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
D) to improve productivity
To ensure that the FIFO system is followed, which of the following should be required
of food
products in dry storage?
A) store all food items in alphabetical order by type
B) store new deliveries in back of old
C) date all canned foods
D) store all food items 6″ off the floor
On an architect’s blueprints, the material of which the walls are to be constructed is
indicated by:
A) markings between the lines
B) the thickness of the lines
C) attached written documents
D) the number of parallel lines drawn
Matching 1. Gas equipment
2. Very heavy
3. Electric equipment
4. Care and upkeep are high and now seldom used
5. Motor capacity
6. Metal finish
7. 2/3 nickel, 1/3 copper, small amount of iron
8. Steam equipment
9 18% chromium and 8% nickel
10. Metal weight
11.Low cost and contamination is likely
12. Relatively light in weight and can become discolored by food
A) British thermal units
B) cast iron
C) kilowatts/hour
D) copper
E) horsepower
F) grind
G) monel metal
H) pounds/square inch
I) stainless steel
J) gauge
K) aluminum
L) galvanized steel
The correct order of development in strategic management is:
A) written plan, framework, success
B) vision, mission, written plan
C) analysis, goals and objectives, strategy
D) written plan, strategy, implementation