The best definition of productivity is:
A) measurement of quality of service rendered
B) level of output for a given degree of input
C) number of full-time equivalents available for a given task
D) number of man-hours worked per pay period
The first recorded U.S. hospital menu consisted primarily of:
A) mush and molasses
B) soup and pork
C) milk and meat
D) fruits and vegetables
It is time to give performance appraisals to your employees. Your office is small, and
you share it with your administrative clerk. To properly carry out the performance
appraisal interviews, which of the following options would be best?
A) find a private office or space for yourself in which to conduct the interviews
B) ask each employee to come in early or stay late so that you can use your office when
the clerk is not there
C) hold the interview in your office during regular hours when the clerk is present
D) ask the clerk to find another office or space to work in until the appraisals are
finished
In the foodservice industry, knives, forks, and spoons made of metal are known as:
A) flatware
B) utensils
C) silverware
D) hollow ware
A clinical dietitian wants to use a “value-added” promotion to entice working parents to
participate
in a healthy food preparation class. Which of the following will best achieve this goal?
A) offer the class several different times
B) offer free childcare
C) offer the class at several locations
D) reduce the price of the class
Last spring, devastating floods struck Southern California. Many produce fields were
destroyed. Avocado, lettuce, and strawberry crops were particularly hard hit. Describe
the short- and long-term impact of this natural disaster on the functions (functional
subsystems) of a foodservice operation in the Midwest.
Calculate the average raw food cost per resident per day for the month of June.
A) $1.25
B) $7.20
C) $2.40
D) $.80
Faulty communication usually indicates which of the following?
A) good information filtering
B) noise in the communication system
C) an open communication channel
D) a nonverbal communication channel
Match the part of the systems model with the term that belongs in this part of the
system:
1. Monitors the production, distribution, and labeling of alcoholic beverages.
2. Advises state and local governments on sanitation standards for production,
processing, and distribution of milk.
3. Enforces the Federal Food, Drug, and Cosmetic Act; Fair Packing and Labeling Act;
and Nutritional Labeling and Education Act.
4. Sets tolerance levels for pesticide residuals in foods.
5. Mandatory inspection of wholesomeness for meats, poultry, and other processed
foods.
A) FDA
B) BATF
C) EPA
D) USDA
E) USPHS
One of the overall objectives of work design is:
A) decreased cost of operations
B) increased employee satisfaction
C) decreased cost of goods produced
D) increased level of output
Inventory records are recommended for all items on hand except:
A) perishables stored in the production area
B) spices and other small containers
C) cleaning and paper supplies
D) china, glassware, and silverware
An ultra-stable system may be described as having:
A) homeostasis
B) synergy
C) wholism
D) entropy
Which of the following components of the marketing mix refers to the channel of
distribution for
goods and services?
A) place
B) product
C) promotion
D) price
For purchasing purposes, food quality is defined and assured through:
A) standards of identity
B) grading services
C) HACCP
D) federal inspections
Matching
1. Volume reduction
2. Waste reduction
3. Polystyrene containers
4. Vegetable trimmings
5. Recycling
6. Number 10 cans
7. Cardboard boxes
8. Source reduction
9. Glass containers
A) compacting
B) incineration
C) “melter”
D) “disposal”
E) composting
F) “crusher”
G) “compactor”
H) minimal packaging
I) ‘smasher”
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
The preferred flooring in most institutional kitchens today is:
A) quarry tile
B) vinyl tiles
C) linoleum
D) sheet vinyl
Refrigerated storage should be maintained at:
A) 32°C to 40°C
B) 40°F to 45°F
C) 0°F to -10°F
D) 32°F to 40°F
In planning a kitchen layout, it is most important to:
A) provide for a smooth and orderly flow of work
B) provide a separate work area for each cook
C) separate receiving and storage areas
D) group large pieces of equipment together
Choose the phrase that best states the primary objective of the assembly/serve system.
A) a desire for individuality
B) serve rural healthcare facilities
C) minimize labor cost
D) suited to multiple serving units
A standardized recipe for a casserole indicates a yield of 15 quarts. Approximately how
many 2/3-cup servings would you expect to get from this recipe?
A) 90
B) 120
C) 180
D) 240