Foodservice Systems and Operations Practice Questions
Course Introduction
This course explores the principles and practices of foodservice systems and operations in various settings, including restaurants, institutions, and catering services. Topics covered include menu planning, purchasing, inventory management, food production, distribution, and service techniques. Students will examine the roles of technology, safety, sanitation, quality control, and cost management in delivering efficient and effective foodservice. Emphasis is placed on organizational structure, leadership, staffing, and the integration of sustainable and ethical practices into foodservice operations. Practical case studies and problem-solving activities provide opportunities to apply theoretical knowledge to real-world scenarios.
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
Source URL: https://quizplus.com/study-set/3846 Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
Source URL: https://quizplus.com/quiz/76721
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) A franchisor is one who:
A)is granted a company franchise.
B)contracts with another to run a restaurant.
C)partners with distributors to reduce costs of foodservice operations.
D)grants the right to another to market the company's concepts.
Answer: D
Q3) Synergy is the ability of an open system to continuously respond and adapt to its environment.
A)True
B)False
Answer: False
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Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
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Sample Questions
Q1) Suppliers of food products are termed "external customers" of the foodservice operation.
A)True
B)False
Answer: False
Q2) 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
Q3) ________ is defined as the degree to which managers allow employees to act independently within their job description.
A)Benchmarking
B)Empowerment
C)Reengineering
D)Quality management
Answer: B
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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) Truth in menu laws would prohibit which of the following practices?
A)Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice."
B)Serving Oscar Meyer® hot dogs and listing the Oscar Meyer® brand name on the menu.
C)Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak."
D)Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve.
Answer: D
Q2) Menu planning for the National School Breakfast and Lunch programs is monitored by the:
A)U)S.Department of Education.
B)U)S.Department of Agriculture.
C)U)S.Food and Drug Administration.
D)U)S.Department of Health and Human Services.
Answer: B
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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 charrette is a:
A)diagram defining work spaces and their relatedness in a new kitchen.
B)collaborative planning session to gain input about a new kitchen.
C)method for detailing kitchen layout.
D)process for illustrating product and people flow in a kitchen.
Q2) In a ________ foodservice,menu items are produced and held chilled or frozen until heated for service later.
A)commissary
B)ready prepared
C)conventional
D)assembly serve
Q3) The weight of metal per square foot is termed gauge.
A)True
B)False
Q4) Fluorescent lights over a work area in the kitchen are an example of ________ lighting.
Q5) Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.
A)True
B)False
6
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Chapter 5: Procurement
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47 Verified Questions
47 Flashcards
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Sample Questions
Q1) To display the USDA Certified Organic label a product must be at least ________ percent organic.
A)95
B)50
C)100
D)80
Q2) Irradiation is used to:
A)improve the flavor of meat and poultry products.
B)control foodborne pathogens on food.
C)alter the genetic makeup of food.
D)improve the quality of food items.
Q3) Organizing purchasing as a profit center means that the department would:
A)help other departments generate profits.
B)generate profits but not worry about expenses.
C)manage expenses and generate profit.
D)manage expenses but not generate profits.
Q4) Carbon footprint is a measure of one's impact on the environment based on the amount of greenhouse gases (carbon dioxide)generated.
A)True
B)False
Page 7
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Chapter 6: Food Production
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62 Verified Questions
62 Flashcards
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Sample Questions
Q1) The process that is used to set the color of and destroy enzymes in vegetables and loosen skins on vegetables and fruits to make them easier to peel is known as blanching.
A)True
B)False
Q2) Radiation
A)use of electrical magnetic fields to excite the molecules of metal cooking surfaces
B)inducing heat by molecular action of waves entering food
C)transfer of heat through direct contact of one object or substance with another
D)use of air movement to distribute heat
Q3) If a 6-ounce spoodle is used to portion beef stew,what do we know about that portion of stew?
A)It will be the same size serving as one dished with a #6 disher.
B)Its volume will be equivalent to 3/4 cup.
C)It will contain 6 ounces of meat.
D)It will weigh 6 ounces.
Q4) BTU is the abbreviation for what indicator of energy use ________.
Q5) List at least three foodservice products that could be recycled.
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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) Centralized service allows for greater flexibility than decentralized service in providing for individual customer needs and in making last-minute changes.
A)True
B)False
Q3) The most common style of table service in commercial foodservice operations in the United States is ________ service.
A)American style
B)self
C)family style
D)counter
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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48 Verified Questions
48 Flashcards
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Sample Questions
Q1) Escherichia coli is a spore forming bacteria.
A)True
B)False
Q2) The microorganisms that most commonly produce foodborne illness are categorized as ________.
A)yeast
B)viruses
C)mold
D)bacteria
Q3) All of the following are required for growth of bacteria EXCEPT ________.
A)sunlight
B)oxygen
C)moisture
D)food
Q4) Viruses are small pathogens that are not a complete cell.
A)True
B)False
Q5) Giardia duodenalis is a parasite found in fish.
A)True
B)False
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Chapter 9: Management Principles
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36 Verified Questions
36 Flashcards
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Sample Questions
Q1) ________ departmentalization occurs when organization units are defined by the nature of the work being performed.
A)Customer
B)Functional
C)Product and service
D)Geographic
Q2) The assignment of various activities or tasks to different units or people is termed departmentalization.
A)True
B)False
Q3) The establishment of lines of authority in an organization is termed "horizontal division of labor."
A)True
B)False
Q4) The management function of control focuses on the effective supervision of employees.
A)True
B)False
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) The ERG theory grouped human needs into what three categories?
A)existence,relatedness,growth
B)esteem,respect,group cohesiveness
C)excellence,responsibility,generosity
D)expectancy,relationships,goals
Q2) The University of Michigan and the Ohio State Leadership studies both suggested that most effective managers are those who:
A)allow employees to participate in decisions.
B)make decisions themselves.
C)focus on process.
D)give detailed directions.
Q3) The highest level of needs on Maslow's hierarchy of needs is termed ________.
A)safety
B)physiological
C)social
D)self-actualization
Q4) Intrinsic motivation comes from factors inside the individual.
A)True
B)False
Q5) ________ power comes from the formal position one holds in an organization.
Page 12
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Chapter 11: Decision Making, Communication, and Balance
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) The fact that the word "dinner" may mean the noon meal to one individual and the evening meal to another is an example of:
A)a barrier to communication.
B)ineffective decoding of a message.
C)noise in the communication process.
D)improper encoding of a message.
Q2) Nonprogrammed decisions are most likely to be made by ________-level managers.
A)middle
B)first-line
C)top
Q3) The decision-making technique that involves graphically displaying alternatives considered in a decision and the outcomes expected as a result is termed a ________.
A)PERT chart
B)Decision Network Chart
C)Decision Tree
D)CPM chart
Q4) All communication includes three primary elements: sender,message,and receiver.
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) Which of the following is considered the most critical step in the hiring process?
A)background check
B)hiring decision
C)orientation
D)recruitment
Q2) 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
Q3) Employers are expected to make reasonable accommodations,if needed,to facilitate the work of a disabled person hired for a position.
A)True
B)False
Q4) The technique of having an employee record what they are doing at predetermined periods of time is termed occurrence sampling.
A)True
B)False
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Page 14
Chapter 13: Management of Financial Resources
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) A budget is a plan for operating a business expressed in financial terms.
A)True
B)False
Q2) A high inventory turnover ratio indicates large amounts of money are tied up in inventory.
A)True
B)False
Q3) Cash,marketable securities,and accounts receivable are all categorized as ________ on a balance sheet.
A)current liabilities
B)current assets
C)owner's equity
D)fixed assets
Q4) Improving the bottom line in an organization can occur either by increasing revenues or reducing costs.
A)True
B)False
Q5) The formula for the break even point is 1 - (variable cost/sales).
A)True
B)False
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/76708
Sample Questions
Q1) 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
Q2) Market share:
A)is a detailed study of sales data to evaluate the marketing strategy.
B)is the percentage of industry sales of a product.
C)is the process of dividing a total market into groups with similar characteristics.
D)classifies costs to determine which are associated with specific marketing activities.
Q3) Saying that a service is intangible means that production and consumption of the service cannot be separated.
A)True
B)False
Q4) The practice of using a computerized data base to store purchasing and other point of contact information about a customer is termed ________.
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16
Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
28 Flashcards
Source URL: https://quizplus.com/quiz/76707
Sample Questions
Q1) Employee satisfaction is defined as the beliefs and feelings an employee has about his/her job.
A)True
B)False
Q2) Quality desired in food products ingredients should be included in food specifications.
A)True
B)False
Q3) Evaluation of the taste and juiciness of a product is termed ________.
A)physical evaluation
B)sensory evaluation
C)chemical evaluation
D)specification evaluation
Q4) 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.
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