Foodservice Management Final Exam |\ |\ |\ |\
questions with answers |\ |\
A collection of interrelated parts unified by design to obtain one or
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
more objectives is best described by which of the following terms?
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
- CORRECT ANSWERS ✔✔a system
|\ |\ |\ |\ |\
If a food service reconstitutes frozen food that is made on site,
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
what type of production system is it? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔Cook-freeze
An ultra-stable system may be described as having - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔homeostasis |\
Choose the phrase that best states the primary advantage of the
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
assembly/serve system? - CORRECT ANSWERS ✔✔minimize labor |\ |\ |\ |\ |\ |\ |\
cost
The earliest records of a restaurant culture come from: - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔China |\
Which production system has the smallest production area? -
|\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔Assembly serve |\ |\ |\
,Choose the statement that best describes the commissary
|\ |\ |\ |\ |\ |\ |\ |\
foodservice system? - CORRECT ANSWERS ✔✔centralized |\ |\ |\ |\ |\ |\
production with highly automated equipment |\ |\ |\ |\
The food service supervisor should carefully monitor the ready-
|\ |\ |\ |\ |\ |\ |\ |\
prepared production because of concerns about: - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔Food safety |\ |\
The Child Nutrition Act of 1966 authorized: - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔the School Breakfast Program and Special Milk Program
|\ |\ |\ |\ |\ |\ |\
Which of the following types of foodservice operations is best
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
suited to a commissary system? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\
✔✔operations with a large number of serving units |\ |\ |\ |\ |\ |\ |\
The first recorded U.S. hospital menu consisted primarily of: -
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔mush and molasses |\ |\ |\ |\
Through menus, recipes, and quality of ingredients selected by the
|\ |\ |\ |\ |\ |\ |\ |\ |\
manager, the foodservice achieves individuality and the standard
|\ |\ |\ |\ |\ |\ |\ |\ |\
of quality desired. This is an advantage of which foodservice
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
system? - CORRECT ANSWERS ✔✔conventional system
|\ |\ |\ |\ |\
Which of the following forms of pudding would be purchased in an
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
assembly/serve foodservice system? - CORRECT ANSWERS |\ |\ |\ |\ |\ |\
✔✔Individual portions |\
, Which system is not labor efficient? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔Conventional
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: - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔the Federal Conditions of Participation Regulations (1974)
|\ |\ |\ |\ |\ |\
In medieval household kitchens, the diet was largely dependent
|\ |\ |\ |\ |\ |\ |\ |\ |\
on: - CORRECT ANSWERS ✔✔meat
|\ |\ |\ |\
The word "restaurant" is derived from a French word that means: -
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔to restore |\ |\ |\
Which of the following is the primary reason that managers of
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
conventional foodservices have made changes in the form in |\ |\ |\ |\ |\ |\ |\ |\ |\
which foods are purchased? - CORRECT ANSWERS ✔✔to reduce
|\ |\ |\ |\ |\ |\ |\ |\ |\
time and labor costs|\ |\ |\
What method of food service is used when one school delivers
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
meals to another? - CORRECT ANSWERS ✔✔Commissary
|\ |\ |\ |\ |\ |\
Which type of food service system prepares food on the premises,
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
chills or freezes it, and stores it for later use? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔Ready-Prepared
|\
questions with answers |\ |\
A collection of interrelated parts unified by design to obtain one or
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
more objectives is best described by which of the following terms?
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
- CORRECT ANSWERS ✔✔a system
|\ |\ |\ |\ |\
If a food service reconstitutes frozen food that is made on site,
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
what type of production system is it? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔Cook-freeze
An ultra-stable system may be described as having - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔homeostasis |\
Choose the phrase that best states the primary advantage of the
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
assembly/serve system? - CORRECT ANSWERS ✔✔minimize labor |\ |\ |\ |\ |\ |\ |\
cost
The earliest records of a restaurant culture come from: - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔China |\
Which production system has the smallest production area? -
|\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔Assembly serve |\ |\ |\
,Choose the statement that best describes the commissary
|\ |\ |\ |\ |\ |\ |\ |\
foodservice system? - CORRECT ANSWERS ✔✔centralized |\ |\ |\ |\ |\ |\
production with highly automated equipment |\ |\ |\ |\
The food service supervisor should carefully monitor the ready-
|\ |\ |\ |\ |\ |\ |\ |\
prepared production because of concerns about: - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔Food safety |\ |\
The Child Nutrition Act of 1966 authorized: - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔the School Breakfast Program and Special Milk Program
|\ |\ |\ |\ |\ |\ |\
Which of the following types of foodservice operations is best
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
suited to a commissary system? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\
✔✔operations with a large number of serving units |\ |\ |\ |\ |\ |\ |\
The first recorded U.S. hospital menu consisted primarily of: -
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔mush and molasses |\ |\ |\ |\
Through menus, recipes, and quality of ingredients selected by the
|\ |\ |\ |\ |\ |\ |\ |\ |\
manager, the foodservice achieves individuality and the standard
|\ |\ |\ |\ |\ |\ |\ |\ |\
of quality desired. This is an advantage of which foodservice
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
system? - CORRECT ANSWERS ✔✔conventional system
|\ |\ |\ |\ |\
Which of the following forms of pudding would be purchased in an
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
assembly/serve foodservice system? - CORRECT ANSWERS |\ |\ |\ |\ |\ |\
✔✔Individual portions |\
, Which system is not labor efficient? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔Conventional
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: - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔the Federal Conditions of Participation Regulations (1974)
|\ |\ |\ |\ |\ |\
In medieval household kitchens, the diet was largely dependent
|\ |\ |\ |\ |\ |\ |\ |\ |\
on: - CORRECT ANSWERS ✔✔meat
|\ |\ |\ |\
The word "restaurant" is derived from a French word that means: -
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔to restore |\ |\ |\
Which of the following is the primary reason that managers of
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
conventional foodservices have made changes in the form in |\ |\ |\ |\ |\ |\ |\ |\ |\
which foods are purchased? - CORRECT ANSWERS ✔✔to reduce
|\ |\ |\ |\ |\ |\ |\ |\ |\
time and labor costs|\ |\ |\
What method of food service is used when one school delivers
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
meals to another? - CORRECT ANSWERS ✔✔Commissary
|\ |\ |\ |\ |\ |\
Which type of food service system prepares food on the premises,
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
chills or freezes it, and stores it for later use? - CORRECT ANSWERS
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
✔✔Ready-Prepared
|\
