Question 1

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

Accepted Answer

A) True 
 B)False

Question 2

Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.

Accepted Answer

A) True 
 B)False

Question 3

According to Martin, the procedural aspects of service focus on server attitude, verbal communication, and behavior.

Accepted Answer

A) True 
 B)False

Question 4

_______________ assembly involves assembly of meal trays in an area separate from where it was produced.

Accepted Answer

The answer of _______________ assembly involves assembly of meal trays...

Question 5

A primary concern with decentralized tray assembly is the

Accepted Answer

A)  temperature of the food at the time of service. 
B)  supervision of the tray assembly process. 
C)  length of time between tray assembly and service of the tray to the patient. 
D)  transportation time for individual trays of food. 
A)  temperature of the food at the time of service. 
B)  supervision of the tray assembly process. 
C)  length of time between tray assembly and service of the tray to the patient. 
D)  transportation time for individual trays of food.

Question 6

All of the following impact the distribution of food from production to customer, EXCEPT

Accepted Answer

A)  type of production system. 
B)  whether meals are preassembled prior to service. 
C)  the location of the storeroom in relation to the production area. 
D)  the amount of time between the end of production and start of service. 
A)  type of production system. 
B)  whether meals are preassembled prior to service. 
C)  the location of the storeroom in relation to the production area. 
D)  the amount of time between the end of production and start of service.

Question 7

Distribution and service are categorized as _____________ in the foodservice systems model.

Accepted Answer

A)  inputs 
B)  functional subsystems 
C)  outputs 
D)  controls 
A)  inputs 
B)  functional subsystems 
C)  outputs 
D)  controls

Question 8

As the time between the completion of production and the time of service increases, the options for distribution practices decrease.

Accepted Answer

A) True 
 B)False

Question 9

All of the following are true about a service charge, EXCEPT

Accepted Answer

A)  it is a predetermined amount added to the customer's check. 
B)  it is considered a tip. 
C)  it is considered part of the restaurant's gross revenue. 
D)  restaurants pay income tax on it. 
A)  it is a predetermined amount added to the customer's check. 
B)  it is considered a tip. 
C)  it is considered part of the restaurant's gross revenue. 
D)  restaurants pay income tax on it.

Question 10

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

Accepted Answer

A)  Foods are transported in bulk for decentralized service. 
B)  Hot and cold food items are transported on separate trays in separate compartments. 
C)  Hot and cold food items are on the same tray in an insulated cart. 
D)  Hot and cold food items are transported on the same tray half is heated, half is cooled. 
A)  Foods are transported in bulk for decentralized service. 
B)  Hot and cold food items are transported on separate trays in separate compartments. 
C)  Hot and cold food items are on the same tray in an insulated cart. 
D)  Hot and cold food items are transported on the same tray half is heated, half is cooled.

Question 12

A paradigm is defined as

Accepted Answer

A)  a type of foodservice in which meals are served on special trays in the room. 
B)  a style of service that focuses on treating each customer as a unique individual. 
C)  a mental frame of reference that dominates the way people think. 
D)  a strategy for improving service management. 
A)  a type of foodservice in which meals are served on special trays in the room. 
B)  a style of service that focuses on treating each customer as a unique individual. 
C)  a mental frame of reference that dominates the way people think. 
D)  a strategy for improving service management.

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.

According to Martin, the procedural aspects of service focus on server attitude, verbal communication, and behavior.

_______________ assembly involves assembly of meal trays in an area separate from where it was produced.

A primary concern with decentralized tray assembly is the

All of the following impact the distribution of food from production to customer, EXCEPT

Distribution and service are categorized as _____________ in the foodservice systems model.

As the time between the completion of production and the time of service increases, the options for distribution practices decrease.

All of the following are true about a service charge, EXCEPT

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

A paradigm is defined as

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

Procurement

Food Production

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 7: Distribution and Service

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.

According to Martin, the procedural aspects of service focus on server attitude, verbal communication, and behavior.

_______________ assembly involves assembly of meal trays in an area separate from where it was produced.

A primary concern with decentralized tray assembly is the

All of the following impact the distribution of food from production to customer, EXCEPT

Distribution and service are categorized as _____________ in the foodservice systems model.

As the time between the completion of production and the time of service increases, the options for distribution practices decrease.

All of the following are true about a service charge, EXCEPT

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

A paradigm is defined as

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow

Procurement

Food Production

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