Foodservice Management Exam 1 questions with answers

Foodservice Management Exam 1 questions |\ |\ |\ |\ |\




with answers
|\




FS Definition - CORRECT ANSWERS ✔✔Foodservice (Industry): All
|\ |\ |\ |\ |\ |\ |\ |\



establishments where food is served outside of the home. |\ |\ |\ |\ |\ |\ |\ |\




FS Issues - CORRECT ANSWERS ✔✔Colleges and Universities
|\ |\ |\ |\ |\ |\ |\




- Twentieth century changes
|\ |\ |\




- Cafeteria service
|\ |\




- Other trends in residence hall dining
|\ |\ |\ |\ |\ |\




School foodservice
|\




- Knowledge of nutrition (1900s)
|\ |\ |\ |\




- Impact of the wold wars
|\ |\ |\ |\ |\




- Impact of major legislation
|\ |\ |\ |\




National School lunch act of 1946
|\ |\ |\ |\ |\




- 1980s enrollment decline
|\ |\ |\




School foodservice switched from subsidized to self-supporting.
|\ |\ |\ |\ |\ |\




- Management of school foodservice
|\ |\ |\ |\




- Clubs and other social organizations
|\ |\ |\ |\ |\ |\




- Passage of the healthy, hunger free act of 2011
|\ |\ |\ |\ |\ |\ |\ |\ |\




Hospitals

,- One hundred years of improvements
|\ |\ |\ |\ |\




Centralized tray service |\ |\




Establishment of dietary departments |\ |\ |\




- Efforts to improve efficiency and revenues
|\ |\ |\ |\ |\ |\




- Technological advances
|\ |\




- Influence of legislation
|\ |\ |\




- Establishment of QA standards
|\ |\ |\ |\




Nursing homes and other health care centers
|\ |\ |\ |\ |\ |\




- Development of nursing homes
|\ |\ |\ |\




- Skilled nursing facilities
|\ |\ |\




- Intermediate care facilities
|\ |\ |\




FS Trends - CORRECT ANSWERS ✔✔1. What, when, and where we
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\



eat is of vital interest to those in the foodservice industry
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\




2. Hyper-busy lifestyles continue to promote interest in
|\ |\ |\ |\ |\ |\ |\ |\



convenience.
3. Some major trends affecting various areas of the marketing
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\



include the following: |\ |\




- Family value marketing
|\ |\ |\




- Value pricing
|\ |\




- Multiple-branding
|\




- Cook/chill method
|\ |\




- Upscale menus
|\ |\




- Branding
|\

, - Benchmarking
|\ |\




- Satelliting
|\




- Comfort foods
|\ |\




- Home meal replacements
|\ |\ |\




- Meal solutions
|\ |\




- Display cooking
|\ |\




- In-house management
|\ |\




- Contract foodservice
|\ |\




Chapter 2 The Systems Approach
|\ |\ |\ |\




Factors Affecting Growth/Trends - CORRECT ANSWERS ✔✔Growth
|\ |\ |\ |\ |\ |\ |\



in patronage of foodservices may be attributed in part to
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\



socioeconomic trends and other demographic changes: |\ |\ |\ |\ |\




- Changing status of women
|\ |\ |\ |\




- Single person households
|\ |\ |\




- Population growth slowing with an older population
|\ |\ |\ |\ |\ |\ |\




- Increase in Asian and Hispanic populations
|\ |\ |\ |\ |\ |\




- Shift from manufacturing to technology and service industries
|\ |\ |\ |\ |\ |\ |\ |\




- Healthcare and nutritional status
|\ |\ |\ |\




- Shortage of qualified foodservice personnel
|\ |\ |\ |\ |\




System Approach to management - CORRECT ANSWERS ✔✔The
|\ |\ |\ |\ |\ |\ |\ |\



systems approach to management is a concept that regards an
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\



organization as comprising three purposively designed parts that |\ |\ |\ |\ |\ |\ |\ |\



are interconnected: input, process and output. The particular
|\ |\ |\ |\ |\ |\ |\ |\