Deck 9: Service

Question 1

The total time from start to finish of meal service to customers is referred to as the of service.

A) time span
B) timetable
C) timeline
D) time

Answer 1

A

Question 2

Assembly is the fitting together of prepared menu items to complete an entire meal unit.

Answer 2

True

Question 3

Some insulated tray systems are designed to maintain temperatures by using the concept of synergy.

Answer 3

True

Question 4

When selecting a food delivery system, which of the following factors is most important in relation to the microbial quality of delivered food?

A) labor skills
B) form of food purchased
C) time span from prep to service
D) equipment needs

Question 5

The majority of residents at a large nursing home prefer to have their mid-day meal served between 11:30-12:30. In this situation it may be most appropriate to use which type of service system?

A) decentralized
B) centralized
C) centralized bulk
D) over-the-counter

Question 6

Which of the following is the most limiting factor related to the selection of an automated delivery system?

A) menu
B) cost
C) labor
D) microbial safety

Question 7

Marche is a term used to reflect the food court concept

Question 8

Delivery systems that do not rely on electrically powered or heating/cooling units are referred to as:

A) active
B) synergistic
C) automated
D) passive

Question 9

The food court type of cafeterias design often features MTOs. An example of an MTO is

A) self service salad bar
B) hot foods held in a steam table C grab and go sandwiches
D) deli sandwich bar

Question 10

Buffets and vending machines are examples of which style of service?

A) drive through
B) portable
C) carry-out
D) self serve

Question 11

The primary cost advantage of centralized warewashing with a decentralized service system is that:

A) soiled and clean dishes do not need to be transported
B) it eliminates the need for duplication of equipment
C) it is energy efficient
D) quality control can be closely supervised

Question 12

Service recovery refers to specific actions taken to regain the patronage of a customer following service error.

Question 13

Many hospitals are converting to the room service concept for patient meal service to provide fresh, made-to-order meals. Which foodservice system is most consistent with these production and customer satisfaction objectives?

A) cook-chill
B) conventional
C) cook-freeze
D) assembly-serve

Question 14

A commissary school food service uses the cook-freeze production system. Satellite units do not have adequate freezer storage. In this situation delivery times must be carefully coordinated with service times to account for:

A) thawing and rethermalization
B) final cooking
C) pre-preparation
D) ingredient assembly

Question 15

Electric tray delivery carts with heating and cooling units are examples of passive temperature maintenance equipment.