Question 1

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

Accepted Answer

A) finding managers is easier in a sole proprietorship. 
B) it is easier to obtain bank and small business loan funding as a sole proprietorship. 
C) a sole proprietorship avoids double taxation of the owner and business. 
D) a sole proprietorship provides limited liability for the owner. 
A) finding managers is easier in a sole proprietorship. 
B) it is easier to obtain bank and small business loan funding as a sole proprietorship. 
C) a sole proprietorship avoids double taxation of the owner and business. 
D) a sole proprietorship provides limited liability for the owner. C

Question 2

A system is a:

Accepted Answer

A) framework of loosely organized ideas. 
B) model of a real situation. 
C) collection of interrelated parts. 
A) framework of loosely organized ideas. 
B) model of a real situation. 
C) collection of interrelated parts. C

Question 3

ARAMARK Corporation is an example of a ________.

Accepted Answer

A) contract company 
B) partnership 
C) franchise 
D) self-operation 
A) contract company 
B) partnership 
C) franchise 
D) self-operation A

Question 4

Self-operation means:

Accepted Answer

A) the manager is an employee of the company in which the foodservice is located. 
B) a single manager is hired to oversee the foodservice operation. 
C) the manager or supervisor is responsible for preparing the food to be served. 
D) employees complete the work without a manager being present. 
A) the manager is an employee of the company in which the foodservice is located. 
B) a single manager is hired to oversee the foodservice operation. 
C) the manager or supervisor is responsible for preparing the food to be served. 
D) employees complete the work without a manager being present.

Question 5

Which of the following hotel foodservice options is the most labor intensive?

Accepted Answer

A) casual dining restaurant 
B) room service 
C) fine dining restaurant 
D) lobby coffee cart 
A) casual dining restaurant 
B) room service 
C) fine dining restaurant 
D) lobby coffee cart

Question 6

An example of an input to the foodservice system is ________.

Accepted Answer

A) human resources 
B) production 
C) meals 
D) budgets 
A) human resources 
B) production 
C) meals 
D) budgets

Question 7

An open system has interrelated parts;interrelated parts are not part of a closed system.

Accepted Answer

A) True 
 B)False

Question 8

The American Society for Hospital Foodservice Administration and the national society for Healthcare Foodservice Management merged to become the Association of Healthcare Foodservice.

Accepted Answer

A) True 
 B)False

Question 9

A kiosk convenience store would have which of the following characteristics?

Accepted Answer

A) It would be large,usually more than 4,000 square feet. 
B) It would be small,usually less than 800 square feet. 
C) It would offer a wide variety of options,usually including groceries and a fast-food outlet. 
D) It would sell a variety of grocery products. 
A) It would be large,usually more than 4,000 square feet. 
B) It would be small,usually less than 800 square feet. 
C) It would offer a wide variety of options,usually including groceries and a fast-food outlet. 
D) It would sell a variety of grocery products.

Question 10

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following would not be considered a sustainable practice?

Accepted Answer

A) practicing green washing 
B) allowing customers to use a refillable cup 
C) recycling aluminum foil 
D) purchasing EnergyStar equipment 
A) practicing green washing 
B) allowing customers to use a refillable cup 
C) recycling aluminum foil 
D) purchasing EnergyStar equipment

Question 12

________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

Accepted Answer

The answer of ________ is defined as the ability to...

Question 13

A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.

Accepted Answer

A) True 
 B)False

Question 14

Management functions,functional subsystems,and linking processes are part of the ________ portion of the foodservice systems model.

Accepted Answer

A) input 
B) output 
C) transformation 
D) control 
A) input 
B) output 
C) transformation 
D) control

Question 15

Managed care is a process impacting primarily the ________ industry.

Accepted Answer

A) healthcare foodservice 
B) quick-service restaurant 
C) school foodservice 
D) correctional foodservice 
A) healthcare foodservice 
B) quick-service restaurant 
C) school foodservice 
D) correctional foodservice

Question 16

Which of the following is a characteristic of a subsystem?

Accepted Answer

A) It contains a suprasystem within it. 
B) It is higher in the hierarchical order than is a system. 
C) It is a complete system in itself. 
D) It is independent of any other system. 
A) It contains a suprasystem within it. 
B) It is higher in the hierarchical order than is a system. 
C) It is a complete system in itself. 
D) It is independent of any other system.

Question 17

The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed ________.

Accepted Answer

The answer of The type of senior care that includes...

Question 18

Having the same or similar outputs from using different inputs is termed ________.

Accepted Answer

A) dynamic equilibrium 
B) interdependency 
C) equifinality 
D) synergy 
A) dynamic equilibrium 
B) interdependency 
C) equifinality 
D) synergy

Question 19

The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.

Accepted Answer

A) control 
B) transformation 
C) output 
D) input 
A) control 
B) transformation 
C) output 
D) input

Question 20

The basic model of a system contains which three components?

Accepted Answer

A) controls,feedback,and environment 
B) inputs,transformation,and outputs 
C) human,physical,and operational resources 
D) memory,functional subsystems,and linking processes 
A) controls,feedback,and environment 
B) inputs,transformation,and outputs 
C) human,physical,and operational resources 
D) memory,functional subsystems,and linking processes

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

A system is a:

ARAMARK Corporation is an example of a ________.

Self-operation means:

Which of the following hotel foodservice options is the most labor intensive?

An example of an input to the foodservice system is ________.

An open system has interrelated parts;interrelated parts are not part of a closed system.

The American Society for Hospital Foodservice Administration and the national society for Healthcare Foodservice Management merged to become the Association of Healthcare Foodservice.

A kiosk convenience store would have which of the following characteristics?

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

Which of the following would not be considered a sustainable practice?

________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.

Management functions,functional subsystems,and linking processes are part of the ________ portion of the foodservice systems model.

Managed care is a process impacting primarily the ________ industry.

Which of the following is a characteristic of a subsystem?

The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed ________.

Having the same or similar outputs from using different inputs is termed ________.

The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.

The basic model of a system contains which three components?

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

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 1: Systems Approach to a Foodservice Organization

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

A system is a:

ARAMARK Corporation is an example of a ________.

Self-operation means:

Which of the following hotel foodservice options is the most labor intensive?

An example of an input to the foodservice system is ________.

An open system has interrelated parts;interrelated parts are not part of a closed system.

The American Society for Hospital Foodservice Administration and the national society for Healthcare Foodservice Management merged to become the Association of Healthcare Foodservice.

A kiosk convenience store would have which of the following characteristics?

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

Which of the following would not be considered a sustainable practice?

________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.

Management functions,functional subsystems,and linking processes are part of the ________ portion of the foodservice systems model.

Managed care is a process impacting primarily the ________ industry.

Which of the following is a characteristic of a subsystem?

The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed ________.

Having the same or similar outputs from using different inputs is termed ________.

The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.

The basic model of a system contains which three components?

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

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