Nonionic synthetics may be used to saponify fat particles on soiled dishes during the
dishwashing process.
An organization’s mission statement should be written after its objectives have been
developed.
Foodservice is the number-two retail employer in the country.
Foods can be portioned by weight, count, or volume measure.
The human relations theory of management developed following research conducted by
Elton
Mayo.
The most appropriate behavior for a manager to take with regards to the “grapevine” is
to pretend
that it does not exist.
Service recovery refers to specific actions taken to regain the patronage of a customer
following service error.
Hollow-handled knives and forks are tableware classified as “hollow ware.”
Labor minutes per meal is an example of a productivity indicator.
Human relations is an approach to management that emphasizes the needs of the
workers.
In a hospital foodservice, the design of the trays may impact the number and kinds of
items offered on the menu.
A fish diagram is a measurement tool.
To assure that proper concentrations and volumes of chemicals are used in the
dishmachine, the
administrative dietitian could develop and implement policy on:
A) preventative maintenance
B) proper dish loading
C) visual inspection
D) chemical titration testing
The word “restaurant” is derived from a French word that means:
A) ragout or stew
B) to restore
C) to rest
D) bouillon
In the TQM philosophy of management, reducing variation is viewed as the key to
improving productivity and quality. This reduction in variation focuses on which part of
the systems model?
A) transformations
B) environment
C) inputs
D) outputs
Match the part of the systems model with the term that belongs in this part of the
system:
1. Wholism
2. Hierarchy of systems
3. Employee participation in decision making
4. Dynamic equilibrium
5. Interdependency
6. Each person should have only one supervisor
7. Equifinality
8. Use of quantitative techniques
9. Management must adjust leadership to fit the situation
10. A change in one part affects all parts of the organization
11. Feedback process
12. Permeable boundaries
A) entire organization is more than the sum of its parts
B) a suprasystem and a subsystem
C) human relations
D) each part affects the performance of other parts
E) continuously adapts to external and internal environment
F) classical
G) same output achieved by varying the inputs and transformational elements
H) management science
I) systems
J) contingency
K) defines the limits of a system but allows penetration
L) receives information from external and internal environment to adjust to change
The best method to assure that poultry has been adequately cooked to reduce harmful
microorganisms is to:
A) make sure juices run clear
B) cook it for as long as the recipe indicates
C) squeeze the thigh meat (it should be firm)
D) monitor time and temperature throughout the preparation process
Formal authority and status are most related to which group of roles?
A) interpersonal
B) decisional
C) informational
D) technical
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 is an example of a fundamental principle of motion economy?
A) storing all tools in a locked cabinet in the storeroom when not in use
B) transferring food from cooking pans into serving pans
C) using both hands in opposite and symmetrical directions to crack eggs
D) placing a mixer between two work centers so that employees from both may use it
A high-temperature dishmachine registers at 203 to 205°F during the final rinse cycle.
For effective
sanitation this temperature range is:
A) too low
B) irrelevant
C) appropriate
D) too high
Integrated staffing means:
A) designing work so that it is fully integrated
B) making sure that the workforce is diverse
C) orienting new employees into the organization
D) moving employees into, through, and out of the organization
The restaurant industry Pocket Factbook indicates that the industry’s share of the food
dollar from 1955 to the present has:
A) decreased by almost half
B) decreased slightly
C) almost doubled
D) increased slightly
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
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
Requesting weekly quotations from three produce vendors is typical of which type of
purchasing method?
A) informal
B) primary
C) cooperative
D) formal
The cleanliness of on-line steam in a food production unit is NOT an issue when
purchasing a:
A) convection steamer
B) steam-jacketed kettle
C) combination oven
D) compartment steamer
One of the first steps in a job improvement plan should be to:
A) select equipment designed for specific, single operations
B) eliminate unnecessary operations, delays, and moves
C) eliminate the use of prepared foods
D) avoid the use of automatic timing and temperature control devices
Which of the following types of fire extinguishers is NOT appropriate for Class B fires?
A) foam
B) dry-chemical, multipurpose ABC
C) water-type pump
D) carbon dioxide
An example of an output is:
A) bread for a bakery
B) seeds for a farmer
C) stainless steel for an equipment manufacturer
D) fresh tomatoes for a catsup canner
E) pulp for a book publisher
Discipline should always be:
A) impersonal and consistent
B) immediate and oral
C) in private and in writing
D) hot and hasty
Match the part of the systems model with the term that belongs in this part of the
system:
1. refrigerant
2. ADA
3. Administrator or Owner
4. Foodservice Manager
5. FRP
6. condenser
7. Equipment Representative
8. Foodservice Supervisor
9. Architect
10. NSFI
11. UL
12. HVAC
13. HCFC
14. compressor
15. Foodservice Design Consultant
16. evaporator
17. AGA
18. OSHA
A) absorbs heat from food
B) protects rights of the disabled
C) overall management detail
D) budget and required service
E) a wall covering
F) receives compressed gas
G) supply equipment templates
H) satisfy building codes
I) info on daily operations
J) certifies electrical equipment
K) establishes sanitation standards for equipment
L) maintains room temperature control
M) acts as a refrigerant
N) pumps out heat-laden gas
O) recommend equipment
P) vaporizes the liquid
Q) ensures a safe work environment
R) certifies gas equipment
The Fair Labor Standards Act regulates:
A) standards of performance that management can demand from its employees
B) working conditions in any industry involved in interstate commerce
C) methods of wage payments and hours of work for any industry involved in interstate
commerce
D) management practices involving unions
Discuss Chaos Theory and explain what this theory recommends to managers.
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.
You are hiring a receiving clerk for a foodservice operation. What skills would you look
for in the applicants?
Describe a recycled product that can be produced from each type of
foodservice-generated solid waste.
Analyze the USDA Dietary Guidelines, Food Guide Pyramid, and the Dietary
Reference Intakes for their value as menu evaluation tools for nutrition composition in
various types of foodservice operations.