Chapter 8 Quiz

Commercial foodservice differs from noncommercial in that a. commercial foodservice includes only restaurants b. commercial foodservice is for profit c. noncommercial includes only restaurants d. both are used to describe food service in hotels e. noncommercial includes only chain restaurants

Which of the following would be considered a disadvantage of using managed contract services? a. Experience in size and types of operations b. Variety of services c. May be perceived as institutional d. Resources and support available

Which of the following is NOT included in managed services? a. Hotel cafeteria b. Airports c. Prisons d. Colleges and universities

Compared to commercial operations, managed services have the advantage of a. focusing exclusively on the guest b. busier weekends c. being able to predict the number of meals and portion sizes d. putting out all the food at the same time

Inflight foodservice refers to a. food service onboard aircraft b. airport terminal foodservice c. airport kiosks d. chain restaurant food service establishments in airports

Airlines regard inflight foodservice as a. a major profit center with their business 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 way to test new menu items for use in partner chain businesses

Inflight foodservice management operators a. prepare food for airlines as well as select airport restaurants b. plan menus, develop product specifications, and arrange purchasing contracts c. can contract with an airline only if the airport facility provides customer foodservice d. develop specific tours for major commercial airlines and their partners

Examples of the types of service a company like Sodexho might provide include housekeeping, groundskeeping, and foodservice a. plant operation and management as well as facilities management b. nutrition consultation with fast food companies like McDonald's c. preventive maintenance contracts with independent restaurant owners in rural areas d. housekeeping, groundskeeping, and food service, and plant operation and management as well as facilities management

Sodexho, a leading food and facilities management services company in North America, deals primarily in the areas of serving a. schools, restaurants, and hospitals b. chain restaurant food service c. fast food restaurants d. airport terminal kiosks e. independently owned commercial operations

Which of the following is a major challenge in elementary and secondary school foodservice? a. Balancing salability with good nutrition b. Reducing carbohydrates c. Offering free meals d. Achieving acceptance of parents

Businesses use managed food services for many reasons, one of which is that a. they don't like to cook b. food service is not practical c. quality and financial arrangements are better d. they invest in the food service company

Military food service is interested in management companies mostly to a. save money and be more efficient b. make the quality better c. have better diets d. not cook for field troops e. save time

A popular trend in military foodservice that offers alternatives to its personnel is a. more seafood choices in MREs b. a wide selection of meal choices and menu items c. MREs that can be cooked a variety of ways, including grilled and braised d. McDonald's and Burger King franchises on military bases

In terms of managed services, feeding military personnel includes a. off-premise catering to meet nonmilitary public need b. feeding troops, officers in clubs, dining halls and military hospitals c. feeding troops on the battle field d. full-service upscale foodservice on military bases

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. a higher quality food product, similar to that served in restaurants c. federal funding in the amount of about $2.29 per meal per student d. higher profits for each school that participates and highly nutritious foods

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to a. get better food b. have more variety in food c. save money when federally funded d. create better diets e. control fat intake

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

The rationale behind the enactment of the National School Lunch Act of 1946 was a. students could be trained like military recruits b. fast food opportunities at schools could be increased c. if students received good meals, the military would have healthier recruits d. more crops could be imported from foreign farmers

What managed services company began by turning vending into a service? a. Sodexho b. Aramark c. Host Marriott d. Compass Group

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. $6.25 d. $8.95

Colleges are more diverse in their food service operations a. because the schedules of students are varied b. because there are many places and occasions for food service c. so students are not bored with the same food d. because costs may be prohibitive e. because the hours might be long

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. there are few venues that provide food service on college campuses d. students have prepaid for their meals and their numbers are easier to forecast

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

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

Responsibilities in managed services do NOT include a. financial budgeting b. human resource management c. building and grounds d. safety administration e. employee relations

The main focus of hospital foodservice is the a. speed of service b. uniform standards c. tray line d. MREs

Managed services labor costs range from a. 10-25% b. the low teens to 30% c. the low teens to 50% d. 20-40%

The leisure and recreation segment of managed services includes a. business and industry b. secondary schools and colleges c. chain and fast food contract services d. stadiums, arenas, and parks

For patients whose diets are not restricted, some hospitals have adopted a concept called a. ala carte menu b. room service menu c. take-out menu d. on-call menu

Companies that operate their own food service operations are called a. liaison personnel b. contractors c. self-operators d. commercially-branded restaurants

A person considering a position in a high-end hospital food service setting should a. have extensive experience in culinary arts b. be able to work the front of the house c. have knowledge of dietetics and nutrition d. have medical experience

Managed services contractors have about ___ of the Business and Industry market. a. 60% b. 70% c. 80% d. 90%