Food Service Midterm Section 1-3

Front 1

Food service equipment and space are included as inputs in the food service systems model

Back 1

true

Front 2

an operation system has interrelated parts; interrelated parts are not part of a closed system

Back 2

False

Front 3

What is the definition of self-operation?

Back 3

the manager is an employee of the company in which the food service is located

Front 4

A system is a

Back 4

collection of interrelated parts.

Front 5

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.

Back 5

False

Front 6

LEED certification is an occupational safety requirement for foodservice operations.

Back 6

False

Front 7

The basic model of a system contains which three components?

Back 7

inputs, transformation, and outputs

Front 8

Transformation is the part of the foodservice system that involves changing inputs to outputs.

Back 8

true

Front 9

A franchisor is one who

Back 9

grants the right to another to market the company’s concepts.

Front 10

Procurement, production, safety/sanitation/maintenance, and distribution/service are _______________ in the foodservice systems model.

Back 10

functional subsystems

Front 11

An example of an input to the foodservice system is

Back 11

human resources.

Front 12

Permeability of boundaries is a characteristic of an open system.

Back 12

true

Front 13

Which of the following is a characteristic of a subsystem?

Back 13

It is a complete system in itself.

Front 14

Having the same or similar outputs from using different inputs is termed _______________.

Back 14

equifinality

Front 15

ARAMARK Corporation is an example of a

Back 15

contract company.

Front 16

Greenwashing is a term used to recognize organizations for their improved sustainability efforts.

Back 16

False

Front 17

A model for coordinating process improvement efforts is a ____________.

Back 17

plan-do-check-act cycle

Front 18

_____________ is defined as the degree to which managers allow employees toact independently within their job description.

Back 18

Empowerment

Front 19

Quality should be defined by the manager, not the customer.

Back 19

False

Front 20

The group that serves as an accreditation agency that reviews voluntaryprograms of quality improvements in patient care in hospitals is

Back 20

The Joint Commission.

Front 21

_____________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.

Back 21

Quality assurance

Front 22

The radical redesign of business processes for dramatic improvement is termed

Back 22

reengineering

Front 23

Common to most total quality management definitions is a focus onempowerment of employees.

Back 23

True

Front 24

Suppliers of food products are termed “external customers” of the foodservice operation.

Back 24

False

Front 25

The key to a successful quality assurance program is continuous monitoring and evaluation

Back 25

True

Front 26

The process that includes the concept of providing a product or service onlywhen a customer wants it is termed _____________.

Back 26

lean

Front 27

A FOCUS-PDCA is a way to coordinate process improvement projects.

Back 27

True

Front 28

_____________ often is referred to as the 80-20 rule because 80% of a given outcome typically results from 20% of an input.

Back 28

Pareto analysis

Front 29

A data-driven technique for eliminating defects in a process is referred to as

Back 29

six sigma

Front 30

Process improvement programs are part of _____________ in the foodservice systems model.

Back 30

control

Front 31

Menu planning for the National School Breakfast and Lunch programs ismonitored by the

Back 31

U.S. Department of Agriculture.

Front 32

Child Nutrition Programs participating in the National School Breakfast Programare required to provide 1/4 of the RDA for that age group in breakfast meals served.

Back 32

True

Front 33

An a la carte menu is one in which several food items are grouped together and offered at a set price.

Back 33

False

Front 34

Plate waste studies are one method used to determine

Back 34

food acceptability.

Front 35

Food preferences express the degree of liking for a food item.

Back 35

true

Front 36

Having a food cost percentage of 40% means that

Back 36

40% of revenue was spent on food.

Front 37

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Back 37

true

Front 38

The menu would be categorized as part of the _____________ segment of thefoodservice systems model.

Back 38

control

Front 39

Truth-in-menu laws would prohibit which of the following practices?

Back 39

having the menu read “Roquefort Blue Cheese dressing” and purchasing Kraft® blue cheese dressing to serve

Front 40

When planning a menu, recommendations are to first plan

Back 40

the entree course because those items are the most expensive.

Front 41

The most important factor to consider in menu planning is

Back 41

customer satisfaction.

Front 42

Aesthetic factors in menu planning include fat, sodium, and fiber content of menuitems.

Back 42

false

Front 43

Healthcare reform legislation requires vending companies to post calories on vending machines.

Back 43

true

Front 44

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Back 44

false

Front 45

The “3-A-Day” program was planned to

Back 45

increase consumption of dairy products.