Nutrition and Foodservice Systems
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Course Introduction
This course explores the fundamental principles of nutrition and their practical application within foodservice operations. Students will examine the role of nutrients in promoting health, the impact of dietary guidelines on menu planning, and strategies for accommodating diverse dietary needs. The course also covers food safety standards, procurement practices, production systems, and quality management in various foodservice settings, from hospitals to restaurants. Emphasis is placed on integrating nutrition knowledge with operational practices to ensure safe, appealing, and nutritionally adequate meals for a wide range of populations.
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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Sample Questions
Q1) An example of an input to the foodservice system is ________.
A)human resources
B)production
C)meals
D)budgets
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) ARAMARK Corporation is an example of a ________.
A)contract company
B)partnership
C)franchise
D)self-operation
Answer: A
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Chapter 2: Managing Quality
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Sample Questions
Q1) The key to a successful quality assurance program is continuous monitoring and evaluation.
A)True
B)False
Answer: True
Q2) Process improvement programs are part of ________ in the foodservice systems model.
A)input
B)control
C)transformation
D)output
Answer: B
Q3) W)Deming is most known for his work in which country?
A)Canada
B)France
C)United States
D)Japan
Answer: D
Q4) The initials "TQM" stand for ________.
Answer: Total Quality Management
Page 4
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Chapter 3: The Menu
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Sample Questions
Q1) Aesthetic factors in menu planning include fat,sodium,and fiber content of menu items.
A)True
B)False
Answer: False
Q2) If a restaurant is offering seven entrees on its menu,and wants to sell more of a particular item,that item would sell best if it is listed as the ________ item in the entree section.
A)seventh
B)fifth
C)fourth
D)second
Answer: A
Q3) The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area.
A)center
B)lower right corner
C)upper left corner
D)upper right corner
Answer: A
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Chapter 4: Food Product Flow and Kitchen Design
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Sample Questions
Q1) One advantage of an assembly serve foodservice operation is:
A)the availability of high-quality food for special diets is increased.
B)food costs typically are lower than for other foodservice operations.
C)centralized service is enhanced.
D)the need for skilled production labor is nearly eliminated.
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) 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
Q4) The movement of product or people through an operation is termed ________.
Q5) Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.
A)True
B)False
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Chapter 5: Procurement
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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) 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) The Law of ________ defines the buyer's authority to act for the organization.
A)Procurement
B)Warranty
C)Agency
D)Contract
Q4) Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.
A)True
B)False
Q5) The abbreviation,LIFO,stands for ________.
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Chapter 6: Food Production
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Sample Questions
Q1) The least sophisticated forecasting method is exponential smoothing.
A)True
B)False
Q2) Using standardized recipes likely will result in variations in product yield.
A)True
B)False
Q3) Which of the following does NOT describe a recipe?
A)A quantity and quality control tool defining a standard for each product.
B)A communication tool from the manager to production employees.
C)A formula in which weighed and measured ingredients are combined in specific procedures.
D)An action plan defining cook assignments,prepreparation needs,and a preparation time schedule.
Q4) A #8 disher will yield which size portions?
A)1/4 cup
B)1/3 cup
C)1 cup
D)1/2 cup
Q5) List at least three foodservice products that could be recycled.
Q6) BTU is the abbreviation for what indicator of energy use ________.
Page 8
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Chapter 7: Distribution and Service
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Sample Questions
Q1) A distinguishing characteristic of table service is:
A)use of menus.
B)ability to request take-out.
C)payment at a cash register.
D)service by a waitperson.
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) All of the following impact the distribution of food from production to customer,EXCEPT:
A)type of production system.
B)the location of the storeroom in relation to the production area.
C)whether meals are preassembled prior to service.
D)the amount of time between the end of production and start of service.
Q4) Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.
A)True
B)False
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Foodborne infections are caused by:
A)the combined action of viruses and bacteria in the body.
B)toxins formed in the food prior to consumption.
C)the activity of bacterial cells carried by the food into the body.
D)mold spores which have formed on foods prior to consumption.
Q2) The federal act with the purpose of assuring safe and healthful working conditions is the:
A)Environmental Protection Act.
B)National Sanitation Foundation Act.
C)National Food Code Act.
D)Occupational Safety and Health Act.
Q3) ________ are microscopic,unicellular organisms.
A)Mold
B)Viruses
C)Bacteria
D)Yeast
Q4) A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.
A)True
B)False
Page 10
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Chapter 9: Management Principles
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Sample Questions
Q1) "Corporate culture" is defined as:
A)assignment of various activities to different groups of employees.
B)the quality of life within an organization.
C)shared philosophies,values,assumptions,and norms.
D)coordination of activities or tasks.
Q2) ________ 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
Q3) "Span of management" refers to:
A)the geographic distance a manager must cover to supervise employees.
B)the number of contacts outside of the department a manager is expected to interact with.
C)the number of people one manager can effectively manage.
D)the range of skills of employees answering to one manager.
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.
11
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) The concept of valence in expectancy theory is the expectancy that increased effort will lead to increased performance.
A)True
B)False
Q2) ________ is the process of influencing the activities of employees toward goal achievement.
A)Job satisfaction
B)Expectancy
C)Motivation
D)Leadership
Q3) The highest level of needs on Maslow's hierarchy of needs is termed ________.
A)safety
B)physiological
C)social
D)self-actualization
Q4) An employee's general attitude about their job is referred to as job satisfaction.
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) ________ bargaining occurs when resources available are fixed and the negotiation focuses on what portion of the resources each will get.
Q2) ________ is the use of eye contact during communication.
A)Proxemics
B)Oculesics
C)Olfactics
D)Chronemics
Q3) Deciding where to open a new restaurant would be considered a(n)________ type of decision.
A)programmed
B)nonprogrammed
C)input
D)transformation
Q4) The critical path in a PERT diagram is the one that:
A)has the most activities on it.
B)has activities that can be delayed and not impact the completion date of the project.
C)takes the longest amount of time.
D)is the most likely to occur.
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Chapter 12: Management of Human Resources
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Sample Questions
Q1) A ________ represents union employees in their relations with their supervisors.
Q2) Payment of a minimum wage was introduced by which of the following acts?
A)Fair Labor Standards Act
B)Civil Rights Act
C)Equal Pay Act
D)Worker Adjustment and Retraining Act
Q3) The interview session where the interviewer asks the same specific questions of all interviewees is termed a structured interview.
A)True
B)False
Q4) Which of the following is not an example of a benefit?
A)workman's compensation payments
B)paid vacation time
C)overtime pay
D)paid health insurance
Q5) Validity refers to the accuracy of an employment test's results.
A)True
B)False
Q6) The length of employment at a particular institution is termed ________.
Page 14
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) Improving the bottom line in an organization can occur either by increasing revenues or reducing costs.
A)True
B)False
Q2) A comparison of ratios over several periods of time is termed trend analysis.
A)True
B)False
Q3) 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
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) The breakeven point is the point at which ________ and _______ are equal.
Q6) A ________ provides a visual way to quickly access financial performance.
Q7) The formula to calculate food cost percentage is ________.
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) 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
Q2) 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 ________.
Q3) A strategic business unit is:
A)a component of an organization with a specific market focus.
B)a group of people with similar product needs.
C)any operation that has a strategic marketing plan.
D)a group of people for whom a company develops a product or service.
Q4) Natural resources,population density,and subcultural values that influence customer's product needs are referred to as ________ variables.
A)behavioristic
B)geographic
C)demographic
D)psychographic
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Which of the following is not true about a mystery shopper?
A)mystery shoppers act as a customer and complete an evaluation of their experience
B)mystery shoppers are not identified in advance to the staff serving them
C)mystery shoppers can motivate employees to improve performance
D)mystery shoppers are typically managers in the organization
Q2) Quality desired in food products ingredients should be included in food specifications.
A)True
B)False
Q3) The CREST Report:
A)is a national level report of restaurant customer satisfaction.
B)focuses on employee satisfaction in the foodservice industry.
C)is a compilation of focus group interviews with college and university students.
D)provides benchmark data for hospital patient customer satisfaction.
Q4) Discrimination sensory test
A)identifies whether consumers like a food product
B)determines differences among food products
C)provides information about sensory characteristics such as taste and texture
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