1 | Page
NSC 458 Exam #1 Questions and Correct
Answers
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 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 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
© 2025 All rights reserved
, 2 | Page
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
Planning, organizing, staffing, leading, controlling
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
Find the root cause, address the issue and observe the outcome
© 2025 All rights reserved
NSC 458 Exam #1 Questions and Correct
Answers
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 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 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
© 2025 All rights reserved
, 2 | Page
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
Planning, organizing, staffing, leading, controlling
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
Find the root cause, address the issue and observe the outcome
© 2025 All rights reserved
