Exam
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1)
A system is a
A)
framework of loosely organized ideas.
B)
model of a real situation.
C)
collection of interrelated parts.
2)
The basic model of a system contains which three components?
A)
controls, feedback, and environment
B)
inputs, transformation, and outputs
C)
human, physical, and operational resources
D)
memory, functional subsystems, and linking processes
3)
An example of an input to the foodservice system is ________.
A)
human resources
B)
production
, C)
meals
D)
budgets
4)
The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.
A)
control
B)
transformation
C)
output
D)
input
5)
The term, ________, is used to describe the phenomenon that parts of an organization acting together may have greater
impact than the impact each has separately.
A)
synergy
B)
dynamic equilibrium
C)
control
D)
equifinality
6)
Having the same or similar outputs from using different inputs is termed ________.
A)
,dynamic equilibrium
B)
interdependency
C)
equifinality
D)
synergy
7)
The area of interdependency between two subsystems is referred to as the ________.
A)
linking processes
B)
core
C)
interface
D)
boundary
8)
Which of the following is a characteristic of a subsystem?
A)
It contains a suprasystem within it.
B)
It is higher in the hierarchical order than is a system.
C)
It is a complete system in itself.
D)
It is independent of any other system.
, 9)
Management functions, functional subsystems, and linking processes are part of the ________ portion of the foodservice
systems model.
A)
input
B)
output
C)
transformation
D)
control
10)
Decision making, communication, and balance are referred to as ________ within the foodservice systems model.
A)
controls
B)
functional subsystems
C)
linking processes
D)
coordinating elements
11)
Procurement, production, safety/sanitation/maintenance, and distribution/service are ________ in the foodservice systems
model.
A)
linking processes
B)
controls
C)
functional subsystems
Name___________________________________
MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
1)
A system is a
A)
framework of loosely organized ideas.
B)
model of a real situation.
C)
collection of interrelated parts.
2)
The basic model of a system contains which three components?
A)
controls, feedback, and environment
B)
inputs, transformation, and outputs
C)
human, physical, and operational resources
D)
memory, functional subsystems, and linking processes
3)
An example of an input to the foodservice system is ________.
A)
human resources
B)
production
, C)
meals
D)
budgets
4)
The policies and procedures of a foodservice operation are part of ________ in the foodservice systems model.
A)
control
B)
transformation
C)
output
D)
input
5)
The term, ________, is used to describe the phenomenon that parts of an organization acting together may have greater
impact than the impact each has separately.
A)
synergy
B)
dynamic equilibrium
C)
control
D)
equifinality
6)
Having the same or similar outputs from using different inputs is termed ________.
A)
,dynamic equilibrium
B)
interdependency
C)
equifinality
D)
synergy
7)
The area of interdependency between two subsystems is referred to as the ________.
A)
linking processes
B)
core
C)
interface
D)
boundary
8)
Which of the following is a characteristic of a subsystem?
A)
It contains a suprasystem within it.
B)
It is higher in the hierarchical order than is a system.
C)
It is a complete system in itself.
D)
It is independent of any other system.
, 9)
Management functions, functional subsystems, and linking processes are part of the ________ portion of the foodservice
systems model.
A)
input
B)
output
C)
transformation
D)
control
10)
Decision making, communication, and balance are referred to as ________ within the foodservice systems model.
A)
controls
B)
functional subsystems
C)
linking processes
D)
coordinating elements
11)
Procurement, production, safety/sanitation/maintenance, and distribution/service are ________ in the foodservice systems
model.
A)
linking processes
B)
controls
C)
functional subsystems
