Question 1

The area of interdependency between two subsystems is referred to as the ________.

Accepted Answer

A) linking processes 
B) core 
C) interface 
D) boundary 
A) linking processes 
B) core 
C) interface 
D) boundary

Question 2

The term,________,is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Accepted Answer

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

Question 3

Foodservice equipment and space are included as inputs in the foodservice systems model.

Accepted Answer

A) True 
 B)False

Question 4

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

Accepted Answer

A) True 
 B)False

Question 5

Synergy is the ability of an open system to continuously respond and adapt to its environment.

Accepted Answer

A) True 
 B)False

Question 6

School foodservice is categorized as part of the ________ segment of the industry.

Accepted Answer

on-site (o

Question 7

A franchisor is one who:

Accepted Answer

A) is granted a company franchise. 
B) contracts with another to run a restaurant. 
C) partners with distributors to reduce costs of foodservice operations. 
D) grants the right to another to market the company's concepts. 
A) is granted a company franchise. 
B) contracts with another to run a restaurant. 
C) partners with distributors to reduce costs of foodservice operations. 
D) grants the right to another to market the company's concepts.

Question 8

The professional organization representing dietetics professionals with a mission of leading the future of dietetics is the ________.

Accepted Answer

Academy of

Question 9

Permeability of boundaries is a characteristic of an open system.

Accepted Answer

A) True 
 B)False

Question 10

Procurement,production,safety/sanitation/maintenance,and distribution/service are part of transformation in the foodservice systems model.

Accepted Answer

A) True 
 B)False

Question 11

Hospital foodservice directors expect to do more multidepartment management in the future.

Accepted Answer

A) True 
 B)False

Question 12

Decision making,communication,and balance are referred to as ________ within the foodservice systems model.

Accepted Answer

A) controls 
B) functional subsystems 
C) linking processes 
D) coordinating elements 
A) controls 
B) functional subsystems 
C) linking processes 
D) coordinating elements

Question 13

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of ________.

Accepted Answer

A) synergy 
B) system transformation 
C) competitive advantage 
D) environmental scanning 
A) synergy 
B) system transformation 
C) competitive advantage 
D) environmental scanning

Question 14

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

Accepted Answer

A) True 
 B)False

Question 15

Transformation is the part of the foodservice system that involves changing inputs to outputs.

Accepted Answer

A) True 
 B)False

Question 16

The menu is an input in the foodservice systems model.

Accepted Answer

A) True 
 B)False

Question 17

Procurement,production,safety/sanitation/maintenance,and distribution/service are ________ in the foodservice systems model.

Accepted Answer

A) linking processes 
B) controls 
C) functional subsystems 
D) inputs 
A) linking processes 
B) controls 
C) functional subsystems 
D) inputs

The area of interdependency between two subsystems is referred to as the ________.

The term,________,is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Foodservice equipment and space are included as inputs in the foodservice systems model.

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

Synergy is the ability of an open system to continuously respond and adapt to its environment.

School foodservice is categorized as part of the ________ segment of the industry.

A franchisor is one who:

The professional organization representing dietetics professionals with a mission of leading the future of dietetics is the ________.

Permeability of boundaries is a characteristic of an open system.

Procurement,production,safety/sanitation/maintenance,and distribution/service are part of transformation in the foodservice systems model.

Hospital foodservice directors expect to do more multidepartment management in the future.

Decision making,communication,and balance are referred to as ________ within the foodservice systems model.

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of ________.

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

Transformation is the part of the foodservice system that involves changing inputs to outputs.

The menu is an input in the foodservice systems model.

Procurement,production,safety/sanitation/maintenance,and distribution/service are ________ in the foodservice systems model.

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

The area of interdependency between two subsystems is referred to as the ________.

The term,________,is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Foodservice equipment and space are included as inputs in the foodservice systems model.

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

Synergy is the ability of an open system to continuously respond and adapt to its environment.

School foodservice is categorized as part of the ________ segment of the industry.

A franchisor is one who:

The professional organization representing dietetics professionals with a mission of leading the future of dietetics is the ________.

Permeability of boundaries is a characteristic of an open system.

Procurement,production,safety/sanitation/maintenance,and distribution/service are part of transformation in the foodservice systems model.

Hospital foodservice directors expect to do more multidepartment management in the future.

Decision making,communication,and balance are referred to as ________ within the foodservice systems model.

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of ________.

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

Transformation is the part of the foodservice system that involves changing inputs to outputs.

The menu is an input in the foodservice systems model.

Procurement,production,safety/sanitation/maintenance,and distribution/service are ________ in the foodservice systems model.

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