THIS DOCUMENT CONTAINS ALL THE HELP YOU NEED
TO BE PREPARED FOR THE EXAM
J All establishments
Foodservice industry can be defined as
where food is served
outside of the home
Pricing such that customers feel they E Value Pricing
have received good value for amount paid
is known as
I-1 Multiple branding
When several restaurant chains operate, or
brand-name products are sold at the same
location, this branding is known as
The pricing that is known to be appealing D Family pricing
to family budgets
Food production method in which food is A Cook/Chill method
prepared and cooked by conventional or
other methods then chilled and refrigerated for
use at a later time
Fancier, more expensive foods, often B Upscale menus
with a gourmet appeal are described as
The total quality management measurement tool C Benchmarking
that provides an opportunity for a company to set
attainable goals based on what other companies
are achieving is known as
Selling and or delivering food to other G Satelliting
facilities
F Comfort foods
Foods associated with the comfort of
home and family, includes traditional
American dishes are referred to as
I Contract foodservice
Foodservice within an organization
operated by an outside company
B Infection control
Specific procedures to prevent the entrance
of pathogenic organisms into the body
, a summary of an organisation's
The organisational mission statement can purpose, customers, products and
be described as services B the number and types of
business units offered by individual
Specific and measurable goals or targets of foodservice
an organisation
C Objectives operations
C Objectives
A benchmarking
The total quality management measurement tool
that provides an opportunity for a
company to set attainable goals based on
what other companies are achieving is
known as
C Contamination
An unintended presence of harmful substances
such as microorganisms in food
and water
Give the correct term for each of the following statements:
1.1 The function of acquiring desired products and services. Purchasing
1.2 Amount stated as the current price for a desired product. Quotation
1.3 A particular make of a good or product usually identified by a trademark or label.
Brand
1.4 An inventory method in which stock is rotated to ensure that items in storage are
used in order in which they were received. FIFO
1.5 A running record of the balance of product in stock. Perpetual inventory
1.6 A key concept in the systems theory that the elements of a system interact with
one another. Interdependency
1.7 Decision-making based on environmental conditions, competition, forecasts and
resources available. Strategic planning
1.8 The organisation’s view of the future. The vision
1.9 Integration and coordination of resources to achieve desired objectives of the
organisation. Management
TO BE PREPARED FOR THE EXAM
J All establishments
Foodservice industry can be defined as
where food is served
outside of the home
Pricing such that customers feel they E Value Pricing
have received good value for amount paid
is known as
I-1 Multiple branding
When several restaurant chains operate, or
brand-name products are sold at the same
location, this branding is known as
The pricing that is known to be appealing D Family pricing
to family budgets
Food production method in which food is A Cook/Chill method
prepared and cooked by conventional or
other methods then chilled and refrigerated for
use at a later time
Fancier, more expensive foods, often B Upscale menus
with a gourmet appeal are described as
The total quality management measurement tool C Benchmarking
that provides an opportunity for a company to set
attainable goals based on what other companies
are achieving is known as
Selling and or delivering food to other G Satelliting
facilities
F Comfort foods
Foods associated with the comfort of
home and family, includes traditional
American dishes are referred to as
I Contract foodservice
Foodservice within an organization
operated by an outside company
B Infection control
Specific procedures to prevent the entrance
of pathogenic organisms into the body
, a summary of an organisation's
The organisational mission statement can purpose, customers, products and
be described as services B the number and types of
business units offered by individual
Specific and measurable goals or targets of foodservice
an organisation
C Objectives operations
C Objectives
A benchmarking
The total quality management measurement tool
that provides an opportunity for a
company to set attainable goals based on
what other companies are achieving is
known as
C Contamination
An unintended presence of harmful substances
such as microorganisms in food
and water
Give the correct term for each of the following statements:
1.1 The function of acquiring desired products and services. Purchasing
1.2 Amount stated as the current price for a desired product. Quotation
1.3 A particular make of a good or product usually identified by a trademark or label.
Brand
1.4 An inventory method in which stock is rotated to ensure that items in storage are
used in order in which they were received. FIFO
1.5 A running record of the balance of product in stock. Perpetual inventory
1.6 A key concept in the systems theory that the elements of a system interact with
one another. Interdependency
1.7 Decision-making based on environmental conditions, competition, forecasts and
resources available. Strategic planning
1.8 The organisation’s view of the future. The vision
1.9 Integration and coordination of resources to achieve desired objectives of the
organisation. Management
