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Jean Inman Domain IV-Foodservice systems exam questions and answers $13.99   Add to cart

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Jean Inman Domain IV-Foodservice systems exam questions and answers

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Jean Inman Domain IV-Foodservice systems exam questions and answers

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  • September 8, 2024
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  • 2024/2025
  • Exam (elaborations)
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FREEMANSHARP
Jean Inman
Domain IV-
Foodservice
systems exam
questions and
answers
Menu types are determined by - answer The facilities food and
dining concept


No choice menu serves clientele who - answer Are unable or have no
desire to choose


A static,fixed,set menu - answer Same menu items everyday;
Restaurant


A static,fixed, set menu is used for what type of clients? - answer
Clients who change everyday

,Single use menus are used for what type of clients? - answer Clients
who do not vary from day to day; catering


Long term care facilities have how many weeks of a cycle menu? -
answer 3 or 4


Hospitals with 2-4 day average patient stay have how many weeks
of a cycle menu? - answer 1 or 2


High school lunch programs have how many weeks of a cycle menu?
- answer 2 week with 4 choices


Benefits of room service menu - answer Decreased food cost and
increased intake


Commercial operations - answer Sale of food is primary activity and
profit is desired


Non-commercial operation - answer On-site food service which
provides food as a secondary activity


Southeast Asians - answer Pork, few dairy products


Kosher - answer No meat and dairy at same meal; no pork or
shellfish


Chinese - answer Yin and Yang foods; rice is neutral


Seventh Day Adventist - answer Ovo-lacto-vegetarian, no caffeine or
alcohol

,Central American/Hispanic/Latin - answer Fruits,vegetables,meat,
poultry, fish


Muslim - answer Halal dietary foods, haram, overeating is
discouraged


Roman catholics - answer Meat not consumed on fridays during lent


Middle eastern - answer Bulgur


NuMenus (school lunch menu) - answer Uses USDA approved
nutrient analysis software


Assisted NuMenus (school lunch menu) - answer Nutrient analysis
may be done by another school or consultant


Enhanced Food (school lunch menu)- Based and Traditional food-
Based - answer Computers not required


Physical facility should provide - answer Adequate flow for traffic


If kitchen floor space is to expansive what happens - answer
Efficiency declines


Food is a - answer Variable expense


What is the largest percent of a budget spent on? - answer Meat,
fish, poultry


"Truth-in-menu" legislation requires that - answer Menus accurately
describe foods to be served

, Food Code - answer Person in charge must be able to identify food
allergens and other associated symptoms


Disaster menu - answer Plan to require minimum staffing for
preparation and service


How much water/person/day is required for a minimum of 3 days? -
answer One gallon


1st step of menu planning - answer Plan dinner meat or entree for
entire cycle


2nd step of menu planning - answer Luncheon entree or main dishes


Menu engineering focuses on both the popularity and - answer The
contribution to profit of the items


Menu engineering is the practice of developing menus with the goal
of - answer Encouraging customers to buy certain items


Facial scale satisfaction indicators are used with - answer Children


Popularity is used to - answer Analyze and predict any items sales


Average check - answer The average amount customers spent on a
meal


Average check calculation - answer Divide sales by the number of
customers served

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