Question 1

Some of the driving forces and trends with college campus foodservice are

Accepted Answer

A)  programs similar to the National School Lunch Program 
B)  branded concepts, privatization, campus cards and computer use 
C)  students pay one fee for all meals each day, whether they eat them or not 
D)  McDonalds and Burger King Visa bank cards 
A)  programs similar to the National School Lunch Program 
B)  branded concepts, privatization, campus cards and computer use 
C)  students pay one fee for all meals each day, whether they eat them or not 
D)  McDonalds and Burger King Visa bank cards

Question 2

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

Accepted Answer

A)  adding an extra charge to service users not affiliated with the medical facility 
B)  developing concepts like medical malls with retail shops, bakeries, catering and restaurants 
C)  decreasing portion sizes of meals served to staff and patients in medical care facilities 
D)  charging more for cafeteria food and eliminating discounts to staff 
A)  adding an extra charge to service users not affiliated with the medical facility 
B)  developing concepts like medical malls with retail shops, bakeries, catering and restaurants 
C)  decreasing portion sizes of meals served to staff and patients in medical care facilities 
D)  charging more for cafeteria food and eliminating discounts to staff

Question 3

Using the following figures calculate the daily rate or amount of money required per day from each person to pay for foodservice: foodservice expenses for one semester of 105 days amounts to $695,000 for an operation with 1350 students using the facilities. You must show your work to receive full credit.

Accepted Answer

$695,000/1

Question 4

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating the daily rate would be

Accepted Answer

A)  $7.65 
B)  $5.50 
C)  $8.95 
D)  $6.25 
A)  $7.65 
B)  $5.50 
C)  $8.95 
D)  $6.25

Question 5

Inflight foodservice management operators

Accepted Answer

A)  plan menus, develop products specifications and arrange purchasing contracts 
B)  can only contract with an airline if the airport facility provides customer foodservice 
C)  prepare food for airlines as well as select airport restaurants 
D)  develop specific tours for major commercial airlines and their partners 
A)  plan menus, develop products specifications and arrange purchasing contracts 
B)  can only contract with an airline if the airport facility provides customer foodservice 
C)  prepare food for airlines as well as select airport restaurants 
D)  develop specific tours for major commercial airlines and their partners

Question 6

The leisure and recreation segment of managed services includes

Accepted Answer

A)  business and industry 
B)  stadiums, arenas and parks 
C)  chain and fast food contract services 
D)  secondary schools and colleges 
A)  business and industry 
B)  stadiums, arenas and parks 
C)  chain and fast food contract services 
D)  secondary schools and colleges

Question 7

________ is the process of producing food in large -quantities for consumption within fixed time periods.

Accepted Answer

A)  mass pre -processing 
B)  contract production 
C)  batch cooking 
D)  consignment cooking 
A)  mass pre -processing 
B)  contract production 
C)  batch cooking 
D)  consignment cooking

Question 8

Schools that participate in the National School Lunch Program are able to take advantage of

Accepted Answer

A)  a direct line of contact and reduced costs with fast food chains 
B)  federal funding in the amount of about $2.72 per meal per student 
C)  higher profits for each school that participates and highly nutritious foods 
D)  a higher quality food product, similar to that served in restaurants 
A)  a direct line of contact and reduced costs with fast food chains 
B)  federal funding in the amount of about $2.72 per meal per student 
C)  higher profits for each school that participates and highly nutritious foods 
D)  a higher quality food product, similar to that served in restaurants

Question 9

Managed foodservice differs from commercial foodservice in that

Accepted Answer

A)  managed foodservice includes only restaurants 
B)  both are used to describe foodservice in hotels 
C)  commercial includes only chain restaurants 
D)  managed foodservice is contracted 
E)  commercial foodservice includes restaurants only 
A)  managed foodservice includes only restaurants 
B)  both are used to describe foodservice in hotels 
C)  commercial includes only chain restaurants 
D)  managed foodservice is contracted 
E)  commercial foodservice includes restaurants only

Question 10

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

Accepted Answer

A)  save money when federally funded 
B)  control fat intake 
C)  create better diets 
D)  have more variety in food 
E)  get better food 
A)  save money when federally funded 
B)  control fat intake 
C)  create better diets 
D)  have more variety in food 
E)  get better food

Question 11

Which one is a major challenge in elementary and secondary school foodservice?

Accepted Answer

A)  Offering free meals 
B)  Achieving acceptance of students 
C)  Reducing carbohydrates 
D)  Balancing saleability with good nutrition 
A)  Offering free meals 
B)  Achieving acceptance of students 
C)  Reducing carbohydrates 
D)  Balancing saleability with good nutrition

Question 12

Airlines regard inflight foodservice as

Accepted Answer

A)  a way to test new menu items for use in partner chain businesses 
B)  a way to promote business in chain restaurants in airports 
C)  an expense that needs to be controlled, resulting in less food served onboard 
D)  a major profit center with their business 
A)  a way to test new menu items for use in partner chain businesses 
B)  a way to promote business in chain restaurants in airports 
C)  an expense that needs to be controlled, resulting in less food served onboard 
D)  a major profit center with their business

Question 13

Companies that operate their own food service operations are called

Accepted Answer

A)  contractors 
B)  self -operators 
C)  liaison personnel 
D)  commercially -branded restaurants 
A)  contractors 
B)  self -operators 
C)  liaison personnel 
D)  commercially -branded restaurants

Question 14

Businesses use managed food services for many reasons, one of which is that

Accepted Answer

A)  food service is not practical 
B)  quality and financial arrangements are better 
C)  they invest in the food service company 
D)  they don't like to cook 
A)  food service is not practical 
B)  quality and financial arrangements are better 
C)  they invest in the food service company 
D)  they don't like to cook

Question 15

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving

Accepted Answer

A)  schools, health care, government, and corporate 
B)  independently owned commercial operations 
C)  chain restaurant food service 
D)  fast food restaurants 
E)  airport terminal kiosks 
A)  schools, health care, government, and corporate 
B)  independently owned commercial operations 
C)  chain restaurant food service 
D)  fast food restaurants 
E)  airport terminal kiosks

Question 16

A popular trend in military foodservice that offers alternatives to its personnel is

Accepted Answer

A)  McDonalds, Burger Kings and other QSR's on military bases 
B)  more seafood choices in MREs 
C)  MREs that can be cooked a variety of ways, including grilled and braised 
D)  a wide selection of meal choices and menu items 
A)  McDonalds, Burger Kings and other QSR's on military bases 
B)  more seafood choices in MREs 
C)  MREs that can be cooked a variety of ways, including grilled and braised 
D)  a wide selection of meal choices and menu items

Question 17

Your company is large enough that employees have been asking for an in -house food service (cafeteria) to supply lunches so employees don't have to go out during lunch. Create a list of positives and negatives to help you make a decision whether you should hire a managed food service company or provide the service yourself.

Accepted Answer

The list should include areas such as: F

Question 18

Which of the following is NOT usually included in managed services?

Accepted Answer

A)  Airports 
B)  Colleges and universities 
C)  Hotel cafeteria 
D)  Prisons 
A)  Airports 
B)  Colleges and universities 
C)  Hotel cafeteria 
D)  Prisons

Question 19

Managed services are thought of as being one of the most lucrative areas of foodservice. Why is this facet more likely to thrive financially?

Accepted Answer

This topic is discussed throughout the c

Question 20

Which of the following would be considered a disadvantage of using managed contract services?

Accepted Answer

A)  May be perceived as institutional 
B)  Resources and support available 
C)  Variety of services 
D)  Experience in size and types of operations 
A)  May be perceived as institutional 
B)  Resources and support available 
C)  Variety of services 
D)  Experience in size and types of operations

Some of the driving forces and trends with college campus foodservice are

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating the daily rate would be

Inflight foodservice management operators

The leisure and recreation segment of managed services includes

________ is the process of producing food in large -quantities for consumption within fixed time periods.

Schools that participate in the National School Lunch Program are able to take advantage of

Managed foodservice differs from commercial foodservice in that

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

Which one is a major challenge in elementary and secondary school foodservice?

Airlines regard inflight foodservice as

Companies that operate their own food service operations are called

Businesses use managed food services for many reasons, one of which is that

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving

A popular trend in military foodservice that offers alternatives to its personnel is

Which of the following is NOT usually included in managed services?

Managed services are thought of as being one of the most lucrative areas of foodservice. Why is this facet more likely to thrive financially?

Which of the following would be considered a disadvantage of using managed contract services?

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Restaurant Management

Tourism

Recreation, Attractions, and Clubs

Gaming Entertainment

Meetings, Conventions, Expositions

Special Events

Leadership and Management

Planning

Organizing

Communication and Decision Making

Control

Filters

Exam 8: Managed Services

Some of the driving forces and trends with college campus foodservice are

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating the daily rate would be

Inflight foodservice management operators

The leisure and recreation segment of managed services includes

________ is the process of producing food in large -quantities for consumption within fixed time periods.

Schools that participate in the National School Lunch Program are able to take advantage of

Managed foodservice differs from commercial foodservice in that

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

Which one is a major challenge in elementary and secondary school foodservice?

Airlines regard inflight foodservice as

Companies that operate their own food service operations are called

Businesses use managed food services for many reasons, one of which is that

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving

A popular trend in military foodservice that offers alternatives to its personnel is

Which of the following is NOT usually included in managed services?

Managed services are thought of as being one of the most lucrative areas of foodservice. Why is this facet more likely to thrive financially?

Which of the following would be considered a disadvantage of using managed contract services?

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Restaurant Management

Tourism

Recreation, Attractions, and Clubs

Gaming Entertainment

Meetings, Conventions, Expositions

Special Events

Leadership and Management

Planning

Organizing

Communication and Decision Making

Control

Filters