The fundamental accounting formula is:
A) current ratio = current assets to current liabilities
B) beginning inventory + purchases – ending inventory = food used
C) assets = liability + equity
D) net profit = gross profit – expenses
Match the part of the systems model with the term that belongs in this part of the
system:
1. Age, sex, income, education
2. Lifestyle, attitude, personality
3. Ben and Jerry’s ice cream served on American Airlines flights
4. Pizza Hut operation in a hospital lobby
5. Customer behavior
6. Location of home
7. Ralph’s supermarket deli sandwiches
A) demographic
B) psychographic
C) retail-item
D) restaurant
E) geographic
F) product preference
G) signature
Composition of individual food products is defined through federal:
A) grading
B) inspections
C) nutrition education and labeling
D) standards of identity
If this same foodservice used the par system and the par stock level is 10 cases, how
many cases should be ordered?
A) 2
B) 0
C) 4
D) 6
A personnel manager may have positional authority over a number of subordinate
managers. In that sense, the personnel manager is a manager. However, a personnel
manager who gives advice to a production manager as part of a recommendation is
functioning as a manager.
A) line; line
B) staff; line
C) line; staff
D) staff; staff
Match the part of the systems model with the term that belongs in this part of the
system:
1. a small portable table
2. assistant waiter
3. chief waiter
4. a small heater used at table side
A) commis de rang
B) chef de rang
C) rechaud
D) gueridon
Which of these work center designs discourages through traffic?
A) straight line
B) U-shaped
C) back-to-back parallel
D) square
A heat pump water heater:
A) is less efficient than a conventional gas heater
B) requires a fireproof enclosure
C) uses recycled heat from kitchen equipment
D) humidifies the air in the kitchen
The Managerial Grid is based on which of the following?
A) concern for production and concern for people
B) Herzberg’s dual factor theory
C) McGregor’s Theory X/Theory Y
D) Maslow’s need hierarchy theory
What is the best procedure to follow when sending messages that are intended to be
formal, official, or long-term, or that affect several persons in a related way?
A) convey the message using a written memo
B) state the message as a contract or agreement
C) arrange an appointment/meeting to communicate the message in person
D) send an e-mail to those involved
A dietitian and nurse disagree on the definition of a low-tyramine diet as established for
their
facility. Which document would be most appropriate to clarify the definition?
A) physician’s written diet order
B) modified menu extension
C) diet manual
D) JCAHO standards manual
A broad-line food distributor markets its own brand of canned fruits and vegetables.
What action can a buyer take during a bid process to ensure that these products meet
quality standards as outlined in the bid specification?
A) talk to other buyers that contract with this vendor
B) check for federal inspection stamps on the label
C) conduct a can cutting
D) request a grade certification
Modular equipment is best defined as equipment:
A) that has a common measurement with other items of equipment
B) that is manufactured by the same company
C) that is modern and individually fabricated to perform a specialized function
D) that is provided with casters to give flexibility in location and work activity
Match the part of the systems model with the term that belongs in this part of the
system:
1. A list of desired goods. Generally originates in a foodservice department and is
submitted to the purchasing department.
2. A detailed and complete list of goods in stock.
3. A list of goods shipped or delivered.
4. The point at which a foodservice takes legal possession of goods.
5. Written requests to a vendor to sell goods or services to a facility.
A) receiving
B) purchase order
C) requisition
D) invoice
E) inventory
Which of the following is a renewable source of energy?
A) coal
B) geothermal
C) nuclear
D) natural gas
Outline the steps required in the PDCA cycle and describe what is necessary in each
step.
You are a newly hired consultant dietitian for a long-term care facility. You find that the
dietary manager spends a great deal of time each week writing new menus. What would
you suggest?
You are the manager of a large foodservice facility that has some very old,
malfunctioning equipment. In developing your capital budget, you need to make some
decisions about replacing some of the equipment. You decide to prioritize your needs
and pick three pieces of equipment to replace this year. You decide you will budget for
a convection oven with a range top, a convection steamer, and a tilting fry pan. How
will you go about getting information and prices for each of these pieces of equipment?
Identify and briefly describe four unique aspects of foodservice, as compared to the
manufacturing industry, that have an impact on approaches to marketing and
promotions.