Ch.8 Managed Services (quiz)

Which of the following is NOT a characteristic of managed services operations? A consistent volume of business that is easier to cater Being housed in an organization that has food service as its primary business The challenge of producing large quantities of food in batches The challenge of pleasing the guest and the client

Being housed in an organization that has food service as its primary business *Many managed services operations are not housed in host organizations that have food service as its primary business.

This food service company envisions the future of food service to be a holistic experience where customers and clients find it easy to live well and thrive. Sodexo Compass OSHA ARAMARK

Compass

The largest airline catering company is _________ with over 300 international airline partners. LSG Sky Chiefs Sodexo Gate Gourmet ARAMARK

LSG Sky Chiefs

This leading contract food service company provides food service for the United States Marine Corps on seven bases in more than 50 barracks. Burger King McDonald's Sodexo ARAMARK

Sodexo

Sous vide

a process that uses a vacuum seal to preserve food in a plastic pouch that allows food to be reheated in a hot water bath for service at a later time.

Producing large quantities of food in the designated amounts for service and consumption at specific times is a trait of managed services and is known as ___________. made-to-order cooking a la carte cooking batch cooking grab and go

batch cooking

As the economy continues to shift, operators in the business and industry segment are finding it necessary to ______________. extend the hours of operation relocate break even offer fewer menu choices

break even

Chains such as Pizza Hut, McDonald's, and other quick-service restaurants see opportunities to __________ by introducing options in elementary and secondary schools. please young diners build brand loyalty increase sales increase profits

build brand loyalty

One of the most dynamic segments of managed services, __________ has over 80 percent of the market and is serviced by contractors. conference centers airports business and industry health care

business and industry

Passengers on international flights, seated in coach, are served __________. carry-on "doggie bags" metal cutlery for their meals filet mignon, fresh salmon, or other special meals unlimited free beverages

carry-on "doggie bags"

Working in the leisure and recreation segment of managed services provides opportunities to work in all of the following except ____________. national parks theme parks college dining rooms stadiums and arenas

college dining rooms

At ___________ the focus is on food, its presentation, and service. PGA Tournaments theme parks national parks conference centers

conference centers

In a managed service operation, the overall ___________ may be better than in a commercial restaurant. uniform discount opportunity for travel hours and benefits career growth

hours and benefits

The challenge of health care managed services is to provide ____________. many special meal requirements to patients with the same dietary needs many special meal requirements to patients with many dietary needs few special meal requirements to patients with few dietary needs qualified staff to work the tray line

many special meal requirements to patients with many dietary needs

This segment of managed services provides services to over 1.5 million people, generates sales of more than $6 billion annually, and provides food service in clubs, dining halls, hospitals, and other locations. Military Health care Business and Industry Airlines

military

Stadiums provide several food service options including restaurants, vendors in the stands, concession stands, and ______________ where corporations can entertain guests and customers. all you can eat buffets premium seating, aka skyboxes or superboxes chef's tables delivery service

premium seating, aka skyboxes or superboxes

A ______________ is responsible for making sure all special meals requirements have been prepared before the tray line begins. registered pharmacist nutrition aide registered dietician chef

registered dietician

A major concern in school food service today is balancing good nutrition with ________. outside competition meals for special diets salability meals from home

salability

Experts agree that increasing economic pressures on the health care segment will require operators to try more high-tech methods of food preparation to cut costs including the use of cook-chill and ___________, a process of vacuum sealing food in a plastic pouch to reheat in a hot water bath later. hot smoking liquid nitrogen bath vacuum flask sous vide

sous vide

The type of service offered by a business and industry managed service operators is determined by _______________. the request of the client the dietary needs of the customer the resources available local produce and deliveries

the resources available

Food prepared for in-flight food service must be able to ___________. appeal to a wide range of dietary preferences tolerate conditions of an extended hot or cold holding period from the time it is prepared until the time of service meet the stated nutritional guidelines provided by the FDA be served simply

tolerate conditions of an extended hot or cold holding period from the time it is prepared until the time of service