HNES 361 Final Exam Questions and
Answers
If a product is shipped FOB destination, which of the following is true? - Answer-The supplier owns the
product but the buyer pays the freight charges for shipping
all of the following are true about a service charge EXCEPT - Answer-it is considered a tip
T/F According to Martin, the procedural aspects of service focus on server attitude, verbal
communication, and behavior - Answer-False
Direct issues are products that - Answer-go from receiving to production without going through storage
the ___ is the document prepared by the supplier listing the items delivered and their price - Answer-
invoice
a distinguishing characteristic of table service is - Answer-service by a waitperson
the primary advantage of decentralized service is - Answer-decreased time between meal assembly and
service
,___ is the presentation of the food to the customer - Answer-service
the type of a service in which food is brought to the table on platters or in bowls by the waitstaff and
then passed at the table is ___ service - Answer-family style
T/F one example of cross training would be training waitstaff to work in the kitchen positions - Answer-
true
having transportation carts or patient trays that will maintain hot food temperature is most important in
which type of foodservice - Answer-Answer 2 and 3 both are improved with equipment that maintains
hot (and cold) temperatures.....sorry dk what the answers were
taking an actual count of products in storage is termed a ___ inventory - Answer-physical
T/F Foodservice employees who follow a pre-determined text when they pass meal trays have been
trained using scripting - Answer-true
Brokers - Answer-work independently and receive commission for negotiating between the buyer and
the supplier
the predominant form of service used in on-site foodservice operations i ___ service - Answer-cafeteria
style
A thermometer is usually placed just inside he door of the refrigerator because - Answer-this is the
warmest spot in the refrigerator thus the most appropriate place to take the temperature
maintaining appropriate food temperature typically is least challenging with _____ - Answer-counter
a paradigm is defined as - Answer-a mental frame of reference that dominates the way people think
, a primary concern with decentralized tray assembly is the - Answer-supervison of the tray assembly
process
the most common style of table service in commercial foodservice operations in the U.S. is ___ service -
Answer-American Style
"value added" has been defined as - Answer-increasing value of the food through manufacturing and
processing
the lowest shelf in the dry storage area should be - Answer-6-8 inches off the floor to allow for
ventilation and cleaning.
T/F as the time between the completion of production and the time of service increases, the options for
distribution practices decrease - Answer-False
pilferage - Answer-occurs when employees take food products home without permission
adding a transportation process between production dn service increases the importance of - Answer-
HACCP monitoring
retailers - Answer-sell products to the ultimate buyer
the document given to the supplier listing the items to be ordered is termed a ___ - Answer-purchase
order
T/F assembling patient meal trays in the kitchen close to the point of production is termed decentralized
service - Answer-false
Answers
If a product is shipped FOB destination, which of the following is true? - Answer-The supplier owns the
product but the buyer pays the freight charges for shipping
all of the following are true about a service charge EXCEPT - Answer-it is considered a tip
T/F According to Martin, the procedural aspects of service focus on server attitude, verbal
communication, and behavior - Answer-False
Direct issues are products that - Answer-go from receiving to production without going through storage
the ___ is the document prepared by the supplier listing the items delivered and their price - Answer-
invoice
a distinguishing characteristic of table service is - Answer-service by a waitperson
the primary advantage of decentralized service is - Answer-decreased time between meal assembly and
service
,___ is the presentation of the food to the customer - Answer-service
the type of a service in which food is brought to the table on platters or in bowls by the waitstaff and
then passed at the table is ___ service - Answer-family style
T/F one example of cross training would be training waitstaff to work in the kitchen positions - Answer-
true
having transportation carts or patient trays that will maintain hot food temperature is most important in
which type of foodservice - Answer-Answer 2 and 3 both are improved with equipment that maintains
hot (and cold) temperatures.....sorry dk what the answers were
taking an actual count of products in storage is termed a ___ inventory - Answer-physical
T/F Foodservice employees who follow a pre-determined text when they pass meal trays have been
trained using scripting - Answer-true
Brokers - Answer-work independently and receive commission for negotiating between the buyer and
the supplier
the predominant form of service used in on-site foodservice operations i ___ service - Answer-cafeteria
style
A thermometer is usually placed just inside he door of the refrigerator because - Answer-this is the
warmest spot in the refrigerator thus the most appropriate place to take the temperature
maintaining appropriate food temperature typically is least challenging with _____ - Answer-counter
a paradigm is defined as - Answer-a mental frame of reference that dominates the way people think
, a primary concern with decentralized tray assembly is the - Answer-supervison of the tray assembly
process
the most common style of table service in commercial foodservice operations in the U.S. is ___ service -
Answer-American Style
"value added" has been defined as - Answer-increasing value of the food through manufacturing and
processing
the lowest shelf in the dry storage area should be - Answer-6-8 inches off the floor to allow for
ventilation and cleaning.
T/F as the time between the completion of production and the time of service increases, the options for
distribution practices decrease - Answer-False
pilferage - Answer-occurs when employees take food products home without permission
adding a transportation process between production dn service increases the importance of - Answer-
HACCP monitoring
retailers - Answer-sell products to the ultimate buyer
the document given to the supplier listing the items to be ordered is termed a ___ - Answer-purchase
order
T/F assembling patient meal trays in the kitchen close to the point of production is termed decentralized
service - Answer-false
