Exam 9: Managed Services

Airlines regard in-flight foodservice as: • a major profit center for their business • a way to promote business in the airport restaurants • an expense that needs to be controlled • a way to test new menu items and co-brand with partner restaurants

List three trends in healthcare foodservice?

Today's field troops receive their food portions in plastic and foil pouches that are known as: • MTO (meals to go) • OTR (on the run) • MRE (meals ready to eat) • K-rations

In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by: • developing concepts like medical malls with retail shops, bakeries, catering and restaurants • decreasing portion sizes of meals served to staff and patients in medical care facilities • charging more for cafeteria food and eliminating staff discounts • adding an extra charge to service users not affiliated with the medical facility

Feeding military personnel includes: • off-premise catering to meet non-miliatry needs • feeding only the troops • full-service upscale foodservice wherever the military exists • feeding troops, officers in clubs, dining halls and military hospitals

The largest airline catering company is: • Aramark • Sodexho • Southwest Chefs • LSG Sky Chefs