question

A method in which menu items are paritally cooked, rapidly chilled, held in cold storage and then reheated just prior to service is called:

answer

Cook-chill

question

A system

answer

Collection of interrelated parts

question

Food is transported in bulk to a location separate from production where plates or trays are assembled is called

answer

Decentralized service

question

Heaving the same or similar outputs occur from using different input is termed

answer

Equifinality

question

Procurement, production, safety/sanitation/maintenance, and distrubtion are ___ in the foodservice system model.

answer

Functional subsystems

question

The most important factor to consider in menu planning is

answer

Customer satisfaction

question

Truth in menu laws would prohibit

answer

Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft blue cheese dressing to serve

question

Single use menu Cycle menu Static menu

answer

Food items planned for single day usage Food is repeated on a patterned basis Same item everyday

question

An onsite foodservice operation is one which the sale of food is primary activity and a profit is desired

answer

False

question

Sustainable design include buildings that efficiently use energy, water, and materials while reducing the buildings impact on human health and the environment

answer

True

question

Synergy is the ability of an open system to continuously respond and adapt to its enviroment

answer

False

question

Edible portion is impacted by which of the following

answer

Handling losses Cooking losses As purchased portions

question

Ingredient rooms used in large service operations increase food costs

answer

False

question

Producer

answer

Produce raw food to sell

question

Distributor

answer

Transfers products from processor to supplier

question

Processor

answer

Transform raw food items into packaged products

question

Broker

answer

Independent representative who works with manufacturers, processors, or producers to sell a market product to wholesalers, supplier, or food service operations

question

Wholesaler

answer

Purchase from numerous sources, stores products, then sells and delivers to supplier.

question

The sweet spot is point the of best value at lowest cost

answer

True

question

Underproduction of food can increase costs at foodservice operation

answer

True

question

Which is the first functional subsystem of the transformational element of the foodservice system?

answer

Procurement

question

Which is the process of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service?

answer

Value analysis

question

Which method of quantity adjustment consists of determining percentage of the weight for each ingredient in a recipe?

answer

Percentage method

question

__has expense but does not generate profits to cover those expenses.

answer

Cost center

question

Which is a distribution system which maintains good temperature retention of both hot and cold items and does not require reassembly of tray components.

answer

Split tray rethermalization

question

Corporate culture is defined as

answer

Shared philosophies, values, assumptions, and norms

question

According to the Expectancy Theory, a high level of motivation requires

answer

High expectancy and high valence

question

In the two-factor theory, the hygience(or maintenance) factors

answer

Are often related to the dissatisfaction of the job

question

Motivation could be described as

answer

An inner force that activates or moves a person

question

Technical skill

answer

Is the most important at the start of one's management career

question

The highest level of needs on Maslow's hierarchy of needs is termed

answer

Self-actualization

question

The term efficiency means

answer

Achieving outcomes with minimal inputs

question

Which is the process of influencing the activities of employees toward goal achievement?

answer

Leadership

question

Which of the following are considered DECISIONAL roles of managers by Mintzberg

answer

Disturbance handler and negotiator

question

Which of the following would be characteristic of a Theory X manager's beliefs about the average employee?

answer

Has an inherent dislike for work and will avoid it if possible

question

A foodservice operation with a food cost of 40% has food costs that are equal to 40% of

answer

Revenue

question

Asking an applicant to describe how they would handle a situation with an employee who is consistently late for work is an example of using which type of interviewing?

answer

Behavioral

question

Calculation of the current ratio would involve which two pieces of data?

answer

Current assets and current liabilities

question

Cash, marketable securities, and accounts receivable are all categorized as___ on a balance sheet.

answer

current assets

question

Having an effective marketing concept usually places a primary emphasis on

answer

Serving the customer

question

Market share

answer

Is the percentage of industry sales for a product

question

The 4 P's of marketing are

answer

Product, price, place, and promotion

question

The financial statement that shows financial position at a point in time is

answer

Balance sheet

question

Marketing effectiveness refers to minimizing the resources that must be spent to achieve the desired product exchange

answer

False

question

Marketing mix is the combination of product and price that creates values for the customer.

answer

False

question

The formula for break even point is 1-(variable cost/sales)

answer

False

question

The fundamental accounting equation is: assets=liabilities+owner's equity.

answer

True

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