Question 1

If a menu item is categorized as highly popular but low in contribution to profit,the foodservice manager should:

Accepted Answer

A) promote this item to continue to increase its sales. 
B) ignore this item and focus attention on increasing the popularity of other items. 
C) eliminate this item from the menu. 
D) consider increasing the price of this item. 
A) promote this item to continue to increase its sales. 
B) ignore this item and focus attention on increasing the popularity of other items. 
C) eliminate this item from the menu. 
D) consider increasing the price of this item. D

Question 2

Which of the following is not true about a mystery shopper?

Accepted Answer

A) mystery shoppers act as a customer and complete an evaluation of their experience 
B) mystery shoppers are not identified in advance to the staff serving them 
C) mystery shoppers can motivate employees to improve performance 
D) mystery shoppers are typically managers in the organization 
A) mystery shoppers act as a customer and complete an evaluation of their experience 
B) mystery shoppers are not identified in advance to the staff serving them 
C) mystery shoppers can motivate employees to improve performance 
D) mystery shoppers are typically managers in the organization D

Question 3

MATCHING. 
Choose the item that best Match the following:
-Descriptive sensory test

Accepted Answer

A) identifies whether consumers like a food product 
B) determines differences among food products 
C) provides information about sensory characteristics such as taste and texture 
A) identifies whether consumers like a food product 
B) determines differences among food products 
C) provides information about sensory characteristics such as taste and texture C

Question 4

Mystery shoppers:

Accepted Answer

A) usually provide a fairly comprehensive evaluation of the foodservice operation. 
B) tend to be regular customers at a foodservice operation. 
C) usually are known to the manager but not the staff. 
D) are customers who are asked to provide an exit interview with the manager upon completion of their dining experience. 
A) usually provide a fairly comprehensive evaluation of the foodservice operation. 
B) tend to be regular customers at a foodservice operation. 
C) usually are known to the manager but not the staff. 
D) are customers who are asked to provide an exit interview with the manager upon completion of their dining experience.

Question 5

Menu mix reflects a menu item's contribution to profit in a foodservice operation.

Accepted Answer

A) True 
 B)False

Question 6

Affective sensory testing of food products involves evaluation of differences in quality by a consumer panel.

Accepted Answer

A) True 
 B)False

Question 7

Customer satisfaction is part of which component in the foodservice systems model?

Accepted Answer

A) input 
B) feedback 
C) transformation 
D) output 
A) input 
B) feedback 
C) transformation 
D) output

Question 8

The CREST Report:

Accepted Answer

A) is a national level report of restaurant customer satisfaction. 
B) focuses on employee satisfaction in the foodservice industry. 
C) is a compilation of focus group interviews with college and university students. 
D) provides benchmark data for hospital patient customer satisfaction. 
A) is a national level report of restaurant customer satisfaction. 
B) focuses on employee satisfaction in the foodservice industry. 
C) is a compilation of focus group interviews with college and university students. 
D) provides benchmark data for hospital patient customer satisfaction.

Question 9

A walk-through customer satisfaction audit:

Accepted Answer

A) is a technique used to share customer satisfaction information with new customers. 
B) involves the manager observing and evaluating the food and service. 
C) focuses on food safety with the manager and food safety inspector. 
D) is an example of a preference sensory test. 
A) is a technique used to share customer satisfaction information with new customers. 
B) involves the manager observing and evaluating the food and service. 
C) focuses on food safety with the manager and food safety inspector. 
D) is an example of a preference sensory test.

Question 10

A product standard:

Accepted Answer

A) provides detailed instructions for preparation of a product. 
B) includes information on the quality of ingredients in a product. 
C) details HACCP guidelines for preparation of a safe food product. 
D) defines what is expected of a food product. 
A) provides detailed instructions for preparation of a product. 
B) includes information on the quality of ingredients in a product. 
C) details HACCP guidelines for preparation of a safe food product. 
D) defines what is expected of a food product.

Question 11

In a menu engineering analysis,items that are categorized as puzzlers are ones that are:

Accepted Answer

A) items that are neither profitable nor popular. 
B) items that are popular and profitable. 
C) items that are profitable but not popular. 
D) items that are popular but not profitable. 
A) items that are neither profitable nor popular. 
B) items that are popular and profitable. 
C) items that are profitable but not popular. 
D) items that are popular but not profitable.

Question 12

Quality attributes of food include all of the following EXCEPT ________.

Accepted Answer

A) price 
B) nutrition 
C) microbiological factors 
D) flavor 
A) price 
B) nutrition 
C) microbiological factors 
D) flavor

Question 13

Which of the following is thought to have the greatest influence on an employee's level of job satisfaction?

Accepted Answer

A) social influence 
B) work situation 
C) personality 
D) values 
A) social influence 
B) work situation 
C) personality 
D) values

Question 14

If a foodservice manager wants to determine the likelihood that customers would purchase a new product,which of the following would be best to use to gain information for that decision?

Accepted Answer

A) discrimination sensory test with a consumer panel 
B) description sensory test with a trained panel 
C) discrimination sensory test with a trained panel 
D) acceptance sensory test with a consumer panel 
A) discrimination sensory test with a consumer panel 
B) description sensory test with a trained panel 
C) discrimination sensory test with a trained panel 
D) acceptance sensory test with a consumer panel

Question 15

The framework for reporting financial data is termed the Uniform Systems of Accounts.

Accepted Answer

A) True 
 B)False

Question 16

The preferred sensory test to differentiate three or more samples on the basis of a characteristic such as moistness is the paired comparison test.

Accepted Answer

A) True 
 B)False

Question 17

Quality desired in food products ingredients should be included in food specifications.

Accepted Answer

A) True 
 B)False

Question 18

Employee satisfaction is defined as the beliefs and feelings an employee has about his/her job.

Accepted Answer

A) True 
 B)False

Question 19

Underproduction of food can result in increased costs and decreased customer satisfaction.

Accepted Answer

A) True 
 B)False

Question 20

Menu engineering:

Accepted Answer

A) focuses on the popularity and contribution to profit of menu items. 
B) provides managers with ways to evaluate the quality of menu items. 
C) is a computerized software program for menu planning. 
D) is a technique for measuring customer satisfaction in a foodservice operation. 
A) focuses on the popularity and contribution to profit of menu items. 
B) provides managers with ways to evaluate the quality of menu items. 
C) is a computerized software program for menu planning. 
D) is a technique for measuring customer satisfaction in a foodservice operation.

If a menu item is categorized as highly popular but low in contribution to profit,the foodservice manager should:

Which of the following is not true about a mystery shopper?

MATCHING. Choose the item that best Match the following: -Descriptive sensory test

Mystery shoppers:

Menu mix reflects a menu item's contribution to profit in a foodservice operation.

Affective sensory testing of food products involves evaluation of differences in quality by a consumer panel.

Customer satisfaction is part of which component in the foodservice systems model?

The CREST Report:

A walk-through customer satisfaction audit:

A product standard:

In a menu engineering analysis,items that are categorized as puzzlers are ones that are:

Quality attributes of food include all of the following EXCEPT ________.

Which of the following is thought to have the greatest influence on an employee's level of job satisfaction?

If a foodservice manager wants to determine the likelihood that customers would purchase a new product,which of the following would be best to use to gain information for that decision?

The framework for reporting financial data is termed the Uniform Systems of Accounts.

The preferred sensory test to differentiate three or more samples on the basis of a characteristic such as moistness is the paired comparison test.

Quality desired in food products ingredients should be included in food specifications.

Employee satisfaction is defined as the beliefs and feelings an employee has about his/her job.

Underproduction of food can result in increased costs and decreased customer satisfaction.

Menu engineering:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Filters

Exam 15: Meals, Satisfaction, and Accountability

If a menu item is categorized as highly popular but low in contribution to profit,the foodservice manager should:

Which of the following is not true about a mystery shopper?

MATCHING. Choose the item that best Match the following: -Descriptive sensory test

Mystery shoppers:

Menu mix reflects a menu item's contribution to profit in a foodservice operation.

Affective sensory testing of food products involves evaluation of differences in quality by a consumer panel.

Customer satisfaction is part of which component in the foodservice systems model?

The CREST Report:

A walk-through customer satisfaction audit:

A product standard:

In a menu engineering analysis,items that are categorized as puzzlers are ones that are:

Quality attributes of food include all of the following EXCEPT ________.

Which of the following is thought to have the greatest influence on an employee's level of job satisfaction?

If a foodservice manager wants to determine the likelihood that customers would purchase a new product,which of the following would be best to use to gain information for that decision?

The framework for reporting financial data is termed the Uniform Systems of Accounts.

The preferred sensory test to differentiate three or more samples on the basis of a characteristic such as moistness is the paired comparison test.

Quality desired in food products ingredients should be included in food specifications.

Employee satisfaction is defined as the beliefs and feelings an employee has about his/her job.

Underproduction of food can result in increased costs and decreased customer satisfaction.

Menu engineering:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Filters