Deck 18: Food Service: Management

Question 1

A department has 56 employees. During a year one fifth of the employees left and were replaced. What is the labor turnover rate?

A)10%
B)12%
C)18%
D)20%

Answer 1

20%

Question 2

A foodservice manager wants to change the overtime policy for kitchen employees, most of which belong to the union. What steps does the manager need to follow to bring about the desired change?

A)Ask the kitchen staff for a "show of hands" about the proposed change, and decide based on majority rule.
B)Make the change without discussing it with anyone.
C)Put the proposed change in writing and set up a meeting with union representatives to discuss it.
D)Ask the staff members with the most seniority for their opinion and make the decision based on their input.

Answer 2

Put the proposed change in writing and set up a meeting with union representatives to discuss it.

Question 3

Which one of the following food sources is considered unapproved for serving in a restaurant?

A)Food distributor
B)Home kitchen
C)Food depot
D)Fishmonger

Answer 3

Home kitchen

Question 4

A foodservice facility is going to purchase a new electric range. Which of the following are not considerations when planning this purchase?

A)Voltage and conductive vs. inductive heat
B)BTU's and size of convection fan
C)NSF rating and warranty
D)Steel gauge and wall and floor clearance

Question 5

A decline in productivity in a foodservice facility may be due to:

A)Food spoilage
B)Obsolete production techniques
C)Increase in the number of special diets ordered
D)All of the above

Question 6

Which item has not been stored properly?

A)Rice in a paper bag
B)Eggs below fruit in a refrigerator
C)Potatoes sitting on a hot line for six hours
D)Chemicals on top of potatoes in dry storage

Question 7

What managerial approach is best for dealing with an employee who repeatedly discusses his personal problems in the workplace?

A)The manager should urge the employee to seek the advice of a co-worker who has experienced similar problems.
B)The manager should encourage the employee to seek assistance from the human resource department's counseling services.
C)The manager should ignore the employee and wait for him to resolve his difficulties.
D)The manager should invite the employee out for lunch and encourage him to "vent" his troubles.

Question 8

According to the Mouton Blake managerial grid, the dictatorial management model is represented graphically by which set of numbers?

A)1,1
B)1,9
C)9,9
D)9,1

Question 9

Which of the following tools is used to simplify the flow of work?

A)Feasibility study
B)Operation chart
C)Equipment template
D)Output algorithm

Question 10

Which of the following is true of a traditional budget?

A)It uses an existing budget as a foundation for determining future costs.
B)It is not adjusted for inflation.
C)It is used primarily for physical plant renovation.
D)It accounts for yearly depreciation.

Question 11

Which of the following is not a goal of the Joint Commission which oversees hospital accreditation?

A)Prevention of infection
B)Decreased medication errors
C)Expedited patient discharge
D)Improved staff communication

Question 12

Which of the following statements about quality circles is incorrect?

A)Quality circles are groups assembled to solve work-related problems.
B)Quality circles are based on the principles of "Plan, Do, Check, Act".
C)Individuals participating in quality circles do not require special training or skills.
D)The use of quality circles may increase productivity and workplace congeniality.

Question 13

Factors which may negatively affect a manager's ability to provide an effective employee performance review include:

A)Use of objective standards to evaluate performance
B)The tendency to evaluate an employee on his/her "best trait"
C)Focusing on concerns of interest to the employee
D)Asking questions that stimulate interaction between manager and employee

Question 14

The purpose of the Delphi technique is:

A)To determine the cause and effect of decision making
B)To seek approaches to problem solving from a panel of experts in the field
C)To eliminate unnecessary information from the decision making process
D)To break decisions down into a series of manageable steps

Question 15

A manager has observed an employee stealing cleaning supplies. What is the first thing the manager should do to resolve the situation?

A)Ask other staff members to observe the employee and report suspicious behavior.
B)Speak to the employee privately and issue an oral warning.
C)Suspend the employee for two weeks without pay.
D)Change the delivery time for the cleaning supplies.

Question 16

Which managerial technique is most likely to improve employee morale?

A)Formal procedures for communicating problems
B)Use of employee self-assessment during performance reviews
C)Informing employees of scheduling changes after they have been made
D)Offering overtime hours to employees who live the closest

Question 17

What type of planning would a manager use when deciding whether to upgrade a department's purchasing software?

A)Operational
B)Long range
C)Strategic
D)Forecasting

Question 18

Which of the following is true for union membership?

A)In the US membership is mandatory in a "union shop".
B)Membership in an "open shop" is optional.
C)Employees who refuse to join a union may be terminated within 90 days.
D)Employers may pressure employees to discuss their union membership.

Question 19

A Gantt progress chart is used to:

A)Relate production costs to outcomes
B)Give priority to projects not yet completed
C)Identify employees assigned to a project
D)Schedule work activities

Question 20

MacGregor's Motivational Theory X states that:

A)Employees involved in planning work are more productive.
B)The use of quality control can help solve problems.
C)Outstanding performance merits reward.
D)Employees need to be coerced for maximum productivity.

Question 21

An employee receives an unfavorable performance review from his manager. He believes he has been unfairly treated, and complains to the steward of the union. What should the manager do to try to resolve the situation?

A)Suggest that the employee take a vacation to "cool off".
B)Offer to meet with the employee and union steward to discuss their differences.
C)Send a copy of the performance review to the union steward.
D)Offer to schedule another performance review for the employee.

Question 22

A coffee shop owner wants to expand his operation from serving breakfast to also serving lunch. His first step should be to:

A)Contact his bank for a business loan.
B)Order extra food and supplies.
C)Find out how many area restaurants are serving lunch.
D)Make up an employee schedule to cover the lunch shift.

Question 23

All of the following apply to classical management theory except:

A)There is a formal structure that oversees the workplace.
B)There is focus on authority.
C)Employees are self-directed.
D)The chain of command flows from the top to the bottom.

Question 24

Profit and loss statements:

A)Break down labor, equipment, and operational costs
B)List current assets and liabilities
C)Provide records of revenue and expenses for a specific time period
D)Are needed only to prepare income tax returns

Question 25

According to federal law, an employer may ask about which of the following during a job interview?

A)Marital status
B)Age
C)Educational background
D)Religion

Question 26

The prime cost method for setting a selling price for a food item involves:

A)Adding raw food costs and direct labor costs
B)Calculating a markup factor from the percentages of raw food and labor costs
C)Subtracting depreciation
D)A & B

Question 27

A dietetics director is interested in determining the potential benefits of a nutrition education program for diabetic patients. These benefits may include:

A)Improved blood glucose profiles among the patients
B)Decreased patient visits to primary care physicians
C)Increased patient understanding of the diabetic diet
D)All of the above

Question 28

What type of food production system is best suited to a large hospital with several patient care centers spread over 5 acres?

A)Centralized
B)Decentralized
C)Commissary
D)Assembly & Serve

Question 29

A foodservice worker with an open sore on his hand is most likely to transmit:

A)Listeria
B)Salmonella
C)Staphylococcus
D)Campylobacter

Question 30

Which of the following practices does not protect against cross-contamination?

A)Using separate cutting boards for poultry and vegetables
B)Refrigerating all raw meat together
C)Sanitizing kitchen utensils at the end of the day
D)B & C

Question 31

A whole chicken should be cooked to a minimum internal temperature of:

A)145' F
B)180 ' F
C)170' F
D)160' F

Question 32

Eggs should be cooked to what minimum temperature?

A)140' F
B)150' F
C)160' F
D)170' F

Question 33

A hospital foodservice has just purchased a new steam-jacketed kettle for $16,000. The salvage value for the kettle is $2000, and its expected usable life is 10 years. What is the yearly depreciation for the kettle?

A)$500
B)$1000
C)$1400
D)$ 2600

Question 34

A food handler who is chopping vegetables removes his disposable gloves in order to assist a co-worker load a shipment of carrots into the refrigerator. When he is finished helping his co-worker he rinses his hands in cool water and puts the gloves back on. What should the food handler have done differently in this situation?

A)Use hand sanitizer before putting the gloves back on.
B)Wash his hands with warm water and soap in the food preparation sink before putting the gloves back on.
C)Wash his hands with warm water and soap in the hand-washing sink and replace the gloves with new ones.
D)Wash his hands with warm water and soap and forget the gloves.

Question 35

Which of the following might be used to reduce unnecessary activity in a kitchen?

A)A floor plan showing the most direct route to equipment
B)Counter tops less than 36" high
C)Charts on a bulletin board showing simplified steps for using equipment
D)A & C

Question 36

Based on the following information, what would the economic order quantity (EOQ) be for dishwasher detergent?Fixed Cost (F) = $15Demand (D) = 75 gallons per yearCarrying Cost (C) = 20%Purchase Price (P) = $12/5 gallon pail

A)43.5
B)15.8
C)30.6
D)22.4

Question 37

How many ounces are in size 24 serving scoop?

A)2 ?
B)?
C)2 ¼
D)4 ?

Question 38

Which one of the following food sources is considered unapproved for serving in a restaurant:

A)Local farm
B)Local food distributor
C)McDonald's
D)National food distributor

Question 39

All of the following will affect the sanitation ability of a diluted sanitizer except:

A)Amount of time that passes since the solution was made
B)Amount of times you use the sanitation solution
C)Dipping test strips into the sanitation solution
D)Adding more sanitizer to the solution

Question 40

Which of the following is a chemical contaminant?

A)Detergent
B)Bone fragments
C)Metal shavings
D)E) coli O157:H7

Question 41

A restaurant decides to make pickles in the restaurant and sell them as "homemade" pickles. The pickles will not be canned; they will be soaked in a pickling solution for two days then served. Is this legal?

A)Yes
B)No
C)Don't know
D)Don't care

Question 42

Which of the following actions is considered unsafe for the kitchen staff?

A)Chewing gum while working
B)Taking a cigarette break, then washing hands
C)Overcooking a pasta dish
D)Wearing white shoes in a kitchen

Question 43

Foods must be cooled from 70°F to 40°F in how many hours?

A)2 hours
B)4 hours
C)6 hours
D)1 hour

Question 44

Which of the following cooling methods is an unacceptable method for cooling food?

A)Using a plastic bag filled with ice cubes
B)Adding ice cubes to the food
C)Placing the food in a shallow dish the refrigerator
D)Placing the food in a shallow dish in the freezer

Question 45

Food handlers should wash their hands after which of the following events?

A)Taking out the garbage
B)Touching cleaning chemicals
C)Handling raw poultry
D)All of the above

Question 46

At which of the following temperatures is ground beef likely to become unsafe?

A)35°F
B)40°F
C)65°F
D)25°F

Question 47

Yersiniosis is a food borne pathogen typically associated with which of the following foods?

A)Milk
B)Cheese
C)Eggs
D)Flour

Question 48

Which of the following items is strictly prohibited from being stored in the dry storage area of the restaurant?

A)Flour
B)Canned goods
C)Cleaning agents
D)Pesticides

Question 49

The following meat is not an acceptable meat to be served in a restaurant:

A)Squirrel
B)Rat
C)Elephant
D)None of the above

Question 50

Which of the following foods is least likely to cause an allergic reaction for your customers?

A)Whole wheat pita
B)Tofu
C)Peanut butter
D)Balsamic vinegar

Question 51

What method do bacteria use to reproduce?

A)Spores
B)Laying eggs
C)Dividing
D)A Barry White CD and dim lighting

Question 52

Foods can be stored in a refrigerator for how many days?

A)5 days
B)2 days
C)7 days
D)Depends on the food

Question 53

When using a system of First in First out (FIFO), which food should be used first?

A)Oldest
B)Newest
C)Nicest looking
D)Coldest

Question 54

An employee accidentally mixes raw chicken and raw celery in a food bucket. The proper action is to:

A)Throw the chicken out but keep the celery
B)Throw the celery out but keep the chicken
C)Throw out both the chicken and the celery
D)Cook both foods immediately

Question 55

Pasteurized foods are foods that have been:

A)Canned
B)Mass produced
C)Heat treated
D)Inspected by the USDA

Question 56

The upper limit of the Danger Zone is:

A)165°F
B)135°F
C)155°F
D)141°F

Question 57

A material safety data sheet, required for all chemicals that a restaurant uses, informs you about:

A)The cost of the chemicals
B)Physical hazards of the chemicals
C)Edible uses of the chemical
D)Origin of the chemical

Question 58

Which of the following methods does the FDA recommend when choosing a food supplier?

A)BBB - Better Business Bureau
B)GMPs - Good Manufacturing Practices
C)FSF - Food Safety Foundation
D)Using private investigators

Question 59

Bacon can be stored safely in a refrigerator for how many days?

A)10 days
B)2 days
C)7 days
D)One month

Question 60

It is commonly known that mice can enter a kitchen as long as a hole in the wall exists that is ____ inches in high.

A)1 inch
B)½ inch
C)¼ inch
D)2 inches

Question 61

According to national standards, the maximum cold storage time for chicken salad is:

A)1 to 2 days
B)2 to 3 days
C)3 to 5 days
D)One week

Question 62

Alligator meat, possum, or other exotic meats can be served in your restaurant as long as:

A)The chef has killed the animal
B)The meat has been cooked to the required temperature
C)The meat comes from an approved USDA meat plant
D)The customer signs a no liability statement

Question 63

The presence of microorganisms is a form of:

A)Chemical Hazard
B)Biological Hazard
C)Physical Hazard
D)Potentially Hazardous Food

Question 64

Hand Sanitizers are an acceptable form of hand sanitation because:

A)They are just as effective as washing your hands
B)They kill all of the bacteria on your hands
C)Provide more protection than washing your hands
D)It is not an acceptable form of hand sanitation

Question 65

Which of the following is a common food mold?

A)Hepatitis A
B)Yeast
C)Cladosporium
D)E) coli

Question 66

The second step of properly washing a food contact surface is:

A)Wash
B)Rinse
C)Sanitize
D)Dry

Question 67

Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

A)Vibrio vulnificus
B)Norovirus
C)Hepatitis C
D)Asperagillus

Question 68

A Frenchman comes to the kitchen door offering to sell some fish he caught in the river hours earlier. The correct action to take is:

A)Ask him how much he wants for the fish
B)Give him a job
C)Turn him away from the restaurant
D)Have him prepare the fish during service

Question 69

A large section of mozzarella cheese has a blue moldy substance attached. The correct action is to:

A)Cut the moldy section away
B)Use the moldy section for family meal
C)Throw the entire piece of cheese away
D)Serve as a gourmet item

Question 70

The three categories of food contaminants are best described as:

A)Chemical, Biological, and Physical Hazards
B)Human, Microbial, and Viral Hazards
C)External, Internal, and Customer Hazards
D)Chemical, Customer, and Staff Hazards

Question 71

Which of the following is an example of a biological contaminant?

A)Wood shavings in a glass of milk
B)Dirt on a mushroom
C)Norovirus in shellfish
D)Bleach in a cup of coffee

Question 72

The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef's decision and should:

A)Taste the sauce
B)Tell the chef not to do that again
C)Use the sauce as a daily special
D)Throw the sauce away

Question 73

Foods that have a pH of 4.6 or above are considered:

A)Acidic Foods
B)Potentially Hazardous Foods
C)Pickled Foods
D)All of the above

Question 74

To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is:

A)Every night
B)Every two days
C)Every week
D)Once a month

Question 75

To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended?

A)Placing the oldest product on top of newer product
B)Ordering foods for a few days at a time only
C)Placing a date of arrival on all foods
D)Smelling the food to make sure it is fresh

Question 76

For any workstation within a kitchen, the following article(s) should always be found:

A)Plastic hand gloves
B)Red bucket filled with diluted bleach water
C)Head gear
D)All of the above

Question 77

Which of the following is a potentially hazardous food?

A)Dry rice
B)Canned soda
C)Ice cream
D)Caraway seeds

Question 78

The pathogen most associated with undercooked beef, especially hamburger, is:

A)Norovirus
B)Salmonella
C)E)Coli
D)Hepatitis A