Exam 9: Managed Services

The __________ is the amount of money required per day from each person to pay for foodservice; for example in a college setting.

A business that operates for no profit is known as a __________ foodservice operation.

A popular trend in military foodservice that offers alternatives to its personnel is: • quick service restaurants such as McDonald's and Burger King on military bases • more vegetarian options for in the MRE's • a wider selection of meal choices and menu items • MRE's that can be cooked a variety of ways including grilled and broiled

Schools that participate in the National School Lunch Program are able to take advantage of: • a direct line of contact and reduced cost with fast food restaurants • a higher quality of food product, similar to that served in restaurants • federal funding in the amount of approximately $2.73 per meal per student • higher profits for each school and more nutritious food for students

Airlines may choose to eliminate or cut back on in-flight foodservice in order to: • support lower fares • increase business for the airport restaurants • decrease their carbon foodprint • provide better safety onboard

Some of the driving forces and trends with college campus foodservice are: • students pay one fee for all meals each day, whether they eat them or not • McDonald's and Burger King branded Visa bank cards • programs similar to the National School Lunch program • branded concepts, privatization, campus cards and computer use

The rationale behind the enactment of the National School Lunch Act of 1946 was: • students could be trained like military recruits • if students received good meals, they would make healthier recruits for the military • farmers could avoid growing surplus foods • fast food opportunities at schools could increase

Managed services includes all of the following except: • hotels, restaurants, coffee shops, and room service • colleges, universities, secondary and elementary schools (K12) • airports and national parks • military and healthcare facilities

What are five reasons a company or organization might contract its food or other services with a managed services company?

The main focus of hospital foodservice is: • speed of service • uniform standards • tray line • compliance with USDA nutritional regulations

The challenge of healthcare managed services is to: • control costs due to lower Medicare payments • provide many special meal requirements to patients with specific dietary needs • generate creative advertising to bring more guests into the cafeteria • insure that trays are picked up from the rooms in a timely manner

Managed services that provides services to airlines is know as __________ foodservice.

Companies that operate their own foodservice operations are known as __________ .

In-flight foodservice management operators: • prepare food for airlines as well as select airport restaurants • plan menus, develop product specifications and arrange purchasing contracts • can only contract with an airline for the airport facility provides customer foodservice • develop specific tours for major commercial airlines and their partners

Duties of foodservice managers at small to mid-sized managed services may include all of the following except: • Employee relations • Landscaping/groundskeeping • Human resources management • Safety administration

Military foodservice budgets exceed $ ________ billion per year: • 3 • 6 • 8 • 10

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving: • schools, restaurants, and hospitals • quick service restaurants only • airport terminal kiosks • independently owned commercial operations

The Food Pyramid, created by the Food and Nutrition Service of the USDA, is designed to show: • what to eat each day for a healthy diet • the importance of exercising • how to create tasty meals at home • the history of grain dating to the days of ancient Egypt

A business that operates for profit is know as a __________ foodservice operation.

Budgeting is easier with on campus college foodservice because: • all the food is very inexpensive • students do not expect great food so costs can be lowered to accommodate that trend • there are few venues that provide foodservice on the college campus • students have prepaid for their meals and numbers are easier to forecast