Food Service Management Review Questions
Course Introduction
Food Service Management is a comprehensive course that explores the principles and practices involved in operating and supervising food service establishments. Students will gain in-depth knowledge of menu planning, food safety and sanitation, cost control, purchasing, staff management, and customer service. Emphasis is placed on effective leadership, organization, and communication skills necessary for managing various types of food service operations such as restaurants, cafeterias, catering services, and institutional food services. The course integrates industry standards and current trends, preparing students for successful careers in the dynamic field of food service management.
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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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) Foodservice equipment and space are included as inputs in the foodservice systems model.
A)True
B)False
Answer: True
Q2) One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.
A)True
B)False
Answer: False
Q3) A system is a
A) model of a real situation.
B) collection of interrelated parts.
C) framework of loosely organized ideas.
Answer: B
Q4) Permeability of boundaries is a characteristic of an open system.
A)True
B)False
Answer: True
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Chapter 2: Managing Quality
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) 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
Q2) A process improvement tool that provides a graphical record of process improvement efforts over a period of time is termed a _____________.
A) fishbone diagram
B) plan-do-check-act cycle
C) pareto analysis
D) control chart
Answer: D
Q3) The Keys to Excellence is a quality improvement program for hospital foodservice operations.
A)True
B)False
Answer: False
Q4) The initials "TQM" stand for _____________.
Answer: Total Quality Management
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Chapter 3: The Menu
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28 Flashcards
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Sample Questions
Q1) The menu would be categorized as part of the _____________ segment of the foodservice systems model.
A) control
B) input
C) transformation
D) output
Answer: A
Q2) Having a food cost percentage of 40% means that
A) 40% of the cost of the food was wasted.
B) 40% of total costs were for food.
C) 40% of food costs were used for employee meals.
D) 40% of revenue was spent on food.
Answer: D
Q3) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
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
Page 5
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Chapter 4: Food Product Flow
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Sample Questions
Q1) 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
Q2) 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 is prepared for service rather than for inventory.
C) the time between production and service is limited.
D) food only passes through the temperature danger zone one time.
Q3) A tumble chiller would most likely be found in a _____________ type of foodservice operation.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q4) Sous vide products are often termed "reduced oxygen packaging".
A)True
B)False
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Chapter 5: Procurement
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48 Verified Questions
48 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) Requiring that a product labeled "mayonnaise" contains egg is an example of A) standard of identity.
B) standard of quality.
C) U.S. Department of Agriculture required ingredient labeling.
D) U.S. Public Health Service Food Code requirements.
Q3) The recommended temperature for storage of food in the dry storage area is _____________.
Q4) The lowest shelf in the dry storage area should be
A) on the floor to allow for maximum storage in the room.
B) 6-8 off the floor to allow for ventilation and cleaning.
C) 12-15 off the floor to allow for heavy cases to be placed on the floor under the shelf.
D) any height depending on the size cases needing to be stored.
Q5) The abbreviation, LIFO, stands for _____________
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) If carrots have an AP price of $.50/pound and an EP yield of .80, the EP price/pound will be _____________.
A) $.40
B) $.62
C) $.80
D) $1.60
Q2) A hospital foodservice operation emergency preparedness menu might include MRE meals and bottled water.
A)True
B)False
Q3) The forecasting method that uses a judgment factor to weigh the most recent data is _____________.
A) intuition
B) moving average
C) exponential smoothing
D) regression
Q4) 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?
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Chapter 7: Distribution and Service
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32 Flashcards
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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) A paradigm is defined as
A) a type of foodservice in which meals are served on special trays in the room.
B) a style of service that focuses on treating each customer as a unique individual.
C) a mental frame of reference that dominates the way people think.
D) a strategy for improving service management.
Q3) A primary concern with decentralized tray assembly is the
A) temperature of the food at the time of service.
B) supervision of the tray assembly process.
C) length of time between tray assembly and service of the tray to the patient.
D) transportation time for individual trays of food.
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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52 Flashcards
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Sample Questions
Q1) Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?
A) Escherichia coli
B) Salmonella spp.
C) Norovirus
D) Clostridium perfringens
Q2) Sprains and strains are the most common types of foodservice injuries 116
A)True
B)False
Q3) ______________ is the term used to refer to the presence of harmful material in food.
Q4) Which of the following is not recommended as it could result in harmful cross contamination of food?:
A) using the same cutting board to chop onions and celery and not sanitizing in between use for each
B) handling different types of deli meats (roast beef, turkey, ham) and cheese without washing hands between each product
C) storing raw chicken above cooked roast beef in a refrigerator
D) preparing deli sandwiches with bare hands
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Chapter 9: Management Principles
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Sample Questions
Q1) _____________ specify action by stating what must or must not be done in an organization.
A) Policies
B) Procedures
C) Methods
D) Rules
Q2) _____________ is a political technique when several individuals agree that they will support each other on issues of mutual interest creating strength in numbers for a cause.
Q3) _____________ involves an evaluation of an employee's performance with established standards for that position.
Q4) Which of the following activities would be considered part of the INTERPERSONAL role of a manager?
A) Telling employees about the new restaurant policies related to childcare.
B) Initiating a change in the way purchasing is done in the organization.
C) Hiring and training staff.
D) Negotiating the union contract.
Q5) According to the _____________ principle, authority and responsibility must coincide.
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Chapter 10: Leadership and Organizational Change
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) Situational leadership would suggest that
A) one leadership style is appropriate in nearly all situations.
B) leaders should use their referent power in work situations to be successful.
C) behavior of effective leaders depends on the situation.
D) Theory Y beliefs on human behavior lead to success as a leader.
Q2) The motivation theory that is based on the belief that people act to increase pleasure and decrease displeasure is
A) two-factor (maintenance and motivational).
B) achievement-power-affiliation.
C) expectancy.
D) reinforcement.
Q3) ___________ power comes from the formal position one holds in an organization.
Q4) According to the work by Kouzes and Posner, a leader enables others to act
A)True
B)False
Q5) ________________ is the ability to use social perceptiveness and behavioral flexibility to determine the requirements for leadership in a particular situation and select the appropriate response
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Chapter 11: Decision Making, Communication, and Balance
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33 Verified Questions
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Sample Questions
Q1) Programmed decisions are those reached by following established policies and procedures.
A)True
B)False
Q2) 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
Q3) The decision-making technique used to examine ways to reduce the amount of time people wait in line is termed
A) queuing theory.
B) game theory.
C) linear programming.
D) PERT charting.
Q4) ____________ bargaining occurs when resources available are fixed and the negotiation focuses on what portion of the resources each will get.
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) Title VII of the Civil Rights Act prohibits Quid pro quo and hostile work environment harassment.
A)True
B)False
Q2) A change in job assignment to a job at a higher level in the organization is termed a _____________.
Q3) A manager can refuse to pay overtime to an employee if that employee did not have managerial approval in advance to work more than the scheduled hours for that day.
A)True
B)False
Q4) The ratio of output to input is termed productivity.
A)True
B)False
Q5) Employees who work the noon meal, have a few hours off, and then return to work the evening meal are said to be on
A) relief scheduling.
B) temporary scheduling.
C) meal equivalent scheduling.
D) split shift scheduling.
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) Calculation of the current ratio would involve which two pieces of data?
A) Total assets and total liabilities.
B) Current assets and current liabilities.
C) Total revenue and total expenses.
D) Net profit and total sales.
Q2) Accumulated depreciation is applied to which balance sheet category?
A) current assets
B) fixed assets
C) current liabilities
D) long-term liabilities
Q3) 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
Q4) The formula to calculate food cost percentage is _____________.
Q5) The fundamental accounting equation is assets = liabilities + owners equity.
A)True
B)False
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Chapter 14: Marketing Foodservice
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) A foodservice operation's target market is
A) individuals who are used in focus groups to determine customer needs and wants.
B) a group of people for whom a company develops a product or service.
C) individuals who are not currently buying a company's product or service.
D) individuals randomly chosen to receive free products or services.
Q2) The physical elements in an operation's design that appeal to a customer's emotions are termed _____________.
Q3) A strategic business unit is
A) any operation that has a strategic marketing plan.
B) a group of people for whom a company develops a product or service.
C) a component of an organization with a specific market focus.
D) a group of people with similar product needs.
Q4) The marketing environment is defined as the
A) atmosphere created within the sales force to encourage product sales.
B) interactions that occur between managers and employees related to product promotion.
C) forces outside the organization that influence marketing activities.
D) constraints within an organization that limit marketing options.
Q5) List at least three social networking sites.
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Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
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Sample Questions
Q1) 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
Q2) Customer satisfaction is part of which component in the foodservice systems model?
A) input
B) transformation
C) output
D) feedback
Q3) The framework for reporting financial data is termed the Uniform Systems of Accounts.
A)True
B)False
Q4) Quantity of meals refers to the number of meals prepared for service.
A)True B)False
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