Question 1

Which of the following hotel foodservice options is the most labor intensive?

Accepted Answer

A)  casual dining restaurant 
B)  lobby coffee cart 
C)  fine dining restaurant 
D)  room service 
A)  casual dining restaurant 
B)  lobby coffee cart 
C)  fine dining restaurant 
D)  room service C

Question 2

ARAMARK Corporation is an example of a

Accepted Answer

A)  self-operation. 
B)  franchise. 
C)  partnership. 
D)  contract company. 
A)  self-operation. 
B)  franchise. 
C)  partnership. 
D)  contract company. D

Question 3

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of

Accepted Answer

A)  environmental scanning. 
B)  system transformation. 
C)  competitive advantage. 
D)  synergy. 
A)  environmental scanning. 
B)  system transformation. 
C)  competitive advantage. 
D)  synergy. C

Question 4

Synergy is the ability of an open system to continuously respond and adapt to its environment.

Accepted Answer

A) True 
 B)False

Question 5

The policies and procedures of a foodservice operation are part of _______________ in the foodservice systems model.

Accepted Answer

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

Question 6

LEED certification is an occupational safety requirement for foodservice operations.

Accepted Answer

A) True 
 B)False

Question 7

____________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

Accepted Answer

The answer of ____________ is defined as the ability to...

Question 8

A system is a

Accepted Answer

A)  model of a real situation. 
B)  collection of interrelated parts. 
C)  framework of loosely organized ideas. 
A)  model of a real situation. 
B)  collection of interrelated parts. 
C)  framework of loosely organized ideas.

Question 9

Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model.

Accepted Answer

A) True 
 B)False

Question 10

The area of interdependency between two subsystems is referred to as the _______________.

Accepted Answer

A)  boundary 
B)  interface 
C)  core 
D)  linking processes 
A)  boundary 
B)  interface 
C)  core 
D)  linking processes

Question 11

Management functions, functional subsystems, and linking processes are part of the _______________ portion of the foodservice systems model.

Accepted Answer

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

Question 12

The term, _______________, is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Accepted Answer

A)  dynamic equilibrium 
B)  equifinality 
C)  synergy 
D)  control 
A)  dynamic equilibrium 
B)  equifinality 
C)  synergy 
D)  control

Question 13

Transformation is the part of the foodservice system that involves changing inputs to outputs.

Accepted Answer

A) True 
 B)False

Question 14

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

Accepted Answer

A) True 
 B)False

Question 15

A kiosk convenience store would have which of the following characteristics?

Accepted Answer

A)  It would sell a variety of grocery products. 
B)  It would be large, usually more than 4,000 square feet. 
C)  It would offer a wide variety of options, usually including groceries and a fast- food outlet. 
D)  It would be small, usually less than 800 square feet. 
A)  It would sell a variety of grocery products. 
B)  It would be large, usually more than 4,000 square feet. 
C)  It would offer a wide variety of options, usually including groceries and a fast- food outlet. 
D)  It would be small, usually less than 800 square feet.

Question 16

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

Accepted Answer

A) True 
 B)False

Question 17

An open system has interrelated parts; interrelated parts are not part of a closed system.

Accepted Answer

A) True 
 B)False

Question 18

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

Accepted Answer

A) True 
 B)False

Question 19

The basic model of a system contains which three components?

Accepted Answer

A)  inputs, transformation, and outputs 
B)  controls, feedback, and environment 
C)  memory, functional subsystems, and linking processes 
D)  human, physical, and operational resources 
A)  inputs, transformation, and outputs 
B)  controls, feedback, and environment 
C)  memory, functional subsystems, and linking processes 
D)  human, physical, and operational resources

Question 20

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

Accepted Answer

A)  a sole proprietorship provides limited liability for the owner. 
B)  it is easier to obtain bank and small business loan funding as a sole proprietorship. 
C)  finding managers is easier in a sole proprietorship 
D)  a sole proprietorship avoids double taxation of the owner and business. 
A)  a sole proprietorship provides limited liability for the owner. 
B)  it is easier to obtain bank and small business loan funding as a sole proprietorship. 
C)  finding managers is easier in a sole proprietorship 
D)  a sole proprietorship avoids double taxation of the owner and business.

Which of the following hotel foodservice options is the most labor intensive?

ARAMARK Corporation is an example of a

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of

Synergy is the ability of an open system to continuously respond and adapt to its environment.

The policies and procedures of a foodservice operation are part of _______________ in the foodservice systems model.

LEED certification is an occupational safety requirement for foodservice operations.

____________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

A system is a

Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model.

The area of interdependency between two subsystems is referred to as the _______________.

Management functions, functional subsystems, and linking processes are part of the _______________ portion of the foodservice systems model.

The term, _______________, is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Transformation is the part of the foodservice system that involves changing inputs to outputs.

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

A kiosk convenience store would have which of the following characteristics?

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

An open system has interrelated parts; interrelated parts are not part of a closed system.

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

The basic model of a system contains which three components?

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

Managing Quality

The Menu

Food Product Flow

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

Meals, Satisfaction, and Accountability

Filters

Exam 1: Systems Approach to a Foodservice Organization

Which of the following hotel foodservice options is the most labor intensive?

ARAMARK Corporation is an example of a

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of

Synergy is the ability of an open system to continuously respond and adapt to its environment.

The policies and procedures of a foodservice operation are part of _______________ in the foodservice systems model.

LEED certification is an occupational safety requirement for foodservice operations.

____________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

A system is a

Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model.

The area of interdependency between two subsystems is referred to as the _______________.

Management functions, functional subsystems, and linking processes are part of the _______________ portion of the foodservice systems model.

The term, _______________, is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Transformation is the part of the foodservice system that involves changing inputs to outputs.

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

A kiosk convenience store would have which of the following characteristics?

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

An open system has interrelated parts; interrelated parts are not part of a closed system.

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

The basic model of a system contains which three components?

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

Managing Quality

The Menu

Food Product Flow

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

Meals, Satisfaction, and Accountability

Filters