Question 1

The cost for the average in-flight meal is approximately:

Accepted Answer

A) $7.00 
B) $1.00 
C) $10.00 
D) $2.00 
A) $7.00 
B) $1.00 
C) $10.00 
D) $2.00 A

Question 2

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

Accepted Answer

A) federal funding in the amount of approximately $2.73 per meal per student 
B) a direct line of contact and reduced cost with fast food restaurants 
C) higher profits for each school and more nutritious food for students 
D) a higher quality of food product, similar to that served in restaurants 
A) federal funding in the amount of approximately $2.73 per meal per student 
B) a direct line of contact and reduced cost with fast food restaurants 
C) higher profits for each school and more nutritious food for students 
D) a higher quality of food product, similar to that served in restaurants A

Question 3

List at least three features that distinguish managed services from commercial foodservice.

Accepted Answer

1. in a restaurant the challenge is to please the guest, whereas managed services must please the
guest as well as the client
2. in some operations the guest may or may not have alternative dining options available to them
and are a captive clientele. These guests may be eating at the foodservice operation only once or on a
daily basis
3. many managed operations are housed in host organizations that do not have foodservice as their
primary business
4. most managed service operations produce food in large quantity batches for service and
consumption within fixed periods of time
5. the volume of business is more consistent and therefore easier to cater; it is easier to predict the
number of meals and portion sizes. The atmosphere is less hurried that of a restaurant.

Question 4

With regards to B & I foodservice, ________ are companies that operate foodservice for
the client on a contractual basis.

Accepted Answer

The answer of With regards to B & I foodservice,...

Question 5

Duties of foodservice managers at small to mid-sized managed services may include all of the following except:

Accepted Answer

A) safety administration 
B) landscaping/grounds keeping 
C) human resources management 
D) employee relations 
A) safety administration 
B) landscaping/grounds keeping 
C) human resources management 
D) employee relations

Question 6

________ means to produce a quantity of food to serve at various times rather than all
at once.

Accepted Answer

The answer of ________ means to produce a quantity of...

Question 7

In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by:

Accepted Answer

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

Question 8

Based on USDA regulations, not more than ________ percent of calories should come from saturated fats.

Accepted Answer

A) 10 
B) 15 
C) 30 
D) 5 
A) 10 
B) 15 
C) 30 
D) 5

Question 9

Self-operators are companies that:

Accepted Answer

A) create new concepts for generating cash sales 
B) contract their services only to commercial operations 
C) operate foodservice for the client on a contractual basis 
D) own and operate their foodservice operations 
A) create new concepts for generating cash sales 
B) contract their services only to commercial operations 
C) operate foodservice for the client on a contractual basis 
D) own and operate their foodservice operations

Question 10

Identify and discuss one trend in each of the following areas:
Healthcare
Business and Industry
Leisure and recreation

Accepted Answer

Healthcare is seeing an increa

Question 11

Sodexho's mission is to:

Accepted Answer

A) become the market leader in food and beverage services for colleges and universities 
B) create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together 
C) become the dominate leader in the managed services segment 
D) provide job opportunities for graduates of hospitality management programs 
A) become the market leader in food and beverage services for colleges and universities 
B) create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together 
C) become the dominate leader in the managed services segment 
D) provide job opportunities for graduates of hospitality management programs

Question 12

List three trends in healthcare foodservice and include an example of each.

Accepted Answer

arrival of quick service resta

Question 13

Budgeting is easier with on campus college foodservice because:

Accepted Answer

A) there are few venues that provide foodservice on the college campus 
B) students do not expect great food so costs can be lowered to accommodate that trend 
C) all the food is very inexpensive 
D) students have prepaid for their meals and numbers are easier to forecast 
A) there are few venues that provide foodservice on the college campus 
B) students do not expect great food so costs can be lowered to accommodate that trend 
C) all the food is very inexpensive 
D) students have prepaid for their meals and numbers are easier to forecast

Question 14

By improving its image and creating interesting menus, one of the most dynamic segments of the managed services industry is:

Accepted Answer

A) campus and college foodservice 
B) healthcare 
C) business and industry 
D) military 
A) campus and college foodservice 
B) healthcare 
C) business and industry 
D) military

Question 15

In-flight foodservice refers to:

Accepted Answer

A) airport kiosks 
B) food served onboard aircraft 
C) airport foodservice 
D) chain restaurant foodservice establishments in airports 
A) airport kiosks 
B) food served onboard aircraft 
C) airport foodservice 
D) chain restaurant foodservice establishments in airports

Question 16

Discuss the importance of the National School Lunch program and the challenges faced by foodservice
managers in the K-12 setting.

Accepted Answer

Schools receive federal funding in excha

Question 17

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

Accepted Answer

A) MRE's that can be cooked a variety of ways including grilled and broiled 
B) a wider selection of meal choices and menu items 
C) more vegetarian options for in the MRE's 
D) quick service restaurants such as McDonald's and Burger King on military bases 
A) MRE's that can be cooked a variety of ways including grilled and broiled 
B) a wider selection of meal choices and menu items 
C) more vegetarian options for in the MRE's 
D) quick service restaurants such as McDonald's and Burger King on military bases

Question 18

A ________ is a person responsible for translating corporate philosophy to the
contractor and for overseeing the contractor to make certain that they abide by terms of
the contract.

Accepted Answer

The answer of A ________ is a person responsible for...

Question 19

What are nine general areas of responsibility of a managed services manager? Briefly describe each area.

Accepted Answer

Employee relations, human reso

Question 20

Using the following figures, calculate the daily rate or amount of money required per day from each
person to pay for foodservice:
• One semester = 105 days
• Foodservice expenses = $695,000
• Students= 1350
Show your work to receive full credit

Accepted Answer

695,000 /

The cost for the average in-flight meal is approximately:

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

List at least three features that distinguish managed services from commercial foodservice.

With regards to B & I foodservice, ________ are companies that operate foodservice for the client on a contractual basis.

Duties of foodservice managers at small to mid-sized managed services may include all of the following except:

________ means to produce a quantity of food to serve at various times rather than all at once.

In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by:

Based on USDA regulations, not more than ________ percent of calories should come from saturated fats.

Self-operators are companies that:

Identify and discuss one trend in each of the following areas: Healthcare Business and Industry Leisure and recreation

Sodexho's mission is to:

List three trends in healthcare foodservice and include an example of each.

Budgeting is easier with on campus college foodservice because:

By improving its image and creating interesting menus, one of the most dynamic segments of the managed services industry is:

In-flight foodservice refers to:

Discuss the importance of the National School Lunch program and the challenges faced by foodservice managers in the K-12 setting.

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

A ________ is a person responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that they abide by terms of the contract.

What are nine general areas of responsibility of a managed services manager? Briefly describe each area.

Using the following figures, calculate the daily rate or amount of money required per day from each person to pay for foodservice: • One semester = 105 days • Foodservice expenses = $695,000 • Students= 1350 Show your work to receive full credit

Hospitality Spirit

Tourism

Characteristics of Tourism

Lodging

Lodging Operations

Cruising

Restaurants

Restaurant Operations

Beverages

Clubs

Theme Parks and Attractions

Gaming Entertainment

Meetings, Conventions, and Expositions

Special Events

Filters

Exam 9: Managed Services

The cost for the average in-flight meal is approximately:

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

List at least three features that distinguish managed services from commercial foodservice.

With regards to B & I foodservice, ________ are companies that operate foodservice for the client on a contractual basis.

Duties of foodservice managers at small to mid-sized managed services may include all of the following except:

________ means to produce a quantity of food to serve at various times rather than all at once.

In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by:

Based on USDA regulations, not more than ________ percent of calories should come from saturated fats.

Self-operators are companies that:

Identify and discuss one trend in each of the following areas: Healthcare Business and Industry Leisure and recreation

Sodexho's mission is to:

List three trends in healthcare foodservice and include an example of each.

Budgeting is easier with on campus college foodservice because:

By improving its image and creating interesting menus, one of the most dynamic segments of the managed services industry is:

In-flight foodservice refers to:

Discuss the importance of the National School Lunch program and the challenges faced by foodservice managers in the K-12 setting.

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

A ________ is a person responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that they abide by terms of the contract.

What are nine general areas of responsibility of a managed services manager? Briefly describe each area.

Using the following figures, calculate the daily rate or amount of money required per day from each person to pay for foodservice: • One semester = 105 days • Foodservice expenses = $695,000 • Students= 1350 Show your work to receive full credit

Hospitality Spirit

Tourism

Characteristics of Tourism

Lodging

Lodging Operations

Cruising

Restaurants

Restaurant Operations

Beverages

Clubs

Theme Parks and Attractions

Gaming Entertainment

Meetings, Conventions, and Expositions

Special Events

Filters