HOSP1001 Week 10 Quiz: Chapter 8

Schools that participate in the National School Lunch Program are able to take advantage of: a. a direct line of contact and reduced cost with fast food restaurants b. a higher quality of food product, similar to that served in restaurants c. federal funding d. higher profits for each school and more nutritious food for students

Federal funding

Today's field troops receive their food portions in plastic and foil pouches that are known as: a. MTO (meals to go) b. OTR (on the run) c. MRE (meals ready to eat) d. K-rations

MRE (meals ready to eat)

Airlines regard in-flight foodservice as: a. a major profit center for their business b. a way to promote business in the airport restaurants c. an expense that needs to be controlled d. a way to test new menu items and co-brand with partner restaurants

an expense that needs to be controlled

The rationale behind the enactment of the National School Lunch Act of 1946 was: a. students could be trained like military recruits b. if students received good meals, they would make healthier recruits for the military c. farmers could avoid growing surplus foods d. fast food opportunities at schools could increase

b. if students received good meals, they would make healthier recruits for the military

Self-operators are companies that: a. own their foodservice operations b. operate foodservice for the client on a contractual basis c. translate corporate philosophy into practice d. create new concepts for generating cash sales

b.operate foodservice for the client on a contractual basis

Feeding military personnel includes: a. off-premise catering to meet non-military needs b. feeding only the troops c. full-service upscale foodservice wherever the military exists d. feeding troops, officers in clubs, dining halls and military hospitals

feeding troops, officers in clubs, dining halls and military hospitals

Managed services includes food served at all of the following except: a. hotels, restaurants, coffee shops, and room service b. colleges, universities, secondary and elementary schools (K12) c. airports and national parks d. military and healthcare facilities

hotels, restaurants, coffee shops, and room service

The challenge of healthcare managed services is to: a. control costs due to lower Medicare payments b. provide many special meal requirements to patients with specific dietary needs c. generate creative advertising to bring more guests into the cafeteria d. ensure that trays are picked up from the rooms in a timely manner

provide many special meal requirements to patients with specific dietary needs

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 foodservice on the college campus d. students have prepaid for their meals and numbers are easier to forecast

students have prepaid for their meals and numbers are easier to forecast

Airlines may choose to eliminate or cut back on in-flight foodservice in order to: a. support lower fares b. increase business for the airport restaurants c. decrease their carbon footprint d. provide better safety onboard

support lower fares