Food Systems Management Exam Practice Tests
Course Introduction
Food Systems Management explores the complex interconnections among the production, processing, distribution, and consumption of food within local and global contexts. The course examines the roles of stakeholders, including producers, consumers, policymakers, and businesses, in shaping sustainable and equitable food systems. Topics include supply chain logistics, food safety and quality assurance, regulatory frameworks, resource management, and the impact of technology and innovation on food system efficiency. By analyzing current challenges such as food security, environmental sustainability, and ethical considerations, students develop practical skills and strategic approaches for effective management and leadership in the dynamic field of food systems.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by
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Mary B. Gregoire
Chapter 1: Systems Approach to a Foodservice Organization
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) 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
Q2) A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.
A)True
B)False Answer: False
Q3) The term, _______________, is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.
A) dynamic equilibrium
B) equifinality
C) synergy
D) control
Answer: C
Page 3
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Chapter 2: Managing Quality
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Sample Questions
Q1) Which of the following is not part of the Academy of Nutrition and Dietetics' definition of a sustainable food system:
A) ecologically sound
B) socially acceptable
C) economically viable
D) managerially innovative
Answer: D
Q2) A value stream map is commonly used in benchmarking one operation with another.
A)True
B)False
Answer: False
Q3) _____________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.
A) Total quality management
B) Continuous quality improvement
C) Quality improvement process
D) Quality assurance
Answer: D
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Page 4
Chapter 3: The Menu
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Sample Questions
Q1) Truth in menu laws would prohibit which of the following practices?
A) Serving Oscar Meyer<sup></sup> hot dogs and listing the Oscar Meyer<sup></sup> brand name on the menu.
B) Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak".
C) Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft<sup> </sup><sup> </sup><sup> </sup>blue cheese dressing to serve.
D) Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice".
Answer: C
Q2) Static menu
A)food items repeated on a patterned basis
B)complete meal, fixed price
C)same menu items each day
D)food items planned for specific days
Answer: C
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5
Chapter 4: Food Product Flow
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Sample Questions
Q1) A primary difference between ready prepared and conventional foodservice operation is
A) in conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory.
B) in conventional foodservice food items are purchased in their raw form and a production process is required before service; in ready prepared the food items are purchased pre-prepared and only require reheating.
C) in ready prepared foodservice operations tray assembly is centralized; in conventional foodservice operations tray assembly is decentralized.
D) in ready prepared foodservice operations production and service are physically close together; in conventional foodservice operations production and service typically are separated by a great distance.
Q2) The term, sous vide, is a French term for A) under vacuum. B) sauce supreme.
C) chef in training. D) cook-freeze.
Q3) The movement of product or people through an operation is termed
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Page 6
Chapter 5: Procurement
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Sample Questions
Q1) Retailers
A)sell products to the ultimate buyer
B)package raw food products for sale
C)receive a commission for negotiating between the buyer and the supplier
D)represent small manufacturing company products to buyers
E)purchase from processing plants, store product, and resell
F)receive a commission for negotiating between the growers/producers and manufacturers
Q2) All of the following are recommended purchasing practices EXCEPT
A) assigning responsibility for receiving to a specific person.
B) having the same person responsible for purchasing and receiving.
C) weighing items in at time of delivery.
D) comparing quality of delivered product to specifications.
Q3) Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.
A)True
B)False
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Chapter 6: Food Production
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Sample Questions
Q1) Volts are the energy needed to heat one pound of water one degree Fahrenheit.
A)True
B)False
Q2) Which of the following uses the most energy in a foodservice operation?
A) climate control (heating and cooling) equipment
B) refrigeration equipment
C) cooking equipment
D) water heaters
Q3) A #8 disher will yield which size portions?
A) 1/4 cup
B) 1/3 cup
C) 1/2 cup
D) 1 cup
Q4) The least sophisticated forecasting method is exponential smoothing.
A)True
B)False
Q5) Foodservice operations use about one and half times more energy as other commercial buildings.
A)True
B)False
Page 8
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Distribution and service are categorized as _____________ in the foodservice systems model.
A) inputs
B) functional subsystems
C) outputs
D) controls
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) 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) According to Martin, the procedural aspects of service focus on server attitude, verbal communication, and behavior.
A)True
B)False
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Page 9
Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?
A) Health And Cleanliness Control Plan.
B) Heat, Agitate, Clean, Cool, and Position.
C) Hazard Analysis Critical Control Points.
D) Health Administration Center for Consumer Protection.
Q2) Safety, sanitation, and maintenance are considered part of _____________ in the foodservice systems model.
A) input
B) transformation
C) output
D) control
Q3) Most accidents in foodservice operations are a result of:
A) improperly maintained equipment
B) absence of an employee safety training program
C) lack of proper supervision
D) human error
Q4) 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 vertical division of labor has occurred.
B) an employee reports to only one manager.
C) a clear and unspoken line of authority extends from top to bottom position in an organization.
D) a manager has the right to direct the work of others.
Q2) _____________ specify action by stating what must or must not be done in an organization.
A) Policies
B) Procedures
C) Methods
D) Rules
Q3) _____________ involves an evaluation of an employee's performance with established standards for that position.
Q4) 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.
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) ___________ power comes from the formal position one holds in an organization.
Q2) _____________ is the extent to which a person is in tune with his/her own feelings and the feelings of others.
A) Metacognition
B) Social intelligence
C) Emotional intelligence
D) Interdependence
Q3) 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
Q4) According to the work by Kouzes and Posner, a leader enables others to act
A)True
B)False
Q5) 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.
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) The critical path in a PERT diagram is the one that
A) has the most activities on it.
B) takes the longest amount of time.
C) is the most likely to occur.
D) has activities that can be delayed and not impact the completion date of the project.
Q2) Two-way communication differs from one-way communication in that
A) two-way communication involves a receiver; one-way does not.
B) two-way communication includes feedback; one-way does not.
C) two-way communication involves encoding a message; one-way does not.
D) two-way communication includes noise; one-way does not.
Q3) _____________ is a technique that provides a comparison of alternatives based on their costs and effectiveness in meeting organizational objectives.
Q4) ____________ bargaining occurs when resources available are fixed and the negotiation focuses on what portion of the resources each will get.
Q5) The use of body movements such as facial expressions, gestures, and posture in the communication process is often termed __________.
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Chapter 12: Management of Human Resources
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Sample Questions
Q1) 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.
Q2) The negotiation between management and the union on the terms of employment is termed _____________.
A) collective bargaining
B) labor relations
C) dram shop
D) featherbedding
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) 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
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) A high inventory turnover ratio indicates large amounts of money are tied up in inventory.
A)True
B)False
Q2) The actual cost menu pricing method incorporates fixed and variable costs and desired profit in determining the menu sales price.
A)True
B)False
Q3) The denominator used when calculating a common size income statement is
A) total assets.
B) total liabilities.
C) total sales.
D) total expenses.
Q4) The cost method of accounting differs from the accrual method in that expenses are recorded when they are incurred in the cost method and when they are paid in the accrual method.
A)True
B)False
Q5) A ______________ provides a visual way to quickly access financial performance.
Q6) The formula to calculate food cost percentage is _____________.
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) 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.
Q2) A restaurant manager who includes food items on the menu that are high fiber, or low in fat and sodium, is reacting to psychographic variables.
A)True
B)False
Q3) Having an effective marketing concept usually places primary emphasis on A) serving the customer.
B) employees doing their jobs correctly.
C) managers understanding organizational processes.
D) owners knowing what their products or services are.
Q4) A marketing objective is a statement of what is to be accomplished through marketing activities.
A)True
B)False
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Discrimination sensory test
A)provides information about sensory characteristics such as taste and texture
B)determines differences among food products
C)identifies quality attributes of food products
D)identifies whether consumers like a food product
Q2) Underproduction of food can result in increased costs and decreased customer satisfaction.
A)True
B)False
Q3) The CREST Report
A) provides benchmark data for hospital patient customer satisfaction.
B) is a national level report of restaurant customer satisfaction.
C) is a compilation of focus group interviews with college and university students.
D) focuses on employee satisfaction in the foodservice industry.
Q4) Quantity of meals refers to the number of meals prepared for service.
A)True
B)False
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