Because of energy costs, air-conditioned kitchens are not common.
Truth-in-Menu standards are mandated by federal law.
The human body may be thought of as a system.
Upward communication channels are a source of feedback.
Electric tray delivery carts with heating and cooling units are examples of passive
temperature maintenance equipment.
The minimum wage that must be paid varies from state to state.
Assembly is the fitting together of prepared menu items to complete an entire meal unit.
Thermometers need to be cleaned and sanitized after each use.
The recommended maximum storage time for canned goods is 12 months.
The invoice is the best document to use to verify that the items delivered are what was
ordered.
A ready-prepared foodservice system would be the best choice where there is a shortage
of skilled
labor.
Cutting boards made of polyethylene or hard rubber are preferable to those made of
hardwood.
In the hierarchy of solid waste management recommendations, source reduction is top
priority.
Communication is effective when it results in mutual understanding.
A foodservice organization is considered a closed system.
The term “equifinality” means that there is more than one way to achieve desired goals.
Selective menus are less expensive to administer as compared to nonselect menus.
High standards of sanitation are an ethical and social responsibility.
The static menu is most likely used for hospitals that use the room service concept for
patient meal service.
The administrative dietitian in a large hospital finds that the cooks spend a great deal of
time collecting, measuring, and weighing ingredients. What production control
approach would contribute to better labor utilization?
A) designing a portion control guide
B) purchasing ready-prepared foods
C) centralized ingredient assembly
D) standardizing recipes to 100 portions
Match the part of the systems model with the term that belongs in this part of the
system:
1. Theory Y
2. McGregor
3. Blake and Mouton
4. Dual Factor Theory
5. Taylor
6. Hersey and Blanchard
7. Expectancy Theory
8. Human Relations Theory
9. Maslow
10. Herzberg
11. Need Hierarchy Theory
12. Operant Conditioning
13. Tannenbaum and Schmidt
14. Achievement Motivation
15. Theory X
16. McClelland
A) most people seek responsibility
B) Theory X/Theory Y
C) Managerial Grid
D) hygiene factors are not motivators
E) Scientific Management
F) Situational Leadership Model
G) people are motivated by interest shown in them
H) people are motivated to make choices that will lead to desired outcomes
I) Need Hierarchy Theory
J) Motivation-Hygiene Theory
K) motivation is based on satisfaction of a hierarchy of needs
L) people are motivated to achieve rewards and avoid punishment
M) Continuum of Managerial Behavior
N) motivation is based on satisfaction of three needs
O) most people dislike work
P) Achievement Motivation Theory
A cook prepares chicken according to a recipe. The recipe includes a CCP with a
minimum end point temperature of 165° for 15 seconds. At the end of the specified
baking time the product temperature is at 160°. Following principles of HACCP, the
next thing the cook should do is:
A) enter the end point temperature into a computer database
B) follow corrective actions as established for this CCP
C) throw the chicken out
D) place the chicken on a steam table and bring the temperature up to 165°
A long-term care facility purchases at least 85% of its food and supplies from one
distributor. This is an example of which type of purchasing?
A) prime vending
B) centralized
C) blanket order agreement
D) cooperative
Potential consequences of a poorly designed receiving program include all of the
following except:
A) double billing
B) substandard quality
C) short weights
D) low risk of pilferage
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
Which of the following is the next step that most managers take after setting goals and
objectives?
A) develop plans to help achieve the goals and objectives
B) implement the goals and objectives
C) hire new staff to help achieve the goals and objectives
D) establish control for the goals and objectives
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 managerial skills should comprise the largest component of the
work of
top-level management dietitians?
A) conceptual
B) financial
C) technical
D) human
Energy costs in most foodservice operations have risen because:
A) usage has risen because of the demand for comfort
B) equipment has become less efficient
C) utility rates have risen faster than the general inflation rate
D) employees have not been trained to conserve energy
A new menu item should first be tested:
A) by soliciting verbal comments from customers
B) after it has been incorporated into the existing menu
C) prior to incorporation into the existing menu
D) by the customers after it has been served
Zero-based budgeting is used to develop capital budgets in a hospital. The director of
Food and Nutrition wants to request a blast chiller. Which of the following is the best
quantifiable evidence to submit with the request to support the need?
A) claims from the manufacturer regarding the speed of cooling in the blast chiller
B) testimonials from dietitians that patients are complaining about cold food
C) temperature data from existing refrigeration units
D) the list price for the desired blast chiller
Which inventory record is best to ensure that appropriate authorization of storeroom
issues has
been granted?
A) purchase order
B) requisition
C) invoice
D) receiving record
Which is true regarding the Food Code?
A) it applies only to on-site, non-commercial foodservice operations
B) states are required by the USDA to adopt it as regulation
C) it is the federal government’s best guidance on food safety
D) it is federal regulation
Solid waste management tools used to reduce trash volume include:
A) dumpsters
B) garbage disposals
C) garbage cans
D) waste paper baskets
Compliance with the Dietary Guidelines for Americans (USDA) is mandated by federal
law for
Child Nutrition Programs that receive federal funding.
Which of the following is the best tool for communicating daily production needs to the
production staff?
A) a written memo
B) production sheets
C) standardized recipes
D) the census report
Many hospitals are converting to the room service concept for patient meal service to
provide fresh, made-to-order meals. Which foodservice system is most consistent with
these production and customer satisfaction objectives?
A) conventional
B) cook-freeze
C) assembly-serve
D) cook-chill
Compare and contrast Theory X-Theory Y to the “Old Leadership Style” and the “New
Leadership Style.”
Discuss the competencies thought to be essential in order to be an effective TQM
leader.
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?
The Chicken-Broccoli Stir Fry is being prepared for sensory analysis by five staff
members. Identify at least three Quality Standards that you would use as criteria for
judging the quality of the prepared product.
Wholeparsley-butteredpotatoeshavebeensuggestedasamenuitem.Thefollowingproductsareavailable.
Calculate the cost of 1 pound edible product for each item. In addition to cost, what
factors would you consider in selecting a potato product for this menu item?
Discuss ways in which the advent of strategic management has changed the way
management functions.