Food Systems Management
Solved Exam Questions
Course Introduction
Food Systems Management explores the interconnected processes involved in the production, distribution, and consumption of food, as well as the strategies used to ensure efficiency, sustainability, and safety within the food industry. The course covers topics such as supply chain logistics, food service operations, quality control, food policy, and resource management. Students will learn to analyze food systems from farm to table and develop skills in decision-making, problem-solving, and leadership necessary to optimize operations in diverse food-related organizations. Real-world case studies and current issues such as food security, sustainability, and global food trends are also examined to prepare students for effective management within this dynamic sector.
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) One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.
A)True
B)False
Answer: False
Q2) Self-operation means:
A)the manager is an employee of the company in which the foodservice is located.
B)a single manager is hired to oversee the foodservice operation.
C)the manager or supervisor is responsible for preparing the food to be served.
D)employees complete the work without a manager being present.
Answer: A
Q3) The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.
A)control
B)transformation
C)output
D)input
Answer: A
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Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
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Sample Questions
Q1) A value stream map is commonly used in benchmarking one operation with another.
A)True
B)False
Answer: False
Q2) ________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.
A)Quality assurance
B)Total quality management
C)Quality improvement process
D)Continuous quality improvement
Answer: A
Q3) A data driven technique for eliminating defects in a process is referred to as
A)reengineering
B)benchmarking
C)six sigma
D)quality assurance
Answer: C
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) Single use menu
A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Answer: C
Q2) Food preferences express the degree of liking for a food item.
A)True
B)False
Answer: True
Q3) The menu would be categorized as part of the ________ segment of the foodservice systems model.
A)transformation
B)input
C)output
D)control
Answer: D
Q4) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
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Chapter 4: Food Product Flow and Kitchen Design
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.
A)True
B)False
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) Center of the plate typically requires two phases of heat processing in ready prepared foodservices.
A)True
B)False
Q4) Fluorescent lights over a work area in the kitchen are an example of ________ lighting.
Q5) The weight of metal per square foot is termed gauge.
A)True
B)False
Q6) The movement of product or people through an operation is termed ________.
Page 6
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Chapter 5: Procurement
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47 Flashcards
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Sample Questions
Q1) The Law of ________ defines the buyer's authority to act for the organization.
A)Procurement
B)Warranty
C)Agency
D)Contract
Q2) Manufacturer's representatives
A)receive a commission for negotiating between the buyer and the supplier
B)purchase from processing plants,store product,and resell
C)represent small manufacturing company products to buyers
D)sell products to the ultimate buyer
Q3) Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.
A)True
B)False
Q4) Direct issues are products that:
A)go from storage to service without going through production.
B)go from receiving to production without going through storage.
C)go from production to service without going through holding.
D)go from delivery truck to storage without going through receiving.
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Chapter 6: Food Production
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62 Flashcards
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Sample Questions
Q1) Food production is found in the ________ component of the foodservice systems model.
A)output
B)transformation
C)control
D)input
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) A "clamshell" is:
A)a steam jacketed kettle,which is floor mounted,can be tilted,and includes a rotating agitation attachment.
B)a grill with hinged cooking top that allows grilling of both sides of a product simultaneously.
C)a fryer with an airtight lid which allows for frying under pressure.
D)an oven that incorporates both steam and heat to cook food.
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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) One constraint to using a split tray meal delivery system is:
A)supervision is needed at point of service to oversee decentralized tray assembly.
B)the cold and heated portions of a patient's meal are in separate compartments in the cart and must be matched together before meal service.
C)the meal cart is difficult to sanitize.
D)it is difficult to maintain the temperature of cold food items.
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) Distribution and service are categorized as ________ in the foodservice systems model.
A)functional subsystems
B)controls
C)inputs
D)outputs
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) ________ is the intentional use of biological agent or germs to cause illness.
Q2) All of the following are required for growth of bacteria EXCEPT ________.
A)sunlight
B)oxygen
C)moisture
D)food
Q3) The foodborne pathogen that is most commonly linked with undercooked ground beef is ________.
A)escherichia coli
B)clostridium botulinum
C)bacillus cereus
D)shigella
Q4) Which of the following bacteria is commonly found in the intestinal tract of cows?
A)Bacillus cereus
B)Shigella spp
C)Salmonella spp.
D)Escherichia coli
Q5) Shellstock identification tags must be kept of file for _______ days.
Q6) ________ is the term used to refer to the presence of harmful material in food.
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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) Factors affecting the span of management include all of the following EXCEPT:
A)organizational policies.
B)nature of the work being completed.
C)authority of the manager.
D)competency of workers.
Q3) The authority that is based on a manager's expertise is termed ________.
A)authority of competence
B)acceptance authority
C)positional authority
D)formal authority
Q4) ________ 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.
Q5) According to the ________ principle,authority and responsibility must coincide.
Page 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 work by Kouzes and Posner,a leader enables others to act.
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 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.
Q4) The Blake and Mouton leadership grid has two dimensions,those dimensions are concern for production and concern for service.
A)True
B)False
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Page 12
Chapter 11: Decision Making, Communication, and Balance
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34 Flashcards
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Sample Questions
Q1) 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.
Q2) 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
Q3) Decision making is the selection of a course of action from a variety of alternatives. A)True
B)False
Q4) All communication includes three primary elements: sender,message,and receiver. A)True
B)False
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13
Chapter 12: Management of Human Resources
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Sample Questions
Q1) Performance appraisal is a meeting between an employee and his/her supervisor to discuss strengths and weaknesses in the employee's performance.
A)True
B)False
Q2) The abbreviation,FTE,stands for ________.
A)full time equivalents
B)frequently-used temporary employees
C)full time employees
D)foodservice training exams
Q3) 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
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) Perception of value:
A)is what the manager believes should be charged for menu items.
B)is used by managers in determining the type of production equipment to purchase.
C)is what customers believe a menu item is worth.
D)is a rating used by customers in choosing a new restaurant in which to dine.
Q2) Calculation of the current ratio would involve which two pieces of data?
A)total revenue and total expenses
B)current assets and current liabilities
C)total assets and total liabilities
D)net profit and total sales
Q3) A high inventory turnover ratio indicates large amounts of money are tied up in inventory.
A)True
B)False
Q4) The Net Present Value method for evaluating a capital budget request incorporates the time value of money concept.
A)True
B)False
Q5) The formula to calculate food cost percentage is ________.
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
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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) ________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q3) Brand loyalty is repeated customer purchasing of a specific brand.
A)True
B)False
Q4) Companies who have developed frozen,individual meals to be sold in supermarkets are responding to ________.
A)psychographic variables
B)demographic variables
C)geographic variables
D)behavioristic variables
Q5) Achievement 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
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Mystery shoppers:
A)usually provide a fairly comprehensive evaluation of the foodservice operation.
B)tend to be regular customers at a foodservice operation.
C)usually are known to the manager but not the staff.
D)are customers who are asked to provide an exit interview with the manager upon completion of their dining experience.
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 satisfaction is part of which component in the foodservice systems model?
A)input
B)feedback
C)transformation
D)output
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