Question 1

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Accepted Answer

A) True 
 B)False  True

Question 2

Truth in menu laws would prohibit which of the following practices?

Accepted Answer

A)  Serving Oscar Meyer hot dogs and listing the Oscar Meyer brand name on the menu. 
B)  Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak". 
C)  Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft   blue cheese dressing to serve. 
D)  Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice". 
A)  Serving Oscar Meyer hot dogs and listing the Oscar Meyer brand name on the menu. 
B)  Purchasing rib eye steaks with the USDA grade of choice and having the printed menu read "Choice Rib Eye Steak". 
C)  Having the menu read "Roquefort Blue Cheese dressing" and purchasing Kraft   blue cheese dressing to serve. 
D)  Purchasing fresh-squeezed orange juice and having the menu read "Orange Juice". C

Question 3

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

Accepted Answer

A) True 
 B)False  True

Question 4

MATCHING.
-Cycle menu

Accepted Answer

A) food items repeated on a patterned basis 
B) complete meal, fixed price 
C) same menu items each day 
D) food items planned for specific days 
A) food items repeated on a patterned basis 
B) complete meal, fixed price 
C) same menu items each day 
D) food items planned for specific days

Question 5

Plate waste studies are one method used to determine

Accepted Answer

A)  cost of food. 
B)  food acceptability. 
C)  appropriate length of menu cycle. 
D)  vendor performance. 
A)  cost of food. 
B)  food acceptability. 
C)  appropriate length of menu cycle. 
D)  vendor performance.

Question 6

MATCHING.
-Single use menu

Accepted Answer

A) food items repeated on a patterned basis 
B) complete meal, fixed price 
C) same menu items each day 
D) food items planned for specific days 
A) food items repeated on a patterned basis 
B) complete meal, fixed price 
C) same menu items each day 
D) food items planned for specific days

Question 7

When planning a menu, recommendations are to first plan

Accepted Answer

A)  the entree course because those items are the most expensive. 
B)  the appetizer course because those items will be the first the customer receives. 
C)  the dessert course because the richness of this course will determine how heavy or light to make the other courses. 
D)  the salad and vegetables because many vegetables do not go well with other courses. 
A)  the entree course because those items are the most expensive. 
B)  the appetizer course because those items will be the first the customer receives. 
C)  the dessert course because the richness of this course will determine how heavy or light to make the other courses. 
D)  the salad and vegetables because many vegetables do not go well with other courses.

Question 8

Having a food cost percentage of 40% means that

Accepted Answer

A)  40% of the cost of the food was wasted. 
B)  40% of total costs were for food. 
C)  40% of food costs were used for employee meals. 
D)  40% of revenue was spent on food. 
A)  40% of the cost of the food was wasted. 
B)  40% of total costs were for food. 
C)  40% of food costs were used for employee meals. 
D)  40% of revenue was spent on food.

Question 9

The menu would be categorized as part of the _____________ segment of the foodservice systems model.

Accepted Answer

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

Question 10

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Accepted Answer

A) True 
 B)False

Question 11

Menu planning for the National School Breakfast and Lunch programs is monitored by the

Accepted Answer

A)  U.S. Department of Agriculture. 
B)  U.S. Food and Drug Administration. 
C)  U.S. Department of Education. 
D)  U.S. Department of Health and Human Services. 
A)  U.S. Department of Agriculture. 
B)  U.S. Food and Drug Administration. 
C)  U.S. Department of Education. 
D)  U.S. Department of Health and Human Services.

Question 12

MATCHING.
-Static menu

Accepted Answer

A) food items repeated on a patterned basis 
B) complete meal, fixed price 
C) same menu items each day 
D) food items planned for specific days 
A) food items repeated on a patterned basis 
B) complete meal, fixed price 
C) same menu items each day 
D) food items planned for specific days

Question 13

Which of the following would be considered an example of sustainability in menu planning:

Accepted Answer

A)  having "meatless Mondays" 
B)  using Asian farm raised Tilapia rather than US farm raised Tilapia 
C)  serving nonorganic produce 
D)  purchasing commercially-prepared entrees 
A)  having "meatless Mondays" 
B)  using Asian farm raised Tilapia rather than US farm raised Tilapia 
C)  serving nonorganic produce 
D)  purchasing commercially-prepared entrees

Question 14

Food preferences express the degree of liking for a food item.

Accepted Answer

A) True 
 B)False

Question 15

Presenting a menu orally to a hospital patient is termed a spoken menu.

Accepted Answer

A) True 
 B)False

Question 16

Healthcare reform legislation requires vending companies to post calories on vending machines.

Accepted Answer

A) True 
 B)False

Question 17

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as _____________.

Accepted Answer

The answer of Designing the layout of a menu to...

Question 18

The "3-A-Day" program was planned to

Accepted Answer

A)  increase consumption of breads, cereals, rice, and pasta. 
B)  decrease consumption of meat, poultry, and fish. 
C)  increase consumption of dairy products. 
D)  decrease consumption of fats, oils, and sweets. 
A)  increase consumption of breads, cereals, rice, and pasta. 
B)  decrease consumption of meat, poultry, and fish. 
C)  increase consumption of dairy products. 
D)  decrease consumption of fats, oils, and sweets.

Question 19

The principle of eye gaze motion in menu design suggests that the _____________ of a three-fold menu is the prime menu sales area.

Accepted Answer

A)  upper left corner 
B)  center 
C)  upper right corner 
D)  lower right corner 
A)  upper left corner 
B)  center 
C)  upper right corner 
D)  lower right corner

Question 20

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper- local".

Accepted Answer

A) True 
 B)False

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Truth in menu laws would prohibit which of the following practices?

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

MATCHING. -Cycle menu

Plate waste studies are one method used to determine

MATCHING. -Single use menu

When planning a menu, recommendations are to first plan

Having a food cost percentage of 40% means that

The menu would be categorized as part of the _____________ segment of the foodservice systems model.

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Menu planning for the National School Breakfast and Lunch programs is monitored by the

MATCHING. -Static menu

Which of the following would be considered an example of sustainability in menu planning:

Food preferences express the degree of liking for a food item.

Presenting a menu orally to a hospital patient is termed a spoken menu.

Healthcare reform legislation requires vending companies to post calories on vending machines.

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as _____________.

The "3-A-Day" program was planned to

The principle of eye gaze motion in menu design suggests that the _____________ of a three-fold menu is the prime menu sales area.

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper- local".

Systems Approach to a Foodservice Organization

Managing Quality

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 3: The Menu

Hospitals are required to have multiple days of food supplies on hand in case of a disaster.

Truth in menu laws would prohibit which of the following practices?

Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.

MATCHING. -Cycle menu

Plate waste studies are one method used to determine

MATCHING. -Single use menu

When planning a menu, recommendations are to first plan

Having a food cost percentage of 40% means that

The menu would be categorized as part of the _____________ segment of the foodservice systems model.

Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.

Menu planning for the National School Breakfast and Lunch programs is monitored by the

MATCHING. -Static menu

Which of the following would be considered an example of sustainability in menu planning:

Food preferences express the degree of liking for a food item.

Presenting a menu orally to a hospital patient is termed a spoken menu.

Healthcare reform legislation requires vending companies to post calories on vending machines.

Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as _____________.

The "3-A-Day" program was planned to

The principle of eye gaze motion in menu design suggests that the _____________ of a three-fold menu is the prime menu sales area.

Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper- local".

Systems Approach to a Foodservice Organization

Managing Quality

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