NFS 5350 Exam 1 Questions With Complete Solutions
3-A-Day Correct Answers social marketing campaign to
increase milk consumptions to 3x per day
Asembly/serve food service is called Correct Answers
convenience food service
developed because market avalability of ready to eat foods
increased
Benchmarking Correct Answers comparing the company's
products and processes to those of competitors or leading firms
in other industries to identify best practices and find ways to
improve quality and performance
Boundary Correct Answers limits of a system that set the
domain of the organizations activity
Brand name rules Correct Answers any product that is
advertised as a brand name must be that product
Bubble diagrams Correct Answers drawings to define spaces
and the relationship of these places to eachother in a kitchen
Cause and effect diagram Correct Answers Ishikawa or
fishbone diagrams of factors that influence or cause an given
outcome
Centralized Service Correct Answers plates and trays
assembled close to production
*hospital
, Characteristics of open systems: Correct Answers allows the
system to be affected by changing external environment
Charrettes Correct Answers collaborative planning sessions
Commissary Foodservice Correct Answers centralized
procurement and production facilities with distribution of
prepared menu items to several remote areas for final
preparation and service
*schools
SERVICE UNITS=SATELITE SERVICE CENTERS
Control charts Correct Answers graphical record of process
performance over a period of time.
uses upper/lower control limits to identify potential problems
Cook-Chill Correct Answers Cook item partially, cool rapidly
and hold in storage, reheat at service
Cook-freeze Correct Answers partially cook food, rapid freeze,
hold in freezer until service
Correlated Color Temperature Correct Answers measurement
of coolness (red/orange) to warm (blue/white) appearance of
light
Data Driven Correct Answers approach for improving quality
technique for eliminating defects and reducing variation
3-A-Day Correct Answers social marketing campaign to
increase milk consumptions to 3x per day
Asembly/serve food service is called Correct Answers
convenience food service
developed because market avalability of ready to eat foods
increased
Benchmarking Correct Answers comparing the company's
products and processes to those of competitors or leading firms
in other industries to identify best practices and find ways to
improve quality and performance
Boundary Correct Answers limits of a system that set the
domain of the organizations activity
Brand name rules Correct Answers any product that is
advertised as a brand name must be that product
Bubble diagrams Correct Answers drawings to define spaces
and the relationship of these places to eachother in a kitchen
Cause and effect diagram Correct Answers Ishikawa or
fishbone diagrams of factors that influence or cause an given
outcome
Centralized Service Correct Answers plates and trays
assembled close to production
*hospital
, Characteristics of open systems: Correct Answers allows the
system to be affected by changing external environment
Charrettes Correct Answers collaborative planning sessions
Commissary Foodservice Correct Answers centralized
procurement and production facilities with distribution of
prepared menu items to several remote areas for final
preparation and service
*schools
SERVICE UNITS=SATELITE SERVICE CENTERS
Control charts Correct Answers graphical record of process
performance over a period of time.
uses upper/lower control limits to identify potential problems
Cook-Chill Correct Answers Cook item partially, cool rapidly
and hold in storage, reheat at service
Cook-freeze Correct Answers partially cook food, rapid freeze,
hold in freezer until service
Correlated Color Temperature Correct Answers measurement
of coolness (red/orange) to warm (blue/white) appearance of
light
Data Driven Correct Answers approach for improving quality
technique for eliminating defects and reducing variation
