A physical inventory is an actual count of items held in storage.
Foodservice is the number-two retail employer in the country.
A foodservice operation must be computerized in order to successfully implement
forecasting.
A Pareto chart is a problem-solving tool.
Advantages of cooking in a convection oven compared to conventional include uniform
heating and reduced cooking time.
Service recovery refers to specific actions taken to regain the patronage of a customer
following service error.
Match the part of the systems model with the term that belongs in this part of the
system:
1. A list of desired goods. Generally originates in a foodservice department and is
submitted to the purchasing department.
2. A detailed and complete list of goods in stock.
3. A list of goods shipped or delivered.
4. The point at which a foodservice takes legal possession of goods.
5. Written requests to a vendor to sell goods or services to a facility.
A) receiving
B) purchase order
C) requisition
D) invoice
E) inventory
Match the part of the systems model with the term that belongs in this part of the
system:
1. Removes or flushes soil and cleaners so that they are not redeposited on surfaces
2. Saponifies fat and carries it away
3. Reduces surface tension of water and improves soil penetration
4. Holds loosened soil in water
5. Forms colloidal solutions
A) emulsifying action
B) rinsing
C) wetting
D) suspension agent
E) sequestering
Which of the following federal agencies established the Hazards Communication
Standard?
A) Underwriters Laboratory
B) Environmental Protection Agency
C) Occupational Safety and Health Administration
D) National Safety Council
A buyer is writing specifications for meat products. Which of the following would be
most useful in simplifying this task?
A) The Food Code
B) Yellow sheets
C) IMPS
D) Green sheets
Which of the following types of power is likely to be a function of a leader’s
personality?
A) charismatic
B) legitimate
C) expert
D) reward
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
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%
Requesting weekly quotations from three produce vendors is typical of which type of
purchasing method?
A) informal
B) primary
C) cooperative
D) formal
The single most important measure to prevent the spread of staphylococci in a food
service operation is to teach and monitor proper:
A) handwashing
B) thawing techniques
C) use of hair restraints
D) temperature taking
A barrier to effective interpersonal communication is:
A) hearing the decoded message
B) hearing the encoded message
C) evaluating the source of the message
D) consistent nonverbal signals
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
The P.M. supervisor checks the refrigerator at 7:00 P.M.and finds a three-gallon stock
pot full of beef tips in gravy left over from the noon cafeteria serving line. The internal
temperature is 75°F. The supervisor should:
A) dispose of the tips
B) blenderize the tips for tomorrow’s puree diets
C) use the tips immediately for late trays
D) portion the tips into 2-inch shallow pans and place in the refrigerator
The Wagner Act, Taft-Hartley Act, and Landrum-Griffin Acts provided the foundation
for the rules and regulation of:
A) interstate food transport
B) nutrition labeling
C) labor relations
D) food processing
When selecting a food delivery system, which of the following factors is most
important in relation
to the microbial quality of delivered food?
A) equipment needs
B) time span from prep to service
C) form of food purchased
D) labor skills
Which of the following principles of menu design contributes most to a customer’s
ability to visualize menu items as they will appear at the point-of-service?
A) font style
B) page layout
C) descriptive wording
D) color selection of paper and print
Pests require two basic conditions to survive. One is food; the other is:
A) moisture
B) exposure to natural lighting
C) an environmental temperature of 70-85°F
D) a place to harbor
The recommended ambient temperature range for a dry storage area is:
A) 45 to 65°F
B) 50 to 70°F
C) 50 to 70°C
D) 60 to 75°F
A hospital sells Dannon Yogurt in the cafeteria. This is an example of which type of
branding?
A) restaurant
B) signature
C) local
D) manufacturer’s
The following menu is planned for a senior center congregate meal site:
Which food characteristic is in most need of improvement?
A) texture
B) temperature
C) color
D) flavor
An ultra-stable system may be described as having:
A) homeostasis
B) synergy
C) wholism
D) entropy
Which of the following methods is the least costly method of conducting a time and
motion study?
A) conducting micromotion studies
B) completing operation and process charts
C) performing work sampling
D) developing flow diagrams
Scientific food cost accounting was first practiced in:
A) colleges and universities
B) royal households
C) medieval inns
D) hospitals
Match the part of the systems model with the term that belongs in this part of the
system:
1. controls
2. conventional
3. environment
4. memory
5. transformations
6. assembly serve
7. inputs
8. feedback
9. commissary
10. linking processes
11. outputs
12. ready prepared
A) contracts
B) time and place of preparation and service are not separated
C) historical data
D) suppliers
E) production
F) no on-premise food production
G) comment cards
H) information
I) place of preparation and service are separated
J) decision making
K) personnel satisfaction
L) time of preparation and service are separate
You are a foodservice manager who has been authorized to make a change in the form
in which some food items are purchased. What steps should you go through to ensure
that this change occurs efficiently and effectively?
List in order and discuss the primary equipment needs of the seven major functional
areas of a foodservice operation.
Cite the factors to consider when selecting a cleaning compound or detergent.
The budget planning process is a time-consuming activity. What are the potential
advantages of a planned budget?
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.
A recipe for Chicken-Broccoli Stir Fry is being standardized for use in a nursing home.
In writing the cooking procedures, list at least four objectives that should be considered.
A safety campaign may be designed around the 3 E’s of safety. Discuss the 3 E’s and
describe why each is important.