Scientific management theory held that social and psychological factors were important
to worker satisfaction and productivity.
Advantages of cooking in a convection oven compared to conventional include uniform
heating and reduced cooking time.
Market segmentation defines a group of people who, as individuals or an organization,
have needs for products and possess the ability, willingness, and authority to make a
purchase.
Rethermalization is the process of quick freezing prepared foods.
Representatives from the CDC inspect foodservice operations for compliance with
sanitation
regulations.
Communication and decision making are linking processes in an organizational system.
Top-level management is more involved in directing than in planning.
Budget variances need to be reconciled only if the line item is over budget for the report
period.
Cleaning is the reduction in the number of disease-causing microorganisms to safe
levels on food
contact surfaces.
Food cost is more likely to be higher in an assembly serve system.
Fourteen gauge stainless steel would be a better choice for the top of kitchen work
tables than 18 gauge.
Foodservice employees, especially cooks, should be trained to detect the presence of
food pathogens by smelling and tasting the food prior to service.
Demographics refer to the statistical data related to customer characteristics such as sex,
age, and
income.
Which of the following pieces of equipment is the least energy efficient and generates
the most heat
in the kitchen?
A) open top ranges
B) convection ovens
C) pressure steam cabinets
D) tilting fry pans
A commissary school food service uses the cook-freeze production system. Satellite
units do not have adequate freezer storage. In this situation, delivery times must be
carefully coordinated with service times to account for:
A) ingredient assembly
B) thawing and rethermalization
C) prepreparation
D) final cooking
The budget for a school foodservice allocates $0.70 per meal for food. This means that:
A) total weekly or monthly food costs must average $0.70 per meal
B) the food cost for every meal must be below or at $0.70
C) high-cost items must never be incorporated into the menu
D) the cost of food, labor, and supplies must average $0.70 per meal
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
The best means to evaluate the accuracy of forecasts is to keep meal-by-meal records
of:
A) dishroom plate waste
B) admissions and discharges
C) leftovers and shortages
D) total meal participation
Using the following information from a cafeteria, answer the following question(s).
Calculate the total revenue.
A) $5305
B) $3305
C) $6305
D) $4305
A primary reason why restaurants, popular with elderly customers, should be
particularly concerned about food safety is because this population:
A) has a tendency to take leftovers home
B) tends to eat out more than most customers
C) spends 50% of their food dollar at restaurants
D) is identified as a highly susceptible population
An iodine-based sanitizer is used in a small, long-term care facility. An employee uses
12.5 pm
and a water temperature of 165°F. This temperature will:
A) effectively sanitize dishes
B) cause the iodine to leave the solution
C) increase corrosion of metal
D) not work in hard water
An example of source reduction would be:
A) using more single-use containers
B) buying food in smaller cans
C) storing food in disposable containers
D) donating leftover food to a program for the homeless
Parents of children enrolled at the day care center complain that lunches are
inconsistent in the number of food items offered each day (i.e., some days too few items
are offered, other days too many). Which of the following menu planning tools will
contribute to the resolution of this problem?
A) meal pattern
B) menu item repeat form
C) meal plan
D) modified menu extension
The nontoxic metals most commonly used for making kitchen utensils are:
A) sheet steel and copper
B) galvanized iron and carbon steel
C) stainless steel and aluminum
D) copper and cast iron
Match the part of the systems model with the term that belongs in this part of the
system:
1. A projection of the expected or anticipated income for the financial time period
2. Long-term plan to estimate or predict need for and costs of expenditures for large
equipment
3. Plan that includes revenues, expenses, and changes in inventory and other working
capital items
4. Frequently used for large capital requests and require thorough justification for
request
5. An estimate of the volume of sales in commercial operations or services in
noncommercial operations
A) statistics
B) operating
C) zero-based
D) revenue
E) capital
The United States standard gauge for metal is determined by:
A) thickness
B) finishing process used
C) material used in manufacturing
D) weight
What is the value of the food used in June?
A) $8865
B) $8496
C) $11,327
D) $10,958
The objectives of work simplification are to:
A) provide charts to analyze work to be done
B) provide in-service programs for employees
C) make work easier and less costly, and avoid waste
D) design equipment that is efficient and effective
The food court type of cafeteria design often features MTOs. An example of an MTO
is:
A) hot foods held in a steam table
B) deli sandwich bar
C) grab-and-go sandwiches
D) self-service salad bar
After completing the first draft of winter menus, the dietitian wants to evaluate the
menu’s impact
on equipment utilization. The best approach to begin this evaluation would be to:
A) have a meeting with the cooks (production staff) to review the menu
B) review the equipment manual
C) submit menus to an equipment vendor
D) develop a standardized recipe for each new menu item
An organization chart does not show which of the following?
A) advisory relationships
B) formal structure
C) lines of authority
D) informal relationships
Without purchasing any new equipment, what steps could a foodservice operation take
to conserve energy?
A budget is defined as a communication tool. Explain.
You are purchasing a meal delivery system for a small hospital. What information
would you collect to share with the various vendors so that they can understand the
facility and its needs?
Discuss the reasons that accurate portion control is important for every item sold in a
foodservice.
Compare and contrast managerial effectiveness and efficiency. Give an example of
each.
As you continue the interview described in the previous question, what are questions
you may not legally ask?
Discuss the various pieces of equipment in which vegetables may be cooked and the
advantages and disadvantages of each.