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 oz. USDA. choice top sirloin steak – cooked from 10 oz. raw USDA choice top
sirloin
B) fresh green beans almondine – made from frozen green beans
C) French dressing – made on the premises
D) homemade apple pie – baked on the premises using canned sliced apples
Of the durable goods extracted in the United States every year,________ is wasted
within a few months of extraction.
A) 24%
B) 94%
C) 6%
D) 50%
A significant benefit of a convection oven is:
A) even heat distribution and decreased cooking time
B) decreased cooking time through the use of microwaves
C) decreased cooking temperature
D) rotation of trays to ensure even heat distribution
The biggest problem identified in foodservice operations in medieval households was:
A) lack of organization
B) unsanitary conditions
C) monotonous menus
D) poor service
Most accidents that occur in foodservice are the result of unsafe acts. The most
important role of the
manager is to:
A) make sure that incident report forms are filed promptly
B) design and implement an ongoing safety and training program
C) compare facility accident statistics to national trends
D) routinely inspect the facilities for unsafe conditions
The majority of residents at a large nursing home prefer to have their mid-day meal
served between 11:30 and 12:30. In this situation it may be most appropriate to use
which type of service system?
A) centralized bulk
B) centralized
C) over-the-counter
D) decentralized
Using the following information, calculate the monthly net profit.
A) $22,171
B) $14,663
C) $51,733
D) $7508
Which forecasting model is likely to yield the most accurate forecast?
A) manual tally
B) moving average
C) simple average
D) exponential smoothing
Delivery systems that do not rely on electrically powered or heating/cooling units are
referred to as:
A) automated
B) passive
C) active
D) synergistic
Advantages of utilizing a ready-prepared foodservice system include which of the
following?
1. avoids peaks and valleys of production
2. cost of equipment is generally low
3. provides close control over menu items
4. provides flexibility in menu planning
5. reduces energy costs
A) 1, 3, and 4
B) 1, 2, and 5
C) 1, 2, and 3
D) 1, 4, and 5
Match the type of foodservice with the decade in which it was introduced and
proliferated:
1. 1930-1940 A) drive-in
2. 1940-1950 B) fast food
3. 1970-1980 C) coffee shop
4. 1840-1850 D) cafeteria
5. 1900-1910 E) automat
6. 1950-1960 F) ethnic restaurants
7. 1920-1930 G) fine dining with live entertainment
A foodservice employee informs the supervisor that the clean dishes have water spots.
Which of
the following is the most likely cause?
A) insufficient detergent
B) inadequate time between rinsing and storage
C) improper detergent
D) improper racking
Nonverbal communication may involve which of the following?
A) a memo
B) a formal contract
C) a phone call
D) body language
A congregate meal site for a senior citizen center has only one refrigerator. Which of the
following
items should be stored on the bottom shelf?
A) gallons of milk in plastic jugs
B) frozen chicken that needs to thaw
C) fresh shell eggs
D) RTE (ready-to-eat) cream pies
Describe the steps recommended for good decision making. Give an example of a
decision you might have to make and write out your responses to each of the steps you
have outlined.
It has often been said that the balance of power between labor and management has
swung like a pendulum throughout history, swinging back and forth depending on a
number of factors. Labor legislation was enacted in order to equalize the power and
level the pendulum. Trace the history of labor legislation and describe it what way each
law tended to swing the balance of power.
A safety campaign may be designed around the 3 E’s of safety. Discuss the 3 E’s and
describe why each is important.
Compare and contrast the concepts of work design and work simplification. Give an
example of each.
List in order and discuss the primary equipment needs of the seven major functional
areas of a foodservice operation.
Discuss the recommended steps to use when writing a selective menu that changes each
item each day of the week.
Discuss the underlying concept of Six Sigma and how it relates to the normal
distribution.
Discuss the reasons for and the content of the Americans with Disabilities Act.