FSM EXAM 3 Questions with Complete
Solutions.
distribution or delivery - Correct Answer the transportation of prepared foods from
production to place of service.
Service - Correct Answer assembling prepared menu items and distributing them to the
consumer.
centralized delivery service system - Correct Answer Prepared foods are portion and
assembled at a central area and then the completed orders are transported and delivered
to the customer.
decentralized delivery service system - Correct Answer Bulk quantities of prepared foods
are sent hot and cold to service kitchens located throughout the facility, where reheating,
portioning, and meal assembly occur.
Galley kitchens, which likely have small versions of cooking and cleaning equipment,
assemble the final product prior delivery.
assembly - Correct Answer piecing together of prepared menu items to complete an entire
menu.
what two major systems are used to assemble trays - Correct Answer Central location
Decentralized units
Parallel cook/serve trayline - Correct Answer see image
circular tray line - Correct Answer see image
Pod tray assembly - Correct Answer see image
what factors affect choice of service system? - Correct Answer type of FS system, size and
physical layout, style of service, skill level of personnel, timing of meal service
, size and physical layout of facility - Correct Answer -The size and building arrangement of
the facility is a factor to consider when selecting a delivery system.
-Hospitals are typically configured as high-rise buildings or single floored buildings with
long-corridors.
-Consideration for multiple kitchens or galleys when the facility has a lot of real estate.
-Large Academic Hospitals and Colleges are usually the best candidates for multiple
kitchens.
style of service - Correct Answer Self-service
Tray service
Portable service
Skill Level of Available Personnel - Correct Answer Labor needs and required skills vary
for different types of delivery systems and for the equipment used in each type of system.
For example, if you have galley kitchens, the employee has to have some skill cooking and
serving the meal.
Timing Required for
Meal Service - Correct Answer The time of day desired for meals influences the choice of
delivery-service system.
A large academic hospital has challenges when attempting to serve 300-600 (or greater) at
the same time. Can lunch really be at 12p?
General Classification of Delivery-Service Equipment: fixed or built-in equipment - Correct
Answer Dedicated elevators or tracks for transporting food carts
General Classification of Delivery-Service Equipment: mobile equipment - Correct Answer
Transport food carts (heated and/or cooled)
Plate holders
General Classification of Delivery-Service Equipment: portable equipment - Correct
Answer Pellet disk
Insulated trays with insulated covers
Solutions.
distribution or delivery - Correct Answer the transportation of prepared foods from
production to place of service.
Service - Correct Answer assembling prepared menu items and distributing them to the
consumer.
centralized delivery service system - Correct Answer Prepared foods are portion and
assembled at a central area and then the completed orders are transported and delivered
to the customer.
decentralized delivery service system - Correct Answer Bulk quantities of prepared foods
are sent hot and cold to service kitchens located throughout the facility, where reheating,
portioning, and meal assembly occur.
Galley kitchens, which likely have small versions of cooking and cleaning equipment,
assemble the final product prior delivery.
assembly - Correct Answer piecing together of prepared menu items to complete an entire
menu.
what two major systems are used to assemble trays - Correct Answer Central location
Decentralized units
Parallel cook/serve trayline - Correct Answer see image
circular tray line - Correct Answer see image
Pod tray assembly - Correct Answer see image
what factors affect choice of service system? - Correct Answer type of FS system, size and
physical layout, style of service, skill level of personnel, timing of meal service
, size and physical layout of facility - Correct Answer -The size and building arrangement of
the facility is a factor to consider when selecting a delivery system.
-Hospitals are typically configured as high-rise buildings or single floored buildings with
long-corridors.
-Consideration for multiple kitchens or galleys when the facility has a lot of real estate.
-Large Academic Hospitals and Colleges are usually the best candidates for multiple
kitchens.
style of service - Correct Answer Self-service
Tray service
Portable service
Skill Level of Available Personnel - Correct Answer Labor needs and required skills vary
for different types of delivery systems and for the equipment used in each type of system.
For example, if you have galley kitchens, the employee has to have some skill cooking and
serving the meal.
Timing Required for
Meal Service - Correct Answer The time of day desired for meals influences the choice of
delivery-service system.
A large academic hospital has challenges when attempting to serve 300-600 (or greater) at
the same time. Can lunch really be at 12p?
General Classification of Delivery-Service Equipment: fixed or built-in equipment - Correct
Answer Dedicated elevators or tracks for transporting food carts
General Classification of Delivery-Service Equipment: mobile equipment - Correct Answer
Transport food carts (heated and/or cooled)
Plate holders
General Classification of Delivery-Service Equipment: portable equipment - Correct
Answer Pellet disk
Insulated trays with insulated covers
