FSM EXAM FINAL STUDY PAPER 2026
COMPLETE QUESTIONS AND ANSWERS
◉ An example of an output is: Answer: bread for a bakery
◉ An ultra-stable system may be described as having Answer:
entropy
◉ Which of the following is the primary reason that managers of
conventional foodservices have made changes in the form in which
foods are purchased? Answer: to reduce production time
◉ 7. Advantages of utilizing a ready prepared foodservice system
include:
1. avoids peaks and valleys of production
2. cost of equipment is generally low
3. provides close control over menu items
4. provides flexibility in menu planning
5. reduces energy costs Answer: 1, 3 and 4 (P 55)
◉ Food is prepared in the main kitchen. Trays are assembled and
sent from the main kitchen. This is called: Answer: centralized
foodservice
, ◉ Choose the statement that best describes the commissary
foodservice system? Answer: centralized production with highly
automated equipment
◉ Which of the following types of foodservice operations is best
suited to a commissary system? Answer: operations with a large
number of serving units (P 56)
◉ Choose the phrase that best states the primary objective of the
assembly/serve system? Answer: minimize labor cost
◉ Which of the following is the key difference between ready
prepared and conventional systems? Answer: lag time between
production and service (p 58)
◉ An organization's mission statement should be written after its
objectives have been developed. Answer: F
◉ The human relations theory of management developed following
research conducted by Elton Mayo Answer: T
◉ Scientific management theory held that social and psychological
COMPLETE QUESTIONS AND ANSWERS
◉ An example of an output is: Answer: bread for a bakery
◉ An ultra-stable system may be described as having Answer:
entropy
◉ Which of the following is the primary reason that managers of
conventional foodservices have made changes in the form in which
foods are purchased? Answer: to reduce production time
◉ 7. Advantages of utilizing a ready prepared foodservice system
include:
1. avoids peaks and valleys of production
2. cost of equipment is generally low
3. provides close control over menu items
4. provides flexibility in menu planning
5. reduces energy costs Answer: 1, 3 and 4 (P 55)
◉ Food is prepared in the main kitchen. Trays are assembled and
sent from the main kitchen. This is called: Answer: centralized
foodservice
, ◉ Choose the statement that best describes the commissary
foodservice system? Answer: centralized production with highly
automated equipment
◉ Which of the following types of foodservice operations is best
suited to a commissary system? Answer: operations with a large
number of serving units (P 56)
◉ Choose the phrase that best states the primary objective of the
assembly/serve system? Answer: minimize labor cost
◉ Which of the following is the key difference between ready
prepared and conventional systems? Answer: lag time between
production and service (p 58)
◉ An organization's mission statement should be written after its
objectives have been developed. Answer: F
◉ The human relations theory of management developed following
research conducted by Elton Mayo Answer: T
◉ Scientific management theory held that social and psychological
