Exam
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1)
In–flight foodservice refers to:
1)
A)
chain restaurant foodservice establishments in airports
B)
airport kiosks
C)
food served onboard aircraft
D)
airport foodservice
Answer:
C
A)
B)
C)
D)
2)
By improving its image and creating interesting menus, one of the most dynamic segments of the
managed services industry is:
2)
A)
military
B)
campus and college foodservice
C)
business and industry
D)
healthcare
Answer:
C
A)
B)
C)
D)
3)
The rationale behind the enactment of the National School Lunch Act of 1946 was:
3)
A)
students could be trained like military recruits
B)
fast food opportunities at schools could increase
C)
farmers could avoid growing surplus foods
D)
if students received good meals, they would make healthier recruits for the military
Answer:
D
A)
B)
C)
D)
4)
Schools that participate in the National School Lunch Program are able to take advantage of:
4)
A)
federal funding in the amount of approximately $2.73 per meal per student
B)
higher profits for each school and more nutritious food for students
C)
a direct line of contact and reduced cost with fast food restaurants
D)
a higher quality of food product, similar to that served in restaurants
Answer:
A
A)
B)
C)
D)
1
5)
The leisure and recreation segment of managed services includes:
5)
A)
stadiums, arenas and parks
B)
secondary schools and colleges
C)
business and industry
D)
chain and fast food contract services
Answer:
A
A)
B)
C)
D)
6)
Managed services includes all of the following except:
6)
A)
military and healthcare facilities
B)
colleges, universities, secondary and elementary schools (K12)
C)
airports and national parks
D)
hotels, restaurants, coffee shops, and room service
Answer:
D
A)
B)
C)
D)
7)
Today’s field troops receive their food portions in plastic and foil pouches that are known as:
7)
A)
K–rations
B)
OTR (on the run)
C)
MTO (meals to go)
D)
MRE (meals ready to eat)
Answer:
D
A)
B)
C)
D)
8)
The largest airline catering company is:
8)
A)
LSG Sky Chefs
B)
Aramark
C)
Sodexho
D)
Southwest Chefs
Answer:
A
A)
B)
C)
D)
9)
In an effort to increase cash sales and to manage profitability managers of healthcare operations
have become more resourceful by:
9)
A)
decreasing portion sizes of meals served to staff and patients in medical care facilities
B)
charging more for cafeteria food and eliminating staff discounts
C)
adding an extra charge to service users not affiliated with the medical facility
D)
developing concepts like medical malls with retail shops, bakeries, catering and restaurants
Answer:
D
A)
B)
C)
D)
2
10)
Duties of foodservice managers at small to mid–sized managed services may include all of the
following except:
10)
A)
human resources management
B)
employee relations
C)
landscaping/grounds keeping
D)
safety administration
Answer:
C
A)
B)
C)
D)
11)
Military foodservice budgets exceed $ ________ billion per year:
11)
A)
6
B)
10
C)
3
D)
8
Answer:
A
A)
B)
C)
D)
12)
Based on USDA regulations, not more than ________ percent of calories should come from
saturated fats.
12)
A)
10
B)
15
C)
30
D)
5
Answer:
A
A)
B)
C)
D)
13)
In–flight foodservice management operators:
13)
A)
can only contract with an airline in an airport facility
B)
develop specific tours for major commercial airlines and their partners
C)
prepare food for airlines as well as select airport restaurants
D)
plan menus, develop product specifications and arrange purchasing contracts
Answer:
D
A)
B)
C)
D)
14)
The challenge of healthcare managed services is to:
14)
A)
provide many special meal requirements to patients with specific dietary needs
B)
generate creative advertising to bring more guests into the cafeteria
C)
insure that trays are picked up from the rooms in a timely manner
D)
control costs due to lower Medicare payments
Answer:
A
A)
B)
C)
D)
3
15)
Sodexho, a leading food and facilities management services company in North America deals
primarily in the areas of serving:
15)
A)
independently owned commercial operations
B)
quick service restaurants only
C)
airport terminal kiosks
D)
schools, restaurants, and hospitals
Answer:
D
A)
B)
C)
D)
16)
Advantages to a career in the leisure and recreation could include all of the following except:
16)
A)
to enjoy the great outdoors
B)
working with very large crowds over a short period of time
C)
to have a set work schedule
D)
the opportunity to see professional and amateur sporting events or concerts on a regular basis
Answer:
B
A)
B)
C)
D)
17)
An anaerobic digester is a device used to:
17)
A)
an assistive device used in healthcare settings for guests who have had gastric surgery
B)
an alternative heating source
C)
a training device used by long–distance runners
D)
cut down waste by mixing food waste with wood chips that can break waste down into a
mush
Answer:
D
A)
B)
C)
D)
18)
The cost for the average in–flight meal is approximately:
18)
A)
$10.00
B)
$2.00
C)
$1.00
D)
$7.00
Answer:
D
A)
B)
C)
D)
4
19)
The main focus of hospital foodservice is:
19)
A)
speed of service
B)
tray line
C)
uniform standards
D)
compliance with USDA nutritional regulations
Answer:
B
A)
B)
C)
D)
20)
Some of the driving forces and trends with college campus foodservice are:
20)
A)
programs similar to the National School Lunch program
B)
McDonald’s and Burger King branded Visa bank cards
C)
students pay one fee for all meals each day, whether they eat them or not
D)
branded concepts, privatization, campus cards and computer use
Answer:
D
A)
B)
C)
D)
21)
Airlines may choose to eliminate or cut back on in–flight foodservice in order to:
21)
A)
provide better safety onboard
B)
support lower fares
C)
decrease their carbon foodprint
D)
increase business for the airport restaurants
Answer:
B
A)
B)
C)
D)
22)
Managed foodservice differs from commercial foodservices in that managed foodservice:
22)
A)
guests have many other food options available to them
B)
the main challenge is to please the guest and the client
C)
the volume of business fluctuates greatly and therefore is more difficult to predict
D)
food is produced for guests one order at a time
Answer:
B
A)
B)
C)
D)
5
23)
Chain restaurants are eager to introduce fast food to children in schools because:
23)
A)
the chains have a young audience to introduce new menu items
B)
the meals are very nutritious and healthy
C)
profits are generous
D)
they want to build brand loyalty
Answer:
D
A)
B)
C)
D)
24)
If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100
students eating, the daily rate would be:
24)
A)
$6.25
B)
$7.65
C)
$5.50
D)
$8.95
Answer:
A
A)
B)
C)
D)
25)
Airlines regard in–flight foodservice as:
25)
A)
a major profit center for their business
B)
a way to promote business in the airport restaurants
C)
a way to test new menu items and co–brand with partner restaurants
D)
an expense that needs to be controlled
Answer:
D
A)
B)
C)
D)
26)
Self–operators are companies that:
26)
A)
contract their services only to commercial operations
B)
own and operate their foodservice operations
C)
operate foodservice for the client on a contractual basis
D)
create new concepts for generating cash sales
Answer:
B
A)
B)
C)
D)
6
27)
Sodexho’s mission is to:
27)
A)
create and offer services that contribute to a more pleasant way of life for people wherever
and whenever they come together
B)
provide job opportunities for graduates of hospitality management programs
C)
become the dominate leader in the managed services segment
D)
become the market leader in food and beverage services for colleges and universities
Answer:
A
A)
B)
C)
D)
28)
Feeding military personnel includes:
28)
A)
off–premise catering to meet non–military needs
B)
feeding troops, officers in clubs, dining halls and military hospitals
C)
full–service upscale foodservice wherever the military exists
D)
feeding ground troops only
Answer:
B
A)
B)
C)
D)
29)
A popular trend in military foodservice that offers alternatives to its personnel is:
29)
A)
more vegetarian options for in the MRE’s
B)
quick service restaurants such as McDonald’s and Burger King on military bases
C)
MRE’s that can be cooked a variety of ways including grilled and broiled
D)
a wider selection of meal choices and menu items
Answer:
B
A)
B)
C)
D)
30)
Budgeting is easier with on campus college foodservice because:
30)
A)
all the food is very inexpensive
B)
there are few venues that provide foodservice on the college campus
C)
students do not expect great food so costs can be lowered to accommodate that trend
D)
students have prepaid for their meals and numbers are easier to forecast
Answer:
D
A)
B)
C)
D)
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