NSC 458 Exam 1 Questions with Correct Answers Graded A+
conventional - Answers
Conventional - Answers 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 - Answers Purchase whole ingredients, prepare, then either 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
Assembly serve - Answers 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 - Answers 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 - Answers Input -> transformation -> output (quality, quantity satisfaction, financial
accountability)
Expanded systems model - Answers Input (labor, food, supplies, space, time, money) -> transformation
(control and memory) -> output -> feedback
Control - Answers 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 - Answers Ensure resources used efficiently and effectively Ensure the org is functioning within
regulatory/legal constraints Provides standards for use in evaluating operations
Management Functions - Answers Coordinates smaller subunits to meet goals
Planning, organizing, staffing, leading, controlling
linking processes - Answers Effective coordination of activities (communication!!)
Decision making, balance, stability
functional subsystems - Answers Classified according to purpose
Ex: procurement, production, sanitation/maintenance, distribution/service
quality assurance - Answers defines/ensures maintenance of standards
Evaluate by conforming to specification and meeting customer expectations
, TQM - Answers Improves customer satisfaction by improving product quality and customer service
continuously
Find the root cause, address the issue and observe the outcome
TQM components - Answers Components
Focus on processes
Focus on customer
Empower employees
Team approach
Steps to improvement
Long term commitment to organization
Accurate measurement
4 parts of TQM - Answers Plan: gather info to find the problem, most crucial phase
Do: develop solution and implement 1 change at a time
Check: us data to check before and after, confirms effectiveness
Act: document results, decide what needs to happen next PDCA cycle
systems model - Answers Organizes input, transformation and output
Meet client needs
basic systems model - Answers Input -> human, physical or operational resource ex: ingredients, man
power, equipment
transform -> action/activity to convert input to output
output ->
T/F all organizations need management - Answers T
T/F: Sanitation is part of transformation in a foodservice model - Answers T
T/F: a commissary foodservice system must have an adequate transportation system for food safety
purposes - Answers T
A foodservice facility has large refrigeration storage capacity, with a typical kitchen that has plenty of
basic equipment, i.e., stoves, griddles, steam jacked kettle, ovens. Skilled labor is available but the
conventional - Answers
Conventional - Answers 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 - Answers Purchase whole ingredients, prepare, then either 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
Assembly serve - Answers 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 - Answers 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 - Answers Input -> transformation -> output (quality, quantity satisfaction, financial
accountability)
Expanded systems model - Answers Input (labor, food, supplies, space, time, money) -> transformation
(control and memory) -> output -> feedback
Control - Answers 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 - Answers Ensure resources used efficiently and effectively Ensure the org is functioning within
regulatory/legal constraints Provides standards for use in evaluating operations
Management Functions - Answers Coordinates smaller subunits to meet goals
Planning, organizing, staffing, leading, controlling
linking processes - Answers Effective coordination of activities (communication!!)
Decision making, balance, stability
functional subsystems - Answers Classified according to purpose
Ex: procurement, production, sanitation/maintenance, distribution/service
quality assurance - Answers defines/ensures maintenance of standards
Evaluate by conforming to specification and meeting customer expectations
, TQM - Answers Improves customer satisfaction by improving product quality and customer service
continuously
Find the root cause, address the issue and observe the outcome
TQM components - Answers Components
Focus on processes
Focus on customer
Empower employees
Team approach
Steps to improvement
Long term commitment to organization
Accurate measurement
4 parts of TQM - Answers Plan: gather info to find the problem, most crucial phase
Do: develop solution and implement 1 change at a time
Check: us data to check before and after, confirms effectiveness
Act: document results, decide what needs to happen next PDCA cycle
systems model - Answers Organizes input, transformation and output
Meet client needs
basic systems model - Answers Input -> human, physical or operational resource ex: ingredients, man
power, equipment
transform -> action/activity to convert input to output
output ->
T/F all organizations need management - Answers T
T/F: Sanitation is part of transformation in a foodservice model - Answers T
T/F: a commissary foodservice system must have an adequate transportation system for food safety
purposes - Answers T
A foodservice facility has large refrigeration storage capacity, with a typical kitchen that has plenty of
basic equipment, i.e., stoves, griddles, steam jacked kettle, ovens. Skilled labor is available but the
