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Test Bank For Foodservice Organizations A Managerial and Systems Approach, 10th Edition by, Exams of Business Economics

Global UniversityBusiness Economics

Test Bank For Foodservice Organizations A Managerial and Systems Approach, 10th Edition by Mary Gregoire Emily PattenChapter 1-16

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Test Bank For
Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire
Emily Patten
Chapter 1-16
Chapter 1 Systems Approach to a Foodservice Organization
1) A system is a:
A) framework of loosely organized ideas.
B) model of a real situation.
C) collection of interrelated parts.
Answer: C
2) The basic model of a system contains which three components?
A) controls, feedback, and environment
B) inputs, transformation, and outputs
C) human, physical, and operational resources
D) memory, functional subsystems, and linking processes
Answer: B
3) An example of an input to the foodservice system is ________.
A) human resources
B) production
C) meals
D) budgets
Answer: A
4) The policies and procedures of a foodservice operation are part of ________ in the foodservice
systems model.
A) control
B) transformation
C) output
D) input
Answer: A
5) The term, ________, is used to describe the phenomenon that parts of an organization acting
together may have greater impact than the impact each has separately.
A) synergy
B) dynamic equilibrium
C) control
D) equifinality
Answer: A
6) Having the same or similar outputs from using different inputs is termed ________.
A) dynamic equilibrium
B) interdependency
C) equifinality
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Test Bank For

Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire Emily Patten Chapter 1 - 16 Chapter 1 Systems Approach to a Foodservice Organization

  1. A system is a: A) framework of loosely organized ideas. B) model of a real situation. C) collection of interrelated parts. Answer: C
  2. The basic model of a system contains which three components? A) controls, feedback, and environment B) inputs, transformation, and outputs C) human, physical, and operational resources D) memory, functional subsystems, and linking processes Answer: B
  3. An example of an input to the foodservice system is ________. A) human resources B) production C) meals D) budgets Answer: A
  4. The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model. A) control B) transformation C) output D) input Answer: A
  5. The term, ________, is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately. A) synergy B) dynamic equilibrium C) control D) equifinality Answer: A
  6. Having the same or similar outputs from using different inputs is termed ________. A) dynamic equilibrium B) interdependency C) equifinality

D) synergy Answer: C

  1. The area of interdependency between two subsystems is referred to as the ________. A) linking processes B) core C) interface D) boundary Answer: C
  2. Which of the following is a characteristic of a subsystem? A) It contains a suprasystem within it. B) It is higher in the hierarchical order than is a system. C) It is a complete system in itself. D) It is independent of any other system. Answer: C
  3. Management functions, functional subsystems, and linking processes are part of the ________ portion of the foodservice systems model. A) input B) output C) transformation D) control Answer: C
  4. Decision making, communication, and balance are referred to as ________ within the foodservice systems model. A) controls B) functional subsystems C) linking processes D) coordinating elements Answer: C
  5. Procurement, production, safety/sanitation/maintenance, and distribution/service are ________ in the foodservice systems model. A) linking processes B) controls C) functional subsystems D) inputs Answer: C
  6. A franchisor is one who: A) is granted a company franchise. B) contracts with another to run a restaurant. C) partners with distributors to reduce costs of foodservice operations. D) grants the right to another to market the company's concepts. Answer: D
  1. A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that: A) finding managers is easier in a sole proprietorship. B) it is easier to obtain bank and small business loan funding as a sole proprietorship. C) a sole proprietorship avoids double taxation of the owner and business. D) a sole proprietorship provides limited liability for the owner. Answer: C
  2. Self-operation means: A) the manager is an employee of the company in which the foodservice is located. B) a single manager is hired to oversee the foodservice operation. C) the manager or supervisor is responsible for preparing the food to be served. D) employees complete the work without a manager being present. Answer: A
  3. Entrepreneurs tend to have which of the following characteristics? A) are unorganized B) enjoy taking calculated risks C) have a low tolerance for ambiguity D) prefer to have others in control Answer: B
  4. An open system has interrelated parts; interrelated parts are not part of a closed system. Answer: FALSE
  5. Transformation is the part of the foodservice system that involves changing inputs to outputs. Answer: TRUE
  6. Synergy is the ability of an open system to continuously respond and adapt to its environment. Answer: FALSE
  7. Foodservice equipment and space are included as inputs in the foodservice systems model. Answer: TRUE
  8. Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model. Answer: TRUE
  9. The menu is an input in the foodservice systems model. Answer: FALSE
  10. A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products. Answer: FALSE
  1. Food served to inmates in correctional facilities must meet standard dietary guidelines and menus must be approved by a registered dietitian nutritionist. Answer: TRUE
  2. Congregate care is a senior living, apartment-style environment where assistance with daily activities is provided. Answer: FALSE
  3. One of the characteristics of entrepreneurs is that they are unorganized. Answer: FALSE
  4. Permeability of boundaries is a characteristic of an open system. Answer: TRUE
  5. In a sole proprietorship, there is limited personal liability for the owner. Answer: FALSE
  6. The Association of Nutrition and Foodservice Professionals provides support for foodservice managers working with older adults. Answer: TRUE
  7. More than half of America's preschool children are in child care during the day. Answer: TRUE
  8. School foodservice is categorized as part of the ________ segment of the industry. Answer: on-site (or institutional)
  9. The professional organization representing nutrition and dietetics professionals with a mission of leading the future of nutrition and dietetics is the ________. Answer: Academy of Nutrition and Dietetics
  10. The type of older adult care that provides 24-hour nursing care is termed ________. Answer: skilled nursing
  11. ________ restaurants provide waited table service for customers. Answer: Full-service
  1. ________ is defined as the degree to which managers allow employees to act independently within their job description. A) Benchmarking B) Empowerment C) Reengineering D) Quality management Answer: B
  2. A model for coordinating process improvement efforts is a ________. A) cause and effect diagram B) plan-do-check-act cycle C) control chart D) pareto analysis Answer: B
  3. A process improvement tool that provides a graphical record of process improvement efforts over a period of time is termed a ________. A) pareto analysis B) plan-do-check-act cycle C) control chart D) fishbone diagram Answer: C
  4. ________ often is referred to as the 80-20 rule because 80% of a given outcome typically results from 20% of an input. A) Ishikawa charting B) Pareto analysis C) Rightsizing D) Benchmarking Answer: B
  5. A data driven technique for eliminating defects in a process is referred to as ________. A) reengineering B) benchmarking C) six sigma D) quality assurance Answer: C
  6. What is the only hotel company to win the Baldrige Award on two occasions? A) Radisson B) Hilton C) Ritz Carlton D) Hyatt Answer: C
  1. Process improvement programs are part of ________ in the foodservice systems model. A) input B) control C) transformation D) output Answer: B
  2. The 14-point system to help companies improve their quality was created by ________. A) Juran B) Hammer C) Shewhart D) Deming Answer: D
  3. The process that includes the concept of providing a product or service only when a customer wants it is termed ________. A) Six Sigma B) Lean C) Downsizing D) Benchmarking Answer: B
  4. Which of the following is a methodology to help organizations transform the voice of the consumer into products and services? A) theory of constraints B) lean C) Kaizen D) quality function deployment Answer: D
  5. The key to a successful quality assurance program is continuous monitoring and evaluation. Answer: TRUE
  6. Quality should be defined by the manager, not the customer. Answer: FALSE
  7. Quality assurance is a procedure that ensures maintenance of standards. Answer: TRUE
  8. Suppliers of food products are termed "external customers" of the foodservice operation. Answer: FALSE
  9. An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or cause a given outcome. Answer: TRUE
  1. Static menu
  2. Cycle menu
  3. Single use menu Answers: 1) A 2) C 3) B
  4. The menu would be categorized as part of the ________ segment of the foodservice systems model. A) transformation B) input C) output D) control Answer: D
  5. The most important factor to consider in menu planning is: A) price of ingredients. B) skill level of production employees. C) customer satisfaction. D) availability of production equipment. Answer: C
  6. Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT: A) follow a healthy dietary pattern. B) find your balance between food and physical activity. C) maintain calorie balance over time. D) focus on nutrient dense foods. Answer: B
  7. Plate waste studies are one method used to determine: A) appropriate length of menu cycle. B) food acceptability. C) cost of food. D) vendor performance. Answer: B
  8. The Dietary Reference Intakes: A) do not differ by age or gender. B) limit calories from added sugar and saturated fats. C) define micronutrient, vitamin, and mineral needs. D) suggest how consumers should eat to stay healthy. Answer: C
  9. Having a food cost percentage of 40% means that: A) 40% of revenue was spent on food.

B) 40% of total costs were for food. C) 40% of the cost of the food was wasted. D) 40% of food costs were used for employee meals. Answer: A

  1. Truth in menu laws would prohibit which of the following practices? A) Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice." B) Serving Oscar Meyer® hot dogs and listing the Oscar Meyer® brand name on the menu. C) Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak." D) Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft® blue cheese dressing to serve. Answer: D
  2. When planning a menu, recommendations are to first plan: A) the appetizer course because those items will be the first the customer receives. B) the dessert course because the richness of this course will determine how heavy or light to make the other courses. C) the salad and vegetables because many vegetables do not go well with other courses. D) the entree course because those items are the most expensive. Answer: D
  3. Menu planning for the National School Breakfast and Lunch programs is monitored by the: A) U.S. Department of Education. B) U.S. Department of Agriculture. C) U.S. Food and Drug Administration. D) U.S. Department of Health and Human Services. Answer: B
  4. The principle of eye gaze motion in menu design suggests that the ________ of a three-fold menu is the prime menu sales area. A) center B) lower right corner C) upper left corner D) upper right corner Answer: A
  1. An a la carte menu is one in which several food items are grouped together and offered at a set price. Answer: FALSE
  2. Food preferences express the degree of liking for a food item. Answer: TRUE
  3. Presenting a menu orally to a hospital patient is termed a spoken menu. Answer: TRUE
  4. Child Nutrition Programs participating in the National School Breakfast Program are required to provide specified nutrients for each age group to whom breakfast meals are served. Answer: TRUE
  5. Hospitals are required to have multiple days of food supplies on hand in case of a disaster. Answer: TRUE
  6. Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as ________. Answer: menu psychology
  7. Eating small amounts of food throughout the day is referred to as ________. Answer: grazing
  8. A vegetarian who eats eggs is referred to as ________ vegetarian. Answer: ovo
  9. Individuals who omit grains such as wheat, barley, and rye from their diets are following a ________ diet. Answer: gluten-free
  10. A menu that offers only one food item in each menu category is termed a ________ menu. Answer: non-selective Foodservice Organizations: A Managerial and Systems Approach, 10e (Gregoire) Chapter 4 Food Product Flow and Kitchen Design
  11. The dominant type of foodservice in the United States is ________. A) commissary B) ready prepared C) assembly serve D) conventional Answer: D
  12. An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying: A) a frozen apple pie that requires thawing before service. B) a frozen apple pie that requires baking in the operation before service.

C) an apple pie that is ready to serve. D) fresh apples, sugar, flour, and shortening to make apple pie. Answer: D

  1. A restaurant that receives raw food products, prepares it, and serves it immediately to the customer could be classified as a(n) ________ type of foodservice. A) conventional B) ready prepared C) assembly serve D) commissary Answer: A
  2. In decentralized service, food is: A) dished onto trays in a commissary site and then transported to the patient units for service. B) dished onto trays from a trayline that is in physical proximity to the production area; trays then are transported to patient units. C) transported in bulk to galley kitchens near the patient units where patient trays are assembled. D) prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area. Answer: C
  3. In a(n) ________ foodservice, menu items are produced and held chilled or frozen until heated for service later. A) commissary B) ready prepared C) conventional D) assembly serve Answer: B
  1. Improper handling of sous vide products can result in: A) an increase in cooking time. B) loss of portion control. C) microbiological health hazards. D) the need to use centralized rather than decentralized service. Answer: C
  2. Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices? A) cooling and reheating B) receiving and storage C) preparation and production D) distribution and service Answer: A
  3. One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that: A) peak demands for labor are removed. B) food only passes through the temperature danger zone one time. C) the time between production and service is limited. D) food is prepared for service rather than for inventory. Answer: A
  4. A tumble chiller would most likely be found in a(n) ________ type of foodservice operation. A) ready prepared B) conventional C) assembly serve D) commissary Answer: A
  5. The ________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service. A) conventional B) commissary C) ready prepared D) assembly serve Answer: B
  6. Foodservice operations using only pre-prepared, convenience food items are termed ________. A) assembly serve B) commissary C) conventional D) ready prepared Answer: A
  1. One advantage of an assembly serve foodservice operation is: A) the availability of high-quality food for special diets is increased. B) food costs typically are lower than for other foodservice operations. C) centralized service is enhanced. D) the need for skilled production labor is nearly eliminated. Answer: D
  2. Cook freeze is an example of a(n) ________ type of foodservice operation. A) assembly serve B) commissary C) conventional D) ready prepared Answer: D
  3. A charrette is a: A) diagram defining work spaces and their relatedness in a new kitchen. B) collaborative planning session to gain input about a new kitchen. C) method for detailing kitchen layout. D) process for illustrating product and people flow in a kitchen. Answer: B
  4. The Program, developed by an architect for a new kitchen, includes: A) the schematic design. B) projected timeline for the project. C) construction documents. D) blueprints. E) all of the above. Answer: B
  5. Removing more air from a space than is brought into that space is an example of ________. A) ventilation B) make up air C) positive air pressure D) negative air pressure Answer: D
  6. All of the following are principles of motion economy EXCEPT: A) one tool should be used at a time. B) both hands should be used. C) materials and tools should have a fixed location. D) the height of the work unit should allow either standing or sitting. Answer: A

Answer: TRUE

  1. Marble, although expensive, would be an ideal flooring material for kitchens because it is resilient and does not get slippery when wet. Answer: FALSE
  2. One principle of motion economy is using both hands to do a task. Answer: TRUE
  3. Sous vide products are often termed "reduced oxygen packaging." Answer: TRUE
  4. Return air is air that is brought in by the HVAC system to replace exhaust air. Answer: FALSE
  5. LED lighting is less expensive, uses less energy, and lasts longer than other types of lighting. Answer: FALSE
  6. Fluorescent lights over a work area in the kitchen are an example of ________ lighting. Answer: direct
  7. The movement of product or people through an operation is termed ________. Answer: flow
  8. The preliminary plans for a construction project are termed ________. Answer: schematic design
  9. The ________ foodservice is one in which the production, distribution and service are all completed on the same premises. Answer: conventional Foodservice Organizations: A Managerial and Systems Approach, 10e (Gregoire) Chapter 5 Procurement Match the following: A) represent small manufacturing company products to buyers B) sell products to the ultimate buyer C) purchase from processing plants, store product, and resell D) receive a commission for negotiating between the buyer and the supplier
  10. Wholesalers
  11. Brokers
  12. Manufacturer's representatives
  13. Retailers

Answers: 1) C 2) D 3) A 4) B

  1. Value is the perceived relationship between: A) quantity and food cost. B) quantity and quality. C) quality and specification. D) quality and price. Answer: D
  2. Organizing purchasing as a profit center means that the department would: A) help other departments generate profits. B) generate profits but not worry about expenses. C) manage expenses and generate profit. D) manage expenses but not generate profits. Answer: C
  3. "Value added" has been defined as: A) decreasing the price of a food item to increase its perceived value. B) increasing value of food through manufacturing and processing. C) increasing the quality of a product compared to its price. D) increasing the price of a product in relation to its cost to add value to the product. Answer: B
  4. Irradiation is used to: A) improve the flavor of meat and poultry products. B) control foodborne pathogens on food. C) alter the genetic makeup of food. D) improve the quality of food items. Answer: B
  5. Requiring that a product labeled "mayonnaise" contains egg is an example of: A) U.S. Department of Agriculture required ingredient labeling. B) U.S. Public Health Service Food Code requirements. C) standard of identity. D) standard of quality. Answer: C
  6. Information required on a label under the nutrition labeling law includes: A) amount of carbohydrate, calcium, copper, lactose. B) amount of fat, sodium, phosphorus, zinc. C) amount of cholesterol, sodium, vitamins A and C. D) amount of calories, fat, vitamins B and D. Answer: C
  7. Using the term "lean" to describe the fat content of meat means that the meat has: A) less than 2 grams of saturated fat and 5 grams of fat per serving. B) only a trivial amount of fat and cholesterol per serving.