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Solution Manual For Foodservice Organizations A Managerial and Systems Approach, 10th Edition by Mary Gregoire Emily Patten
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Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire
Emily Patten
Chapter 1-16
Chapter 1 Systems Approach to a Foodservice Organization
1) A system is a:
A) framework of loosely organized ideas.
B) model of a real situation.
C) collection of interrelated parts.
Answer: C
2) The basic model of a system contains which three components?
A) controls, feedback, and environment
B) inputs, transformation, and outputs
C) human, physical, and operational resources
D) memory, functional subsystems, and linking processes
Answer: B
3) An example of an input to the foodservice system is ________.
A) human resources
B) production
C) meals
D) budgets
Answer: A
4) The policies and procedures of a foodservice operation are part of ________ in the foodservice
systems model.
A) control
B) transformation
C) output
D) input
Answer: A
5) The term, ________, is used to describe the phenomenon that parts of an organization acting
together may have greater impact than the impact each has separately.
A) synergy
B) dynamic equilibrium
C) control
D) equifinality
Answer: A
6) Having the same or similar outputs from using different inputs is termed ________.
A) dynamic equilibrium
B) interdependency
C) equifinality
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,D) synergy
Answer: C
7) The area of interdependency between two subsystems is referred to as the ________.
A) linking processes
B) core
C) interface
D) boundary
Answer: C
8) Which of the following is a characteristic of a subsystem?
A) It contains a suprasystem within it.
B) It is higher in the hierarchical order than is a system.
C) It is a complete system in itself.
D) It is independent of any other system.
Answer: C
9) Management functions, functional subsystems, and linking processes are part of the ________
portion of the foodservice systems model.
A) input
B) output
C) transformation
D) control
Answer: C
10) Decision making, communication, and balance are referred to as ________ within the
foodservice systems model.
A) controls
B) functional subsystems
C) linking processes
D) coordinating elements
Answer: C
11) Procurement, production, safety/sanitation/maintenance, and distribution/service are
________ in the foodservice systems model.
A) linking processes
B) controls
C) functional subsystems
D) inputs
Answer: C
12) A franchisor is one who:
A) is granted a company franchise.
B) contracts with another to run a restaurant.
C) partners with distributors to reduce costs of foodservice operations.
D) grants the right to another to market the company's concepts.
Answer: D
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,13) A kiosk convenience store would have which of the following characteristics?
A) It would be large, usually more than 4,000 square feet.
B) It would be small, usually less than 800 square feet.
C) It would offer a wide variety of options, usually including groceries and a fast-food outlet.
D) It would sell a variety of grocery products.
Answer: B
14) Which of the following hotel foodservice options is the most labor intensive?
A) casual dining restaurant
B) room service
C) fine dining restaurant
D) lobby coffee cart
Answer: B
15) Ordering and paying for food at a counter is characteristic of what type of foodservice
operation?
A) themed restaurant
B) skilled care nursing home
C) quick service restaurant
D) cruise ship dining
Answer: C
16) USDA's Team Nutrition program impacts primarily the ________ industry.
A) healthcare foodservice
B) quick-service restaurant
C) correctional foodservice
D) school foodservice
Answer: D
17) ARAMARK Corporation is an example of a ________.
A) contract company
B) partnership
C) franchise
D) self-operation
Answer: A
18) Which of the following is typically not a reason for contracting foodservice operations?
A) current operation is not well managed
B) company wants to downsize its labor force
C) low employee morale
D) need for capital to renovate facilities and update equipment
Answer: C
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, 19) A primary reason to open a business as a sole proprietorship instead of forming a corporation
for business ownership is that:
A) finding managers is easier in a sole proprietorship.
B) it is easier to obtain bank and small business loan funding as a sole proprietorship.
C) a sole proprietorship avoids double taxation of the owner and business.
D) a sole proprietorship provides limited liability for the owner.
Answer: C
20) Self-operation means:
A) the manager is an employee of the company in which the foodservice is located.
B) a single manager is hired to oversee the foodservice operation.
C) the manager or supervisor is responsible for preparing the food to be served.
D) employees complete the work without a manager being present.
Answer: A
21) Entrepreneurs tend to have which of the following characteristics?
A) are unorganized
B) enjoy taking calculated risks
C) have a low tolerance for ambiguity
D) prefer to have others in control
Answer: B
22) An open system has interrelated parts; interrelated parts are not part of a closed system.
Answer: FALSE
23) Transformation is the part of the foodservice system that involves changing inputs to outputs.
Answer: TRUE
24) Synergy is the ability of an open system to continuously respond and adapt to its environment.
Answer: FALSE
25) Foodservice equipment and space are included as inputs in the foodservice systems model.
Answer: TRUE
26) Procurement, production, safety/sanitation/maintenance, and distribution/service are part of
transformation in the foodservice systems model.
Answer: TRUE
27) The menu is an input in the foodservice systems model.
Answer: FALSE
28) A quick service restaurant is a retail business with primary emphasis on providing the public a
convenient location to quickly purchase from a wide array of consumable products.
Answer: FALSE
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