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NSC 458 Exam #1 Questions with Answers (100% Correct
Answers)
Conventional Answer: Purchased as whole raw foods and converted
to finished product Focus on food Allows for
specialization/customization and fresh food Disadvantage: requires a
lot of skilled labor
Ready prepared Answer: Purchase whole ingredients, prepare, then
either chill or freeze for holding and reheating later Extends shelf life
of food Advantage: have a large amount of food ready for service in
short amount of time, requires less skilled labor Disadvantage: make
sure recipes dont change texture once frozen and defrosted
Assembly serve Answer: Components purchased come to the facility
already preparedReheat, portion and serve Don't need that much
skilled labor at all But you don't have a lot of control over what's in the
food
Commissary Answer: Volume of food -> VERY high Advantage: break
in price by ordering large amount of food at once, use less employees
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Disadvantage: requires special equipment to prepare food in VERY
large quantities , requires more money investment up front
Basic model Answer: Input -> transformation -> output (quality,
quantity satisfaction, financial accountability)
Expanded systems model Answer: Input (labor, food, supplies, space,
time, money) -> transformation (control and memory) -> output ->
feedback
Control Answer: Internal: plans (organizational goals and objectives) ,
standards and policies/procedures , quality assurance program
(QA)External: local/state/fed regulations, contracts w outside
companies, economic conditions
Function Answer: Ensure resources used efficiently and effectively
Ensure the org is functioning within regulatory/legal constraints
Provides standards for use in evaluating operations
Management Functions Answer: Coordinates smaller subunits to meet
goals
Planning, organizing, staffing, leading, controlling
© 2025 All rights reserved
NSC 458 Exam #1 Questions with Answers (100% Correct
Answers)
Conventional Answer: Purchased as whole raw foods and converted
to finished product Focus on food Allows for
specialization/customization and fresh food Disadvantage: requires a
lot of skilled labor
Ready prepared Answer: Purchase whole ingredients, prepare, then
either chill or freeze for holding and reheating later Extends shelf life
of food Advantage: have a large amount of food ready for service in
short amount of time, requires less skilled labor Disadvantage: make
sure recipes dont change texture once frozen and defrosted
Assembly serve Answer: Components purchased come to the facility
already preparedReheat, portion and serve Don't need that much
skilled labor at all But you don't have a lot of control over what's in the
food
Commissary Answer: Volume of food -> VERY high Advantage: break
in price by ordering large amount of food at once, use less employees
© 2025 All rights reserved
, 2
Disadvantage: requires special equipment to prepare food in VERY
large quantities , requires more money investment up front
Basic model Answer: Input -> transformation -> output (quality,
quantity satisfaction, financial accountability)
Expanded systems model Answer: Input (labor, food, supplies, space,
time, money) -> transformation (control and memory) -> output ->
feedback
Control Answer: Internal: plans (organizational goals and objectives) ,
standards and policies/procedures , quality assurance program
(QA)External: local/state/fed regulations, contracts w outside
companies, economic conditions
Function Answer: Ensure resources used efficiently and effectively
Ensure the org is functioning within regulatory/legal constraints
Provides standards for use in evaluating operations
Management Functions Answer: Coordinates smaller subunits to meet
goals
Planning, organizing, staffing, leading, controlling
© 2025 All rights reserved
