NHM 372 Exam 1 Questions With Complete Solutions
A la carte Correct Answer Method of pricing menu items
individually
Assembly serve service Correct Answer Menu items are
purchased pre-prepared and require minimal cooking before
service
Benchmarking Correct Answer Comparison against best
performance in the field
Bubble diagram Correct Answer Drawing that defines spaces
in the planned kitchen and the relationship of these spaces to
each other with use of circles
Cause and effect diagrams Correct Answer Analysis that
illustrates the factors that may influence or cause a given
outcome
Center of the plate Correct Answer Most prominent menu
item, usually the entree, on which the menu is based
Centralized service Correct Answer Plates or trays are
assembled in area close to production
Check sheets Correct Answer Tool for collecting data about
observations
, Commercial food service Correct Answer Foodservice
operations in which sale of food is the primary activity and a
profit is desired
Commissary service Correct Answer Centralized procurement
and production facilities with distribution of prepared menu
items to several remote areas for final preparation and service
Constraint Correct Answer Something that limits an
organization from reaching its goals
Continuous quality improvement (CQI) Correct Answer
Focused management philosophy for providing leadership,
structure, training, and an environment to improve all
organizational processes continuously
Control charts Correct Answer Graphical record of process
performance over a period of time
Conventional service Correct Answer Foods are purchased in
various stages of preparation for an individual operation, and
production, distribution, and service are completed on the same
premises
Cook-chill Correct Answer Method in which menu items are
partially cooked , rapidly chilled, held in chilled storage, and
reheated just prior to service
Cook-freeze Correct Answer Method in which menu items are
partially cooked, rapidly frozen, held in freezer storage, and
reheated just prior to service
A la carte Correct Answer Method of pricing menu items
individually
Assembly serve service Correct Answer Menu items are
purchased pre-prepared and require minimal cooking before
service
Benchmarking Correct Answer Comparison against best
performance in the field
Bubble diagram Correct Answer Drawing that defines spaces
in the planned kitchen and the relationship of these spaces to
each other with use of circles
Cause and effect diagrams Correct Answer Analysis that
illustrates the factors that may influence or cause a given
outcome
Center of the plate Correct Answer Most prominent menu
item, usually the entree, on which the menu is based
Centralized service Correct Answer Plates or trays are
assembled in area close to production
Check sheets Correct Answer Tool for collecting data about
observations
, Commercial food service Correct Answer Foodservice
operations in which sale of food is the primary activity and a
profit is desired
Commissary service Correct Answer Centralized procurement
and production facilities with distribution of prepared menu
items to several remote areas for final preparation and service
Constraint Correct Answer Something that limits an
organization from reaching its goals
Continuous quality improvement (CQI) Correct Answer
Focused management philosophy for providing leadership,
structure, training, and an environment to improve all
organizational processes continuously
Control charts Correct Answer Graphical record of process
performance over a period of time
Conventional service Correct Answer Foods are purchased in
various stages of preparation for an individual operation, and
production, distribution, and service are completed on the same
premises
Cook-chill Correct Answer Method in which menu items are
partially cooked , rapidly chilled, held in chilled storage, and
reheated just prior to service
Cook-freeze Correct Answer Method in which menu items are
partially cooked, rapidly frozen, held in freezer storage, and
reheated just prior to service
