31)
In college campus foodservice, the daily rate refers to the amount of:
31)
A)
number of meal plans offered to students who live on campus
B)
student and faculty necessary to realize a profit each week, based on the number of weeks in
a semester
C)
food needed to prepare each day
D)
money required per day from each person/student to pay for foodservice
Answer:
D
Explanation:
SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question.
32)
A business that operates as a non–profit is known as a ________ foodservice operation.
32)
Answer:
non–commercial
Explanation:
33)
The ________ is the amount of money required per day from each person to pay for
foodservice; for example in a college setting.
33)
Answer:
daily rate
Explanation:
34)
In the leisure and recreation area of managed services ________ refers to the variety of
kiosks, food and beverage concession stands and service in the stands.
34)
Answer:
points of service
Explanation:
35)
Many ________ operations are housed in host organizations that do not have foodservice
as their primary business.
35)
Answer:
managed service
Explanation:
36)
A business that operates for profit is know as a ________ foodservice operation.
36)
Answer:
commercial
Explanation:
37)
Managed services that provides services to airlines are known as ________ foodservice.
37)
Answer:
in–flight
Explanation:
38)
________ means to produce a quantity of food to serve at various times rather than all at
once.
38)
Answer:
Batch cooking
Explanation:
39)
With regards to B & I foodservice, ________ are companies that operate foodservice for the
client on a contractual basis.
39)
Answer:
contractors
Explanation:
8
40)
Companies that operate their own foodservice operations are known as ________.
40)
Answer:
self–operators
Explanation:
41)
A ________ is a person responsible for translating corporate philosophy to the contractor
and for overseeing the contractor to make certain that they abide by terms of the contract.
41)
Answer:
liaison
Explanation:
MATCHING. Choose the item in column 2 that best matches each item in column 1.
Match the term with its definition
42)
Businesses that operate for profit
Answer:
A
43)
Businesses that operate not for profit
Answer:
D
44)
The amount of money required per
day from each student or person to
pay for the foodservice
Answer:
C
45)
Companies that operate foodservice
for the client on a contractual basis
Answer:
B
46)
Business and industry companies that
operate their own foodservice
operations
Answer:
F
47)
Meals for troops in the field
Answer:
E
48)
Federal program that provides
funding for school lunches as well as
nutritional compliances
Answer:
G
A)
Commercial foodservice
B)
Contractors
C)
Daily rate
D)
Non –commercial foodservice
E)
MREs
F)
Self–operators
G)
National School Lunch Program
42)
43)
44)
45)
46)
47)
48)
9
49)
The process of cooking food to be
served at specific times rather than
putting all the food out at the same
time
Answer:
B
50)
The process in which food is set up by
moving through a systematic process
to assure patient dietary restrictions
and nutritional balance
Answer:
A
51)
Those responsible for translating
corporate philosophy to the contractor
and for overseeing the contractor and
making certain that the contract is
abided by
Answer:
C
A)
Tray line
B)
Batch cooking
C)
Liaison personnel
49)
50)
51)
ESSAY. Write your answer in the space provided or on a separate sheet of paper.
52)
Discuss the importance of the National School Lunch program and the challenges faced by foodservice
managers in the K–12 setting.
Answer:
Schools receive federal funding in exchange for offering healthier menu options to students and
providing nutrition education to students.
Challenges include: creating healthy menu’s on limited budgets, lack of nutrition knowledge in families,
food preferences
53)
List three trends in healthcare foodservice and include an example of each.
Answer:
arrival of quick service restaurants in healthcare operations; increased use of high–tech cooking methods;
increased use of contract specialists; managers finding creative ways to increase sales
54)
Using the following figures, calculate the daily rate or amount of money required per day from each person to
pay for foodservice:
• One semester = 105 days
• Foodservice expenses = $695,000
• Students= 1350
Show your work to receive full credit
Answer:
695,000 / 105 days = $4.90
55)
List and describe one challenge in College and University foodservice and describe one advantage.
Answer:
Clientele are more difficult to please with menu selections.
Budgeting is easier as the students have already paid for their meals. Planning staffing levels and
inventory control are also easier to predict.
56)
What are nine general areas of responsibility of a managed services manager? Briefly describe each area.
Answer:
Employee relations, human resource management, financial/budgeting, safety administration,
foodservice production/service, sanitation and FBI prevention, Purchasing, and Staff
training/development
10
57)
Describe the challenges faced by in–flight foodservice managers and explain why some airlines are eliminating
on–board foodservice.
Answer:
Challenges include, logistics, budget, planning and organization (answers will vary but should include
some variation of this theme)
Airlines are eliminating in–flight food to reduce costs.
58)
List at least three features that distinguish managed services from commercial foodservice.
Answer:
1. in a restaurant the challenge is to please the guest, whereas managed services must please the guest as
well as the client
2. in some operations the guest may or may not have alternative dining options available to them and are
a captive clientele. These guests may be eating at the foodservice operation only once or on a daily basis
3. many managed operations are housed in host organizations that do not have foodservice as their
primary business
4. most managed service operations produce food in large quantity batches for service and consumption
within fixed periods of time
5. the volume of business is more consistent and therefore easier to cater; it is easier to predict the number
of meals and portion sizes. The atmosphere is less hurried that of a restaurant.
59)
Identify and discuss one trend in each of the following areas:
Healthcare
Business and Industry
Leisure and recreation
Answer:
Healthcare is seeing an increase in business. B&I has more branded products and concepts. Leisure and
recreation is faced with an increased use of food–to–go before events.
60)
What are five reasons a company or organization might contract its food or other services with a managed
services company?
Answer:
financial reasons; quality of program; recruitment of management and staff; expertise in management
and of service operations; resources available; like people, management systems, labor relations, IT
11
Answer Key
Testname: C9
1)
C
2)
C
3)
D
4)
A
5)
A
6)
D
7)
D
8)
A
9)
D
10)
C
11)
A
12)
A
13)
D
14)
A
15)
D
16)
B
17)
D
18)
D
19)
B
20)
D
21)
B
22)
B
23)
D
24)
A
25)
D
26)
B
27)
A
28)
B
29)
B
30)
D
31)
D
32)
non–commercial
33)
daily rate
34)
points of service
35)
managed service
36)
commercial
37)
in–flight
38)
Batch cooking
39)
contractors
40)
self–operators
41)
liaison
42)
A
43)
D
44)
C
45)
B
46)
F
47)
E
48)
G
49)
B
50)
A
Answer Key
Testname: C9
51)
C
52)
Schools receive federal funding in exchange for offering healthier menu options to students and providing nutrition
education to students.
Challenges include: creating healthy menu’s on limited budgets, lack of nutrition knowledge in families, food
preferences
53)
arrival of quick service restaurants in healthcare operations; increased use of high–tech cooking methods; increased use
of contract specialists; managers finding creative ways to increase sales
54)
695,000 / 105 days = $4.90
55)
Clientele are more difficult to please with menu selections.
Budgeting is easier as the students have already paid for their meals. Planning staffing levels and inventory control are
also easier to predict.
56)
Employee relations, human resource management, financial/budgeting, safety administration, foodservice
production/service, sanitation and FBI prevention, Purchasing, and Staff training/development
57)
Challenges include, logistics, budget, planning and organization (answers will vary but should include some variation
of this theme)
Airlines are eliminating in–flight food to reduce costs.
58)
1. in a restaurant the challenge is to please the guest, whereas managed services must please the guest as well as the
client
2. in some operations the guest may or may not have alternative dining options available to them and are a captive
clientele. These guests may be eating at the foodservice operation only once or on a daily basis
3. many managed operations are housed in host organizations that do not have foodservice as their primary business
4. most managed service operations produce food in large quantity batches for service and consumption within fixed
periods of time
5. the volume of business is more consistent and therefore easier to cater; it is easier to predict the number of meals and
portion sizes. The atmosphere is less hurried that of a restaurant.
59)
Healthcare is seeing an increase in business. B&I has more branded products and concepts. Leisure and recreation is
faced with an increased use of food–to–go before events.
60)
financial reasons; quality of program; recruitment of management and staff; expertise in management and of service
operations; resources available; like people, management systems, labor relations, IT