Question 1

Common to the ISO 9000 standards, the Malcolm Baldrige Award, and the Joint Commission standards is the inclusion of leadership as a criteria for quality.

Accepted Answer

A) True 
 B)False  True

Question 2

The 14-point system to help companies improve their quality was created by _____________.

Accepted Answer

A)  Shewhart 
B)  Juran 
C)  Deming 
D)  Hammer 
A)  Shewhart 
B)  Juran 
C)  Deming 
D)  Hammer C

Question 3

_____________ often is referred to as the 80-20 rule because 80% of a given outcome typically results from 20% of an input.

Accepted Answer

A)  Pareto analysis 
B)  Rightsizing 
C)  Ishikawa charting 
D)  Benchmarking 
A)  Pareto analysis 
B)  Rightsizing 
C)  Ishikawa charting 
D)  Benchmarking A

Question 4

The radical redesign of business processes for dramatic improvement is termed _____________.

Accepted Answer

A)  reengineering 
B)  six sigma 
C)  right sizing 
D)  benchmarking 
A)  reengineering 
B)  six sigma 
C)  right sizing 
D)  benchmarking

Question 5

_____________ is defined as the degree to which managers allow employees to act independently within their job description.

Accepted Answer

A)  Reengineering 
B)  Empowerment 
C)  Quality management 
D)  Benchmarking 
A)  Reengineering 
B)  Empowerment 
C)  Quality management 
D)  Benchmarking

Question 6

An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or cause a given outcome.

Accepted Answer

A) True 
 B)False

Question 7

Quality assurance is a procedure that ensures maintenance of standards.

Accepted Answer

A) True 
 B)False

Question 8

The Keys to Excellence is a quality improvement program for hospital foodservice operations.

Accepted Answer

A) True 
 B)False

Question 9

A value stream map is commonly used in benchmarking one operation with another.

Accepted Answer

A) True 
 B)False

Question 10

The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________.

Accepted Answer

A)  Lean 
B)  Benchmarking 
C)  Downsizing 
D)  Six Sigma 
A)  Lean 
B)  Benchmarking 
C)  Downsizing 
D)  Six Sigma

Question 11

_____________ is the process of comparing your operation's performance against those considered to be front-runners in the industry.

Accepted Answer

The answer of _____________ is the process of comparing your...

Question 12

The initials "TQM" stand for _____________.

Accepted Answer

Total Qual

Question 13

A process improvement tool that provides a graphical record of process improvement efforts over a period of time is termed a _____________.

Accepted Answer

A)  fishbone diagram 
B)  plan-do-check-act cycle 
C)  pareto analysis 
D)  control chart 
A)  fishbone diagram 
B)  plan-do-check-act cycle 
C)  pareto analysis 
D)  control chart

Question 14

According to the American Society for Quality, which of the following is NOT a characteristic of quality?

Accepted Answer

A)  Quality is aimed at performance excellence. 
B)  Quality is defined by the customer. 
C)  Quality is a program. 
D)  Quality reduces costs. 
A)  Quality is aimed at performance excellence. 
B)  Quality is defined by the customer. 
C)  Quality is a program. 
D)  Quality reduces costs.

Question 15

Which of the following is not part of the Academy of Nutrition and Dietetics' definition of a sustainable food system:

Accepted Answer

A)  ecologically sound 
B)  socially acceptable 
C)  economically viable 
D)  managerially innovative 
A)  ecologically sound 
B)  socially acceptable 
C)  economically viable 
D)  managerially innovative

Question 16

A model for coordinating process improvement efforts is a ____________.

Accepted Answer

A)  pareto analysis 
B)  control chart 
C)  plan-do-check-act cycle 
D)  cause and effect diagram 
A)  pareto analysis 
B)  control chart 
C)  plan-do-check-act cycle 
D)  cause and effect diagram

Question 17

_____________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.

Accepted Answer

A)  Total quality management 
B)  Continuous quality improvement 
C)  Quality improvement process 
D)  Quality assurance 
A)  Total quality management 
B)  Continuous quality improvement 
C)  Quality improvement process 
D)  Quality assurance

Question 18

Process improvement programs 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 19

Suppliers of food products are termed "external customers" of the foodservice operation.

Accepted Answer

A) True 
 B)False

Question 20

A data driven technique for eliminating defects in a process is referred to as _____________.

Accepted Answer

A)  benchmarking 
B)  six sigma 
C)  reengineering 
D)  quality assurance 
A)  benchmarking 
B)  six sigma 
C)  reengineering 
D)  quality assurance

Common to the ISO 9000 standards, the Malcolm Baldrige Award, and the Joint Commission standards is the inclusion of leadership as a criteria for quality.

The 14-point system to help companies improve their quality was created by _____________.

_____________ often is referred to as the 80-20 rule because 80% of a given outcome typically results from 20% of an input.

The radical redesign of business processes for dramatic improvement is termed _____________.

_____________ is defined as the degree to which managers allow employees to act independently within their job description.

An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or cause a given outcome.

Quality assurance is a procedure that ensures maintenance of standards.

The Keys to Excellence is a quality improvement program for hospital foodservice operations.

A value stream map is commonly used in benchmarking one operation with another.

The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________.

_____________ is the process of comparing your operation's performance against those considered to be front-runners in the industry.

The initials "TQM" stand for _____________.

A process improvement tool that provides a graphical record of process improvement efforts over a period of time is termed a _____________.

According to the American Society for Quality, which of the following is NOT a characteristic of quality?

Which of the following is not part of the Academy of Nutrition and Dietetics' definition of a sustainable food system:

A model for coordinating process improvement efforts is a ____________.

_____________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.

Process improvement programs are part of _____________ in the foodservice systems model.

Suppliers of food products are termed "external customers" of the foodservice operation.

A data driven technique for eliminating defects in a process is referred to as _____________.

Systems Approach to a Foodservice Organization

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 2: Managing Quality

Common to the ISO 9000 standards, the Malcolm Baldrige Award, and the Joint Commission standards is the inclusion of leadership as a criteria for quality.

The 14-point system to help companies improve their quality was created by _____________.

_____________ often is referred to as the 80-20 rule because 80% of a given outcome typically results from 20% of an input.

The radical redesign of business processes for dramatic improvement is termed _____________.

_____________ is defined as the degree to which managers allow employees to act independently within their job description.

An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or cause a given outcome.

Quality assurance is a procedure that ensures maintenance of standards.

The Keys to Excellence is a quality improvement program for hospital foodservice operations.

A value stream map is commonly used in benchmarking one operation with another.

The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________.

_____________ is the process of comparing your operation's performance against those considered to be front-runners in the industry.

The initials "TQM" stand for _____________.

A process improvement tool that provides a graphical record of process improvement efforts over a period of time is termed a _____________.

According to the American Society for Quality, which of the following is NOT a characteristic of quality?

Which of the following is not part of the Academy of Nutrition and Dietetics' definition of a sustainable food system:

A model for coordinating process improvement efforts is a ____________.

_____________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.

Process improvement programs are part of _____________ in the foodservice systems model.

Suppliers of food products are termed "external customers" of the foodservice operation.

A data driven technique for eliminating defects in a process is referred to as _____________.

Systems Approach to a Foodservice Organization

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