, TESTBANK FOR Foodservice Organizations A
Managerial and Systems Approach, 10th edition
Gregoire
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
,Foodservice Organizations: A Managerial and Systems Approach, 10e (Gregoire)
Chapter 1 Systems Approach to a Foodservice Organization
1) A system is a:
A) framework of loosely organized ideas.
B) model of a real situation.
C) collection of interrelated parts.
Answer: C
2) The basic model of a system contains which three components?
A) controls, feedback, and environment
B) inputs, transformation, and outputs
C) human, physical, and operational resources
D) memory, functional subsystems, and linking processes
Answer: B
3) An example of an input to the foodservice system is ________.
A) human resources
B) production
C) meals
D) budgets
Answer: A
4) The policies and procedures of a foodservice operation are part of ________ in the
foodservice systems model.
A) control
B) transformation
C) output
D) input
Answer: A
5) The term, ________, is used to describe the phenomenon that parts of an organization acting
together may have greater impact than the impact each has separately.
A) synergy
B) dynamic equilibrium
C) control
D) equifinality
Answer: A
6) Having the same or similar outputs from using different inputs is termed ________.
A) dynamic equilibrium
B) interdependency
C) equifinality
D) synergy
Answer: C
1
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,7) The area of interdependency between two subsystems is referred to as the ________.
A) linking processes
B) core
C) interface
D) boundary
Answer: C
8) Which of the following is a characteristic of a subsystem?
A) It contains a suprasystem within it.
B) It is higher in the hierarchical order than is a system.
C) It is a complete system in itself.
D) It is independent of any other system.
Answer: C
9) Management functions, functional subsystems, and linking processes are part of the ________
portion of the foodservice systems model.
A) input
B) output
C) transformation
D) control
Answer: C
10) Decision making, communication, and balance are referred to as ________ within the
foodservice systems model.
A) controls
B) functional subsystems
C) linking processes
D) coordinating elements
Answer: C
11) Procurement, production, safety/sanitation/maintenance, and distribution/service are
________ in the foodservice systems model.
A) linking processes
B) controls
C) functional subsystems
D) inputs
Answer: C
12) A franchisor is one who:
A) is granted a company franchise.
B) contracts with another to run a restaurant.
C) partners with distributors to reduce costs of foodservice operations.
D) grants the right to another to market the company's concepts.
Answer: D
2
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,13) A kiosk convenience store would have which of the following characteristics?
A) It would be large, usually more than 4,000 square feet.
B) It would be small, usually less than 800 square feet.
C) It would offer a wide variety of options, usually including groceries and a fast-food outlet.
D) It would sell a variety of grocery products.
Answer: B
14) Which of the following hotel foodservice options is the most labor intensive?
A) casual dining restaurant
B) room service
C) fine dining restaurant
D) lobby coffee cart
Answer: B
15) Ordering and paying for food at a counter is characteristic of what type of foodservice
operation?
A) themed restaurant
B) skilled care nursing home
C) quick service restaurant
D) cruise ship dining
Answer: C
16) USDA's Team Nutrition program impacts primarily the ________ industry.
A) healthcare foodservice
B) quick-service restaurant
C) correctional foodservice
D) school foodservice
Answer: D
17) ARAMARK Corporation is an example of a ________.
A) contract company
B) partnership
C) franchise
D) self-operation
Answer: A
18) Which of the following is typically not a reason for contracting foodservice operations?
A) current operation is not well managed
B) company wants to downsize its labor force
C) low employee morale
D) need for capital to renovate facilities and update equipment
Answer: C
3
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,19) A primary reason to open a business as a sole proprietorship instead of forming a corporation
for business ownership is that:
A) finding managers is easier in a sole proprietorship.
B) it is easier to obtain bank and small business loan funding as a sole proprietorship.
C) a sole proprietorship avoids double taxation of the owner and business.
D) a sole proprietorship provides limited liability for the owner.
Answer: C
20) Self-operation means:
A) the manager is an employee of the company in which the foodservice is located.
B) a single manager is hired to oversee the foodservice operation.
C) the manager or supervisor is responsible for preparing the food to be served.
D) employees complete the work without a manager being present.
Answer: A
21) Entrepreneurs tend to have which of the following characteristics?
A) are unorganized
B) enjoy taking calculated risks
C) have a low tolerance for ambiguity
D) prefer to have others in control
Answer: B
22) An open system has interrelated parts; interrelated parts are not part of a closed system.
Answer: FALSE
23) Transformation is the part of the foodservice system that involves changing inputs to outputs.
Answer: TRUE
24) Synergy is the ability of an open system to continuously respond and adapt to its
environment.
Answer: FALSE
25) Foodservice equipment and space are included as inputs in the foodservice systems model.
Answer: TRUE
26) Procurement, production, safety/sanitation/maintenance, and distribution/service are part of
transformation in the foodservice systems model.
Answer: TRUE
27) The menu is an input in the foodservice systems model.
Answer: FALSE
28) A quick service restaurant is a retail business with primary emphasis on providing the public
a convenient location to quickly purchase from a wide array of consumable products.
Answer: FALSE
4
Copyright © 2025 Pearson Education, Inc.
,29) Food served to inmates in correctional facilities must meet standard dietary guidelines and
menus must be approved by a registered dietitian nutritionist.
Answer: TRUE
30) Congregate care is a senior living, apartment-style environment where assistance with daily
activities is provided.
Answer: FALSE
31) One of the characteristics of entrepreneurs is that they are unorganized.
Answer: FALSE
32) Permeability of boundaries is a characteristic of an open system.
Answer: TRUE
33) In a sole proprietorship, there is limited personal liability for the owner.
Answer: FALSE
34) The Association of Nutrition and Foodservice Professionals provides support for foodservice
managers working with older adults.
Answer: TRUE
35) More than half of America's preschool children are in child care during the day.
Answer: TRUE
36) School foodservice is categorized as part of the ________ segment of the industry.
Answer: on-site (or institutional)
37) The professional organization representing nutrition and dietetics professionals with a
mission of leading the future of nutrition and dietetics is the ________.
Answer: Academy of Nutrition and Dietetics
38) The type of older adult care that provides 24-hour nursing care is termed ________.
Answer: skilled nursing
39) ________ restaurants provide waited table service for customers.
Answer: Full-service
5
Copyright © 2025 Pearson Education, Inc.
,Foodservice Organizations: A Managerial and Systems Approach, 10e (Gregoire)
Chapter 2 Managing Quality
1) ________ is a procedure that defines and ensures maintenance of standards within prescribed
tolerances for a product or service.
A) Quality assurance
B) Total quality management
C) Quality improvement process
D) Continuous quality improvement
Answer: A
2) The group that serves as an accreditation agency that reviews voluntary programs of quality
improvements in patient care in hospitals is the:
A) Academy of Nutrition and Dietetics.
B) Occupational Safety and Health Association.
C) Equal Opportunity Employment Commission.
D) Joint Commission.
Answer: D
3) The Malcom Baldrige Award is given to recognize:
A) efficiency in production.
B) organizational financial success.
C) use of the foodservice systems model.
D) quality achievement.
Answer: D
4) According to the American Society for Quality, which of the following is NOT a
characteristic of quality?
A) Quality reduces costs.
B) Quality is a program.
C) Quality is aimed at performance excellence.
D) Quality is defined by the customer.
Answer: B
5) The radical redesign of business processes for dramatic improvement is termed ________.
A) reengineering
B) right sizing
C) benchmarking
D) six sigma
Answer: A
6) W. Deming is most known for his work in which country?
A) Canada
B) France
C) United States
D) Japan
Answer: D
1
Copyright © 2025 Pearson Education, Inc.
,7) ________ is defined as the degree to which managers allow employees to act independently
within their job description.
A) Benchmarking
B) Empowerment
C) Reengineering
D) Quality management
Answer: B
8) A model for coordinating process improvement efforts is a ________.
A) cause and effect diagram
B) plan-do-check-act cycle
C) control chart
D) pareto analysis
Answer: B
9) A process improvement tool that provides a graphical record of process improvement efforts
over a period of time is termed a ________.
A) pareto analysis
B) plan-do-check-act cycle
C) control chart
D) fishbone diagram
Answer: C
10) ________ often is referred to as the 80-20 rule because 80% of a given outcome typically
results from 20% of an input.
A) Ishikawa charting
B) Pareto analysis
C) Rightsizing
D) Benchmarking
Answer: B
11) A data driven technique for eliminating defects in a process is referred to as ________.
A) reengineering
B) benchmarking
C) six sigma
D) quality assurance
Answer: C
12) What is the only hotel company to win the Baldrige Award on two occasions?
A) Radisson
B) Hilton
C) Ritz Carlton
D) Hyatt
Answer: C
2
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, 13) Process improvement programs are part of ________ in the foodservice systems model.
A) input
B) control
C) transformation
D) output
Answer: B
14) The 14-point system to help companies improve their quality was created by ________.
A) Juran
B) Hammer
C) Shewhart
D) Deming
Answer: D
15) The process that includes the concept of providing a product or service only when a customer
wants it is termed ________.
A) Six Sigma
B) Lean
C) Downsizing
D) Benchmarking
Answer: B
16) Which of the following is a methodology to help organizations transform the voice of the
consumer into products and services?
A) theory of constraints
B) lean
C) Kaizen
D) quality function deployment
Answer: D
17) The key to a successful quality assurance program is continuous monitoring and evaluation.
Answer: TRUE
18) Quality should be defined by the manager, not the customer.
Answer: FALSE
19) Quality assurance is a procedure that ensures maintenance of standards.
Answer: TRUE
20) Suppliers of food products are termed "external customers" of the foodservice operation.
Answer: FALSE
21) An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or
cause a given outcome.
Answer: TRUE
3
Copyright © 2025 Pearson Education, Inc.
Managerial and Systems Approach, 10th edition
Gregoire
Notes
1- The file is chapter after chapter.
2- We have shown you few pages sample.
3- The file contains all Appendix and Excel sheet
if it exists.
4- We have all what you need, we make update
at every time. There are many new editions
waiting you.
5- If you think you purchased the wrong file You
can contact us at every time, we can replace it
with true one.
Our email:
,Foodservice Organizations: A Managerial and Systems Approach, 10e (Gregoire)
Chapter 1 Systems Approach to a Foodservice Organization
1) A system is a:
A) framework of loosely organized ideas.
B) model of a real situation.
C) collection of interrelated parts.
Answer: C
2) The basic model of a system contains which three components?
A) controls, feedback, and environment
B) inputs, transformation, and outputs
C) human, physical, and operational resources
D) memory, functional subsystems, and linking processes
Answer: B
3) An example of an input to the foodservice system is ________.
A) human resources
B) production
C) meals
D) budgets
Answer: A
4) The policies and procedures of a foodservice operation are part of ________ in the
foodservice systems model.
A) control
B) transformation
C) output
D) input
Answer: A
5) The term, ________, is used to describe the phenomenon that parts of an organization acting
together may have greater impact than the impact each has separately.
A) synergy
B) dynamic equilibrium
C) control
D) equifinality
Answer: A
6) Having the same or similar outputs from using different inputs is termed ________.
A) dynamic equilibrium
B) interdependency
C) equifinality
D) synergy
Answer: C
1
Copyright © 2025 Pearson Education, Inc.
,7) The area of interdependency between two subsystems is referred to as the ________.
A) linking processes
B) core
C) interface
D) boundary
Answer: C
8) Which of the following is a characteristic of a subsystem?
A) It contains a suprasystem within it.
B) It is higher in the hierarchical order than is a system.
C) It is a complete system in itself.
D) It is independent of any other system.
Answer: C
9) Management functions, functional subsystems, and linking processes are part of the ________
portion of the foodservice systems model.
A) input
B) output
C) transformation
D) control
Answer: C
10) Decision making, communication, and balance are referred to as ________ within the
foodservice systems model.
A) controls
B) functional subsystems
C) linking processes
D) coordinating elements
Answer: C
11) Procurement, production, safety/sanitation/maintenance, and distribution/service are
________ in the foodservice systems model.
A) linking processes
B) controls
C) functional subsystems
D) inputs
Answer: C
12) A franchisor is one who:
A) is granted a company franchise.
B) contracts with another to run a restaurant.
C) partners with distributors to reduce costs of foodservice operations.
D) grants the right to another to market the company's concepts.
Answer: D
2
Copyright © 2025 Pearson Education, Inc.
,13) A kiosk convenience store would have which of the following characteristics?
A) It would be large, usually more than 4,000 square feet.
B) It would be small, usually less than 800 square feet.
C) It would offer a wide variety of options, usually including groceries and a fast-food outlet.
D) It would sell a variety of grocery products.
Answer: B
14) Which of the following hotel foodservice options is the most labor intensive?
A) casual dining restaurant
B) room service
C) fine dining restaurant
D) lobby coffee cart
Answer: B
15) Ordering and paying for food at a counter is characteristic of what type of foodservice
operation?
A) themed restaurant
B) skilled care nursing home
C) quick service restaurant
D) cruise ship dining
Answer: C
16) USDA's Team Nutrition program impacts primarily the ________ industry.
A) healthcare foodservice
B) quick-service restaurant
C) correctional foodservice
D) school foodservice
Answer: D
17) ARAMARK Corporation is an example of a ________.
A) contract company
B) partnership
C) franchise
D) self-operation
Answer: A
18) Which of the following is typically not a reason for contracting foodservice operations?
A) current operation is not well managed
B) company wants to downsize its labor force
C) low employee morale
D) need for capital to renovate facilities and update equipment
Answer: C
3
Copyright © 2025 Pearson Education, Inc.
,19) A primary reason to open a business as a sole proprietorship instead of forming a corporation
for business ownership is that:
A) finding managers is easier in a sole proprietorship.
B) it is easier to obtain bank and small business loan funding as a sole proprietorship.
C) a sole proprietorship avoids double taxation of the owner and business.
D) a sole proprietorship provides limited liability for the owner.
Answer: C
20) Self-operation means:
A) the manager is an employee of the company in which the foodservice is located.
B) a single manager is hired to oversee the foodservice operation.
C) the manager or supervisor is responsible for preparing the food to be served.
D) employees complete the work without a manager being present.
Answer: A
21) Entrepreneurs tend to have which of the following characteristics?
A) are unorganized
B) enjoy taking calculated risks
C) have a low tolerance for ambiguity
D) prefer to have others in control
Answer: B
22) An open system has interrelated parts; interrelated parts are not part of a closed system.
Answer: FALSE
23) Transformation is the part of the foodservice system that involves changing inputs to outputs.
Answer: TRUE
24) Synergy is the ability of an open system to continuously respond and adapt to its
environment.
Answer: FALSE
25) Foodservice equipment and space are included as inputs in the foodservice systems model.
Answer: TRUE
26) Procurement, production, safety/sanitation/maintenance, and distribution/service are part of
transformation in the foodservice systems model.
Answer: TRUE
27) The menu is an input in the foodservice systems model.
Answer: FALSE
28) A quick service restaurant is a retail business with primary emphasis on providing the public
a convenient location to quickly purchase from a wide array of consumable products.
Answer: FALSE
4
Copyright © 2025 Pearson Education, Inc.
,29) Food served to inmates in correctional facilities must meet standard dietary guidelines and
menus must be approved by a registered dietitian nutritionist.
Answer: TRUE
30) Congregate care is a senior living, apartment-style environment where assistance with daily
activities is provided.
Answer: FALSE
31) One of the characteristics of entrepreneurs is that they are unorganized.
Answer: FALSE
32) Permeability of boundaries is a characteristic of an open system.
Answer: TRUE
33) In a sole proprietorship, there is limited personal liability for the owner.
Answer: FALSE
34) The Association of Nutrition and Foodservice Professionals provides support for foodservice
managers working with older adults.
Answer: TRUE
35) More than half of America's preschool children are in child care during the day.
Answer: TRUE
36) School foodservice is categorized as part of the ________ segment of the industry.
Answer: on-site (or institutional)
37) The professional organization representing nutrition and dietetics professionals with a
mission of leading the future of nutrition and dietetics is the ________.
Answer: Academy of Nutrition and Dietetics
38) The type of older adult care that provides 24-hour nursing care is termed ________.
Answer: skilled nursing
39) ________ restaurants provide waited table service for customers.
Answer: Full-service
5
Copyright © 2025 Pearson Education, Inc.
,Foodservice Organizations: A Managerial and Systems Approach, 10e (Gregoire)
Chapter 2 Managing Quality
1) ________ is a procedure that defines and ensures maintenance of standards within prescribed
tolerances for a product or service.
A) Quality assurance
B) Total quality management
C) Quality improvement process
D) Continuous quality improvement
Answer: A
2) The group that serves as an accreditation agency that reviews voluntary programs of quality
improvements in patient care in hospitals is the:
A) Academy of Nutrition and Dietetics.
B) Occupational Safety and Health Association.
C) Equal Opportunity Employment Commission.
D) Joint Commission.
Answer: D
3) The Malcom Baldrige Award is given to recognize:
A) efficiency in production.
B) organizational financial success.
C) use of the foodservice systems model.
D) quality achievement.
Answer: D
4) According to the American Society for Quality, which of the following is NOT a
characteristic of quality?
A) Quality reduces costs.
B) Quality is a program.
C) Quality is aimed at performance excellence.
D) Quality is defined by the customer.
Answer: B
5) The radical redesign of business processes for dramatic improvement is termed ________.
A) reengineering
B) right sizing
C) benchmarking
D) six sigma
Answer: A
6) W. Deming is most known for his work in which country?
A) Canada
B) France
C) United States
D) Japan
Answer: D
1
Copyright © 2025 Pearson Education, Inc.
,7) ________ is defined as the degree to which managers allow employees to act independently
within their job description.
A) Benchmarking
B) Empowerment
C) Reengineering
D) Quality management
Answer: B
8) A model for coordinating process improvement efforts is a ________.
A) cause and effect diagram
B) plan-do-check-act cycle
C) control chart
D) pareto analysis
Answer: B
9) A process improvement tool that provides a graphical record of process improvement efforts
over a period of time is termed a ________.
A) pareto analysis
B) plan-do-check-act cycle
C) control chart
D) fishbone diagram
Answer: C
10) ________ often is referred to as the 80-20 rule because 80% of a given outcome typically
results from 20% of an input.
A) Ishikawa charting
B) Pareto analysis
C) Rightsizing
D) Benchmarking
Answer: B
11) A data driven technique for eliminating defects in a process is referred to as ________.
A) reengineering
B) benchmarking
C) six sigma
D) quality assurance
Answer: C
12) What is the only hotel company to win the Baldrige Award on two occasions?
A) Radisson
B) Hilton
C) Ritz Carlton
D) Hyatt
Answer: C
2
Copyright © 2025 Pearson Education, Inc.
, 13) Process improvement programs are part of ________ in the foodservice systems model.
A) input
B) control
C) transformation
D) output
Answer: B
14) The 14-point system to help companies improve their quality was created by ________.
A) Juran
B) Hammer
C) Shewhart
D) Deming
Answer: D
15) The process that includes the concept of providing a product or service only when a customer
wants it is termed ________.
A) Six Sigma
B) Lean
C) Downsizing
D) Benchmarking
Answer: B
16) Which of the following is a methodology to help organizations transform the voice of the
consumer into products and services?
A) theory of constraints
B) lean
C) Kaizen
D) quality function deployment
Answer: D
17) The key to a successful quality assurance program is continuous monitoring and evaluation.
Answer: TRUE
18) Quality should be defined by the manager, not the customer.
Answer: FALSE
19) Quality assurance is a procedure that ensures maintenance of standards.
Answer: TRUE
20) Suppliers of food products are termed "external customers" of the foodservice operation.
Answer: FALSE
21) An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or
cause a given outcome.
Answer: TRUE
3
Copyright © 2025 Pearson Education, Inc.
