Foodservice Management: Principles And Practices, 12th Edition Test Bank

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vContentsFoodservice Management: Principles and PracticesChapterTitlePagePart 1The Foundations1The Foodservice Industry12The Systems Approach8Part 2The Fundamentals3Food Safety154Facility Sanitation and Worker Safety225The Menu28Part 3The Operational Functions6Purchasing357Receiving, Storage, and Inventory428Production489Service54Part 4The Facilities10Facilities Planning and Design6011Equipment and Furnishings6812Resource Conservation76Part 5The Management Functions13Organizational Design8314Leadership92

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vi15Human Resource Management10116Performance Improvement10817Financial Management11518Marketing122

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Part 1: The Foundations---Chapter 1: The Foodservice Industry1CHAPTER 1The Foodservice IndustryChapter OverviewThis chapter sets the stage for succeeding chapters by providing the reader with a picture ofthe history of food and the foodservice industry. A timeline traces the development offoodservice in religious orders, royal households, colleges, schools, social organizations,healthcare organizations, retirement communities, industry and business, restaurants, andtransportation companies from earliest records to present-day.Chapter OutlineINTRODUCTIONKEY CONCEPTSTHE HISTORY OF FOODSERVICEA Foodservice Industry TimelineSUMMARYAPPLICATION OF CHAPTER CONCEPTSThe Case StudyCRITICAL-THINKING QUESTIONSCHAPTER REVIEW QUESTIONSSELECTED WEB SITESLearning ObjectivesFollowing completion of this unit, the student will be able to:•trace the history and development of foodservice organizations from early times to thepresent.•describe how the history and development of foodservice organizations has made animpact on present-day operations.•discuss the role of religious orders and royal households in the development ofinstitutional foodservice organizations.•describe the trends in college and university foodservice.•identify how advances in microbiology, physics, and industrial engineering have led toimprovements in how food is produced.•discuss how wars and economic conditions have impacted the foodservice industry.•identify the legislation that has influenced school foodservice.

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Part 1: The Foundations---Chapter 1: The Foodservice Industry2•describe the evolution of foodservice in hospitals, nursing homes, and other health carecenters.•discuss the impact of the popularity of automobile travel on the foodservice industry.•trace the history of restaurants from early times to the present.Learning Enhancement Activities1.Have the students select one segment of the foodservice industry and do furtherresearch on its history in order to develop "timelines" or time charts for that segment.2.Ask the students to compare cookbooks in the library that were published in the early1900s to some present day cookbooks. In what ways do they differ?3.Conduct a research study among students on campus to determine what percent ofthose surveyed have worked in the foodservice industry at some time in their lives.How does this compare to the statistics stated in the chapter?4.In small groups, have the students discuss their early experiences with schoolfoodservices. What did they like about it and what did they dislike, and why?

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Part 1: The Foundations---Chapter 1: The Foodservice Industry3Test QuestionsMultiple Choice1.The restaurant industry Pocket Factbook indicates that the industry’s share of the fooddollar from 1955 to the present has:A.decreased slightlyB.decreased by almost halfC.increased slightlyD.almost doubledAns: DPage 52.Scientific food cost accounting was first practiced in:A.colleges and universitiesB.medieval innsC.royal householdsD.hospitalsAns: CPage 73.In medieval household kitchens the diet was largely dependent onA.meatB.breadC.fresh vegetables and fruitD.fishAns: APage 94.The biggest problem identified in the foodservice operations in the medievalhouseholds was:A.monotonous menusB.poor serviceC.lack of organizationD.unsanitary conditionsAns: DPage 95.The earliest records of a restaurant culture come from:A.EuropeB.ChinaC.FranceD.United StatesAns: BPage 10

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Part 1: The Foundations---Chapter 1: The Foodservice Industry46.The word “restaurant” is derived from a French word that means:A.bouillonB.ragout or stewC.to restD.to restoreAns: DPage 117.The first recorded U.S. hospital menu consisted primarily of:A.fruits and vegetablesB.milk and meatC.mush and molassesD.soup and porkAns: CPage 118.Improvement made in kitchen equipment came about because of advances in theunderstanding of the laws of:A.chemistryB.microbiologyC.physicsD.thermodynamicsAns: CPage 129.The Child Nutrition Act of 1966 authorized:A.reduction in the reimbursement rate to school foodservicesB.the National School Lunch ProgramC.the School Breakfast Program and Special Milk ProgramD.use of federal commodities to improve nutritional value of school lunchesAns: CPage 2810.The development of the nursing home as a distinct type of health care institution cameabout as a result of federal funds made available to pay for nursing home care by:A.the Kerr-Mills bill (1951)B.Medicare/Medicaid (1965)C.the Federal Conditions of Participation Regulations (1974)D.Social Security Act (1935)Ans: CPage 28-29

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Part 1: The Foundations---Chapter 1: The Foodservice Industry5TrueIFalse(Circle the appropriate response.)1.TFFoodservice is the number two retail employer in the country.Ans: FPage 42.TFThe foodservice industry is the largest employer of the handicapped.Ans: TPage 43.TFAn automat was the first type of drive-in restaurant.Ans: FPage 20, 25-264.TFDuring prohibition, "speakeasies" were not known for the quality of thefood served.Ans. FPage 215.TFGiant Marriott Corporation began as an A & W Root Beer Stand.Ans: TPage 24Answers: 1-F, 2-T, 3-F, 4-F, 5-TMatching(Match the type of foodservice with the decade in which it was introduced andproliferated.)1.1840-1850A.fast food2.1900-1910B.coffee shop3.1920-1930C.fine dining with live entertainment4.1930-1940D.cafeteria5.1940-1950E.automat6.1950-1960F.drive-in7.1970-1980G.ethnic restaurantsAnswers:1-D152-E203-F22-234-C255-A25-276-B277-G28

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Part 1: The Foundations---Chapter 1: The Foodservice Industry6Short AnswerIEssay(Answer the question completely and concisely in the space provided.)1.Discuss how advances in the areas of microbiology and physics led to improvements infoodservice operations.Key Points•microbiology led to improvements in methods of food storage and preparationtechniques•physics led to improvements in kitchen equipment particularly the replacementof open hearths with iron stovesPages 10, 122.Beginning in the mid-1800s the desire for speedy foodservice had impacted the food-service industry. Discuss the innovative methods that have been devised to satisfy thisrequirement through the years.Key Points•1849 gold rush days "forty-niners" demands were met with cafeteria styleservice•1920s drive-in restaurants with carhops•1940s fast food restaurants with walk-up windows triggered the currentlyemerging trend of "grab and go" optionsPages 15, 22, 263.Events in history have impacted the foodservice industry in several ways. Discuss howthe 1848 Gold Rush, Prohibition, the Great Depression, World Wars I and II, and the1904 St. Louis World’s Fair have had an effect on foodservice operations.Key Points*Gold Rush – introduction of cafeteria-style service*Prohibition – improved quality of food and emphasis on fine dining*Great Depression – automat*World Wars I and II – focus on need for improved nutrition led to schoolfoodservice*St. Louis World’s Fair – introduction of the hamburgerPages 15, 19-21

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Part 1: The Foundations---Chapter 1: The Foodservice Industry74.The economic downturn of the 1980s was a time of great turmoil for the foodserviceindustry. Describe what occurred during this decade and its impact on the varioussegments of the industry.Key Points*Restaurants – unbridled expansion, over-leverage buyouts, employee buyouts,Chapter 11 bankruptcies, system-wide restructuring, downsizing, job layoffs,and major chain casualtiesFederal regulations went into effect reducing meal deductibility from 100% to80%, mandating tax on tips, the Americans with Disabilities Act, and the FamilyLeave BillSchools – enrollments decline but spending continues to climb -foodservice departments must switch from being subsidized to being selfsupporting and they attempt to do this by implementing:centralized food production, raising pricing for paying students, attracting morepaying students, offering high profit fast food style a la carte items, reaching outto the community for customersPages 29-315.The modern day cafeteria is very different from that introduced over 150 years ago.Describe the all the innovations that are often found in today’s cafeteria style service.•scramble style rather than straight line service•salad bars, pasta bars, vegetarian bars, carving stations, deli bars, hot grills,dessert bars, potato bars, etc.•multiple cashier stations•self service drink stations•self service condiments•self service microwave ovens, toasters, waffle irons•grab and go itemsUse the student’s personal experiences.

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Part 1: The Foundations---Chapter 2: The Systems ApproachCHAPTER 2The Systems ApproachChapter OverviewThis chapter begins with a discussion of the status of the foodservice industry today andfactors affecting its growth. Some current trends and challenges facing the industry areidentified. The classification of the vast number of types of food services is traditionallymade into three major groups. These are listed and then broken down into the scope ofservices offered by each. The importance of a mission statement and written objectives foran organization is discussed. The systems approach to management is introduced andapplied to foodservice organizations. The four major types of foodservice operating systemsare described and discussed.Chapter OutlineINTRODUCTIONKEY CONCEPTSSTATUS OF FOODSERVICE TODAYFACTORS AFFECTING FROWTHTRENDS IN FOODSERVICECHALLENGES FACING THE INDUSTRYCLASSIFICATION OF FOODSERVICESFOODSERVICE OPERATIONSThe Nature of Foodservice ManagementTHE SYSTEMS CONCEPT AND APPROACHTYPES OF FOODSERVICE SYSTEMSSUMMARYAPPLICATION OF CHAPTER CONCEPTSCRITICAL-THINKING QUESTIONSCHAPTER REVIEW QUESTIONSSELECTED WEB SITES8

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Part 1: The Foundations---Chapter 2: The Systems ApproachLearning ObjectivesFollowing completion of this unit, the student will be able to:•describe how socioeconomic trends and demographic changes have and continue toaffect the foodservice industry.•enumerate some of the current challenges facing the industry.•identify the three major categories of foodservices and list some sub-categories ofeach.•describe the contents and purpose of a mission statement.•discuss the systems approach to management.•draw the systems model to demonstrate an understanding of systems thinking.•describe how systems theory differs from earlier approaches to management.•identify the five characteristics that differentiate the four major types of foodservicesystems in use in the United States today.•describe the identifying features, advantages and disadvantages of the conventional,commissary, ready-prepared, and assembly/serve foodservice systems.•identify the criteria that should be used to determine the most suitable system for aparticular situation.Learning Enhancement Activities1.Take students on fieldtrips to foodservice facilities that employ each of the types offoodservice systems described in the chapter.2.Have students debate the advantages and disadvantages of each of the foodservicesystems. For example, have one team of students who represent conventionalfoodservice debate a team that represents cook-chill.3.To illustrate systems theory, develop some scenarios that include a change in onepart of the system. Have students discuss the impact of such a change on the otherparts of the system.4.Have students identify the scope of service of the campus foodservice operation.5.In small groups have students write a mission statement for their ideal foodserviceoperation.Test QuestionsMultiple Choice1.The primary function of an organization’s mission statement is to:A.attract customersB.motivate employeesC.promote profit sharingD.guide decision makingAns: DPage 462.A collection of interrelated parts unified by design to obtain one or more objectives isbest described by which of the following terms?A.a social systemB.a subsystemC.a systemD.dynamic homeostasis9

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Part 1: The Foundations---Chapter 2: The Systems ApproachAns: CPage 483.In systems theory the process of changing inputs into outputs is known asA.dynamic equilibriumB.homeostasisC.equifinalityD.transformationAns: DPage 494.An example of an output is:A.bread for a bakeryB.fresh tomatoes for a catsup cannerC.pulp for a book publisherD.seeds for a farmerE.stainless steel for an equipment manufacturerAns: APage 505.An ultra-stable system may be described as havingA.homeostasisB.wholismC.entropyD.synergyAns: CPage 506.Which of the following is the primary reason that managers of conventionalfoodservices have made changes in the form in which foods are purchased?A.to improve productivityB.to improve quality of outputsC.to reduce food costD.to reduce production timeAns: DPage 527.Advantages of utilizing a ready prepared foodservice system include:1.avoids peaks and valleys of production2.cost of equipment is generally low3.provides close control over menu items4.provides flexibility in menu planning5.reduces energy costsA.1, 2, and 3C.1, 4, and 5B.1, 3, and 4D.1, 2, and 5Ans: BPage 5510

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Part 1: The Foundations---Chapter 2: The Systems Approach8.Food is prepared in the main kitchen. Trays are assembled and sent from the mainkitchen. This is called:A.cafeteria-type serviceB.centralized foodserviceC.convenience foodserviceD.scramble systemAns: BPage 559.Choose the statement that best describes the commissary foodservice system?A.centralized production with highly automated equipmentB.decentralized production and centralized serviceC.procurement of food that is completely processedD.the type of foodservice found on military basesAns: APage 5510.Which of the following types of foodservice operations is best suited to a commissarysystem?A.operations where a large number of people must be served in one placeB.operations where service is close to productionC.operations with a large number of serving unitsD.operations with unique food requirementsAns: CPage 5611.Choose the phrase that best states the primary objective of the assembly/servesystem?A.a desire for individualityB.minimize labor costC.serve rural healthcare facilitiesD.suited to multiple serving unitsAns: BPage 5612.Which of the following is the key difference between ready prepared andconventional systems?A.degree of processing of purchased foodsB.lag time between production and serviceC.type of service system usedD.type of storage used for prepared food itemsAns: BPage 5811

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Part 1: The Foundations---Chapter 2: The Systems ApproachTrueIFalse(Circle the appropriate response.)1.TFAn organization's mission statement should be written after itsobjectives have been developed.Ans: FPage 462.TFThe human relations theory of management developed followingresearch conducted by Elton Mayo.Ans: TPage 473.TFScientific management theory held that social and psychologicalfactors were important to worker satisfaction and productivity.Ans: FPage 474.TFThe human body may be thought of as a system.Ans: TPage 485.TFCommunication and decision making are linking processes in anorganizational system.Ans: TPage 506.TFA foodservice organization is considered a closed system.Ans: FPage 507.TFThe term “equifinality” means that there is more than one way toachieve desired goals.Ans: TPage 508.TFRethermalization is the process of quick freezing prepared foods.Ans: FPage 539.TFFood cost is more likely to be higher in an assembly serve system.Ans: TPage 5710.TFA ready prepared foodservice system would be the best choice wherethere is a shortage of skilled labor.Ans: FPage 5812

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Part 1: The Foundations---Chapter 2: The Systems ApproachMatching(Match the part of the systems model with the term that belongs in this part of the system.)1.environmentA.comment cards2.feedbackB.contracts3.inputsC.decision making4.linking processesD.information5.outputsE.historical data6.transformationsF.personnel satisfaction7.memoryG.production8.controlsH.suppliersAnswers:1-HPages:502-A503-D494-C505-F506-G497-E508-B50(Match the type of foodservice system with the appropriate description.)1.assembly serveA.no on-premise food production2.commissaryB.place of preparation and service are separated3.conventionalC.time and place of preparation and service arenot separated4.ready preparedD.time of preparation and service are separatedAnswers:1-APages:56-572-B55-563-C51-524-D52-55Short AnswerIEssay(Answer the question completely and concisely in the spaceprovided.)13

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