed __________________________.
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Menu engineering
A) is a technique for measuring customer satisfaction in a foodservice operation.
B) provides managers with ways to evaluate the quality of menu items.
C) focuses on the popularity and contribution to profit of menu items.
D) is a computerized software program for menu planning.
Q2) Quality attributes of food include all of the following EXCEPT
A) nutrition.
B) price.
C) flavor.
D) microbiological factors.
Q3) Which of the following is thought to have the greatest influence on an employee's level of job satisfaction?
A) personality
B) values
C) social influence
D) work situation
156
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