Question 1

A menu engineering analysis focuses on food popularity and profitability.

Accepted Answer

A) True 
 B)False

Question 2

The Job Descriptive Index was designed to measure:

Accepted Answer

A) productivity of foodservice employees. 
B) resources needed to staff a foodservice operation. 
C) service skills of restaurant waitstaff members. 
D) employee job satisfaction. 
A) productivity of foodservice employees. 
B) resources needed to staff a foodservice operation. 
C) service skills of restaurant waitstaff members. 
D) employee job satisfaction.

Question 3

Quantity of meals refers to the number of meals prepared for service.

Accepted Answer

A) True 
 B)False

Question 4

A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information.The preferred sensory testing would be:

Accepted Answer

A) discrimination or description testing by a consumer panel. 
B) preference or acceptance testing by a consumer panel. 
C) discrimination or description testing by a trained panel. 
D) preference or acceptance testing by a trained panel. 
A) discrimination or description testing by a consumer panel. 
B) preference or acceptance testing by a consumer panel. 
C) discrimination or description testing by a trained panel. 
D) preference or acceptance testing by a trained panel.

Question 5

Evaluation of the taste and juiciness of a product is termed ________.

Accepted Answer

A) physical evaluation 
B) sensory evaluation 
C) chemical evaluation 
D) specification evaluation 
A) physical evaluation 
B) sensory evaluation 
C) chemical evaluation 
D) specification evaluation

Question 6

MATCHING. 
Choose the item that best Match the following:
-Discrimination 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

Question 7

Customer comment cards:

Accepted Answer

A) usually are handed out by the manager to ensure customer completion. 
B) tend to be lengthy so as to gather extensive information from customers. 
C) usually provide a comprehensive assessment of customer service. 
D) may give a distorted view of overall customer satisfaction. 
A) usually are handed out by the manager to ensure customer completion. 
B) tend to be lengthy so as to gather extensive information from customers. 
C) usually provide a comprehensive assessment of customer service. 
D) may give a distorted view of overall customer satisfaction.

Question 8

MATCHING. 
Choose the item that best Match the following:
-Acceptance 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

A menu engineering analysis focuses on food popularity and profitability.

The Job Descriptive Index was designed to measure:

Quantity of meals refers to the number of meals prepared for service.

A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information.The preferred sensory testing would be:

Evaluation of the taste and juiciness of a product is termed ________.

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

Customer comment cards:

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

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

A menu engineering analysis focuses on food popularity and profitability.

The Job Descriptive Index was designed to measure:

Quantity of meals refers to the number of meals prepared for service.

A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information.The preferred sensory testing would be:

Evaluation of the taste and juiciness of a product is termed ________.

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

Customer comment cards:

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

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