Culinary Management
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Course Introduction
Culinary Management is a dynamic course designed to equip students with the essential skills and knowledge required for leadership roles in the foodservice and hospitality industries. Combining principles of culinary arts with strategic business management, the curriculum covers topics such as kitchen operations, menu planning, food safety, cost control, marketing, and human resource management. Through practical lab sessions and real-world case studies, students learn to balance creativity in food preparation with effective business practices, preparing them to manage restaurants, catering businesses, or other culinary enterprises successfully.
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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Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) Management functions,functional subsystems,and linking processes are part of the ________ portion of the foodservice systems model.
A)input
B)output
C)transformation
D)control
Answer: C
Q2) School foodservice is categorized as part of the ________ segment of the industry. Answer: on-site (or institutional)
Q3) Which of the following hotel foodservice options is the most labor intensive?
A)casual dining restaurant
B)room service
C)fine dining restaurant
D)lobby coffee cart
Answer: C
Q4) The professional organization representing dietetics professionals with a mission of leading the future of dietetics is the ________.
Answer: Academy of Nutrition and Dietetics
Page 3
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Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
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Sample Questions
Q1) Quality assurance is a procedure that ensures maintenance of standards.
A)True
B)False
Answer: True
Q2) The Keys to Excellence is a quality improvement program for hospital foodservice operations.
A)True
B)False
Answer: False
Q3) The group that serves as an accreditation agency that reviews voluntary programs of quality improvements in patient care in hospitals is:
A)Academy of Nutrition and Dietetics.
B)Occupational Safety and Health Association.
C)Equal Opportunity Employment Commission.
D)The Joint Commission.
Answer: D
Q4) The initials "TQM" stand for ________.
Answer: Total Quality Management
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Page 4
Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.
A)center
B)lower right corner
C)upper left corner
D)upper right corner
Answer: A
Q2) Hospitals are required to have multiple days of food supplies on hand in case of a disaster.
A)True
B)False
Answer: True
Q3) Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.
A)True
B)False
Answer: True
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Page 5
Chapter 4: Food Product Flow and Kitchen Design
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) 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
Q2) Cook-chill foodservice operations in the U.S.could be described as:
A)about the same prevalence as conventional foodservices.
B)the more prevalent type of foodservice.
C)more prevalent than conventional foodservices but less prevalent than commissary foodservices.
D)less prevalent than conventional foodservices but more prevalent than assembly serve foodservices.
Q3) A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.
A)conventional
B)ready prepared
C)assembly serve
D)commissary
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Chapter 5: Procurement
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47 Verified Questions
47 Flashcards
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Sample Questions
Q1) 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
Q2) "A" products in the ABC inventory method are those products:
A)whose order cost and holding cost are equal.
B)kept on hand as backup supply to ensure against sudden increase in usage.
C)whose dollar value accounts for 5%-10% of the inventory value.
D)that the managers should monitor and control very closely.
Q3) Halal foods are important to those of which religion? ________.
Q4) Farmers may used petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label.
A)True B)False
Q5) The abbreviation,LIFO,stands for ________.
Q6) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True B)False
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Chapter 6: Food Production
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62 Verified Questions
62 Flashcards
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Sample Questions
Q1) Ideally,batch cooking of frozen carrots in the steamer to serve 200 would involve:
A)cooking single pans of carrots just in time for service.
B)determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch.
C)determining how many carrots would be served in an hour and cooking that batch all at one time.
D)cooking all of the carrots at one time and holding in batches of 25 for service.
Q2) Infrared ovens heat food by:
A)having electrical magnetic fields excite the molecules in the metal pan holding the food which in turn heats the food.
B)having direct contact with the pan holding the food,which gets hot,and then heats the food.
C)having waves of energy penetrate the food item and induce heat by molecular action.
D)having fans to circulate the heat and cook the food.
Q3) List at least three foodservice products that could be recycled.
Q4) BTU is the abbreviation for what indicator of energy use ________.
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Page 8
Chapter 7: Distribution and Service
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) The iPod is an example of what type of authenticity?
Q2) Using microwave ovens in galley kitchens for reheating of food items might be found in foodservice operations with cook-chill food production and decentralized service.
A)True
B)False
Q3) Distribution involves getting food from production to service.
A)True
B)False
Q4) Maintaining appropriate food temperatures typically is least challenging with ________ service.
A)delivery
B)room
C)tray
D)counter
Q5) Buffets are an example of ________ service.
A)family style
B)American style
C)counter
D)self
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Chapter 8: Safety, Sanitation, and Maintenance
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48 Flashcards
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Sample Questions
Q1) The Pollution Prevention Act of 1990 established a goal of recycling at least ________% of solid waste in America.
A)5
B)25
C)15
D)45
Q2) The federal agency that has responsibility for investigating and recording reports of foodborne illness is the National Institute of Health.
A)True
B)False
Q3) Foodborne infections are caused by:
A)the combined action of viruses and bacteria in the body.
B)toxins formed in the food prior to consumption.
C)the activity of bacterial cells carried by the food into the body.
D)mold spores which have formed on foods prior to consumption.
Q4) Viruses are small pathogens that are not a complete cell.
A)True
B)False
Q5) ________ is the intentional use of biological agent or germs to cause illness.
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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)geocentric attitude
B)discriminatory attitude
C)ethnocentric attitude
D)parochial attitude
Q2) The graphic presentation of an organization's structure is termed an organization chart.
A)True
B)False
Q3) ________ specify action by stating what must or must not be done in an organization.
A)Rules
B)Procedures
C)Policies
D)Methods
Q4) The management function of control focuses on the effective supervision of employees.
A)True
B)False
11
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Chapter 10: Leadership and Organizational Change
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33 Flashcards
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Sample Questions
Q1) According to the achievement-power-affiliation theory,a person who takes responsibility for finding solutions to problems is demonstrating a need for power.
A)True
B)False
Q2) The concept of valence in expectancy theory is the expectancy that increased effort will lead to increased performance.
A)True
B)False
Q3) The Blake and Mouton leadership grid has two dimensions,those dimensions are concern for production and concern for service.
A)True
B)False
Q4) ________ is the process of influencing the activities of employees toward goal achievement.
A)Job satisfaction
B)Expectancy
C)Motivation
D)Leadership
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Page 12
Chapter 11: Decision Making, Communication, and Balance
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34 Verified Questions
34 Flashcards
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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) The decision-making technique that involves graphically displaying the flow and sequence of activities and events is termed a linear program.
A)True
B)False
Q3) The use of the symbols :-)to indicate a sense of happiness is an example of an
A)icon
B)emoticon
C)chromatic
D)acronym
Q4) Managerial adaptation to the changing environment is termed balance.
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) An employee who works a 12 hour shift will be paid overtime,if the company uses the 0/40 guideline for paying overtime.
A)True
B)False
Q2) ________ is defined as the differences in demographic characteristics among individuals such as age,sex,race,religion,culture,age,national origin,and lifestyle.
Q3) The productivity ratio,meals per labor hour,is calculated by dividing:
A)total labor hours by the number of meals served.
B)total meals served by the total payroll cost.
C)total payroll cost by meals served per day.
D)meals served per day by labor hours for that day.
Q4) Which of the following is considered the most critical step in the hiring process?
A)background check
B)hiring decision
C)orientation
D)recruitment
Q5) The length of employment at a particular institution is termed ________.
Q6) A ________ represents union employees in their relations with their supervisors.
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Chapter 13: Management of Financial Resources
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37 Flashcards
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Sample Questions
Q1) A ________ provides a visual way to quickly access financial performance.
Q2) Sam Jones owns a local restaurant.He buys steaks from the restaurant to serve his family at home for dinner.Sam should record this sale in the restaurant's books because of the:
A)going-concern concept.
B)cost principle.
C)business entity principle.
D)materiality principle.
Q3) 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
Q4) The formula for the break even point is 1 - (variable cost/sales).
A)True
B)False
Q5) The fundamental accounting equation is assets = liabilities + owner's equity.
A)True
B)False
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) Having an effective marketing concept usually places primary emphasis on:
A)owners knowing what their products or services are.
B)serving the customer.
C)managers understanding organizational processes.
D)employees doing their jobs correctly.
Q2) A person's ethnicity,income,and education are referred to as ________.
A)geographic
B)psychographic
C)behavioristic
D)demographic
Q3) The four Ps of marketing are ________,________,________,and ________.
A)procurement,production,placement,profit
B)planning,proofing,producing,placing
C)plans,policies,procedures,programs
D)product,price,promotion,place
Q4) "Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.
A)True
B)False
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Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
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Sample Questions
Q1) A menu engineering analysis focuses on food popularity and profitability.
A)True
B)False
Q2) Evaluation of the taste and juiciness of a product is termed ________.
A)physical evaluation
B)sensory evaluation
C)chemical evaluation
D)specification evaluation
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) Descriptive 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) Quantity of meals refers to the number of meals prepared for service.
A)True
B)False
17
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