Exam 7: Distribution and Service 

The type of service in which food is brought to the table on platters or in bowls by the waitstaff and then passed at the table is ________ service.

The primary advantage of decentralized service is:

________ is the presentation of food to the customer.

The predominant form of service used in on-site foodservice operation is ________ service.

As the time between the completion of production and the time of service increases,the options for distribution practices decrease.

According to Pine and Gilmore,the realm of experience economy that provides a way to help customers enjoy themselves while eating is termed ________.

Using microwave ovens in galley kitchens for reheating of food items might be found in foodservice operations with cook-chill food production and decentralized service.

________ is a term used to describe emotion exhaustion.

A primary concern with decentralized tray assembly is the:

Organic foods are an example of which type of authenticity?

Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.

Centralized service allows for greater flexibility than decentralized service in providing for individual customer needs and in making last-minute changes.

One example of cross-training would be training waitstaff to work in kitchen positions.

________ assembly involves assembly of meal trays in an area separate from where it was produced.