Foodservice Management Principles and Practices 12th Edition By Monica Theis Test Bank

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Foodservice Management Principles and Practices 12th Edition By Monica Theis Test Bank

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Foodservice Management Principles and Practices 12th Edition By Monica Theis Test Bank

CHAPTER 2
The Systems Approach
Chapter Overview
This chapter begins with a discussion of the status of the foodservice industry today and factors affecting its growth. Some current trends and challenges facing the industry are identified. The classification of the vast number of types of food services is traditionally made into three major groups. These are listed and then broken down into the scope of services offered by each. The importance of a mission statement and written objectives for an organization is discussed. The systems approach to management is introduced and applied to foodservice organizations. The four major types of foodservice operating systems are described and discussed.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
STATUS OF FOODSERVICE TODAY
FACTORS AFFECTING FROWTH
TRENDS IN FOODSERVICE
CHALLENGES FACING THE INDUSTRY
CLASSIFICATION OF FOODSERVICES
FOODSERVICE OPERATIONS
The Nature of Foodservice Management
THE SYSTEMS CONCEPT AND APPROACH
TYPES OF FOODSERVICE SYSTEMS
SUMMARY
APPLICATION OF CHAPTER CONCEPTS
CRITICAL-THINKING QUESTIONS
CHAPTER REVIEW QUESTIONS
SELECTED WEB SITES
8
Part 1: The FoundationsChapter 2: The Systems Approach
Learning Objectives
Following completion of this unit, the student will be able to:

describe how socioeconomic trends and demographic changes have and continue to affect the foodservice industry.

enumerate some of the current challenges facing the industry.

identify the three major categories of foodservices and list some sub-categories of each.

describe the contents and purpose of a mission statement.

discuss the systems approach to management.

draw the systems model to demonstrate an understanding of systems thinking.

describe how systems theory differs from earlier approaches to management.

identify the five characteristics that differentiate the four major types of foodservice systems in use in the United States today.

describe the identifying features, advantages and disadvantages of the conventional, commissary, ready-prepared, and assembly/serve foodservice systems.

identify the criteria that should be used to determine the most suitable system for a particular situation.
Learning Enhancement Activities
1. Take students on fieldtrips to foodservice facilities that employ each of the types of foodservice systems described in the chapter.
2. Have students debate the advantages and disadvantages of each of the foodservice systems. For example, have one team of students who represent conventional foodservice debate a team that represents cook-chill.
3.
To illustrate systems theory, develop some scenarios that include a change in one part of the system. Have students discuss the impact of such a change on the other parts of the system.
4.
Have students identify the scope of service of the campus foodservice operation.
5. In small groups have students write a mission statement for their ideal foodservice operation.
Test Questions
Multiple Choice
1.
The primary function of an organizations mission statement is to:
A.
attract customers
B.
motivate employees
C. promote profit sharing
D. guide decision making
Ans: D Page 46
2. A collection of interrelated parts unified by design to obtain one or more objectives is best described by which of the following terms?
A.
a social system
B.
a subsystem
C.
a system
D.
dynamic homeostasis
9
Part 1: The FoundationsChapter 2: The Systems Approach
Ans: C Page 48
3. In systems theory the process of changing inputs into outputs is known as
A.
dynamic equilibrium
B.
homeostasis
C.
equifinality
D.
transformation
Ans: D Page 49
4. An example of an output is:
A. bread for a bakery
B. fresh tomatoes for a catsup canner
C. pulp for a book publisher
D. seeds for a farmer
E. stainless steel for an equipment manufacturer
Ans: A Page 50
5. An ultra-stable system may be described as having
A.
homeostasis
B.
wholism
C.
entropy
D.
synergy
Ans: C Page 50
6. Which of the following is the primary reason that managers of conventional foodservices have made changes in the form in which foods are purchased?
A.
to improve productivity
B.
to improve quality of outputs
C.
to reduce food cost
D.
to reduce production time
Ans: D Page 52
7. Advantages of utilizing a ready prepared foodservice system include:
1.
avoids peaks and valleys of production
2.
cost of equipment is generally low
3.
provides close control over menu items
4.
provides flexibility in menu planning
5.
reduces energy costs
A. 1, 2, and 3 C. 1, 4, and 5
B. 1, 3, and 4 D. 1, 2, and 5
Ans: B Page 55
10
Part 1: The FoundationsChapter 2: The Systems Approach
8. Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called:
A. cafeteria-type service
B. centralized foodservice
C.
convenience foodservice
D.
scramble system
Ans: B Page 55
9. Choose the statement that best describes the commissary foodservice system?
A.
centralized production with highly automated equipment
B.
decentralized production and centralized service
C.
procurement of food that is completely processed
D.
the type of foodservice found on military bases
Ans: A Page 55
10. Which of the following types of foodservice operations is best suited to a commissary system?
A.
operations where a large number of people must be served in one place
B.
operations where service is close to production
C.
operations with a large number of serving units
D.
operations with unique food requirements
Ans: C Page 56
11. Choose the phrase that best states the primary objective of the assembly/serve system?
A.
a desire for individuality
B.
minimize labor cost
C.
serve rural healthcare facilities
D.
suited to multiple serving units
Ans: B Page 56
12. Which of the following is the key difference between ready prepared and conventional systems?
A.
degree of processing of purchased foods
B.
lag time between production and service
C.
type of service system used
D.
type of storage used for prepared food items
Ans: B Page 58
11
Part 1: The FoundationsChapter 2: The Systems Approach
True I False (Circle the appropriate response.)
1. T F An organizations mission statement should be written after its
objectives have been developed.
Ans: F Page 46
2. T F The human relations theory of management developed following
research conducted by Elton Mayo.
Ans: T Page 47
3. T F Scientific management theory held that social and psychological
factors were important to worker satisfaction and productivity.
Ans: F Page 47
4. T F The human body may be thought of as a system.
Ans: T Page 48
5. T F Communication and decision making are linking processes in an
organizational system.
Ans: T Page 50
6. T F A foodservice organization is considered a closed system.
Ans: F Page 50
7. T F The term equifinality means that there is more than one way to
achieve desired goals.
Ans: T Page 50
8. T F Rethermalization is the process of quick freezing prepared foods.
Ans: F Page 53
9. T F Food cost is more likely to be higher in an assembly serve system.
Ans: T Page 57
10. T F A ready prepared foodservice system would be the best choice where
there is a shortage of skilled labor.
Ans: F Page 58
12
Part 1: The FoundationsChapter 2: The Systems Approach
Matching
(Match the part of the systems model with the term that belongs in this part of the system.)
1. environment A. comment cards
2. feedback B. contracts
3. inputs C. decision making
4. linking processes D. information
5. outputs E. historical data
6. transformations F. personnel satisfaction
7. memory G. production
8. controls H. suppliers
Answers: 1-H Pages: 50
2-A 50
3-D 49
4-C 50
5-F 50
6-G 49
7-E 50
8-B 50
(Match the type of foodservice system with the appropriate description.)
1. assembly serve A. no on-premise food production
2. commissary B. place of preparation and service are separated
3. conventional C. time and place of preparation and service are not separated
4. ready prepared D. time of preparation and service are separated
Answers: 1-A Pages: 56-57
2-B 55-56
3-C 51-52
4-D 52-55
Short Answer I Essay (Answer the question completely and concisely in the space provided.)
13
Part 1: The FoundationsChapter 2: The Systems Approach
14
1.
Compare and contrast managerial effectiveness and efficiency. Give an example of
each.
Key Points

effectiveness may be measured by how well the organization achieves its objectives over time

efficiency is a measure of achievement of short term objectives
Page 46
2. Diagram the campus foodservice using the systems model
Page 49
3. Discuss the unique aspects of quality control in each of the four foodservice systems.
Key Points

conventional: quality control is of primary importance; standard of quality is achieved through selection of recipes, menus, and ingredients and close monitoring of production

commissary: only one unit to supervise rather than many; food safety and distribution are of concern in mass production; many areas of possible contamination; transport of food must be carefully monitored

ready prepared: one unit to supervise, no delivery off premise required, close control possible over production, bacteriological hazards possible, must carefully control time/temperature relationships

assembly serve: little control possible over food quality except in the selection of prepared items

CHAPTER 4
Facility Sanitation and Worker Safety
Chapter Overview
This chapter begins with a discussion of cleaning and sanitation as it relates to facility and equipment design. A detailed review of cleaning and sanitation principles follows. The entire dishwashing function is presented followed by guidelines for cleaning and maintaining the facility. The chapter concludes with a thorough review of facility, worker, and customer safety.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
CLEANING AND SANITATION
Principles of Cleaning
Principles of Sanitation
Methods of Cleaning Equipment
DISHWASHING
Production Utensils
Dishes, Glassware, and Silverware
FACILITIES CLEANING AND MAINTENANCE
Organization and Scheduling
Preventive Maintenance
Pest Control
Checks and Inspections
WORKER SAFETY
Worker Safety
Safety Program
Customer Protection
SUMMARY
APPLICATION OF CHAPTER CONCEPTS
CRITICAL-THINKING QUESTIONS
REVIEW QUESTIONS
SELECTED WEB SITES
22
Part 2: The FundamentalsChapter 4: Facility Sanitation and Worker Safety
Learning Objectives
Following completion of this unit, the student will be able to:

identify features of physical plant and equipment that contribute to achieving high standards of safety and sanitation.

distinguish between cleaning and sanitation.

describe characteristics and functions of detergents, solvents, acid cleaners, and abrasives.

define and cite advantages and disadvantages of heat and chemical sanitizing.

recognize specific chemical properties of various sanitizers.

enumerate how and when each piece of equipment in a facility should be cleaned.

describe the basic operation of a dishmachine

discuss the procedure to use in manual pot and pan washing.

identify federal safety agencies and standards.

design and implement an environmental safety program for a foodservice operation.
Learning Enhancement Activities
1. Invite a representative from a foodservice chemical supply company to discuss product line and factors to consider in a chemical selection process.
2. Provide or have students access the MSDS for a chemical used in foodservice. Discuss the challenges to implementing the safety precautions recommended or required on the MSDS.
3. Distribute job descriptions for various positions in a foodservice. Have the students identify potential injuries that an employee could experience in the position. Secondly have the students develop measures to prevent the identified injuries.
23
Part 2: The FundamentalsChapter 4: Facility Sanitation and Worker Safety
Test Questions
Multiple Choice
1. A high temperature dishmachine registers at 203 to 205F during the final rinse cycle. For effective sanitation this temperature range is:
A. too high
B. too low
C.
appropriate
D.
irrelevant
Ans: A Page 102
2. To assure that proper concentrations and volumes of chemicals are used in the dishmachine, the administrative dietitian could develop and implement policy on:
A. preventative maintenance
B. chemical titration testing
C.
proper dish loading
D.
visual inspection
Ans: B Page 103
3. An iodine based sanitizer is used in a small, long term care facility. An employee uses 12.5 ppm and water temperature at 165F. This temperature will:
A.
cause the iodine to leave the solution
B.
increase corrosion of metal
C.
effectively sanitize dishes
D.
not work in hard water
Ans: A Page 103
4. A foodservice employee informs the supervisor that the clean dishes have water spots. Which of the following is the most likely cause?
A.
improper detergent
B.
inadequate time between rinsing and storage
C.
improper racking
D.
insufficient detergent
Ans: B Page 106
5. Pests require two basic conditions to survive. One is food; the other is:
A.
moisture
B.
exposure to natural lighting
C.
a place to harbor
D.
an environmental temperature of 70-85 F
Ans: C Page 112
24
Part 2: The FundamentalsChapter 4: Facility Sanitation and Worker Safety
6. Which of the following is mandated by federal law to communicate special protection information to employees regarding use of chemicals?
A.
Material Safety Data Sheets
B.
Minimum Data Sets
C.
Product Labels
D.
Policies and Procedures
Ans: A Page 114
7. Which of the following federal agencies established the Hazards Communication Standard?
A.
Occupational Safety and Health Administration
B.
National Safety Council
C.
Environmental Protection Agency
D.
Underwriters Laboratory
Ans: A Page 114
8. Employee health records indicate that there has been an increase in the number of work days lost per employee as a result of accidents that occur on the job. This likely indicates that:
A.
more accidents are occurring
B.
individual accidents are increasing in severity
C.
employees are abusing workmens compensation
D.
record keeping has improved in employee health
Ans: B Page 115
9. Most accidents that occur in foodservice are the result of unsafe acts. The most important role of the manager is to:
A.
design and implement an on-going safety and training program
B.
routinely inspect the facilities for unsafe conditions
C.
make sure incident report forms are filed promptly
D.
compare facility accident statistics to national trends
Ans: A Page 115
10. Which of the following types of fire extinguishers is NOT appropriate for Class B fires:
A.
foam
B.
carbon dioxide
C.
dry-chemical, multipurpose ABC
D.
water-type pump
Ans: D Page 119
25
Part 2: The FundamentalsChapter 4: Facility Sanitation and Worker Safety
26
True I False (Circle the appropriate response.)
1. T F Cleaning is the reduction in the number of disease-causing microorganisms to safe levels on food contact surfaces.
Ans: F Page 100
2. T F Nonionic synthetics may be used to saponify fat particles on soiled dishes during the dishwashing process.
Ans: T Page 101
3. T F Food contact surfaces may be sanitized by either heat or chemicals.
Ans: T Page 102
4. T F The National Sanitation Foundation International is a government agency that sets and enforces standards of sanitation for foodservice operations.
Ans: F Page 103
5 T F Preventive maintenance is a documented program of routine checks or inspections of facilities and equipment to ensure sanitary, safe, and efficient operation.
Ans: T Page 111
Matching (Match the cleaning property with the appropriate description.)
1. Reduces surface tension of water and improves soil penetration
2. Holds loosened soil in water
3. Saponifies fat and carries it away
4. Forms colloidal solutions
5. Removes or flushes soil and cleaners so they are not redeposited on surfaces
A. emulsifying action
B. rinsing
C. sequestering
D. suspension agent
E. wetting
Answers: 1-E Page 101
2-D 101
3-A 101
4-C 101
5-B 101
Part 2: The FundamentalsChapter 4: Facility Sanitation and Worker Safety
Short Answer I Essay (Answer the question completely and concisely in the space provided.)
1. What are the potential consequences of a mismanaged cleaning and sanitation program?
Key Points

injury to employees and customers

waste of chemicals

damage to equipment and facilities

damage to reputation
Page 100
2. Cite the factors to consider when selecting a cleaning compound or detergent.
Key Points

type of soil to be removed

water quality; hardness

types of surfaces to be cleaned
Page 100
3. A safety campaign may be designed around the 3 Es of safety. Discuss the 3 Es and describe why each is important. Key Points

Engineering: the built-in safety features of the building and equipment

Education: establishment of firm policies, written procedures, on-going training programs

Enforcement: safety committees, periodic inspections, safety checklist

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