Exam 7: Distribution and Service

A distinguishing characteristic of table service is

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

Distribution involves getting food from production to service.

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

One example of a service control would be use of

The iPod is an example of what type of authenticity?

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

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.

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

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

The primary advantage of decentralized service is

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.

Organic foods are an example of which type of authenticity?

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

Buffets are an example of _____________ service.

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

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

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

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

One constraint to using a split tray meal delivery system is