Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

Accepted Answer

A)  Discrimination sensory test with a consumer panel. 
B)  Description sensory test with a trained panel. 
C)  Acceptance sensory test with a consumer panel. 
D)  Discrimination sensory test with a trained panel. 
A)  Discrimination sensory test with a consumer panel. 
B)  Description sensory test with a trained panel. 
C)  Acceptance sensory test with a consumer panel. 
D)  Discrimination sensory test with a trained panel.

Question 3

MATCHING.
-Acceptance sensory test

Accepted Answer

A) provides information about sensory 
 characteristics such as taste and texture 
B) determines differences among food products 
C) identifies quality attributes of food products 
D) identifies whether consumers like a food
product 
A) provides information about sensory 
 characteristics such as taste and texture 
B) determines differences among food products 
C) identifies quality attributes of food products 
D) identifies whether consumers like a food
product

Question 4

Customer satisfaction is part of which component in the foodservice systems model?

Accepted Answer

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

Question 5

A menu engineering analysis focuses on food popularity and profitability

Accepted Answer

A) True 
 B)False

Question 6

The Job Descriptive Index was designed to measure

Accepted Answer

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

Question 7

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

Question 8

Menu engineering

Accepted Answer

A)  is a technique for measuring customer satisfaction in a foodservice operation. 
B)  provides managers with ways to evaluate the quality of menu items. 
C)  focuses on the popularity and contribution to profit of menu items. 
D)  is a computerized software program for menu planning. 
A)  is a technique for measuring customer satisfaction in a foodservice operation. 
B)  provides managers with ways to evaluate the quality of menu items. 
C)  focuses on the popularity and contribution to profit of menu items. 
D)  is a computerized software program for menu planning.

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

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

MATCHING. -Acceptance sensory test

Customer satisfaction is part of which component in the foodservice systems model?

A menu engineering analysis focuses on food popularity and profitability

The Job Descriptive Index was designed to measure

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

Menu engineering

Systems Approach to a Foodservice Organization

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

Filters

Exam 15: Meals, Satisfaction, and Accountability

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

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

MATCHING. -Acceptance sensory test

Customer satisfaction is part of which component in the foodservice systems model?

A menu engineering analysis focuses on food popularity and profitability

The Job Descriptive Index was designed to measure

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

Menu engineering

Systems Approach to a Foodservice Organization

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

Filters