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The master menu best represents which component of the systems model? A) Outputs B) Controls C) Feedback D) Memory Which of the following wording on a menu would not be allowed under the Truth in Menu legislative guidelines? A) 10 […]

A physical inventory is an actual count of items held in storage. Foodservice is the number-two retail employer in the country. Answer: False A foodservice operation must be computerized in order to successfully implement forecasting. Answer: False A Pareto chart […]

Which of the following is the primary reason that managers of conventional foodservices have made changes in the form in which foods are purchased? A) to reduce production time B) to reduce food cost C) to improve quality of outputs […]

Match the letter of the one term that best corresponds to the following statements: 1> A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize a hazard. 2> An incident of […]

Scientific management theory held that social and psychological factors were important to worker satisfaction and productivity. Advantages of cooking in a convection oven compared to conventional include uniform heating and reduced cooking time. Answer: True Market segmentation defines a group […]

The best definition of productivity is: A) measurement of quality of service rendered B) level of output for a given degree of input C) number of full-time equivalents available for a given task D) number of man-hours worked per pay […]

Light intensity is measured in watts. Interviewing is a means of communicating. Answer: True Radiant heat barriers are able to both reduce summer heat gain and reduce winter heat loss. Answer: True Vendors are not allowed to offer gifts to […]

TQM requires that management operate on Theory X assumptions. Federal grades are mandated for all commodities that enter interstate commerce. Answer: False Currently there is no method for recycling #10 steel cans. Answer: False A foodservice operation must be computerized […]

Nonionic synthetics may be used to saponify fat particles on soiled dishes during the dishwashing process. The number etched into a scoop corresponds to the approximate number of servings the scoop will yield from a gallon of product. Answer: False […]

Because of energy costs, air-conditioned kitchens are not common. Truth-in-Menu standards are mandated by federal law. Answer: False The human body may be thought of as a system. Answer: True Upward communication channels are a source of feedback. Answer: True […]

Nonionic synthetics may be used to saponify fat particles on soiled dishes during the dishwashing process. An organization’s mission statement should be written after its objectives have been developed. Answer: False Foodservice is the number-two retail employer in the country. […]

The fundamental accounting formula is: A) current ratio = current assets to current liabilities B) beginning inventory + purchases – ending inventory = food used C) assets = liability + equity D) net profit = gross profit – expenses Match […]

Preventive maintenance is a documented program of routine checks or inspections of facilities and equipment to ensure sanitary, safe, and efficient operation. Some insulated tray systems are designed to maintain temperatures by using the concept of synergy. Answer: True The […]