HOSP 140 Chapter 8
Which of the following is NOT a characteristic of managed services operations? A The challenge of pleasing the guest and the client B Being housed in an organization that has food service as its primary business C A consistent volume of business that is easier to cater D The challenge of producing large quantities of food in batches
Being housed in an organization that has 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.
COMPASS
A company that operates food service for a client on a contractual basis is known as a __________.
Contractor
Popular airport foodservice contractors include Sodexo, ARAMARK, and __________.
Host International
The largest airline catering company is _________ with over 300 international airline partners.
LSG Sky Chiefs
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
Schools that participate in this federally funded program receive approximately $2.76 per meal per student.
National School Lunch Program
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
A major concern in school food service today is balancing good nutrition with ________.
Salability
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
This leading contract food service company provides food service for the United States Marine Corps on seven bases in more than 50 barracks.
Sodexo by 55 barracks
The type of service offered by a business and industry managed service operators is determined by _______________.
The resources available
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
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 ___________.
batch cooking
As the economy continues to shift, operators in the business and industry segment are finding it necessary to ______________.
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.
build brand loyalty
One of the most dynamic segments of managed services, __________ has over 80 percent of the market and is serviced by contractors.
business and industry
Passengers on international flights, seated in coach, are served __________.
carry-on "doggie bags"
In managed services, it is necessary to meet both the needs of the guest and the _____________.
client
Working in the leisure and recreation segment of managed services provides opportunities to work in all of the following except ____________.
college dining rooms
At ___________ the focus is on food, its presentation, and service.
conference centers
The amount of money required per day for each person to pay for foodservice on a college campus is known as the __________.
daily rate
In a managed service operation, the overall ___________ may be better than in a commercial restaurant.
hours and benefits
The challenge of health care managed services is to provide ____________.
many special meal requirements to patients with many dietary needs
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 A trend in military foodservice is to contract with a managed services company for food service in the officer's clubs.
Stadiums provide several food service options including restaurants, vendors in the stands, concession stands, and ______________ where corporations can entertain guests and customers.
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 dietician
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
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.
sous vide
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
Food prepared for in-flight food service must be able to ___________.
tolerate conditions of an extended hot or cold holding period from the time it is prepared until the time of service
The main focus of hospital foodservice is the __________.
trayline
