Deck 8: Managed Services

Question 1

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

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

Answer 1

E

Question 2

Inflight foodservice management operators

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

Answer 2

B

Question 3

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

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

Answer 3

A

Question 4

Airlines regard inflight foodservice as

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

Question 5

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

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

Question 6

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

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

Question 7

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 8

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

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

Question 9

Military food service is interested in management companies mostly to

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

Question 10

Managed foodservice differs from commercial foodservice in that

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

Question 11

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

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

Question 12

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

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

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

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

Question 17

Compared to commercial operations,managed services have the advantage of

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

Question 18

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

Question 19

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

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

Question 20

Inflight foodservice refers to

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

Question 21

Hospitals are trending toward offering

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

Question 22

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 23

Companies that operate their own food service operations are called

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

Question 24

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 25

Health care foodservice labor costs range from

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

Question 26

Colleges are more diverse in their food service operations

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

Question 27

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)decreasing portion sizes of meals served to staff and patients in medical care facilities
C)developing concepts like medical malls with retail shops,bakeries,catering and restaurants
D)charging more for cafeteria food and eliminating discounts to staff

Question 28

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

Question 29

Responsibilities in managed services do NOT include

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

Question 30

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

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

Question 31

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

Question 32

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 33

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

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

Question 34

List five features that distinguish managed services from commercial foodservice.

Question 35

The main focus of hospital foodservice is the

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

Question 36

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

Question 37

Budgeting is easier with on campus college foodservice because

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

Question 38

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 39

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

Question 40

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

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.