Question 1

Buffets are an example of ________ service.

Accepted Answer

A) family style 
B) American style 
C) counter 
D) self 
A) family style 
B) American style 
C) counter 
D) self D

Question 2

According to Martin,the procedural aspects of service focus on server attitude,verbal communication,and behavior.

Accepted Answer

A) True 
 B)False  False

Question 3

The most common style of table service in commercial foodservice operations in the United States is ________ service.

Accepted Answer

A) American style 
B) self 
C) family style 
D) counter 
A) American style 
B) self 
C) family style 
D) counter A

Question 4

Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?

Accepted Answer

A) waited service 
B) counter service 
C) quick service 
D) self service 
A) waited service 
B) counter service 
C) quick service 
D) self service

Question 5

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Accepted Answer

A) True 
 B)False

Question 6

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

Accepted Answer

A) True 
 B)False

Question 7

A distinguishing characteristic of table service is:

Accepted Answer

A) use of menus. 
B) ability to request take-out. 
C) payment at a cash register. 
D) service by a waitperson. 
A) use of menus. 
B) ability to request take-out. 
C) payment at a cash register. 
D) service by a waitperson.

Question 8

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

Accepted Answer

A) Hot and cold food items are transported on separate trays in separate compartments. 
B) Hot and cold food items are transported on the same tray half is heated,half is cooled. 
C) Hot and cold food items are on the same tray in an insulated cart. 
D) Foods are transported in bulk for decentralized service. 
A) Hot and cold food items are transported on separate trays in separate compartments. 
B) Hot and cold food items are transported on the same tray half is heated,half is cooled. 
C) Hot and cold food items are on the same tray in an insulated cart. 
D) Foods are transported in bulk for decentralized service.

Question 9

One example of a service control would be use of:

Accepted Answer

A) preportioned meat products. 
B) carts to deliver meals. 
C) duplicate guest checks. 
D) tip pooling. 
A) preportioned meat products. 
B) carts to deliver meals. 
C) duplicate guest checks. 
D) tip pooling.

Question 10

All of the following impact the distribution of food from production to customer,EXCEPT:

Accepted Answer

A) type of production system. 
B) the location of the storeroom in relation to the production area. 
C) whether meals are preassembled prior to service. 
D) the amount of time between the end of production and start of service. 
A) type of production system. 
B) the location of the storeroom in relation to the production area. 
C) whether meals are preassembled prior to service. 
D) the amount of time between the end of production and start of service.

Question 11

Adding a transportation process between production and service increases the importance of:

Accepted Answer

A) using fresh food items in production. 
B) HACCP monitoring. 
C) service quality. 
D) using a conventional food production system. 
A) using fresh food items in production. 
B) HACCP monitoring. 
C) service quality. 
D) using a conventional food production system.

Question 12

Maintaining appropriate food temperatures typically is least challenging with ________ service.

Accepted Answer

A) delivery 
B) room 
C) tray 
D) counter 
A) delivery 
B) room 
C) tray 
D) counter

Question 13

A paradigm is defined as:

Accepted Answer

A) a type of foodservice in which meals are served on special trays in the room. 
B) a strategy for improving service management. 
C) a style of service that focuses on treating each customer as a unique individual. 
D) a mental frame of reference that dominates the way people think. 
A) a type of foodservice in which meals are served on special trays in the room. 
B) a strategy for improving service management. 
C) a style of service that focuses on treating each customer as a unique individual. 
D) a mental frame of reference that dominates the way people think.

Question 14

Distribution involves getting food from production to service.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following is an advantage with a refrigerated cart with conduction heat units?

Accepted Answer

A) the carts are easy to sanitize 
B) hot beverages will need to be poured and served on the floor 
C) allows for decentralized meal tray assembly 
D) the temperature of cold items is maintained 
A) the carts are easy to sanitize 
B) hot beverages will need to be poured and served on the floor 
C) allows for decentralized meal tray assembly 
D) the temperature of cold items is maintained

Question 16

Distribution and service are categorized as ________ in the foodservice systems model.

Accepted Answer

A) functional subsystems 
B) controls 
C) inputs 
D) outputs 
A) functional subsystems 
B) controls 
C) inputs 
D) outputs

Question 17

Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?

Accepted Answer

A) Conventional food production with centralized service. 
B) Individual prepackaged meals with decentralized reheating. 
C) Cook-chill food production in a commissary kitchen. 
D) Cook-chill food production with decentralized service. 
A) Conventional food production with centralized service. 
B) Individual prepackaged meals with decentralized reheating. 
C) Cook-chill food production in a commissary kitchen. 
D) Cook-chill food production with decentralized service.

Question 18

All of the following are true about a service charge,EXCEPT:

Accepted Answer

A) it is considered part of the restaurant's gross revenue. 
B) restaurants pay income tax on it. 
C) it is a predetermined amount added to the customer's check. 
D) it is considered a tip. 
A) it is considered part of the restaurant's gross revenue. 
B) restaurants pay income tax on it. 
C) it is a predetermined amount added to the customer's check. 
D) it is considered a tip.

Question 19

The iPod is an example of what type of authenticity?

Accepted Answer

The answer of The iPod is an example of what...

Question 20

One constraint to using a split tray meal delivery system is:

Accepted Answer

A) supervision is needed at point of service to oversee decentralized tray assembly. 
B) the cold and heated portions of a patient's meal are in separate compartments in the cart and must be matched together before meal service. 
C) the meal cart is difficult to sanitize. 
D) it is difficult to maintain the temperature of cold food items. 
A) supervision is needed at point of service to oversee decentralized tray assembly. 
B) the cold and heated portions of a patient's meal are in separate compartments in the cart and must be matched together before meal service. 
C) the meal cart is difficult to sanitize. 
D) it is difficult to maintain the temperature of cold food items.

Buffets are an example of ________ service.

According to Martin,the procedural aspects of service focus on server attitude,verbal communication,and behavior.

The most common style of table service in commercial foodservice operations in the United States is ________ service.

Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

A distinguishing characteristic of table service is:

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

One example of a service control would be use of:

All of the following impact the distribution of food from production to customer,EXCEPT:

Adding a transportation process between production and service increases the importance of:

Maintaining appropriate food temperatures typically is least challenging with ________ service.

A paradigm is defined as:

Distribution involves getting food from production to service.

Which of the following is an advantage with a refrigerated cart with conduction heat units?

Distribution and service are categorized as ________ in the foodservice systems model.

Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?

All of the following are true about a service charge,EXCEPT:

The iPod is an example of what type of authenticity?

One constraint to using a split tray meal delivery system is:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

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

Meals, Satisfaction, and Accountability

Filters

Exam 7: Distribution and Service

Buffets are an example of ________ service.

According to Martin,the procedural aspects of service focus on server attitude,verbal communication,and behavior.

The most common style of table service in commercial foodservice operations in the United States is ________ service.

Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

A distinguishing characteristic of table service is:

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

One example of a service control would be use of:

All of the following impact the distribution of food from production to customer,EXCEPT:

Adding a transportation process between production and service increases the importance of:

Maintaining appropriate food temperatures typically is least challenging with ________ service.

A paradigm is defined as:

Distribution involves getting food from production to service.

Which of the following is an advantage with a refrigerated cart with conduction heat units?

Distribution and service are categorized as ________ in the foodservice systems model.

Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?

All of the following are true about a service charge,EXCEPT:

The iPod is an example of what type of authenticity?

One constraint to using a split tray meal delivery system is:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

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

Meals, Satisfaction, and Accountability

Filters