HOSP180 chap 8 quiz Managed Services

full-service cafeteria

A B&I operation that offers a straight line or scatter set up would be considered part of a(n) _____ ____________. A.fast food and cart service. B.executive dining room C.Self-contracted service D.full-service cafeteria

Gate Gourmet

Which airline catering company is currently the largest provider of in-flight food and services? A.Sodexo B.LSG Sky Chefs C.Gate Gourmet D.ARAMARK

Quality, overall value, speed of service, and packaging

As the number of active duty military personnel has changed, the military has had to rethink some of its strategies for feeding personnel. One such strategy was adopted by the San Diego Dining Services Director who used which criteria to determine the effectiveness of his operation? A.Labor costs, quality of ingredients, value, and ease of prep in the field B.Quality, overall value, speed of service, and packaging C.Food cost, preparation time, and packaging D.Enlisted personnel food preferences, ease of meal prep in the field, and availability of locally-sourced ingredients

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

Describe the role of fast food chains on military installations. A.Fast food chains are becoming more prevalent on military bases, providing more options for personnel on the go. B.Fast food chains are replacing the mess hall because military personnel prefer to eat the same food anywhere in the world. C.Fast food restaurants are required to feed large numbers of military personnel because the dining halls are understaffed. D.The military has noticed a need for more fast food restaurants on bases to help lower costs.

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.

How do managed services operations differ from commercial food services operations? A.Commercial food service operations have set hours, serve only one customer, and tend to use batch cooking, while managed services operations have varying hours, serve many customers, and cook a la carte style meals. B.Commercial food service operations focus on generating higher profits, offering varied menus, and providing a customized dining plan, while managed services operations focus on lower costs, higher employee satisfaction, and following a strict schedule. C.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. D.Managed food service operations pay a lower wage, cook food in small batches, and focus on pleasing just the diner, while in a commercial foodservice operation, wages are typically higher, food is cooked in large quantities, and both the owner and the diner must be pleased.

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.

How does a tray line work? A.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. B.A tray line works by having an order taker receive each food order from the patient during service hours and then plating and delivering the food to the room. C.A tray line is set up by floor and a team of cooks plates all the meals for each floor including special requests. D.The tray line begins with a tray, silverware is added, and then a microwaveable meal completes the tray.

100 minutes

If the tray line at the local hospital can produce five trays a minute and a hospital has 500 beds, how many minutes would it take to serve one meal to every bed, assuming full occupancy? A.60 minutes B.2,500 minutes C.100 minutes D.30 minutes

Delaware North, ARAMARK, Sodexo, and Compass Group

List four companies that have contracts for stadium/arena foodservice. A.PGA, Sodexho, Subway, and Delaware East B.ARAMARK, Marriott Corporation, McDonalds, and Pizza Hut C.Delaware West, Compass Group, Sysco, and Papa John's D.Delaware North, ARAMARK, Sodexo, and Compass Group

batch

Producing food in large quantities for service and consumption within a fixed time period is referred to as _________ cooking and provides guests the same quality of food regardless of when they eat. A.batch B.sous-vide C.a la carte D.hot line

federal funding to offset costs

The National School Lunch Program (NLSP) was enacted in the 1940's and is still in effect today offering schools _____________. A.on-site chef training with a focus on kid-friendly meals B.marketing materials to get kids to eat more meat C.pre-cooked, heat and eat meals for students D.federal funding to offset costs

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.

What are MREs? A.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. B.MREs are a replacement for fast food for soldiers in training. C.MREs are special meals served in officers' clubs on holidays. D.MREs are meals on the go, served in tin cans that can be heated up in the field.

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

What are in-flight food and related services managers responsible for? A.In-flight service managers cook the meals, place orders for each flight, and determine the beverage offerings. B.In-flight service managers are responsible for planning the menus, developing the purchase specifications, and arranging purchasing contracts. C.An in-flight service manager is responsible for ordering all food items, creating special occasion menus, and/or planning special promotions. D.The job of the in-flight service manager is to maintain guest satisfaction, schedule service staff, and develop marketing plans.

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

What are some advantages of being a college foodservice manager as compared to a restaurant manager? A.Easier budgeting process due to meals being prepaid, predictable guest count, and easier staffing and planning B.Unlimited meals from the cafeteria, ability to cater community events, and flexibility in menu planning C.More time off and ability to batch cook D.Long breaks during the holidays and when school is closed, working with fast food services so staffing challenges are minimized, and not needing a varied menu.

Opportunities to see professional and amateur sporting events, concerts, and other special events, and the ability to provide a diverse set of services to a wide range of guests.

What are some advantages to starting a career in the leisure and recreation segment of the managed services segment of the industry? A.Working concerts and sporting events rather than attending them, less chance for creativity in style of food or service and set work hours. B.Opportunities to see professional and amateur sporting events, concerts, and other special events, and the ability to provide a diverse set of services to a wide range of guests. C.Having set work hours, serving large crowds, and often working a seasonal schedule. D.Working with very large crowds, primarily on nights and weekends.

In-flight foodservice poses several logistical challenges including ensuring food can 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 are some of the logistical challenges of in-flight foodservice? A.Some of the logistical challenges involved with in-flight foodservice are having enough microwaves to warm up meals, short flights that do not allow time for a full dining experience, and food-holding times that damage the food quality. B.In-flight foodservice poses several logistical challenges including ensuring food can 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. C.In-flight foodservice offers several logistical challenges including delivering food on time to the aircraft, having trained staff to serve the food, and the rising costs of in-flight dining. D.Several logistical challenges arise with in-flight foodservice including accommodating guests with food allergies; flights that only offer snacks, not meals; and changing TSA regulations.

Three changes 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.

What are three changes that are occurring in health care food services? A.Microwaves and mini refrigerators in patient rooms, fast food delivery, and sous vide cookery are changes being implemented in health care food service today. B.Three changes 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. C.Three changes in health care food service include room service pizza delivery, a move to high tech rather than high touch, and food delivery from outside restaurants. D.Pizza delivery, medical malls, and home cooked meals are three of the changes occurring in health care food service.

Healthcare, military, and business and industry

What are three managed services segments A.Tour buses, Bed and Breakfasts, and conference centers B.Schools, quick-service restaurants, and cruise ships C.Healthcare, military, and business and industry D.National parks, casual restaurants, and family restaurants

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.

What are three trends or changes that are occurring in business and industry managed services segment? A.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. B.More self-service options, higher prices, and more farm-to-table options. C.Batch cooking, fewer hours of operation, and self-service kiosks D.Sous-vide style meal options, increased use of frozen products, and providing monthly recognition events for employees

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

What are three types of food service operations you might find at a college or university? A.Monday-Friday breakfast lunch and dinner, dinner only, or pay as you go B.Burger King, Pizza Hut, and Subway C.Traditional cafeteria, quick-service restaurants, and take-out food service D.Locally-sourced food, vegetarian options, and electronic payment

Stadiums, zoos, and state parks

What are three types of venues that may be found in the leisure and recreation foodservice operations segment. A.National parks, colleges, and hotels B.Airlines, quick-service restaurants, and aquariums C.Schools, food courts, and theme parks D.Stadiums, zoos, and state parks

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.

What are trends in the operations of officer's clubs? A.Recent trends in the operation of officer's clubs include hosting more live entertainment, offering fine dining regularly, and varying menus for all meal periods. B.The operation of officers' clubs has changed over time, and some trends have developed that include offering the same menu at multiple locations, offering kids menus, and renting the club to non-military families for events. C.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. D.Officers' clubs operations requires successful management in order to align with trends, including using more locally grown food, implementing recycling programs, and increasing community involvement.

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.

What is a liaison responsible for? A.The liaison is responsible for negotiating new contracts with suppliers. B.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. C.A liaison is responsible for collecting employee menu requests and sharing those with the chef. D.The liaison is responsible for determining hours of operation, uniforms, and staffing for each site.

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

What is a major challenge for leisure and recreation foodservice providers? A.A major challenge for the leisure and recreation segment is staffing for nights, weekends, and holidays. B.A major challenge of the leisure and recreation segment is the lack of creativity in menus and the seasonal work scheduled. C.A major challenge for leisure and recreation food service providers is having to serve large quantities of people in a very short period. D.The major challenge for leisure and recreation food service providers is to keep employees focused on their jobs while an event is occurring.

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

Which statement about school foodservice offerings is true? A.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. B.Elementary school foodservice must serve breakfast and lunch to all students each day, while secondary schools are only required to serve lunch. C.Secondary schools may replace traditional cafeterias with fast food kiosks, while elementary schools must strictly adhere to the guidelines established by the National School Lunch Program. D.Elementary schools provide healthy lunches for all students for free, and secondary schools provide healthy lunches that cost less than $0.80 to prepare.

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

Why do corporations contract with managed services companies? A.Corporations contract with a managed services company when they are attempting to cut costs. B.Corporations that are in manufacturing or other service industries contract with managed service to provide meals in their employee cafeterias. C.Companies who want to be seen as providing great benefits for employees contract with a managed services company to provide meal service. D.Corporations contract with managed services companies because it is less expensive to provide food on-site than to have employees go out to eat.

C.To control or decrease costs, many domestic airlines have chosen not to offer meals.

Why do many domestic airlines sell snacks or offer free snacks on shorter flights rather than provide meals? A.Travelers prefer to bring their own food with them, and it isn't worth the extra effort to provide meals. B.Passenger requests for specialty meals during flights were too complex. C.To control or decrease costs, many domestic airlines have chosen not to offer meals. D.Passenger concerns about food allergies eliminated in-flight meal service.

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

Why is the labor cost of health care food service so high? A.Use of the tray line, the need to double and triple check each plate, and the volume of meals served each day B.The demands of the tray line and the need for quality-checking require employees to be paid a higher hourly wage C.More cooks are required to prepare the variety of special meals demanded by doctors. D.Everyone working in this setting must be a certified dietician.

the guest and the client

Working in the managed services segment presents additional challenges as managers work to meet the needs of ___________. A.the client B.the employee C.the guest and the client D.the guest