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Exam (elaborations)

Exam 1 (NSC 358) questions with actual answers.
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  • Course
  • NSCA Certified Performance and Sport Scientist
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  • NSCA Certified Performance And Sport Scientist

Exam 1 (NSC 358) questions with actual answers.

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  • August 27, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • exam 1 nsc 358 questions with actual answers

Written for

  • NSCA Certified Performance and Sport Scientist
  • NSCA Certified Performance and Sport Scientist

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Professorkaylee

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Exam 1 (NSC 358) questions with actual
answers.

Input ANS - Labor

Foods

Equipment and Facilities



Transformation ANS - Managing actions and activities and change inputs to outputs



Output ANS - Meals

Customer and employee satisfaction

Revenue



Conventional System ANS - raw foods are purchased, prepared on site, and served soon after
preparation



Advantages of conventional system ANS - Quality control

Ability to achieve individuality/greater flexibility

Adaptable to regional, culture food preferences



Disadvantages of conventional system ANS - Stressful - service peaks and valleys

Two shifts of employees may be required

Requires skilled labor force



Ready-Prepared ANS - cook-chill, cook-freeze, foods are prepared on site, then frozen, chilled, for later
use; requires blast chiller or freezer, adequate storage



Advantages of Ready-Prepared ANS - Reduces peaks and valleys in production

, All work can be accomplished in 8-hour workday

Reduces labor cost

Menu items are available on call



Disadvantages of Ready-Prepared ANS - Need large cold storage and/or freezer units Specialized
equipment is expensive

Appropriate re-thermalization equipment is needed



Comissary ANS - A store for food and supplies, especially in a military post or mining camp



Advantages of commissary ANS - Can realize great cost-savings

Quantity purchasing and preparation

Better equipment and space utilization



Disadvantages of commissary ANS - Food safety concerns during distribution

Huge initial investment



Assembly/serve ANS - Fully prepared foods are purchased store, then reheated, assembled and served

(Assemble your avengers)



Advantages of Assembly/serve ANS - Labor savings

Skilled labor not needed

Minimal equipment and space needed



Disadvantages of assembly/serve ANS - Availability of desirable menu items limited selections

Flexibility and quality

Higher price for items may offset lower labor cost



Static Menu ANS - Same menu items are offered every day; that is, a restaurant-type menu.

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