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business
food service management

Questions and Answers of Food service management

Circle the appropriate response.1. The invoice is the best document to use to verify that the items delivered are what was ordered.2. The recommended maximum storage time for canned goods is 12
Potential consequences of a poorly designed receiving program include all of the following except:A. Short weightsB. Double billingC. Low risk of pilferageD. Substandard quality
Under competitive bid purchasing, a buyer can award a contract to a vendor other than the low bidder if the low bidder:A. Offers to take the buyer out to lunchB. Is on failure-to-perform probation at
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
A buyer is writing specifications for meat products. Which of the following would be most useful in simplifying this task?A. IMPSB. Green sheetsC. Yellow sheetsD. The Food Code
If this same foodservice used the par stock system and the par stock level is 10 cases, how many cases should be ordered?A. 0B. 2C. 4D. 6
A food service uses the Mini-Max system to determine amount to order. Canned peaches have a maximum inventory level of 10 cases and a safety stock factor of 2 cases. The food service currently has 6
A long term care facility purchases at least 85% of its food and supplies from one distributor. This is an example of which type of purchasing?A. CentralizedB. Prime vendingC. Blanket order
Requesting weekly quotations from three produce vendors is typical of which type of purchasing method?A. FormalB. InformalC. CooperativeD. Primary
Whole parsley - buttered potatoes have been suggested as a menu item. The following products are available.Calculate the cost of 1 pound edible product for each item.In addition to cost, what factors
The art of negotiation in the purchasing function is a communication skill thatA. Requires an innate abilityB. Is not necessary given the formal nature of purchasingC. Is used by those only in small
Last spring devastating floods struck Southern California. Many produce fields were destroyed. Avocado, lettuce, and strawberry crops were particularly hard hit. Describe short and long term impact
Composition of individual food products is defined through federal:A. Standards of identityB. Nutrition education and labelingC. GradingD. Inspections
For purchasing purposes food quality is defined and assured through:A. Federal inspectionsB. HACCPC. Standards of identityD. Grading services
Write a standard specification for fresh apples.List at least two additional details that you could add to get a product that will be made available as fresh fruit in a cafeteria.
Match the letter of the agency with its responsibility BATF 1. Mandatory inspection of wholesomeness for meats, poultry, and other processed foods. Enforces the Federal Food, Drug, A. EPA 2. B. and
Circle the appropriate response.1. A food is deemed misbranded if it contains substances that are injurious to health.2. Collusion refers to a secret arrangement or understanding between buyer and
Which of the following wording on a menu would not be allowed under the Truth in Menu legislative guidelines?A. Homemade apple pie – baked on the premises using canned sliced applesB. 10 oz. USDA.
Which of the following principles of menu design contributes most to a customer's ability to visualize menu items as they will appear at the point-of- service?A. Descriptive wordingB. Color selection
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
A new menu item should first be tested:A. After it has been incorporated into the existing menuB. By the customers after it has been servedC. Prior to incorporation into the existing menuD. By
The following menu is planned for a senior center congregate meal site: Entrée
The budget for a school foodservice allocates $ 0.70 per meal for food. This meansA. The food cost for every meal must be below or at $0.70B. The cost of food, labor, and supplies must average $0.70
After completing the first draft of winter menus, the dietitian wants to evaluate the menu's impact on equipment utilization. The best approach to begin this evaluation would be to:A. Submit menus to
Discuss the recommended steps to use when writing a selective menu that changes each item each day of the week.
Parents of children enrolled at the day care center complain that lunches are inconsistent in the number of food items offered each day (i.e. some days too few items are offered, other days too
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 food service
Which of the following is NOT an advantage of a cycle menu?A. Saves time for the menu plannerB. Helps in standardizing preparation proceduresC. Simplifies purchasing and forecastingD. Allows for use
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?
Match the letter of the one item that best corresponds to the following statements. Includes two or more choices in some or all menu categories. A. single-use menu 1. A menu planned for a specific
Circle the appropriate response.1. The static menu is most likely used for hospitals that use the room service concepor patient meal service.2. Selective menus are less expensive to administer as
The master menu best represents which component of the systems model?A. FeedbackB. MemoryC. ControlsD. Outputs
Which of the following types of fire extinguishers is NOT appropriate for Class B fires:A. FoamB. Carbon dioxideC. Dry-chemical, multipurpose ABCD. Water-type pump
Most accidents that occur in foodservice are the result of unsafe acts. The most important role of the manager is to:A. Design and implement an on-going safety and training programB. Routinely
Employee health records indicate that there has been an increase in the number of work days lost per employee as a result of accidents that occur on the job. This likely indicates that:A. More
Which of the following federal agencies established the Hazards Communication Standard?A. Occupational Safety and Health AdministrationB. National Safety CouncilC. Environmental Protection AgencyD.
Which of the following is mandated by federal law to communicate special protection information to employees regarding use of chemicals?A. Material Safety Data SheetsB. Minimum Data SetsC. Product
Pests require two basic conditions to survive. One is food; the other is: A. Moisture B. Exposure to natural lighting C. A place to harbor D. An environmental temperature of 70-85° F
A foodservice employee informs the supervisor that the clean dishes have water spots. Which of the following is the most likely cause?A. Improper detergentB. Inadequate time between rinsing and
A safety campaign may be designed around the 3 E’s of safety. Discuss the 3 E’s and describe why each is important.
An iodine based sanitizer is used in a small, long term care facility. An employee uses 12.5 ppm and water temperature at 165°F. This temperature will:A. Cause the iodine to leave the solutionB.
Cite the factors to consider when selecting a cleaning compound or detergent.
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 maintenanceB. Chemical
What are the potential consequences of a mismanaged cleaning and sanitation program?
Match the cleaning property with the appropriate description.1. Reduces surface tension of water and improves soil penetration2. Holds loosened soil in water3. Saponifies fat and carries it away4.
Circle the appropriate response.1. Cleaning is the reduction in the number of disease-causing microorganisms to safe levels on food contact surfaces.2. Non-ionic synthetics may be used to saponify
A high temperature dish machine registers at 203 to 205°F during the final rinse cycle. For effective sanitation this temperature range is:A. Too highB. Too lowC. AppropriateD. Irrelevant
A cook prepares chicken according to a recipe. The recipe includes a CCP with a minimum end point temperature of 165° for 15 seconds. At the end of the specified baking time the product temperature
Starting a HACCP plan can be overwhelming especially in establishments with hundreds of recipes and complex production/service systems. Under these circumstances a good place to start HACCP plans
As part of a HACCP plan a dietary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of:A. HazardsB. RisksC. Critical limitsD.
The P.M. supervisor checks the refrigerator at 7:00 P.M. and finds a three-gallon stock pot full of beef tips in gravy leftover from the noon cafeteria serving line. The internal temperature is
The best method to assure that poultry has been adequately cooked to reduce harmful microorganisms is to:A. Monitor time and temperature throughout the preparation processB. Make sure juices run
Which is true regarding the Food Code?A. It is the federal government’s best guidance on food safetyB. States are required by the USDA to adopt it as regulationC. It is federal regulationD. It
Which of the following is the best resource to consult for federal guidelines on proper time-temperature relationships in food preparation?A. JCAHO manualB. The Federal RegisterC. Food CodeD. FDA Web
Proper and frequent hand washing is the single-most important aspect of personal hygiene to prevent food borne illness. Describe the procedure of double hand washing.
The single most important measure to prevent the spread of staphylococci in a food service operation is to teach and monitor proper:A. Use of hair restraintsB. Hand washingC. Temperature takingD.
Describe what it is about the nature of some foods that contribute to the growth of bacteria.
The temperature danger zone, as defined by the federal government is:A. 41 to 135 degreesB. 40 to 140 degreesC. 45 to 135 degreesA. 41 to 150 degrees
What is the role of a food service manager in assuring the provision of safe food to all customers?
Match the letter of the one term that best corresponds to the following statements.1. A process step at which a preventive or control measure can be applied that would eliminate, prevent, or minimize
Circle the appropriate response.1. Representatives from the CDC inspecoodservice operations for compliance with sanitation regulations.2. Food service employees, especially cooks, should
A primary reason why restaurants, popular with elderly customers, should be particularly concerned about food safety is because this population:A. Tends to eat out more than most customersB. Is
Which of the following is the key difference between ready prepared and conventional systems?A. Degree of processing of purchased foodsB. Lag time between production and serviceC. Type of service
Choose the phrase that best states the primary objective of the assembly/serve system?A. A desire for individualityB. Minimize labor costC. Serve rural healthcare facilitiesD. Suited to multiple
Which of the following types of food service operations is best suited to a commissary system?A. Operations where a large number of people must be served in one placeB. Operations where service is
Choose the statement that best describes the commissary food service system?A. Centralized production with highly automated equipmentB. Decentralized production and centralized serviceC. Procurement
Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called:A. Cafeteria-type serviceB. Centralized food serviceC. Convenience food serviceD. Scramble
Advantages of utilizing a ready prepared food service system include:1. Avoids peaks and valleys of production2. Cost of equipment is generally low3. Provides close control over menu items4. Provides
Which of the following is the primary reason that managers of conventional food services have made changes in the form in which foods are purchased?A. To improve productivityB. To improve quality of
An ultra-stable system may be described as havingA. HomeostasisB. WholismC. EntropyD. Synergy
An example of an output is:A. Bread for a bakeryB. Fresh tomatoes for a catsup cannerC. Pulp for a book publisherD. Seeds for a farmerE. Stainless steel for an equipment manufacturer
In systems theory the process of changing inputs into outputs is known asA. Dynamic equilibriumB. HomeostasisC. EquifinalityD.Transformation
Discuss the unique aspects of quality control in each of the four food service systems.
A collection of interrelated parts unified by design to obtain one or more objectives is best described by which of the following terms?A. A social systemB. A subsystemC. A systemD. Dynamic
Match the type of food service system with the appropriate description.1. Assembly serve A. No on-premise food production2. Commissary
Match the part of the systems model with the term that belongs in this part of the system.1. Environment A. Comment cards2. Feedback
Circle the appropriate response.1. An organization's mission statement should be written after its objectives have been developed.2. The human relations theory of management developed following
The primary function of an organization’s mission statement is to:A. Attract customersB. Motivate employeesC. Promote profit sharingD. Guide decision making
Compare and contrast managerial effectiveness and efficiency. Give an example of each.
The development of the nursing home as a distinct type of health care institution came about as a result of federal funds made available to pay for nursing home care by:A. The Kerr-Mills bill
The Child Nutrition Act of 1966 authorized:A. Reduction in the reimbursement rate to school food servicesB. The National School Lunch ProgramC. The School Breakfast Program and Special Milk ProgramD.
Improvement made in kitchen equipment came about because of advances in the understanding of the laws of:A. ChemistryB. MicrobiologyC. PhysicsD. Thermodynamics
The first recorded U.S. hospital menu consisted primarily of:A. Fruits and vegetablesB. Mmilk and meatC. Mush and molassesD. Soup and pork
The word “restaurant” is derived from a French word that means:A. BouillonB. Ragout or stewC. To restD. To restore
The modern day cafeteria is very different from that introduced over 150 years ago. Describe the all the innovations that are often found in today’s cafeteria style service.
The earliest records of a restaurant culture come from:A. EuropeB. ChinaC. FranceD. United States
The economic downturn of the 1980s was a time of great turmoil for the foodservice industry. Describe what occurred during this decade and its impact on the various segments of the industry.
The biggest problem identified in the food service operations in the medieval households was:A. Monotonous menusB. Poor serviceC. Lack of organizationD. Unsanitary conditions
Events in history have impacted the foodservice industry in several ways. Discuss how the 1848 Gold Rush, Prohibition, the Great Depression, World Wars I and II, and the 1904 St. Louis World’s Fair
In medieval household kitchens the diet was largely dependent onA. MeatB. BreadC. Fresh vegetables and fruitD. Fish
Beginning in the mid-1800s the desire for speedy foodservice had impacted the food-service industry. Discuss the innovative methods that have been devised to satisfy this requirement through the
Scientific food cost accounting was first practiced in:A. Colleges and universitiesB. Medieval innsC. Royal householdsD. Hospitals
Discuss how advances in the areas of microbiology and physics led to improvements in foodservice operations.
Match the type of food service with the decade in which it was introduced and proliferated.1. 1840-1850 A. Fast food2. 1900-1910 B. Coffee
Circle the appropriate response.1. Food service is the number two retail employer in the country.2. The food service industry is the largest employer of the handicapped.3. An automat was the first
The restaurant industry Pocket Fact book indicates that the industry’s share of the food dollar from 1955 to the present has:A. Decreased slightlyB. Decreased by almost halfC. Increased slightlyD.

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