Deck 8: Managed Services

Question 1

A popular trend in military foodservice that offers alternatives to its personnel is

A) McDonalds, Burger Kings and other QSR's on military bases
B) more seafood choices in MREs
C) MREs that can be cooked a variety of ways, including grilled and braised
D) a wide selection of meal choices and menu items

Answer 1

A

Question 2

Inflight foodservice refers to

A) food service onboard aircraft
B) airport terminal foodservice
C) chain restaurant foodservice establishments in airports
D) airport kiosks

Answer 2

A

Question 3

Which one is a major challenge in elementary and secondary school foodservice?

A) Offering free meals
B) Achieving acceptance of students
C) Reducing carbohydrates
D) Balancing saleability with good nutrition

Answer 3

D

Question 4

Managed foodservice differs from commercial foodservice in that

A) managed foodservice includes only restaurants
B) both are used to describe foodservice in hotels
C) commercial includes only chain restaurants
D) managed foodservice is contracted
E) commercial foodservice includes restaurants only

Question 5

Some of the driving forces and trends with college campus foodservice are

A) programs similar to the National School Lunch Program
B) branded concepts, privatization, campus cards and computer use
C) students pay one fee for all meals each day, whether they eat them or not
D) McDonalds and Burger King Visa bank cards

Question 6

Compared to commercial operations, managed services have the advantage of

A) being able to predict the number of meals and portion sizes
B) focusing exclusively on the guest
C) putting out all the food at the same time.
D) busier weekends

Question 7

Which of the following would be considered a disadvantage of using managed contract services?

A) May be perceived as institutional
B) Resources and support available
C) Variety of services
D) Experience in size and types of operations

Question 8

Examples of the types of service a company like Sodexho might provide include

A) Sanitation and chemical services
B) preventive maintenance contracts with independent restaurant owners in rural areas
C) nutrition consultation with fast food companies like McDonalds
D) housekeeping, groundskeeping and plant operations

Question 9

The rationale behind the enactment of the National School Lunch Act of 1946 was

A) students could be trained like military recruits
B) if students received good meals, the military would have healthier recruits
C) fast food opportunities at schools could be increased
D) More crops could be imported from foreign farmers

Question 10

Military food service is interested in management companies mostly to

A) have better diets
B) save money and be more efficient
C) make the quality better
D) not cook for field troops
E) save time

Question 11

Which of the following is NOT usually included in managed services?

A) Airports
B) Colleges and universities
C) Hotel cafeteria
D) Prisons

Question 12

________ is the process of producing food in large -quantities for consumption within fixed time periods.

A) mass pre -processing
B) contract production
C) batch cooking
D) consignment cooking

Question 13

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving

A) schools, health care, government, and corporate
B) independently owned commercial operations
C) chain restaurant food service
D) fast food restaurants
E) airport terminal kiosks

Question 14

Schools that participate in the National School Lunch Program are able to take advantage of

A) a direct line of contact and reduced costs with fast food chains
B) federal funding in the amount of about $2.72 per meal per student
C) higher profits for each school that participates and highly nutritious foods
D) a higher quality food product, similar to that served in restaurants

Question 15

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

A) save money when federally funded
B) control fat intake
C) create better diets
D) have more variety in food
E) get better food

Question 16

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating the daily rate would be

A) $7.65
B) $5.50
C) $8.95
D) $6.25

Question 17

Inflight foodservice management operators

A) plan menus, develop products specifications and arrange purchasing contracts
B) can only contract with an airline if the airport facility provides customer foodservice
C) prepare food for airlines as well as select airport restaurants
D) develop specific tours for major commercial airlines and their partners

Question 18

Businesses use managed food services for many reasons, one of which is that

A) food service is not practical
B) quality and financial arrangements are better
C) they invest in the food service company
D) they don't like to cook

Question 19

Airlines regard inflight foodservice as

A) a way to test new menu items for use in partner chain businesses
B) a way to promote business in chain restaurants in airports
C) an expense that needs to be controlled, resulting in less food served onboard
D) a major profit center with their business

Question 20

In terms of managed services, feeding military personnel includes

A) feeding troops on the battle field
B) feeding troops, officers in clubs, dining halls and military hospitals
C) off premise catering to meet non -military public needs
D) full service upscale foodservice on military bases

Question 21

The leisure and recreation segment of managed services includes

A) business and industry
B) stadiums, arenas and parks
C) chain and fast food contract services
D) secondary schools and colleges

Question 22

The main focus of hospital foodservice is the

A) tray line
B) uniform standards
C) MREs
D) speed of service

Question 23

Hospitals are trending toward offering

A) high -end formal cuisine outlets
B) vending machines
C) handmade pizzas
D) more casual, fast foods

Question 24

Using the following figures calculate the daily rate or amount of money required per day from each person to pay for foodservice: foodservice expenses for one semester of 105 days amounts to $695,000 for an operation with 1350 students using the facilities. You must show your work to receive full credit.

Question 25

Health care foodservice labor costs range from

A) 45 -50%
B) 55 -66%
C) 30 -40%
D) 20 -25%

Question 26

Budgeting is easier with on campus college foodservice because

A) all the food is very inexpensive
B) students do not expect great food, so costs can be lowered to accommodate that trend
C) students have prepaid for their meals and their numbers are easier to forecast
D) there are few venues that provide foodservice on college campuses

Question 27

Managed services contractors have about ________ of the Business and Industry market

A) 90%
B) 80%
C) 60%
D) 70%

Question 28

List five features that distinguish managed services from commercial foodservice.

Question 29

Responsibilities in managed services do NOT include

A) employee relations
B) human resource management
C) financial budgeting
D) safety administration
E) building and grounds

Question 30

How are soldiers fed while in the field? What do they eat?

Question 31

In college campus foodservice, the daily rate refers to the amount of

A) food needed to prepare each day
B) student and faculty necessary to realize a profit each week, based on the number of days in a semester
C) money required per day from each person to pay for the foodservice
D) number of meal plans offered to students who live on campus

Question 32

Outline the scope of college and university foodservice. What are the advantages of managing a college dining hall versus a commercial restaurant.

Question 33

What are five reasons a company or organization might contract its food or other services with a managed service company?

Question 34

Colleges are more diverse in their food service operations

A) because costs may be prohibitive
B) so students are not bored with the same food
C) because there are many places and occasions for food service
D) because the hours might be long
E) because the schedules of students are varied

Question 35

Discuss the impact the National School Lunch Act of 1946 had on managed services in the elementary and secondary schools.

Question 36

Companies that operate their own food service operations are called

A) contractors
B) self -operators
C) liaison personnel
D) commercially -branded restaurants

Question 37

Some hospitals have adopted a concept for patients whose diets are not restricted

A) take -out menu
B) ala carte menu
C) room service menu
D) on -call menu

Question 38

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

A) adding an extra charge to service users not affiliated with the medical facility
B) developing concepts like medical malls with retail shops, bakeries, catering and restaurants
C) decreasing portion sizes of meals served to staff and patients in medical care facilities
D) charging more for cafeteria food and eliminating discounts to staff

Question 39

What are nine general areas of responsibility of a managed services manager?

Question 40

Managed services are thought of as being one of the most lucrative areas of foodservice. Why is this facet more likely to thrive financially?

Question 41

Your company is large enough that employees have been asking for an in -house food service (cafeteria) to supply lunches so employees don't have to go out during lunch. Create a list of positives and negatives to help you make a decision whether you should hire a managed food service company or provide the service yourself.