DTC 350 FINAL EXAM REVIEW QUESTIONS
A system is a - Answer -collection of interrelated parts
The basic model of a system contains which three components? - Answer -inputs,
transformation, and outputs
An example of an input in the foodservice system is - Answer -human resources
The policies and procedures of a foodservice operation are part of ___ in the fs model -
Answer -Control
Procurement, production, safety/sanitation/maintenance, and distribution/service are
___ in the FS system model. - Answer -functional subsystems
Providing room service in a hospital and having higher patient satisfaction scores than
other hospitals in the region is an example of - Answer -NOT synergy
ARAMARK Corporation is an example of a - Answer -contract company
Which of the following would not be considered a sustainable practice? - Answer -
Green washing
Self-operation means - Answer -the 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. - Answer -transformation
The group that serves as an accreditation agency that reviews voluntary programs of
quality improvements in patient care in hospitals is - Answer -The Joint Commission
According to the American Society for Quality, which of the following is not a
characteristic of quality? - Answer -Quality is a progam
The radical redesign of business processes for dramatic improvement is termed
_____________. - Answer -reengineering
____ is defined as the degree to which managers allow employees to act independently
within their job description. - Answer -empowerment
A process improvement tool that provides a graphical record of process improvement
efforts over a period of time is termed a ____, - Answer -control chart
, _________ is often referred to as the 80-20 rule because 80% of a given outcome
typically results from 20% of an input. - Answer -Pareto analysis
Process improvement programs are part of ____ in the foodservice systems model. -
Answer -control
The process that includes the concept of providing a product or service only when a
customer wants it termed __. - Answer -Lean
Which of the follwoing is not part of the AND definition of sustainable food systems? -
Answer -managerially innovative
Greenwashing is a term used to recognize organizations for their improved
sustainability efforts - Answer -False
To display the USDA Certified Organic label a product must be at least _____ percent
organic - Answer -95%
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. - Answer -True
Perpetual inventory differs from physical inventory in that - Answer -no visual inspection
of the inventory is done to calculate perpetual inventory.
Requireing that a product labled "mayonnaise" contain egg is an example of - Answer -
standards of idenetity
Information required on a label under the nutrition label ing law includes - Answer -
amount of cholesterol, sodium, and vitamins A and C
The agency responsibile for grading, inspection, and certification of meats is the -
Answer -USDA
All of the follwoing are recommended purchasing pracitices EXCEPT - Answer -having
the same person responsible for purchasing and receiving
A thermometer is usually placed just inside the door of a refrigerator because - Answer
-this is the warmest spot in the refrigerator and thus the most appropriate place
The microogranims that most commonly produce foodborne illness are categorized as -
Answer -bacteria
All of the following are required for growth of bacteria, except: - Answer -sunlight
The microorganisms that multiplies only in living cells is ___> - Answer -viruses
A system is a - Answer -collection of interrelated parts
The basic model of a system contains which three components? - Answer -inputs,
transformation, and outputs
An example of an input in the foodservice system is - Answer -human resources
The policies and procedures of a foodservice operation are part of ___ in the fs model -
Answer -Control
Procurement, production, safety/sanitation/maintenance, and distribution/service are
___ in the FS system model. - Answer -functional subsystems
Providing room service in a hospital and having higher patient satisfaction scores than
other hospitals in the region is an example of - Answer -NOT synergy
ARAMARK Corporation is an example of a - Answer -contract company
Which of the following would not be considered a sustainable practice? - Answer -
Green washing
Self-operation means - Answer -the 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. - Answer -transformation
The group that serves as an accreditation agency that reviews voluntary programs of
quality improvements in patient care in hospitals is - Answer -The Joint Commission
According to the American Society for Quality, which of the following is not a
characteristic of quality? - Answer -Quality is a progam
The radical redesign of business processes for dramatic improvement is termed
_____________. - Answer -reengineering
____ is defined as the degree to which managers allow employees to act independently
within their job description. - Answer -empowerment
A process improvement tool that provides a graphical record of process improvement
efforts over a period of time is termed a ____, - Answer -control chart
, _________ is often referred to as the 80-20 rule because 80% of a given outcome
typically results from 20% of an input. - Answer -Pareto analysis
Process improvement programs are part of ____ in the foodservice systems model. -
Answer -control
The process that includes the concept of providing a product or service only when a
customer wants it termed __. - Answer -Lean
Which of the follwoing is not part of the AND definition of sustainable food systems? -
Answer -managerially innovative
Greenwashing is a term used to recognize organizations for their improved
sustainability efforts - Answer -False
To display the USDA Certified Organic label a product must be at least _____ percent
organic - Answer -95%
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. - Answer -True
Perpetual inventory differs from physical inventory in that - Answer -no visual inspection
of the inventory is done to calculate perpetual inventory.
Requireing that a product labled "mayonnaise" contain egg is an example of - Answer -
standards of idenetity
Information required on a label under the nutrition label ing law includes - Answer -
amount of cholesterol, sodium, and vitamins A and C
The agency responsibile for grading, inspection, and certification of meats is the -
Answer -USDA
All of the follwoing are recommended purchasing pracitices EXCEPT - Answer -having
the same person responsible for purchasing and receiving
A thermometer is usually placed just inside the door of a refrigerator because - Answer
-this is the warmest spot in the refrigerator and thus the most appropriate place
The microogranims that most commonly produce foodborne illness are categorized as -
Answer -bacteria
All of the following are required for growth of bacteria, except: - Answer -sunlight
The microorganisms that multiplies only in living cells is ___> - Answer -viruses
