chapter 8

Today's field troops receive their food portions in plastic and foil pouches that are known as:

MRE (meals ready to eat)

Airlines regard in-flight foodservice as:

an expense that needs to be controlled

Schools that participate in the National School Lunch Program are able to take advantage of:

federal funding

Feeding military personnel includes:

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

Managed services includes food served at all of the following except:

hotels, restaurants, coffee shops, and room service does inlcude: colleges, universities, secondary and elementary schools (K12) airports and national parks military and healthcare facilities

The rationale behind the enactment of the National School Lunch Act of 1946 was:

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

Self-operators are companies that:

own their foodservice operations

The challenge of healthcare managed services is to:

provide many special meal requirements to patients with specific dietary needs

Budgeting is easier with on campus college foodservice because:

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:

support lower fares