HOSP - Chapter 8
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?
100 minutes
What is a major challenge for leisure and recreation foodservice providers?
A major challenge for leisure and recreation food service providers is having to serve large quantities of people in a very short period.
Why do corporations contract with managed services companies?
Corporations that are in manufacturing or other service industries contract with managed service to provide meals in their employee cafeterias.
List four companies that have contracts for stadium/arena foodservice.
Delaware North, ARAMARK, Sodexo, and Compass Group
What are some advantages of being a college foodservice manager as compared to a restaurant manager?
Easier budgeting process due to meals being prepaid, predictable guest count, and easier staffing and planning
Describe the role of fast food chains on military installations.
Fast food chains are becoming more prevalent on military bases, providing more options for personnel on the go.
Which airline catering company is currently the largest provider of in-flight food and services?
Gate Gourmet
What are three managed services segments.
Healthcare, military, and business and industry
What are some of the logistical challenges of in-flight foodservice?
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 in-flight food and related services managers responsible for?
In-flight service managers are responsible for planning the menus, developing the purchase specifications, and arranging purchasing contracts.
What are three trends or changes that are occurring in business and industry managed services segment?
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 MREs?
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.
How do managed services operations differ from commercial food services operations?
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.
What are some advantages to starting a career in the leisure and recreation segment of the managed services segment of the industry?
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.
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?
Quality, overall value, speed of service, and packaging
Which statement about school foodservice offerings is true?
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.
What are trends in the operations of officer's clubs?
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.
How does a tray line work?
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.
What are three types of venues that may be found in the leisure and recreation foodservice operations segment.
Stadiums, zoos, and state parks
What is a liaison responsible for?
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 are three changes that are occurring in health care food services?
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.
Why do many domestic airlines sell snacks or offer free snacks on shorter flights rather than provide meals?
To control or decrease costs, many domestic airlines have chosen not to offer meals.
What are three types of food service operations you might find at a college or university?
Traditional cafeteria, quick-service restaurants, and take-out food service
Why is the labor cost of health care food service so high?
Use of the tray line, the need to double and triple check each plate, and the volume of meals served each day
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.
batch
The National School Lunch Program (NLSP) was enacted in the 1940's and is still in effect today offering schools _____________.
federal funding to offset costs
A B&I operation that offers a straight line or scatter set up would be considered part of a(n) _____ ____________.
full-service cafeteria
Working in the managed services segment presents additional challenges as managers work to meet the needs of ___________.
the guest and the client
