Question 1

The human body may be thought of as a system.

Accepted Answer

A) True 
 B)False

Question 2

A ready prepared foodservice system would be the best choice where there is a shortage of skilled labor.

Accepted Answer

A) True 
 B)False

Question 3

Advantages of utilizing a ready prepared foodservice system include:
1) avoids peaks and valleys of production
2) cost of equipment is generally low
3) provides close control over menu items
4) provides flexibility in menu planning
5) reduces energy costs

Accepted Answer

A)  1, 2, and 3 
B)  1, 3, and 4 
C)  1, 4, and 5 
D)  1, 2, and 5 
A)  1, 2, and 3 
B)  1, 3, and 4 
C)  1, 4, and 5 
D)  1, 2, and 5

Question 4

Which of the following is the key difference between ready prepared and conventional systems?

Accepted Answer

A)  degree of processing of purchased foods 
B)  lag time between production and service 
C)  type of service system used 
D)  type of storage used for prepared food items 
A)  degree of processing of purchased foods 
B)  lag time between production and service 
C)  type of service system used 
D)  type of storage used for prepared food items

The human body may be thought of as a system.

A ready prepared foodservice system would be the best choice where there is a shortage of skilled labor.

Advantages of utilizing a ready prepared foodservice system include: 1) avoids peaks and valleys of production 2) cost of equipment is generally low 3) provides close control over menu items 4) provides flexibility in menu planning 5) reduces energy costs

Which of the following is the key difference between ready prepared and conventional systems?

The Foodservice Industry

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters

Exam 2: The Systems Approach

The human body may be thought of as a system.

A ready prepared foodservice system would be the best choice where there is a shortage of skilled labor.

Advantages of utilizing a ready prepared foodservice system include: 1) avoids peaks and valleys of production 2) cost of equipment is generally low 3) provides close control over menu items 4) provides flexibility in menu planning 5) reduces energy costs

Which of the following is the key difference between ready prepared and conventional systems?

The Foodservice Industry

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Receiving, Storage, and Inventory

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters