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NSC 458 Exam #1 Questions and Answers
(100% Correct Answers) Already Graded A+
Conventional Ans: Purchased as whole raw foods and converted to
finished product Focus on food Allows for specialization/customization
and fresh food Disadvantage: requires a lot of skilled labor
Ready prepared Ans: Purchase whole ingredients, prepare, then either
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chill or freeze for holding and reheating later Extends shelf life of food
Advantage: have a large amount of food ready for service in short
amount of time, requires less skilled labor Disadvantage: make sure
recipes dont change texture once frozen and defrosted
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Assembly serve Ans: Components purchased come to the facility
already preparedReheat, portion and serve Don't need that much
skilled labor at all But you don't have a lot of control over what's in the
food
Commissary Ans: Volume of food -> VERY high Advantage: break in
price by ordering large amount of food at once, use less employees
Disadvantage: requires special equipment to prepare food in VERY large
quantities , requires more money investment up front
Basic model Ans: Input -> transformation -> output (quality, quantity
satisfaction, financial accountability)
Expanded systems model Ans: Input (labor, food, supplies, space, time,
money) -> transformation (control and memory) -> output -> feedback
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Control Ans: Internal: plans (organizational goals and objectives) ,
standards and policies/procedures , quality assurance program
(QA)External: local/state/fed regulations, contracts w outside
companies, economic conditions
Function Ans: Ensure resources used efficiently and effectively Ensure
the org is functioning within regulatory/legal constraints Provides
standards for use in evaluating operations
Management Functions Ans: Coordinates smaller subunits to meet goals
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Planning, organizing, staffing, leading, controlling
Guru01 - Stuvia
linking processes Ans: Effective coordination of activities
(communication!!)
Decision making, balance, stability
functional subsystems Ans: Classified according to purpose
Ex: procurement, production, sanitation/maintenance,
distribution/service
quality assurance Ans: defines/ensures maintenance of standards
Evaluate by conforming to specification and meeting customer
expectations
TQM Ans: Improves customer satisfaction by improving product quality
and customer service continuously
1
NSC 458 Exam #1 Questions and Answers
(100% Correct Answers) Already Graded A+
Conventional Ans: Purchased as whole raw foods and converted to
finished product Focus on food Allows for specialization/customization
and fresh food Disadvantage: requires a lot of skilled labor
Ready prepared Ans: Purchase whole ingredients, prepare, then either
© 2026 Assignment Expert
chill or freeze for holding and reheating later Extends shelf life of food
Advantage: have a large amount of food ready for service in short
amount of time, requires less skilled labor Disadvantage: make sure
recipes dont change texture once frozen and defrosted
Guru01 - Stuvia
Assembly serve Ans: Components purchased come to the facility
already preparedReheat, portion and serve Don't need that much
skilled labor at all But you don't have a lot of control over what's in the
food
Commissary Ans: Volume of food -> VERY high Advantage: break in
price by ordering large amount of food at once, use less employees
Disadvantage: requires special equipment to prepare food in VERY large
quantities , requires more money investment up front
Basic model Ans: Input -> transformation -> output (quality, quantity
satisfaction, financial accountability)
Expanded systems model Ans: Input (labor, food, supplies, space, time,
money) -> transformation (control and memory) -> output -> feedback
, For Expert help and assignment handling,
2
Control Ans: Internal: plans (organizational goals and objectives) ,
standards and policies/procedures , quality assurance program
(QA)External: local/state/fed regulations, contracts w outside
companies, economic conditions
Function Ans: Ensure resources used efficiently and effectively Ensure
the org is functioning within regulatory/legal constraints Provides
standards for use in evaluating operations
Management Functions Ans: Coordinates smaller subunits to meet goals
© 2026 Assignment Expert
Planning, organizing, staffing, leading, controlling
Guru01 - Stuvia
linking processes Ans: Effective coordination of activities
(communication!!)
Decision making, balance, stability
functional subsystems Ans: Classified according to purpose
Ex: procurement, production, sanitation/maintenance,
distribution/service
quality assurance Ans: defines/ensures maintenance of standards
Evaluate by conforming to specification and meeting customer
expectations
TQM Ans: Improves customer satisfaction by improving product quality
and customer service continuously
