Food Service Management EXAM 2 Latest
Update 2025-2026 Actual Exam 100 Questions
with 100% Verified Correct Answers Guaranteed
A+ Verified by Professor
$ coming in =
$ going out = - CORRECT ANSWER: revenue, income
costs, expenses
A foodservice employee fills out a __________ each time food or supplies need to be
taken from storage. A ____________ helps calculate the cost of the food that is used
each day. - CORRECT ANSWER: Requisition
Actual Meals - CORRECT ANSWER: Add up cots of all meals (Patient meals +
Cafeteria meals + other meals)
Budgets - CORRECT ANSWER: A plan for operating a business or institution expressed
in financial terms to help achieve future goals
Balancing act between money coming in and money going out.
Based on factual data, past records of income, resource expenditures, and business
volume.
Cafeteria Meals - CORRECT ANSWER: Cafe Sales / Meal Equivalent (MEQ)
Calculating Food Costs: Actual Food Cost + Formula - CORRECT ANSWER: Dollar
value of food USED, not purchased.
,Formula:
Beginning Inventory (Week 1) + Purchases during the week - Ending Inventory ( Week
1) = Actual Food Costs
Cost per Meal (CPM) - CORRECT ANSWER: used predominately by healthcare and
educational institutions
Total Cost of meals/# of Meals = Cost per Meal
Cost Percentage - CORRECT ANSWER: used predominately by restaurants and other
cash operations.
(Cost/Revenue)* 100 = Cost Percentage
Define Commodities. What are some examples? - CORRECT ANSWER: Raw
agricultural products used to produce food such as meat, grain, milk
Define Purchasing Process - CORRECT ANSWER: Process of acquiring products;
exchange of ownership from seller to buyer.
- ie. Securing right product for facility at right time that meets pre-established standards
for quantity, quality, and price.
Describe the "steps" of a Marketing Chanel - CORRECT ANSWER: (1) Production =
Farmers or ranchers
(2)Processing/Manufacturing = taking raw food items and transforming them in form
available for consumer
, (3)Market distribution = transfer food from producers/ processors/ manufacturers to
foodservice establishments.(ie. Middlemen- conduit between manufactures, distributor,
and consumers)
EX. Supplier, vendor, wholesalers, distributors, brokers.
(4)Foodservice
Economic Order Quantity - CORRECT ANSWER: The order quantity that minimizes
total inventory holding costs and ordering costs
- One of the oldest classical production scheduling models
Economic Order Quantity(EOQ) - CORRECT ANSWER: The order quantity that
minimizes total inventory holding costs and ordering costs
*In general, institutions keep as low an inventory as possible
Electronic Receiving - CORRECT ANSWER: UPC Universal Product Code
(ie .Bar Code)
Explain Primary Market and Food System - CORRECT ANSWER: Primary market-
basic SOURCE of food supply including growing regions and processing plants
Food System- System of growing, harvesting, processing, producing, manufacturing,
packaging, marketing, distributing, selling and consuming food.
Explain the 2 types of purchasing structures: - CORRECT ANSWER: Centralized &
Group/Cooperative
Centralized- A structure of purchasing in which a department within an organization
assumes the main responsibility for the purchasing function.
Update 2025-2026 Actual Exam 100 Questions
with 100% Verified Correct Answers Guaranteed
A+ Verified by Professor
$ coming in =
$ going out = - CORRECT ANSWER: revenue, income
costs, expenses
A foodservice employee fills out a __________ each time food or supplies need to be
taken from storage. A ____________ helps calculate the cost of the food that is used
each day. - CORRECT ANSWER: Requisition
Actual Meals - CORRECT ANSWER: Add up cots of all meals (Patient meals +
Cafeteria meals + other meals)
Budgets - CORRECT ANSWER: A plan for operating a business or institution expressed
in financial terms to help achieve future goals
Balancing act between money coming in and money going out.
Based on factual data, past records of income, resource expenditures, and business
volume.
Cafeteria Meals - CORRECT ANSWER: Cafe Sales / Meal Equivalent (MEQ)
Calculating Food Costs: Actual Food Cost + Formula - CORRECT ANSWER: Dollar
value of food USED, not purchased.
,Formula:
Beginning Inventory (Week 1) + Purchases during the week - Ending Inventory ( Week
1) = Actual Food Costs
Cost per Meal (CPM) - CORRECT ANSWER: used predominately by healthcare and
educational institutions
Total Cost of meals/# of Meals = Cost per Meal
Cost Percentage - CORRECT ANSWER: used predominately by restaurants and other
cash operations.
(Cost/Revenue)* 100 = Cost Percentage
Define Commodities. What are some examples? - CORRECT ANSWER: Raw
agricultural products used to produce food such as meat, grain, milk
Define Purchasing Process - CORRECT ANSWER: Process of acquiring products;
exchange of ownership from seller to buyer.
- ie. Securing right product for facility at right time that meets pre-established standards
for quantity, quality, and price.
Describe the "steps" of a Marketing Chanel - CORRECT ANSWER: (1) Production =
Farmers or ranchers
(2)Processing/Manufacturing = taking raw food items and transforming them in form
available for consumer
, (3)Market distribution = transfer food from producers/ processors/ manufacturers to
foodservice establishments.(ie. Middlemen- conduit between manufactures, distributor,
and consumers)
EX. Supplier, vendor, wholesalers, distributors, brokers.
(4)Foodservice
Economic Order Quantity - CORRECT ANSWER: The order quantity that minimizes
total inventory holding costs and ordering costs
- One of the oldest classical production scheduling models
Economic Order Quantity(EOQ) - CORRECT ANSWER: The order quantity that
minimizes total inventory holding costs and ordering costs
*In general, institutions keep as low an inventory as possible
Electronic Receiving - CORRECT ANSWER: UPC Universal Product Code
(ie .Bar Code)
Explain Primary Market and Food System - CORRECT ANSWER: Primary market-
basic SOURCE of food supply including growing regions and processing plants
Food System- System of growing, harvesting, processing, producing, manufacturing,
packaging, marketing, distributing, selling and consuming food.
Explain the 2 types of purchasing structures: - CORRECT ANSWER: Centralized &
Group/Cooperative
Centralized- A structure of purchasing in which a department within an organization
assumes the main responsibility for the purchasing function.
