Deck 1: Systems Approach to a Foodservice Organization 

Question 1

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.

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

Answer 1

A

Question 2

Which of the following would not be considered a sustainable practice?

A)practicing green washing
B)allowing customers to use a refillable cup
C)recycling aluminum foil
D)purchasing EnergyStar equipment

Answer 2

A

Question 3

Managed care is a process impacting primarily the ________ industry.

A)healthcare foodservice
B)quick-service restaurant
C)school foodservice
D)correctional foodservice

Answer 3

A

Question 4

A franchisor is one who:

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 5

Self-operation means:

A)the manager is an employee of the company in which the foodservice is located.
B)a single manager is hired to oversee the foodservice operation.
C)the manager or supervisor is responsible for preparing the food to be served.
D)employees complete the work without a manager being present.

Question 6

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

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

Question 7

A system is a:

A)framework of loosely organized ideas.
B)model of a real situation.
C)collection of interrelated parts.

Question 8

Which of the following hotel foodservice options is the most labor intensive?

A)casual dining restaurant
B)room service
C)fine dining restaurant
D)lobby coffee cart

Question 9

A kiosk convenience store would have which of the following characteristics?

A)It would be large,usually more than 4,000 square feet.
B)It would be small,usually less than 800 square feet.
C)It would offer a wide variety of options,usually including groceries and a fast-food outlet.
D)It would sell a variety of grocery products.

Question 10

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

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

Question 11

Having the same or similar outputs from using different inputs is termed ________.

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

Question 12

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

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

Question 13

Which of the following is a characteristic of a subsystem?

A)It contains a suprasystem within it.
B)It is higher in the hierarchical order than is a system.
C)It is a complete system in itself.
D)It is independent of any other system.

Question 14

ARAMARK Corporation is an example of a ________.

A)contract company
B)partnership
C)franchise
D)self-operation

Question 15

The basic model of a system contains which three components?

A)controls,feedback,and environment
B)inputs,transformation,and outputs
C)human,physical,and operational resources
D)memory,functional subsystems,and linking processes

Question 16

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

A)finding managers is easier in a sole proprietorship.
B)it is easier to obtain bank and small business loan funding as a sole proprietorship.
C)a sole proprietorship avoids double taxation of the owner and business.
D)a sole proprietorship provides limited liability for the owner.

Question 17

The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.

A)control
B)transformation
C)output
D)input

Question 18

Management functions,functional subsystems,and linking processes are part of the ________ portion of the foodservice systems model.

A)input
B)output
C)transformation
D)control

Question 19

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

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

Question 20

An example of an input to the foodservice system is ________.

A)human resources
B)production
C)meals
D)budgets

Question 21

The American Society for Hospital Foodservice Administration and the national society for Healthcare Foodservice Management merged to become the Association of Healthcare Foodservice.

Question 22

An open system has interrelated parts;interrelated parts are not part of a closed system.

Question 23

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

Question 24

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

Question 25

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

Question 26

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

Question 27

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

Question 28

A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.

Question 29

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

Question 30

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

Question 31

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

Question 32

The menu is an input in the foodservice systems model.

Question 33

________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.

Question 34

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

Question 35

Permeability of boundaries is a characteristic of an open system.

Question 36

The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed ________.

Question 37

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