Question 1

The primary cost advantage of centralized warewashing with a decentralized service system is that:

Accepted Answer

A)  soiled and clean dishes do not need to be transported 
B)  it eliminates the need for duplication of equipment 
C)  it is energy efficient 
D)  quality control can be closely supervised 
A)  soiled and clean dishes do not need to be transported 
B)  it eliminates the need for duplication of equipment 
C)  it is energy efficient 
D)  quality control can be closely supervised B

Question 2

Match between columns
                        Premises: chief waiter
assistant waiter
a small portable table
a small heater used at table side

Accepted Answer

The Answer of commis de rang and rechaud and chef is...

Question 3

The total time from start to finish of meal service to customers is referred to as the of service.

Accepted Answer

A)  time span 
B)  timetable 
C)  timeline 
D)  time 
A)  time span 
B)  timetable 
C)  timeline 
D)  time A

Question 4

Many hospitals are converting to the room service concept for patient meal service to provide fresh, made-to-order meals. Which foodservice system is most consistent with these production and customer satisfaction objectives?

Accepted Answer

A)  cook-chill 
B)  conventional 
C)  cook-freeze 
D)  assembly-serve 
A)  cook-chill 
B)  conventional 
C)  cook-freeze 
D)  assembly-serve

Question 5

Marche is a term used to reflect the food court concept

Accepted Answer

A) True 
 B)False

Question 6

A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation delivery times must be carefully coordinated with service times to account for:

Accepted Answer

A)  thawing and rethermalization 
B)  final cooking 
C)  pre-preparation 
D)  ingredient assembly 
A)  thawing and rethermalization 
B)  final cooking 
C)  pre-preparation 
D)  ingredient assembly

Question 7

The majority of residents at a large nursing home prefer to have their mid-day meal served between 11:30-12:30. In this situation it may be most appropriate to use which type of service system?

Accepted Answer

A)  decentralized 
B)  centralized 
C)  centralized bulk 
D)  over-the-counter 
A)  decentralized 
B)  centralized 
C)  centralized bulk 
D)  over-the-counter

Question 8

Some insulated tray systems are designed to maintain temperatures by using the concept of synergy.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following is the most limiting factor related to the selection of an automated delivery system?

Accepted Answer

A)  menu 
B)  cost 
C)  labor 
D)  microbial safety 
A)  menu 
B)  cost 
C)  labor 
D)  microbial safety

Question 10

Delivery systems that do not rely on electrically powered or heating/cooling units are referred to as:

Accepted Answer

A)  active 
B)  synergistic 
C)  automated 
D)  passive 
A)  active 
B)  synergistic 
C)  automated 
D)  passive

Question 11

Assembly is the fitting together of prepared menu items to complete an entire meal unit.

Accepted Answer

A) True 
 B)False

Question 12

Buffets and vending machines are examples of which style of service?

Accepted Answer

A)  drive through 
B)  portable 
C)  carry-out 
D)  self serve 
A)  drive through 
B)  portable 
C)  carry-out 
D)  self serve

Question 13

Service recovery refers to specific actions taken to regain the patronage of a customer following service error.

Accepted Answer

A) True 
 B)False

Question 14

The food court type of cafeterias design often features MTOs. An example of an MTO is

Accepted Answer

A)  self service salad bar 
B)  hot foods held in a steam table 
C)  grab and go sandwiches 
D)  deli sandwich bar 
A)  self service salad bar 
B)  hot foods held in a steam table 
C)  grab and go sandwiches 
D)  deli sandwich bar

Question 15

Electric tray delivery carts with heating and cooling units are examples of passive temperature maintenance equipment.

Accepted Answer

A) True 
 B)False

Question 16

When selecting a food delivery system, which of the following factors is most important in relation to the microbial quality of delivered food?

Accepted Answer

A)  labor skills 
B)  form of food purchased 
C)  time span from prep to service 
D)  equipment needs 
A)  labor skills 
B)  form of food purchased 
C)  time span from prep to service 
D)  equipment needs

The primary cost advantage of centralized warewashing with a decentralized service system is that:

The total time from start to finish of meal service to customers is referred to as the of service.

Many hospitals are converting to the room service concept for patient meal service to provide fresh, made-to-order meals. Which foodservice system is most consistent with these production and customer satisfaction objectives?

Marche is a term used to reflect the food court concept

A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation delivery times must be carefully coordinated with service times to account for:

The majority of residents at a large nursing home prefer to have their mid-day meal served between 11:30-12:30. In this situation it may be most appropriate to use which type of service system?

Some insulated tray systems are designed to maintain temperatures by using the concept of synergy.

Which of the following is the most limiting factor related to the selection of an automated delivery system?

Delivery systems that do not rely on electrically powered or heating/cooling units are referred to as:

Assembly is the fitting together of prepared menu items to complete an entire meal unit.

Buffets and vending machines are examples of which style of service?

Service recovery refers to specific actions taken to regain the patronage of a customer following service error.

The food court type of cafeterias design often features MTOs. An example of an MTO is

Electric tray delivery carts with heating and cooling units are examples of passive temperature maintenance equipment.

When selecting a food delivery system, which of the following factors is most important in relation to the microbial quality of delivered food?

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Receiving, Storage, and Inventory

Production

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters

Exam 9: Service

The primary cost advantage of centralized warewashing with a decentralized service system is that:

The total time from start to finish of meal service to customers is referred to as the of service.

Many hospitals are converting to the room service concept for patient meal service to provide fresh, made-to-order meals. Which foodservice system is most consistent with these production and customer satisfaction objectives?

Marche is a term used to reflect the food court concept

A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation delivery times must be carefully coordinated with service times to account for:

The majority of residents at a large nursing home prefer to have their mid-day meal served between 11:30-12:30. In this situation it may be most appropriate to use which type of service system?

Some insulated tray systems are designed to maintain temperatures by using the concept of synergy.

Which of the following is the most limiting factor related to the selection of an automated delivery system?

Delivery systems that do not rely on electrically powered or heating/cooling units are referred to as:

Assembly is the fitting together of prepared menu items to complete an entire meal unit.

Buffets and vending machines are examples of which style of service?

Service recovery refers to specific actions taken to regain the patronage of a customer following service error.

The food court type of cafeterias design often features MTOs. An example of an MTO is

Electric tray delivery carts with heating and cooling units are examples of passive temperature maintenance equipment.

When selecting a food delivery system, which of the following factors is most important in relation to the microbial quality of delivered food?

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Receiving, Storage, and Inventory

Production

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters