NUFD 110 Final Exam Questions with Correct Answers 100% Solved
What is one of the biggest issues that organic farmers face? - Answers Labor shortages
Which of the following is a type of of noncommercial foodservice? (multiple answers can be correct) -
Answers Sutter Health Hospital Cafeteria
Apple Computers Cafeteria
Apple Hill School Lunch
Which population groups are seeing the largest amount of growth? (multiple answers can be correct) -
Answers Hispanic/Latino groups
Asian groups
Inputs
Outputs
Operations
Feedback - Answers Resources such as money, material, time, food
Finished products of an organization
The work performed to transform inputs into outputs
Information on how operations worked or failed
1. Conventional
2. Ready-prepared (cook chill/cook freeze)
, 3. Commissary
4. Assembly Serve - Answers 1. Allows for excellent quality control, requires less freezer space, very
customizable, stressful workday, requires skilled labor
2. Reduces work loads and labor costs, needs large freezer/cold storage space, needs re-thermalization
equipment, less need for skilled labor
3. Reduced food cost due to large volume purchasing, more contamination risk points, specialized trucks
needed, little, if any, customization
4. Known as the kitchenless kitchen, large labor saving, minimal space needed, limited availability of
menu items, high cost of prepared foods, lots of packaging
1. Static
2. Single-use
3. Cycle
4. Table d'hote
5. Du jour - Answers 1. A typical restaurant menu used each day
2. A menu used for holidays or special events
3. A rotated menu often used in schools
What is one of the biggest issues that organic farmers face? - Answers Labor shortages
Which of the following is a type of of noncommercial foodservice? (multiple answers can be correct) -
Answers Sutter Health Hospital Cafeteria
Apple Computers Cafeteria
Apple Hill School Lunch
Which population groups are seeing the largest amount of growth? (multiple answers can be correct) -
Answers Hispanic/Latino groups
Asian groups
Inputs
Outputs
Operations
Feedback - Answers Resources such as money, material, time, food
Finished products of an organization
The work performed to transform inputs into outputs
Information on how operations worked or failed
1. Conventional
2. Ready-prepared (cook chill/cook freeze)
, 3. Commissary
4. Assembly Serve - Answers 1. Allows for excellent quality control, requires less freezer space, very
customizable, stressful workday, requires skilled labor
2. Reduces work loads and labor costs, needs large freezer/cold storage space, needs re-thermalization
equipment, less need for skilled labor
3. Reduced food cost due to large volume purchasing, more contamination risk points, specialized trucks
needed, little, if any, customization
4. Known as the kitchenless kitchen, large labor saving, minimal space needed, limited availability of
menu items, high cost of prepared foods, lots of packaging
1. Static
2. Single-use
3. Cycle
4. Table d'hote
5. Du jour - Answers 1. A typical restaurant menu used each day
2. A menu used for holidays or special events
3. A rotated menu often used in schools
