Food production is found in the ________ component of the foodservice systems model. correct answers Transformation
The art and science of estimating events in the future is termed ________. correct answers forecasting
Overproduction occurs when: correct answers More food than is needed is pr...
NDFS 445 Exam 2 || with 100% Errorless Solutions.
Food production is found in the ________ component of the foodservice systems model. correct
answers Transformation
The art and science of estimating events in the future is termed ________. correct answers
forecasting
Overproduction occurs when: correct answers More food than is needed is produced
The most suitable forecasting method for short-term forecasts in foodservice is ________.
correct answers Time series
Exponential smoothing is an example of ________ forecasting. correct answers Time series
The forecasting method that uses a judgment factor to weigh the most recent data is ________.
correct answers exponential smoothing
Which of the following is included as part of production scheduling? correct answers actual yield
from a recipe, employee work assignments, quantities to produce of a given recipe
Ideally, batch cooking of frozen carrots in the steamer to serve 200 would involve: correct
answers cooking single pans of carrots just in time for service.
The transformation of food inputs into meal outputs occurs in the ________ subsystem. correct
answers production
"A" products in the ABC inventory method are those products: correct answers that the managers
should monitor and control very closely
A restaurant that receives raw food products, prepares it, and serves it immediately to the
customer could be classified as a ________ type of foodservice. correct answers conventional
In a ________ foodservice, menu items are produced and held chilled or frozen until heated for
service later. correct answers ready prepared
The ________ foodservice has centralized procurement and production facilities with
distribution of prepared menu items to several remote areas for final preparation and service.
correct answers commissary
Foodservice operations using only pre-prepared, convenience food items are termed ________.
correct answers assembly serve
A charrette is a: correct answers collaborative planning session to gain input about a new
kitchen.
,The Program, developed by an architect for a new kitchen, includes: correct answers projected
timeline for the project.
Removing more air from a space than is brought into that space is an example of ________.
correct answers negative air pressure
The Food Code requires a minimum of ________ foot-candles of light where an employee is
working with food. correct answers 50
Fluorescent lights over a work area in the kitchen are an example of ________ lighting. correct
answers direct
The movement of product or people through an operation is termed ________. correct answers
flow
Distribution and service are categorized as ________ in the foodservice systems model. correct
answers functional subsystems
All of the following impact the distribution of food from production to customer... correct
answers type of production system, whether meals are preassembled prior to service, the amount
of time between the end of production and start of service.
Which of the following is a particular challenge with tray service? correct answers temperature
of the food at the time of service.
Having transportation carts or patient trays that will maintain hot food temperatures is most
important in which type of foodservice? correct answers Conventional food production with
centralized service.
A distinguishing characteristic of table service is: correct answers service by a waitperson
The predominant form of service used in on-site foodservice operation is ________ service.
correct answers cafeteria style
One example of a service control would be use of: correct answers duplicate guest checks
Organic foods are an example of which type of authenticity? correct answers natural
(true or false?) One example of cross-training would be training waitstaff to work in kitchen
positions. correct answers True
(true or false) Use of automated guided vehicles reduces the amount of labor needed to move
meal carts from the kitchen to the patient units. correct answers True
, The process for ensuring that the products delivered by vendors are those that were ordered; one
of the best opportunities to exercise control; financial, physical and legal responsibility for
product is transferred - last chance correct answers Receiving
Steps in the receiving proces correct answers Inspection against purchase orders -> inspection
against the invoice -> Acceptance or rejection of the orders -> receiving records-> removal to
storage
Three Q's of receiving correct answers quality
quantity
quote (price)
Inspecting specifications such as freshness, color, size, consistency, taste are part of which Q in
receiving? correct answers quality
Products being counted or weighed are part of which Q in receiving? correct answers Quantity
Characteristics of a good receiving program include correct answers -coordinate with other
departments (such as production and accounting.
-Train receiving personnel
-Have set parameters of authority and supervision
-scheduled receiving hours - preferably not during busy hours
-Security measures - not the same person that is ordering (at least not the only one), keep it in a
secure location
-Documentation procedures
The receiving clerk should: Know the ________ for each product, have the ability to evaluate
product ______, _______ meats, understand ______ in the receiving process, know what to do
when _______ arises, Know how to fill out receiving forms and maintain ______ correct
answers quality specs, quality, weigh, steps, problem, records
Receiving facilities and equipment should include: correct answers adequate space
clean and sanitary
counters
scales - platform and counter
Pens, clipboards, knives, crowbar, hammer
Holding of products under proper conditions to ensure quality until time of use correct answers
Storage
This type of storage should be accessible, clean, organized; have sanitation regulation; protected
from insects, rodents, and pilferage; be rotated; be kept at 50* to 70* F correct answers Dry
storage
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