FST 275 Midterm 1

1. 1[blank_start]Customer service[blank_end] is the most important thing in retaining customers and growing a business.

   1. ACustomer service
2. 2Why is portion control important in a foodservice establishment?

   1. Acustomer satisfaction
   2. Bdecentralized delivery service system
   3. Ccost control
   4. Dpurchasing accuracy
   5. Eforecasting
3. 3Interstate trade:

   1. Amust meet federal laws and regulations
   2. Bmust meet state/local laws and regulations
   3. Ccan be within a state
   4. Ddoes not have any regulations at all
4. 4Intrastate trade:

   1. Amust meet state/local laws that are equal to federal laws
   2. Bcan be between states
   3. Cmust meet only federal regulations and laws
   4. Ddoes not have any regulations at all
5. 5Agencies that regulate the food market

   1. AUSDA
   2. BFDA
   3. CNational Marine and Fisheries Service
   4. DDepartment of State
   5. EEPA
   6. FUS Public Health Service
   7. GDepartment of Treasury
6. 6EXTERNAL factors that affect purchasing in the food industry:

   1. Amarketing system
   2. Bcustomers
   3. Cproduct availability
   4. Dfood standards and quality
   5. Ediet issues
   6. Fpurchasing methods
7. 7Collusion is not fraudulent if you are already a purchaser from a company.

   1. ARichtig
   2. BFalsch
8. 8Ethics in food service demands integrity, maturity, negotiation skills, and high morale character.

   1. ARichtig
   2. BFalsch
9. 9Information received from one company can be shared with another.

   1. ARichtig
   2. BFalsch
10. 10The beginning of foodservice started at a hospital in Philadelphia in the 1700s.

    1. ARichtig
    2. BFalsch

11. 11Domino's created many of the processes still used today in restaurants.

    1. ARichtig
    2. BFalsch
12. 12All of the following show how the prohibition affected the foodservice industry EXCEPT :

    1. Aaffected the sale of alcohol
    2. Bresulted in speakeasy's that later evolved into restaurants
    3. Cintroduced finger foods as a norm
    4. Dresulted in the use of menus
13. 13Legislations that affected school foodservice:

    1. AThe Elementary and Secondary School Act of 1965
    2. BNational School Lunch Act of 1946
    3. CThe Child Nutrition Act of 1966
    4. DHunger-free Kids Act of 2010
14. 14Fine-dining business is currently trending.

    1. ARichtig
    2. BFalsch
15. 15Correctional food service is growing rapidly.

    1. ARichtig
    2. BFalsch
16. 16Military food service decreasing related to base closings while food quality expectations are increasing.

    1. ARichtig
    2. BFalsch
17. 17Quick service restaurants are still failing to display nutritional info and websites.

    1. ARichtig
    2. BFalsch
18. 18Great increase in family value marketing, value pricing, and multiple branding.

    1. ARichtig
    2. BFalsch
19. 19In a [blank_start]conventional[blank_end] system, raw foods are purchased,, prepared on-site, and serviced soon after production.

    1. Aconventional
20. 20In a [blank_start]ready-prepared[blank_end] system, foods are prepared on-site and then chilled or frozen and stored for later.

    1. Aready-prepared
21. 21In a [blank_start]commissary[blank_end] system, a central production kitchen with centralized food purchasing and delivery to off-site facilities for final preparation.

    1. Acommissary
22. 22In a [blank_start]assembly-serve[blank_end] system, the kitchen-less kitchen, fully prepared foods are purchased, stored, assembled, reheated and served.

    1. Aassembly-serve
23. 23In a conventional system, individuality and quality are more easily controlled, greater flexibility, requires less freeze space, greater flexibility in menu changes.

    1. ARichtig
    2. BFalsch
24. 24In a commissary system, foods are prepared on-site and then chilled or frozen and stored for later.

    1. ARichtig
    2. BFalsch
25. 25In a commissary system, workload is more evenly distributed from day to day, reduction in production labor costs, nutrient quality is maintained better, management has more control over quality, portion size, and quantity of foods

    1. ARichtig
    2. BFalsch
26. 26In a commissary system, it is stressful related to high period demands, workload varies day to day

    1. ARichtig
    2. BFalsch
27. 27In a ready-prepared system, you need large cold units and freezer space, a blast chiller/freezer, very close supervision of food safety practices, recipes must often be modified to avoid degradation

    1. ARichtig
    2. BFalsch
28. 28Advantages of a [blank_start]assembly-serve[blank_end] system include labor savings and equipment needs are minimal.

    1. Aassembly-serve
29. 29Disadvantages of an [blank_start]assembly-serve[blank_end] system, selection and variety may be limited, costs are higher, and larger amounts of waste.

    1. Aassembly-serve
30. 30Issues in a [blank_start]commissary[blank_end] system include transportation, food quality during transportation, and transportation equipment.

    1. Acommissary
31. 31Advantages in a [blank_start]commissary[blank_end] system can optimize cost savings due to large value and reduced duplication of labor, Only one unit to supervise.

    1. Acommissary
32. 32The [blank_start]classical management[blank_end] theory is characterized by:
    o Division of work
    o The boss is the “boss”
    o Not very flexible
    o Motivated by monetary benefits
    o Continues to have great relevance
    o Criticized for being too mechanistic
    

    1. Aclassical management
33. 33The [blank_start]human relations[blank_end] theory is described as viewing the organization as a social system and recognizes the existence of the informal organization.
    

    1. Ahuman relations
34. 34The [blank_start]management science/operations[blank_end] theory is described as:
    o Combines ideas from the classical and human relations theories
    o Emphasizes the use of quantitative techniques to help managers make decisions
    o Computer technology
    

    1. Amanagement science/operations
35. 35The [blank_start]modern management[blank_end] theory is described as:
    o Contingency approach (activiites should adjust to the situation)
    o Chaos theory (recognizes that events are rarely controlled, managers should work with, the liner process)
    o Systems approach (must recognize the various parts withing a system and the interrelationship amongst these parts)
    

    1. Amodern management
36. 36F[blank_start]ood[blank_end] A[blank_start]cid[blank_end] T[blank_start]ime[blank_end] T[blank_start]emperature[blank_end] O[blank_start]xygen[blank_end] M[blank_start]oisture[blank_end].

    1. Aood
    2. Bcid
    3. Cime
    4. Demperature
    5. Exygen
    6. Foisture
37. 37Food temps must never be in between [blank_start]41[blank_end] and [blank_start]135[blank_end].

    1. A41
    2. B135
38. 38What is a potentially hazardous food?

    1. AHAACP plan
    2. BTCS food
    3. Callergen
    4. Dfood intolerance
39. 39[blank_start]Allergens[blank_end] are a growing concern for >7 million Americans.

    1. AAllergens
40. 40Managers are responsible for assuring staff is aware of handing practices to prevent customer allergic reactions to food.

    1. ARichtig
    2. BFalsch
41. 41The Food Allergen Labeling and Consumer Protection Act protects the area of allergens in the food service for consumers.

    1. ARichtig
    2. BFalsch
42. 42A HAACP plan is the best food safety system available at this time and is composed of 7 principles.

    1. ARichtig
    2. BFalsch
43. 43The 3 E's of safety are: E[blank_start]ngineering[blank_end], E[blank_start]ducation[blank_end], and E[blank_start]nforcement[blank_end].

    1. Angineering
    2. Bducation
    3. Cnforcement
44. 44In a [blank_start]static[blank_end] menu, the menu is the same everyday.

    1. Astatic
45. 45In a [blank_start]single-use[blank_end] menu, a menu is planned for a specific day or event.

    1. Asingle-use
46. 46In a [blank_start]cycle[blank_end] menu, there is a planned set of menus that rotate at defined intervals.

    1. Acycle
47. 47Steps in standardizing a recipe include:

    1. AAnalyze the proportion of ingredients and clarity of instructions
    2. BImplement the characteristics of FATTOM
    3. CMeasure whether the food is a TCS food
    4. DMake a HAACP plan
    5. EAssess the portion size of the original recipe for need to adjust
    6. FTest the recipe and record results
48. 48[blank_start]Forecasting[blank_end] in foodservice is a prediction of food needs for a day or other specific period of time.

    1. AForecasting
49. 49Forecasting is all of the following EXCEPT:

    1. ABased on historical data of menu item demand
    2. BIs needed for production planning
    3. CSource recipes
    4. DTriggers purchasing decisions
    5. EFacilitates efficient scheduling of labor, use of equipment, and space
50. 50Accuracy in forecasting helps to minimize over or under production.

    1. ARichtig
    2. BFalsch
51. 51In a [blank_start]centralized[blank_end] delivery service system, prepared foods are portioned and assembled for individual meals at a central are in or next to the main kitchen.

    1. Acentralized
52. 52In a [blank_start]decentralized[blank_end] delivery service system, bulk quantities are prepared in a central location then sent to serving galleries/kitchens located throughout the facility. Reheating, portioning, meal assembly and service to customers take place at satellite site.

    1. Adecentralized
53. 53A decentralized delivery service system requires more equipment, which is need for holding and reheating.

    1. ARichtig
    2. BFalsch
54. 54In a decentralized delivery service system, completed orders are transported and delivered to the customer.

    1. ARichtig
    2. BFalsch
55. 55Internal factors affecting purchasing in the food service industry:

    1. Acustomers
    2. Bmenu and recipes
    3. Cmarketing system
    4. Dlabor and availability skills
    5. Eequipment and storage
    6. Fquantity of food needed
    7. GHAACP plan
56. 56Things that influence the foodservice market:

    1. Abuyer trends
    2. Bgovernment policy
    3. Ceconomic trends
    4. Dadverse weather/ growing conditions
    5. Eintrastate commerce
    6. Fseasonal variation
    7. Gtechnology
    8. Hbrokers
57. 57There are more than 250 defined foodbourne illnesses.

    1. ARichtig
    2. BFalsch
58. 58A [blank_start]menu pattern[blank_end] is an outline of food to be included in each meal and the extent of choice at each meal.

    1. Amenu pattern
59. 59A [blank_start]menu plan[blank_end] is the number of dining options offered in a specific time.

    1. Amenu plan
60. 60All are external affects that influence menu planning EXCEPT:

    1. Apolitical
    2. Bsocial
    3. Ceconomic
    4. Dthe customer
61. 61A [blank_start]broker[blank_end] is paid by commission on volume of product sold and typically only work with large volume food services.

    1. Abroker
62. 62A [blank_start]manufacturer rep[blank_end] is an individual rep employed by the product company directly and introduces new products at site visits and provide samples.

    1. Amanufacturer rep
63. 63An example of a market channel is:

    1. Afeed lots producing beef
    2. Bwheat farmers product is going to the mill to be processed into flour
    3. Ca small farm growing multiple crops
    4. Da company that sells products through only one channel in retail
64. 64There is currently a trend to limit or eliminate middle channels.

    1. ARichtig
    2. BFalsch
65. 65[blank_start]Perpetual[blank_end] inventory is a running record of the balance of product in stock.

    1. APerpetual
66. 66[blank_start]Physical[blank_end] inventory is an actual count of all items in stock.

    1. APhysical
67. 67The main service styles in the foodservice industry:

    1. Acafeteria
    2. Bmachine vended
    3. Cbuffet
    4. Ddrive-thru/pickup
    5. Etray service
    6. Fwait service
    7. Groom service
    8. Hportable meals
    9. Isatellite site
    10. Jdecentralized delivery service system
68. 68Production scheduling includes:

    1. Awork to be done
    2. Bcustomer satisfaction
    3. Ccost control
    4. Dwho performs specific tasks
    5. Eamount of each menu item to produce
    6. Fsource recipe
    7. Gpurchasing
    8. Hstandard portion sizes and variations for specific diets
    9. Itarget completion times
69. 69The first regulations for foodservice in long term care facilities addressed:

    1. Aspecified that skilled nursing facility must provide hygienic dietetic service that meets the daily nutritional needs of patients
    2. Bmust provide palatable and attractive meals
    3. Cthe changing status of women
    4. Dshortage of qualified food personnel
70. 70College foodservice shifting towards more sit down options.

    1. ARichtig
    2. BFalsch
71. 71Factors affecting the foodservice industry today:

    1. Athe changing status of women
    2. Bincreased status of men
    3. Cchanges in population growth
    4. Dgrowth in the millennial population
    5. Elarge number of single person households
    6. Fshifts from manufacturing to technology and service industries
    7. Gincreased interest in health and well-being
    8. Hshortage of qualified food service personnel
72. 72The components of the systems model in foodservice: I[blank_start]nputs[blank_end], O[blank_start]perations[blank_end], T[blank_start]ransformation[blank_end], O[blank_start]utputs[blank_end].

    1. Anputs
    2. Bperations
    3. Cransformation
    4. Dutputs
73. 73The seven major functions of management: P[blank_start]lanning[blank_end], O[blank_start]rganizing[blank_end], S[blank_start]taffing[blank_end], D[blank_start]irecting[blank_end], C[blank_start]oordination[blank_end], R[blank_start]eporting[blank_end], B[blank_start]udgeting[blank_end].

    1. Alanning
    2. Brganizing
    3. Ctaffing
    4. Directing
    5. Eoordination
    6. Feporting
    7. Gudgeting
74. 74Things that must be considered when thinking about presentation of menu items: C[blank_start]olor[blank_end], T[blank_start]exture[blank_end], C[blank_start]onsistency[blank_end], S[blank_start]hape[blank_end], F[blank_start]lavor[blank_end], V[blank_start]ariety[blank_end].

    1. Aolor
    2. Bexture
    3. Consistency
    4. Dhape
    5. Elavor
    6. Fariety
75. 75The 5 steps in [blank_start]strategic management[blank_end]:
    • Identification of the fundamental values of the organization and the goals and objectives that arise from them
    • Assessment of the organization’s external environment
    • Assessment of the organization’s resources and capabilities
    • Identification or formation of the organizations components
    • development of the management and decision making structure
    

    1. Astrategic management
76. 76Considerations when designing a receiving area:

    1. ASufficient area to hold an entire delivery
    2. Blarge windows for monitoring
    3. Cappropriate equipment
    4. Dweighing tools
    5. Ethermometers readily available
    6. Fcase opening devices
    7. Gdocumentation records ready
    8. Hproper pest control procedures
    9. Iinformal or open-market buying
77. 77In [blank_start]formal competitive-bid[blank_end] buying, there are written specifications and estimated quantities needed are submitted to vendors with an invitation.

    1. Aformal competitive-bid
78. 78in [blank_start]informal[blank_end] or [blank_start]open-market[blank_end] buying, involves ordering needed food/supplies from a selected list of vendors based on daily, weekly, or monthly price quotation.

    1. Ainformal
    2. Bopen-market
79. 79A successful receiving program ensure in a foodservice establishment includes:

    1. Aitems received are correct
    2. Black of supervision
    3. Ca lot of micromanagement
    4. Ditems meet quality standards
    5. Eprevention of loss or theft
    6. Fproper documentation of deliveries
    7. Ggood coordination with other departments
80. 80Considerations when deciding on a vendor:

    1. Afree items
    2. Bdelivery schedules (including emergency delivery policies)
    3. Cpayment policies
    4. Dperks and secret collusions
    5. Econtingency plans (availability and substitution plan)
    6. Fpotential discount policies
    7. Gvalue-added services
    8. Htechnical/service assistance
    9. Ia bunch of free samples
81. 81Florence Nightingale established a “diet kitchen” to provide clean, nourishing food for the ill and wounded soldiers.
    

    1. ARichtig
    2. BFalsch
82. 82The first “restaurant” was established in Rome during the 1700s and created the beginnings of the restaurant industry as we know it today.
    

    1. ARichtig
    2. BFalsch
83. 83Pubs became popular in the 1900s.

    1. ARichtig
    2. BFalsch

Beschreibung

Quiz am FST 275 Midterm 1, erstellt von Jelisa Smith am 25/02/2016.

Autor

Jelisa Smith

Sprache

English

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