DTC 350 Final Exam Review Questions &
Answers
A system is a - ANSWERScollection of interrelated parts
The basic model of a system contains which three components? - ANSWERSinputs,
transformation, and outputs
An example of an input in the foodservice system is - ANSWERShuman resources
The policies and procedures of a foodservice operation are part of ___ in the fs model -
ANSWERSControl
Procurement, production, safety/sanitation/maintenance, and distribution/service are ___ in
the FS system model. - ANSWERSfunctional subsystems
Providing room service in a hospital and having higher patient satisfaction scores than other
hospitals in the region is an example of - ANSWERSNOT synergy
ARAMARK Corporation is an example of a - ANSWERScontract company
Which of the following would not be considered a sustainable practice? - ANSWERSGreen
washing
Self-operation means - ANSWERSthe manager is an employee of the company in which the
foodservice is located
,Management functions, funcational subsystems, and linking processes are part of the ___
portion of the FS model. - ANSWERStransformation
The group that serves as an accreditation agency that reviews voluntary programs of quality
improvements in patient care in hospitals is - ANSWERSThe Joint Commission
According to the American Society for Quality, which of the following is not a characteristic of
quality? - ANSWERSQuality is a progam
The radical redesign of business processes for dramatic improvement is termed
_____________. - ANSWERSreengineering
____ is defined as the degree to which managers allow employees to act independently within
their job description. - ANSWERSempowerment
A process improvement tool that provides a graphical record of process improvement efforts
over a period of time is termed a ____, - ANSWERScontrol chart
_________ is often referred to as the 80-20 rule because 80% of a given outcome typically
results from 20% of an input. - ANSWERSPareto analysis
Process improvement programs are part of ____ in the foodservice systems model. -
ANSWERScontrol
The process that includes the concept of providing a product or service only when a customer
wants it termed __. - ANSWERSLean
Which of the follwoing is not part of the AND definition of sustainable food systems? -
ANSWERSmanagerially innovative
, Greenwashing is a term used to recognize organizations for their improved sustainability efforts
- ANSWERSFalse
To display the USDA Certified Organic label a product must be at least _____ percent organic -
ANSWERS95%
Using FIFO as an inventory control technique means that food items that were placed in the
storeroom on January 5 would be used before those that were placed in the storeroom on
January 12. - ANSWERSTrue
Perpetual inventory differs from physical inventory in that - ANSWERSno visual inspection of the
inventory is done to calculate perpetual inventory.
Requireing that a product labled "mayonnaise" contain egg is an example of -
ANSWERSstandards of idenetity
Information required on a label under the nutrition label ing law includes - ANSWERSamount of
cholesterol, sodium, and vitamins A and C
The agency responsibile for grading, inspection, and certification of meats is the -
ANSWERSUSDA
All of the follwoing are recommended purchasing pracitices EXCEPT - ANSWERShaving the same
person responsible for purchasing and receiving
A thermometer is usually placed just inside the door of a refrigerator because - ANSWERSthis is
the warmest spot in the refrigerator and thus the most appropriate place
Answers
A system is a - ANSWERScollection of interrelated parts
The basic model of a system contains which three components? - ANSWERSinputs,
transformation, and outputs
An example of an input in the foodservice system is - ANSWERShuman resources
The policies and procedures of a foodservice operation are part of ___ in the fs model -
ANSWERSControl
Procurement, production, safety/sanitation/maintenance, and distribution/service are ___ in
the FS system model. - ANSWERSfunctional subsystems
Providing room service in a hospital and having higher patient satisfaction scores than other
hospitals in the region is an example of - ANSWERSNOT synergy
ARAMARK Corporation is an example of a - ANSWERScontract company
Which of the following would not be considered a sustainable practice? - ANSWERSGreen
washing
Self-operation means - ANSWERSthe manager is an employee of the company in which the
foodservice is located
,Management functions, funcational subsystems, and linking processes are part of the ___
portion of the FS model. - ANSWERStransformation
The group that serves as an accreditation agency that reviews voluntary programs of quality
improvements in patient care in hospitals is - ANSWERSThe Joint Commission
According to the American Society for Quality, which of the following is not a characteristic of
quality? - ANSWERSQuality is a progam
The radical redesign of business processes for dramatic improvement is termed
_____________. - ANSWERSreengineering
____ is defined as the degree to which managers allow employees to act independently within
their job description. - ANSWERSempowerment
A process improvement tool that provides a graphical record of process improvement efforts
over a period of time is termed a ____, - ANSWERScontrol chart
_________ is often referred to as the 80-20 rule because 80% of a given outcome typically
results from 20% of an input. - ANSWERSPareto analysis
Process improvement programs are part of ____ in the foodservice systems model. -
ANSWERScontrol
The process that includes the concept of providing a product or service only when a customer
wants it termed __. - ANSWERSLean
Which of the follwoing is not part of the AND definition of sustainable food systems? -
ANSWERSmanagerially innovative
, Greenwashing is a term used to recognize organizations for their improved sustainability efforts
- ANSWERSFalse
To display the USDA Certified Organic label a product must be at least _____ percent organic -
ANSWERS95%
Using FIFO as an inventory control technique means that food items that were placed in the
storeroom on January 5 would be used before those that were placed in the storeroom on
January 12. - ANSWERSTrue
Perpetual inventory differs from physical inventory in that - ANSWERSno visual inspection of the
inventory is done to calculate perpetual inventory.
Requireing that a product labled "mayonnaise" contain egg is an example of -
ANSWERSstandards of idenetity
Information required on a label under the nutrition label ing law includes - ANSWERSamount of
cholesterol, sodium, and vitamins A and C
The agency responsibile for grading, inspection, and certification of meats is the -
ANSWERSUSDA
All of the follwoing are recommended purchasing pracitices EXCEPT - ANSWERShaving the same
person responsible for purchasing and receiving
A thermometer is usually placed just inside the door of a refrigerator because - ANSWERSthis is
the warmest spot in the refrigerator and thus the most appropriate place
