Questions and Answers of Food service management

The correct order of development in strategic management is:A. Analysis, goals & objectives, strategyB. Written plan, strategy, implementationC. Vision, mission, written planD. Written plan,
Briefly trace the history and development of management theory from pre- industrial society to the present. Cite significant names, approximate dates, and studies that have had impact on this
Place the letter of the definition that corresponds to the correct characteristic of systems theory. Column A Column B 1. dynamic equilibrium equifinality A. a suprasystem and a subsystem
Circle the appropriate response.1. Human relations is an approach to management that emphasizes the needs of the workers.2. Top level management is more involved in directing than planning.3. A
Which of the following principles suggests that no organizational member should report to more than one supervisor?A. Scalar principleB. Span of controlC. SpecializationD. Unity of command
In a food service operation, a waste audit involvesA. A financial analysis of amount of food wastedB. A complete inventory of waste generated in a dayC. A random sample of waste generated in a weekD.
An example of recycling food waste is:A. CompostingB. Donating food to a program for the homelessC. Grinding food waste in a garbage disposalD. Using a pulper extractor system
The least desirable alternative for solid waste management isA. IncinerationB. Land fillingC. RecyclingD. Source reduction
An example of source reduction would beA. Buying food in smaller cansB. Donating leftover food to a program for the homelessC. Storing food in disposable containersD. Using more single-use containers
Solid waste management tools used to reduce trash volume includeA. Garbage cansB. Garbage disposalsC. DumpstersD. Waste paper baskets
The first step in an energy management program should be:A. Assign responsibility for energy conservationB. Conduct an energy auditC. Develop an energy conservation planD. Train employees to shut off
A heat pump water heater:A. Humidifies the air in the kitchenB. Is less efficient that a conventional gas heaterC. Requires a fireproof enclosureD. Uses recycled heat from kitchen equipment
Describe a recycled product that can be produced from each type of food service- generated solid waste.
“The use of sustainable principles that minimize the use of non-renewable resources and seek to prevent air, water, and ground contamination” is the definition of:A. Energy designB. Environmental
Without purchasing any new equipment what steps could a food service operation take to conserve energy?
Energy costs in most foodservice operations have risen because:A. Employees have not been trained to conserve energy.B. Equipment has become less efficient.C. Usage has risen because of the demand
Discuss the benefits that accrue from following green design principles.
Place the letter of the type of equipment listed in Column B that corresponds to the waste product it is designed to handle in Column A. Column A Column B cardboard boxes glass containers A.
Which of the following is a renewable source of energy?A. CoalB. GeothermalC. Natural gasD. Nuclear
Describe solid waste management from economic and ecological points of view.
Place the letter of the example in Column B that best matches the integrated solid waste management goal in Column A. Column B Column A A. compacting composting incineration minimal packaging 1. 2.
Circle the appropriate response.1. Because of energy costs, air conditioned kitchens are not common.2. Radiant heat barriers are able to both reduce summer heat gain and reduce winter heat loss.3.
Of the durable goods extracted in the United States every year, _______ percent is wasted within a few months of extraction.A. 6%B. 24%C. 50%D. 94%
The flat beater attachment for a commercial mixer is used to:A. Cream or rub ingredients togetherB. Knead bread doughC. Puree vegetablesD. Whip ingredients quickly at high speed
In an assembly-serve food service operation which of the following pieces of equipment would be most needed:A. Range/ovenB. Convection ovenC. Rotary rack ovenD. 20-quart mixer
A significant benefit of a convection oven is:A. Decreased cooking temperatureB. Decreased cooking time through the use of microwavesC. Even heat distribution and decreased cooking timeD. Rotation of
A significant benefit of a convection oven is:A. Decreased cooking temperatureB. Decreased cooking time through the use of microwavesC. Even heat distribution and decreased cooking timeD. Rotation of
The cleanliness of on-line steam in a food production unit is NOT an issue when purchasing a:A. Combination ovenB. Compartment steamerC. Convection steamerD. Steam-jacketed kettle
The most effective method for prolonging the life of foodservice equipment, other than maintaining high sanitation standards, is by instituting a/an:A. Equipment rotation planB. Preventive
The nontoxic metals most commonly used for making kitchen utensils are:A. Copper and cast ironB. Galvanized iron and carbon steelC. Sheet steel and copperD. Stainless steel and aluminum
Describe why a trend toward the room service concept in hospitals has led to a change in equipment needs.
The National Sanitation Foundation International standard for equipment construction that is most related to microbiological food safety requires that:A. Equipment disassembles with easeB. Equipment
You are the manager of a large food service facility that has some very old, malfunctioning equipment. In developing your capital budget, you need to make some decisions about replacing some of the
Place the letter of the unit of measurement in Column B that is used in rating each of the items in Column A. Column A Column Unit of measurement gas equipment electric equipment metal finish metal
Modular equipment is best defined as equipment:A. That is manufactured by the same companyB. That is modern and individually fabricated to perform a specialized functionC. That is provided with
Discuss the various pieces of equipment in which vegetables may be cooked and the advantages and disadvantages of each.
Match the letter of the material in Column B that best corresponds to the descriptive statement in Column A. Column A Column B Materials used for foodservice equipment Description of materials used
Circle the appropriate response.1. Fourteen gauge stainless steel would be a better choice for the top of kitchen work tables than 18 gauge.2. Cutting boards made of polyethylene or hard rubber are
The United States standard gauge for metal is determined by:A. Finishing process usedB. Material used in manufacturingC. ThicknessD. Weight
Draw pictures showing at least four mixer agitators and briefly describe the purpose for which each is intended.
On an architect's blueprints the material of which the walls are to be constructed is indicated by:A. Attached written documentsB. Markings between the linesC. The number of parallel lines drawnD.
Which of these work center designs discourages through traffic:A. Back-to-back parallelB. SquareC. Straight lineD. U-shaped
Which of the following pieces of equipment is the least energy efficient and generates the most heat into the kitchen?A. Convection ovensB. Pressure steam cabinetsC. Open top rangesD. Tilting fry pans
Main traffic aisles in a kitchen need to be a minimum of:A. 3 feetB. 3.5 feetC. 4 feetD. 5 feet
Fill in the remaining required flow lines to determine which of the following facility design concepts is best illustrated in this food service plan?A. BacktrackingB. Cross trafficC. Functional
In planning a kitchen layout, it is most important to:A. Group large pieces of equipment togetherB. Provide a separate work area for each cookC. Provide for a smooth and orderly flow of workD.
Air conditioning systems accomplish which of the following;1. Air circulation2. Air cleaning3. Air cooling4. Heating5. Humidity controlA. 1,2, & 3B. 3 only C. 1,2,3, & 5D. 1, 2,3,4,
Light intensity is measured inA. AmpsB. Foot candlesC. VoltsD. Watts
From the perspective of durability and cleanability, which of the following would be the best choice for a production facility's wall covering?A. Ceramic tileB. Fiberglass reinforced panelsC.
The preferred flooring in most institutional kitchens today is:A. Vinyl tilesB. LinoleumC. Quarry tileD. Sheet vinyl
List in order and discuss the primary equipment needs of the 7 major functional areas of a food service operation.
The first step in design development is to:A. Determine space allowancesB. Prepare blueprintsC. Prepare a schematic designD. Select the equipment
Discuss the reasons for and the content of the Americans with Disabilities Act.
After first preparing a prospectus, the next step in the planning procedure is to:A. Conduct a feasibility studyB. Consider the desired architectural featuresC. Make a menu analysisD. Organize a
Discuss the primary determinants of space requirements in a kitchen facility.
a. Place the letter of the role on the team that each member of the planning team performs.b. Place the letter of the role in the mechanical refrigeration system in Column B that matches the part of
Circle the appropriate response.1. Light intensity is measured in watts.2. Refrigeration works on the principle of removing hearom food.3. Since most people are right-handed, for maximum efficiency
Buffets and vending machines are examples of which style of service?A. Drive throughB. PortableC. Carry-outD. Self serve
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
The food court type of cafeterias design often features MTOs. An example of an MTO isA. Self service salad barB. Hot foods held in a steam tableC. Grab and go sandwichesD. Deli sandwich bar
Delivery systems that do not rely on electrically powered or heating/cooling units are referred to as:A. ActiveB. SynergisticC. AutomatedD. Passive
Which of the following is the most limiting factor related to the selection of an automated delivery system? A. Menu B. Cost C. Labor D. Microbial safety
When selecting a food delivery system, which of the following factors is most important in relation to the microbial quality of delivered food?A. Labor skillsB. Form of food purchasedC. Time span
A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation delivery times must be carefully coordinated with
Discuss the concept of synergism as it relates to temperature retention in an insulated tray system.
The primary cost advantage of centralized warewashing with a decentralized service system is that:A. Soiled and clean dishes do not need to be transportedB. It eliminates the need for duplication of
Compare and contrast passive versus active delivery equipment.
The total time from start to finish of meal service to customers is referred to as the ____________________of service.A. Time spanB. TimetableC. TimelineD. Time
You are purchasing a meal delivery system for a small hospital. What information would you collect to share with the various vendors so they can understand the facility and its needs.
Match the letter of the one item that best corresponds to the following statements. a small heater used at table side chef de rang 1. A. chief waiter commis de rang 2. B. a small portable table 3. C.
Circle the appropriate response.1. Assembly is the fitting together of prepared menu items to complete an entire meal unit.2. Electric tray delivery carts with heating and cooling units are examples
The majority of residents at a large nursing home prefer to have their mid-day meal served between 11:30-12:30. In this situation it may be most appropriate to use which type of service system?A.
Applesauce is portioned using a #8 dipper. How many servings may be obtained from a No. 10 can of applesauce?A. 12B. 24C. 40D. 80
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
A standardized recipe for a casserole indicates a yield of 15 quarts. Approximately how many 2/3 c. servings would you expect to get from this recipe?A. 90B. 240C. 120D. 180
Which of the following is the best tool for communicating daily production needs to the production staff?A. The census reportB. Standardized recipesC. Production sheetsD. A written memo
There are 453 patients in your hospital. Fudge brownies are on Tuesday's menu next week. From reviewing historical information you know that approximately 70% of the patients will be on diets that
Which forecasting model is likely to yield the most accurate forecast?A. Manual tallyB. Simple averageC. Exponential smoothingD. Moving average
The best means to evaluate the accuracy of forecasts is to keep meal-by-meal records of:A. Total meal participationB. Leftovers and shortagesC. Dish-room plate wasteD. Admissions and discharges
Discuss the reasons that accurate portion control is important for every item sold in a food service.
A source recipe for Spanish rice states a yield of 6 portions. The recipe needs to be expanded to 50 portions. What yield factor should be used?A. .12B. 8.3C. 30D. 300
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
The Food Code recommends two-stage cooling. The first phase is to cool cooked food from 140° F to 70° F within two hours. The second stage is to:A. Add ice to the productB. Cool from 70° F to 41°
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.
Match the letter of the one item that best corresponds to the following statements. baking 1. Cooking quickly in a small amount of fat. Browning the surface of meat quickly over high heat. B.
Circle the appropriate response.1. Advantages of cooking in a convection oven compared to conventional include uniform heating and reduced cooking time.2. A recipe is standardized only after it has
A recipe obtained from a purchased file of quantity recipe calls for the product to be baked at 350°F for 30 minutes in a conventional oven. In your food service all baking is done in a convection
Inventory records are recommended for all items on hand exceptA. China, glassware, and silverwareB. Perishables stored in the production areaC. Spices and other small containersD. Cleaning and paper
Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted?A. Receiving recordB. Purchase orderC. InvoiceD. Requisition
A congregate meal site for a senior citizen center has only one refrigerator. Which of the following items should be stored on the bottom shelf?A. Gallons of milk in plastic jugsB. Frozen chicken
Refrigerated storage should be maintained atA. 0” F to –10’ FB. 32’ C to 40’ CC. 32’ F to 40’ FD. 40’ F to 45’ F
To insure that the FIFO system is followed, which of the following should be required of food products in dry storage?A. Store new deliveries in back of oldB. Store all food items in alphabetical
The recommended ambient temperature range for a dry storage area is:A. 50 to 70°FB. 50 to 70°CC. 60 to 75°FD. 45 to 65°F
It is not uncommon for vendors to "mis-pick" an item when filling a food order for a foodservice operation. The best document to use during receiving to catch this type of error is:A. SpecificationB.
Discuss the reasons that a physical inventory be taken in every food service establishment on a periodic basis even if a perpetual inventory is kept.
The “blind receiving” method means that the delivery isA. Made without an invoiceB. Received without being checked by the receiving clerkC. Not seen by anyone prior to storageD. Made with an
You are asked to write policies and procedures for managing the receiving area. Identify the topic areas that you would include:
A food service employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should:A.
You are hiring a receiving clerk for a food service operation, skills would you look for in the applicants?
Match the letter of the one item that best corresponds to the following statements. 1. A list of goods shipped or delivered. A. Inventory 2. Written requests to a vendor to sell goods B. Invoice or

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