FDSC 3060 TEST 1 QUESTIONS AND
ANSWERS
Food service - Correct Answers -businesses, institutions, and companies responsible
for any meal prepared outside the home; types: restaurants, schools, child care,
hospitals, long-term care, and correctional facilites
Environmental trends, food labeling regulations, workforce issues - Correct Answers -
challenges facing the food service industry:
food, paper, and plastic supplies - Correct Answers -60-70% of solid waste is from ___;
creates an environmental challenge in food service
calorie labeling - Correct Answers -FDA issued two proposed regulation that would
ensure proper ___ on menus and vending machines; creates a food labeling challenge
in food service
cultural diversity, age, literacy - Correct Answers -workforce issues include:
Commercial Foodservice - Correct Answers -sale of food is the primary activity and a
profit is desired; examples: restaraunts, convenience stores, catering, supermarkets,
food courts
Non-commerical Foodservice - Correct Answers -sale of food is a secondary activity;
they operate their own foodservice; examples: hotel/motel, country clubs, cruise ships,
airlines, zoos
Institutional Foodservice - Correct Answers -sale of food is secondary to the goal of the
organization; typically not-for-profit and tend to have a captive audience and low cost
per meal; examples: hospitals, schools, day care, long-term care, colleges/universities
Fast Food - Correct Answers -target working people who want a quick, low cost meal
Cafeteria style - Correct Answers -institutional service: eaten by diners who take trays to
tables or booths
Transported pre-planned meals - Correct Answers -institutional service: common in
hospitals, long-term facilities, correctional facilities
, Compressed schedules - Correct Answers -reduces the number of days worked but
increases the hours worked per day (4 10-hour days)
Contract scheduling - Correct Answers -contract to complete a specific task or piece of
work
computerized schedule - Correct Answers -management information system using
scheduling software
choosing wrong person for the job, insufficient training, boredom, racism/sexual
harassment, ongoing unresolved conflict - Correct Answers -What are reasons for high
turnover in the foodservice industry?
Full-service restaraunt - Correct Answers -institutional service: typically executive dining
rooms or large enterprises
School Breakfast Program - Correct Answers -nutritionally balanced, low cost, or free
breakfast
Special Milk Program - Correct Answers -provides milk free or at reduced cost to
children
Summer Foodservice Program - Correct Answers -supports meals for children as part of
the summer
Child and Adult Care Food Program - Correct Answers -funding for childcare centers,
daycare homes, homeless shelters, and adult daycare centeres
National School Lunch Program - Correct Answers -federally assisted meal program
operating in nearly 100,000 public and nonprofit private schools and residential child
care facilities that provides nutritionally balanced, low cost or free lunches to millions of
children each day; income 130% poverty level- free lunch, income 130-185% poverty
level- reduced price
Increased labor costs coupled with shortage of highly skilled employees; increased food
processing (preparing and packaging) saves money and time - Correct Answers -Why
are foodservice establishments moving away from conventional foodservice operational
systems?
conventional, ready prepared, commissary, assembly serve - Correct Answers -What
are the four types of food service operational systems?
Conventional - Correct Answers -Characteristics:
-Food purchased in various stages of preparation for operation.
-Production, distribution, and service are completed on the same premises.
ANSWERS
Food service - Correct Answers -businesses, institutions, and companies responsible
for any meal prepared outside the home; types: restaurants, schools, child care,
hospitals, long-term care, and correctional facilites
Environmental trends, food labeling regulations, workforce issues - Correct Answers -
challenges facing the food service industry:
food, paper, and plastic supplies - Correct Answers -60-70% of solid waste is from ___;
creates an environmental challenge in food service
calorie labeling - Correct Answers -FDA issued two proposed regulation that would
ensure proper ___ on menus and vending machines; creates a food labeling challenge
in food service
cultural diversity, age, literacy - Correct Answers -workforce issues include:
Commercial Foodservice - Correct Answers -sale of food is the primary activity and a
profit is desired; examples: restaraunts, convenience stores, catering, supermarkets,
food courts
Non-commerical Foodservice - Correct Answers -sale of food is a secondary activity;
they operate their own foodservice; examples: hotel/motel, country clubs, cruise ships,
airlines, zoos
Institutional Foodservice - Correct Answers -sale of food is secondary to the goal of the
organization; typically not-for-profit and tend to have a captive audience and low cost
per meal; examples: hospitals, schools, day care, long-term care, colleges/universities
Fast Food - Correct Answers -target working people who want a quick, low cost meal
Cafeteria style - Correct Answers -institutional service: eaten by diners who take trays to
tables or booths
Transported pre-planned meals - Correct Answers -institutional service: common in
hospitals, long-term facilities, correctional facilities
, Compressed schedules - Correct Answers -reduces the number of days worked but
increases the hours worked per day (4 10-hour days)
Contract scheduling - Correct Answers -contract to complete a specific task or piece of
work
computerized schedule - Correct Answers -management information system using
scheduling software
choosing wrong person for the job, insufficient training, boredom, racism/sexual
harassment, ongoing unresolved conflict - Correct Answers -What are reasons for high
turnover in the foodservice industry?
Full-service restaraunt - Correct Answers -institutional service: typically executive dining
rooms or large enterprises
School Breakfast Program - Correct Answers -nutritionally balanced, low cost, or free
breakfast
Special Milk Program - Correct Answers -provides milk free or at reduced cost to
children
Summer Foodservice Program - Correct Answers -supports meals for children as part of
the summer
Child and Adult Care Food Program - Correct Answers -funding for childcare centers,
daycare homes, homeless shelters, and adult daycare centeres
National School Lunch Program - Correct Answers -federally assisted meal program
operating in nearly 100,000 public and nonprofit private schools and residential child
care facilities that provides nutritionally balanced, low cost or free lunches to millions of
children each day; income 130% poverty level- free lunch, income 130-185% poverty
level- reduced price
Increased labor costs coupled with shortage of highly skilled employees; increased food
processing (preparing and packaging) saves money and time - Correct Answers -Why
are foodservice establishments moving away from conventional foodservice operational
systems?
conventional, ready prepared, commissary, assembly serve - Correct Answers -What
are the four types of food service operational systems?
Conventional - Correct Answers -Characteristics:
-Food purchased in various stages of preparation for operation.
-Production, distribution, and service are completed on the same premises.
