Deck 9: Managed Services

Question 1

Budgeting is easier with on campus college foodservice because:
• all the food is very inexpensive
• students do not expect great food so costs can be lowered to accommodate that trend
• there are few venues that provide foodservice on the college campus
• students have prepaid for their meals and numbers are easier to forecast

Answer 1

• students have prepaid for their meals and numbers are easier to forecast

Question 2

Schools that participate in the National School Lunch Program are able to take advantage of:
• a direct line of contact and reduced cost with fast food restaurants
• a higher quality of food product, similar to that served in restaurants
• federal funding in the amount of approximately $2.73 per meal per student
• higher profits for each school and more nutritious food for students

Answer 2

• federal funding in the amount of approximately $2.73 per meal per student

Question 3

In-flight foodservice refers to:
• airport kiosks
• airport foodservice
• food served onboard aircraft
• chain restaurant foodservice establishments in airports

Answer 3

• food served onboard aircraft

Question 4

A popular trend in military foodservice that offers alternatives to its personnel is:
• quick service restaurants such as McDonald's and Burger King on military bases
• more vegetarian options for in the MRE's
• a wider selection of meal choices and menu items
• MRE's that can be cooked a variety of ways including grilled and broiled

Question 5

The cost for the average in-flight meal is approximately:
• $10.00
• $2.00
• $7.00
• $1.00

Question 6

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving:
• schools, restaurants, and hospitals
• quick service restaurants only
• airport terminal kiosks
• independently owned commercial operations

Question 7

Sodexho's mission is to:
• provide job opportunities for graduates of hospitality management programs
• become the dominate leader in the managed services segment
• create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together
• become the market leader in food and beverage services on the New York Stock Exchange

Question 8

In college campus foodservice, the daily rate refers to the amount of:
• food needed to prepare each day
• money required per day from each person to pay for foodservice
• student and faculty necessary to realize a profit each week, based on the number of weeks in a semester
• number of meal plans offered to students who live on campus

Question 9

Airlines regard in-flight foodservice as:
• a major profit center for their business
• a way to promote business in the airport restaurants
• an expense that needs to be controlled
• a way to test new menu items and co-brand with partner restaurants

Question 10

Today's field troops receive their food portions in plastic and foil pouches that are known as:
• MTO (meals to go)
• OTR (on the run)
• MRE (meals ready to eat)
• K-rations

Question 11

Airlines may choose to eliminate or cut back on in-flight foodservice in order to:
• support lower fares
• increase business for the airport restaurants
• decrease their carbon foodprint
• provide better safety onboard

Question 12

The largest airline catering company is:
• Aramark
• Sodexho
• Southwest Chefs
• LSG Sky Chefs

Question 13

Commercial foodservice differs from non-commercial foodservice in several ways, select the one item most likely to be in common between both commercial and non-commercial foodservice operations:
• Guests may not have any other food options available to them
• The main challenge is to please the guest
• Food is produced in batch quantities
• The volume of business is consistent and therefore easier to predict

Question 14

Managed services includes all of the following except:
• hotels, restaurants, coffee shops, and room service
• colleges, universities, secondary and elementary schools (K12)
• airports and national parks
• military and healthcare facilities

Question 15

Feeding military personnel includes:
• off-premise catering to meet non-miliatry needs
• feeding only the troops
• full-service upscale foodservice wherever the military exists
• feeding troops, officers in clubs, dining halls and military hospitals

Question 16

The rationale behind the enactment of the National School Lunch Act of 1946 was:
• students could be trained like military recruits
• if students received good meals, they would make healthier recruits for the military
• farmers could avoid growing surplus foods
• fast food opportunities at schools could increase

Question 17

Based on USDA regulations, not more than __________ percent of calories should come from saturated fats.
• 5
• 30
• 15
• 10

Question 18

The Food Pyramid, created by the Food and Nutrition Service of the USDA, is designed to show:
• what to eat each day for a healthy diet
• the importance of exercising
• how to create tasty meals at home
• the history of grain dating to the days of ancient Egypt

Question 19

In-flight foodservice management operators:
• prepare food for airlines as well as select airport restaurants
• plan menus, develop product specifications and arrange purchasing contracts
• can only contract with an airline for the airport facility provides customer foodservice
• develop specific tours for major commercial airlines and their partners

Question 20

Military foodservice budgets exceed $ ________ billion per year:
• 3
• 6
• 8
• 10

Question 21

A __________ is a person responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that they abide by terms of the contract.

Question 22

The __________ is the amount of money required per day from each person to pay for foodservice; for example in a college setting.

Question 23

Managed services that provides services to airlines is know as __________ foodservice.

Question 24

Duties of foodservice managers at small to mid-sized managed services may include all of the following except:
• Employee relations
• Landscaping/groundskeeping
• Human resources management
• Safety administration

Question 25

An anaerobic digester is a device used to:
• cut down waste by mixing food waste with wood chips that can break waste down into a mush
• an assistive device used in healthcare settings for guests who have had gastric surgery
• an alternative heating source
• a training device used by long-distance runners

Question 26

The leisure and recreation segment of managed services includes:
• business and industry
• secondary schools and colleges
• stadiums, arenas and parks
• chain and fast food contract services

Question 27

Advantages to a career in the leisure and recreation could include all of the following except:
• the opportunity to see professional and amateur sporting events or concerts on a regular basis
• working with very large crowds over a short period of time
• to enjoy the great outdoors
• to have a set work schedule

Question 28

Companies that operate their own foodservice operations are known as __________ .

Question 29

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:
• $7.65
• $5.50
• $6.25
• $8.95

Question 30

__________ means to produce a quantity of food to serve at various times rather than all at once.

Question 31

A business that operates for no profit is known as a __________ foodservice operation.

Question 32

In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by:
• developing concepts like medical malls with retail shops, bakeries, catering and restaurants
• decreasing portion sizes of meals served to staff and patients in medical care facilities
• charging more for cafeteria food and eliminating staff discounts
• adding an extra charge to service users not affiliated with the medical facility

Question 33

A business that operates for profit is know as a __________ foodservice operation.

Question 34

Some of the driving forces and trends with college campus foodservice are:
• students pay one fee for all meals each day, whether they eat them or not
• McDonald's and Burger King branded Visa bank cards
• programs similar to the National School Lunch program
• branded concepts, privatization, campus cards and computer use

Question 35

With regards to B & I foodservice, __________ are companies that operate foodservice for the client on a contractual basis.

Question 36

The challenge of healthcare managed services is to:
• control costs due to lower Medicare payments
• provide many special meal requirements to patients with specific dietary needs
• generate creative advertising to bring more guests into the cafeteria
• insure that trays are picked up from the rooms in a timely manner

Question 37

The main focus of hospital foodservice is:
• speed of service
• uniform standards
• tray line
• compliance with USDA nutritional regulations

Question 38

Self-operators are companies that:
• own their foodservice operations
• operate foodservice for the client on a contractual basis
• translate corporate philosophy into practice
• create new concepts for generating cash sales

Question 39

Many __________ operations are housed in host organizations that do not have foodservice as their primary business.

Question 40

One of the most dynamic segments of the managed services industry is:
• healthcare
• campus and college foodservice
• military
• business and industry

Question 41

What are nine general areas of responsibility of a managed services manager? Contrast these to the responsibilities of a commercial foodservice manager for a chain restaurant.

Question 42

List three trends in healthcare foodservice?

Question 43

In the leisure and recreation area of managed services __________ refers to the variety of kiosks, food and beverage concession stands and service in the stands.

Question 44

Discuss the importance of the National School Lunch program and the challenges faced by foodservice managers in the K-12 setting.

Question 45

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

Question 46

Describe the challenges faced by in-flight foodservice managers and explain why some airlines are eliminating on-board foodservice.