Chapter 8 Managed services Questions

What is the major challenge for leisure and recreation foodservice providers?

A major challenge for leisure and recreation food service providers is having to serve large quantities of people in a very short period.

Contractors

Companies that operate food service for the client on a contractual basis.

Self-Operators

Companies that operate their own foodservice operations.

Why do corporations contract with managed services companies?

Corporations that are in manufacturing or other service industries contract with managed service to provide meals in their employee cafeterias.

A major challenge that schools participating in the National School Lunch Program face is ____________________.

Creating meals that meet nutritional standards while being prepared for less than $3.00 per person

What are some advantages of being a college foodservice manager as compared to a restaurant manager?

Easier budgeting process due to meals being prepaid, predictable guest count, and easier staffing and planning

Explain how fast food chains are impacting the military.

Fast food chains are becoming more prevalent on military bases, providing more options for personnel on the go.

List three managed services segments.

Healthcare, military, and business and industry

Popular airport foodservice contractors include Sodexo, ARAMARK, and __________.

Host International

Explain the logistical challenges of in-flight foodservice.

In-flight foodservice poses several logistical challenges including ensuring food is able to tolerate a range of heat and cold, providing an appetizing appearance, the ability of the food to fit on a tray and be microwaveable, and ensuring time of delivery before departure.

What do in-flight service managers do?

In-flight service managers are responsible for planning the menus, developing the purchase specifications, and arranging purchasing contracts.

Name three trends in business and industry managed services.

Increasing numbers of sites contracting out food service operations, the need for B&I operations to break even, and some office buildings moving away from traditional B&I style operations to leasing space to commercially branded restaurants

At a school lunch challenge sponsored by the American Culinary Federation, chefs were asked to create a meal with a raw food cost of under $1.00 that used raw ingredients and focused on ____________________.

Innovation, taste, and healthfulness

What is the largest airline catering company?

LSG Sky Chefs

What are MREs?

MREs are meals ready to eat and are foods that have been portioned and stored in plastic and foil pouches for dining in the field.

Explain how managed services operations differ from commercial food services.

Managed food service operations have set hours, serve customers who may not have any choice in where they dine, and tend to use batch cooking, while commercial foodservice operations have a less consistent volume of business, don't cook in batches, and consider foodservice as their primary business.

Schools that participate in this federally funded program receive approximately $2.76 per meal per student.

National School Lunch Program

Liaison Personnel

Person(s) responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that he or she abides by the terms of the contract.

This company is a leading North American food and facilities management company, in addition to being part of an international alliance that was founded in France.

Sodexo

Explain how elementary and secondary school foodservice can vary.

Some schools have on-site kitchens where the food is prepared and dining rooms where food is served. Many large school districts operate a central commissary that prepares the meals and then distributes them among the schools in that district. However, some schools purchase ready-to-serve meals that require only assembly at the school.

Explain trends in the operations of officer's clubs.

Some trends occurring in officers' club operations include a more casual approach to dining, offering the same menu for lunch and dinner, and changing the core concept to be more theme based.

Explain how a tray line works.

Special meals are prepared by a registered dietician; the tray is set up to include cutlery, napkin, and placement; color coded menus are used; and food is plated by menu type for delivery to the patient.

Name three venues for leisure and recreation foodservice operations.

Stadiums, zoos, and state parks

What is a liaison responsible for?

The liaison is responsible for translating the philosophy of the corporation to the contractor and making sure the contractor abides by the terms of the contract.

Whose needs must be met in managed services?

The needs of the guest and the client

List three trends in health care food service.

Three trends in health care food service are incorporating more high-tech approaches, contracting managed service specialists like Sodexho or Aramark, and adding quick-service options such as McDonald's to the mix.

List three college and university food service operations.

Traditional cafeteria, quick-service restaurants, and take-out food service

Why is the labor cost of health care food service so high?

Use of the tray line, the need to double and triple check each plate, and the volume of meals served each day

List four companies that have contracts for stadium/arena foodservice.

Wood Company, ARAMARK, Sodexo, and Fine Host

The disadvantages of working in leisure and recreation food service include serving large crowds of people in a short time, impersonal service, seasonal employees and work schedules, and ________________.

a work schedule that includes nights, weekends, and holidays

In managed services, it is necessary to meet both the needs of the guest and the _____________.

client

A company that operates food service for a client on a contractual basis is known as a __________.

contractor

The amount of money required per day for each person to pay for foodservice on a college campus is known as the __________.

daily rate

The big challenge of leisure and recreation food service is _________.

offering the product in a very short period

A recent trend in military foodservice calls for services such as ________ to be contracted out to a foodservice management company.

officers' clubs

Technology advances no longer require troops in the field to eat these from tin cans; instead, plastic and foil pouches are used for meals _________________.

ready to eat

In the B&I market _________ account for 20% of the contracts given to managed food service companies.

self-operators

Foodservice operations now use ________________ to inform guests and students about offerings.

social media, such as Facebook and Twitter

This concept, designed to appeal to seniors, which features a moving buffet cart and provides a visualization of good food, is referred to as ___________.

to the table

The main focus of hospital foodservice is the __________.

tray line