FSM Exam 1 UPDATED ACTUAL QUESTIONS
AND CORRECT ANSWERS
The restaurant industry Pocket Factbook indicates that the industry's share of the food dollar
from 1955 to the present has: - CORRECT ANSWER almost doubled
Scientific food cost accounting was first practiced in: - CORRECT ANSWER royal
households
In medieval household kitchens the diet was largely dependent on - CORRECT
ANSWER meat
The first recorded U.S. hospital menu consisted primarily of: - CORRECT
ANSWER mush and molasses
The Child Nutrition Act of 1966 authorized: - CORRECT ANSWER the School
Breakfast Program and Special Milk Program
The development of the nursing home as a distinct type of health care institution came
about as a result of federal funds made available to pay for nursing home care by: -
CORRECT ANSWER the Federal Conditions of Participation Regulations (1974)
Foodservice is the number two retail employer in the country. - CORRECT
ANSWER F
The foodservice industry is the largest employer of the handicapped. - CORRECT
ANSWER T
An automat was the first type of drive-in restaurant. - CORRECT ANSWER F
, During prohibition, "speakeasies" were not known for the quality of the food served. -
CORRECT ANSWER F
Giant Marriott Corporation began as an A & W Root Beer Stand. - CORRECT
ANSWER T
The primary function of an organization's mission statement is to: - CORRECT
ANSWER guide decision making
A collection of interrelated parts unified by design to obtain one or more objectives is best
described by which of the following terms? - CORRECT ANSWER a system
In systems theory the process of changing inputs into outputs is known as - CORRECT
ANSWER transformation
An example of an output is: - CORRECT ANSWER bread for a bakery
An ultra-stable system may be described as having - CORRECT ANSWER entropy
Which of the following is the primary reason that managers of conventional foodservices
have made changes in the form in which foods are purchased? - CORRECT
ANSWER to reduce production time
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 - CORRECT ANSWER 1, 3 and 4 (P 55)
AND CORRECT ANSWERS
The restaurant industry Pocket Factbook indicates that the industry's share of the food dollar
from 1955 to the present has: - CORRECT ANSWER almost doubled
Scientific food cost accounting was first practiced in: - CORRECT ANSWER royal
households
In medieval household kitchens the diet was largely dependent on - CORRECT
ANSWER meat
The first recorded U.S. hospital menu consisted primarily of: - CORRECT
ANSWER mush and molasses
The Child Nutrition Act of 1966 authorized: - CORRECT ANSWER the School
Breakfast Program and Special Milk Program
The development of the nursing home as a distinct type of health care institution came
about as a result of federal funds made available to pay for nursing home care by: -
CORRECT ANSWER the Federal Conditions of Participation Regulations (1974)
Foodservice is the number two retail employer in the country. - CORRECT
ANSWER F
The foodservice industry is the largest employer of the handicapped. - CORRECT
ANSWER T
An automat was the first type of drive-in restaurant. - CORRECT ANSWER F
, During prohibition, "speakeasies" were not known for the quality of the food served. -
CORRECT ANSWER F
Giant Marriott Corporation began as an A & W Root Beer Stand. - CORRECT
ANSWER T
The primary function of an organization's mission statement is to: - CORRECT
ANSWER guide decision making
A collection of interrelated parts unified by design to obtain one or more objectives is best
described by which of the following terms? - CORRECT ANSWER a system
In systems theory the process of changing inputs into outputs is known as - CORRECT
ANSWER transformation
An example of an output is: - CORRECT ANSWER bread for a bakery
An ultra-stable system may be described as having - CORRECT ANSWER entropy
Which of the following is the primary reason that managers of conventional foodservices
have made changes in the form in which foods are purchased? - CORRECT
ANSWER to reduce production time
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 - CORRECT ANSWER 1, 3 and 4 (P 55)
