Foodservice Management Exam Solutions
Course Introduction
Foodservice Management explores the principles and practices essential to efficiently operating foodservice establishments, including restaurants, cafeterias, hospitals, and institutional facilities. Students will learn about menu planning, food production systems, purchasing and inventory control, food safety and sanitation, personnel management, customer service, quality assurance, financial management, and the application of technology in foodservice operations. Emphasis is placed on sustainable practices, effective leadership, and current trends in the foodservice industry to prepare students for successful management roles in a dynamic and evolving field.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary
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15 Chapters
564 Verified Questions
564 Flashcards
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Page 2
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) Synergy is the ability of an open system to continuously respond and adapt to its environment.
A)True
B)False
Answer: False
Q2) Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.
A)True
B)False
Answer: True
Q3) Decision making, communication, and balance are referred to as _______________ within the foodservice systems model.
A) linking processes
B) controls
C) coordinating elements
D) functional subsystems
Answer: A
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Page 3
Chapter 2: Managing Quality
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) The radical redesign of business processes for dramatic improvement is termed _____________.
A) reengineering
B) six sigma
C) right sizing
D) benchmarking
Answer: A
Q2) Greenwashing is a term used to recognize organizations for their improved sustainability efforts
A)True
B)False
Answer: False
Q3) The initials "TQM" stand for _____________.
Answer: Total Quality Management
Q4) W. Deming is most known for his work in which country?
A) United States
B) Japan
C) Canada
D) France
Answer: B
Page 4
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Chapter 3: The Menu
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28 Flashcards
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Sample Questions
Q1) Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.
A)True
B)False
Answer: False
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) Cycle 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: A
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
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Chapter 4: Food Product Flow
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38 Flashcards
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Sample Questions
Q1) The dominant type of foodservice in the United States is _____________.
A) conventional
B) ready prepared
C) commissary
D) assembly serve
Q2) The movement of product or people through an operation is termed _____________.
Q3) A hospital that uses cook-chill production and centralized tray production likely would have _____________ steps between procurement and service as compared to a table service restaurant.
A) less
B) the same number of C) more
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) Sous vide products are often termed "reduced oxygen packaging".
A)True
B)False
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Chapter 5: Procurement
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Sample Questions
Q1) Brokers
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) The agency responsible for the grading, inspection, and certification of meats is the
A) U.S. Food and Drug Administration.
B) U.S. Department of Agriculture.
C) U.S. Public Health Service.
D) U.S. Department of Commerce.
Q3) The abbreviation, LIFO, stands for _____________
Q4) Halal foods are important to those of which religion? ___________.
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Chapter 6: Food Production
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Sample Questions
Q1) Dividing the individual ingredient weight by the total recipe weight is one step in the _____________ recipe adjustment method.
A) factor
B) percentage
C) direct reading table
D) home-size adjustment
Q2) The least sophisticated forecasting method is exponential smoothing.
A)True
B)False
Q3) Examples of moist heating cooking methods include
A) poaching, blanching, braising.
B) roasting, grilling, frying.
C) broiling, roasting, barbecuing.
D) baking, holding, proofing.
Q4) Which of the following is an example of direct energy usage?
A) food waste disposal
B) refrigeration storage
C) lighting
D) air conditioning
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Chapter 7: Distribution and Service
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Sample Questions
Q1) All of the following impact the distribution of food from production to customer, EXCEPT
A) type of production system.
B) whether meals are preassembled prior to service.
C) the location of the storeroom in relation to the production area.
D) the amount of time between the end of production and start of service.
Q2) Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.
A)True
B)False
Q3) The primary advantage of decentralized service is A) need for less supervision.
B) uniformity of presentation.
C) decreased time between meal assembly and service.
D) decreased number of employees needed for the service process.
Q4) _______________ assembly involves assembly of meal trays in an area separate from where it was produced.
Q5) Distribution involves getting food from production to service. A)True B)False
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) A typical component of an integrated pest-management program would be use of
A) control methods to reduce pest infestations.
B) bacteriological preventative maintenance.
C) bioremediation companies to help prevent infestations.
D) UL-approved equipment.
Q2) Which of the following is an example of a foodservice practice that promotes cleanability and sanitation?
A) Having porous floor tiles in the production area.
B) Having food stored off the floor on racks or pallets.
C) Having refrigerator walls being made of absorbent material.
D) Eliminating floor drains near "walk-in" refrigerators.
Q3) 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
Q4) Sprains and strains are the most common types of foodservice injuries 116
A)True
B)False
Page 10
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Chapter 9: Management Principles
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Sample Questions
Q1) _____________ 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.
Q2) Social responsibility is an organization's responsibility to society beyond its profit generation.
A)True
B)False
Q3) 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.
Q4) Which of the following would likely result in a narrower span of management?
A) Having comprehensive policies in place
B) Having a highly skilled work force
C) Having access to staff experts
D) Having complex work that needs to be done
Q5) According to the _____________ principle, authority and responsibility must coincide.
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) McClelland proposed which of the following motivation theories?
A) two-factor (maintenance and motivational)
B) achievement-power-affiliation
C) expectancy
D) reinforcement
Q2) An employee's general attitude about their job is referred to as job satisfaction.
A)True
B)False
Q3) _____________ 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
Q4) A change agent is a person who initiates a change.
A)True
B)False
Q5) ___________ power comes from the formal position one holds in an organization.
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) What type of group decision making is used to develop consensus among a group of experts?
Q2) All communication includes three primary elements: sender, message, and receiver.
A)True
B)False
Q3) Deciding where to open a new restaurant would be considered a(n) _____________ type of decision.
A) programmed
B) input
C) transformation
D) nonprogrammed
Q4) 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
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) Uncontrolled overtime can result in reduced payroll costs per meal.
A)True
B)False
Q2) 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.
Q3) Internal factors that affect the wage mix include
A) collective bargaining.
B) cost of living.
C) area wage rates.
D) worth of the job.
Q4) Noncash compensation given to employees by their employer as part of their employment is termed _______________.
Q5) . A ______________ represents union employees in their relations with their supervisors
Q6) A change in job assignment to a job at a higher level in the organization is termed a
Page 14
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) Typically the first step in the budget process is to compile the A) expenditure budget.
B) sales budget.
C) capital expenditure budget.
D) pro forma income statement.
Q2) Sarah Michaels wants to evaluate her operation's efficiency by calculating the number of labor minutes per meal. Data from the previous week indicate that she served 7,500 meals. Her timecards indicated that employees worked a total of 625 hours for the week. What were labor minutes per meal for Sarah's operation?
A) .08
B) 5
C) 12
D) 15
Q3) A ______________ provides a visual way to quickly access financial performance.
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
Page 15
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) A name, term, design, symbol, or any other feature that identifies one seller's good or service as distinct from those of other sellers is termed a _____________.
Q2) 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.
Q3) A marketing objective is a statement of what is to be accomplished through marketing activities.
A)True
B)False
Q4) "Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.
A)True
B)False
Q5) Marketing mix is the combination of product and price that creates value for the customer.
A)True
B)False
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Mystery shoppers
A) usually are known to the manager but not the staff.
B) usually provide a fairly comprehensive evaluation of the foodservice operation.
C) tend to be regular customers at a foodservice operation.
D) are customers who are asked to provide an exit interview with the manager upon completion of their dining experience.
Q2) The framework for reporting financial data is termed the Uniform Systems of Accounts.
A)True
B)False
Q3) Which of the following is not true about a mystery shopper?
A) mystery shoppers are not identified in advance to the staff serving them
B) mystery shoppers are typically managers in the organization
C) mystery shoppers act as a customer and complete an evaluation of their experience
D) mystery shoppers can motivate employees to improve performance
Q4) Quantity of meals refers to the number of meals prepared for service.
A)True
B)False
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