Deck 9: Managed Services

Question 1

Chain restaurants are eager to introduce fast food to children in schools because:

A)the chains have a young audience to introduce new menu items
B)they want to build brand loyalty
C)profits are generous
D)the meals are very nutritious and healthy

Answer 1

B

Question 2

Sodexho's mission is to:

A)become the market leader in food and beverage services for colleges and universities
B)create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together
C)become the dominate leader in the managed services segment
D)provide job opportunities for graduates of hospitality management programs

Answer 2

B

Question 3

Today's field troops receive their food portions in plastic and foil pouches that are known as:

A)MRE (meals ready to eat)
B)K-rations
C)MTO (meals to go)
D)OTR (on the run)

Answer 3

A

Question 4

In college campus foodservice, the daily rate refers to the amount of:

A)food needed to prepare each day
B)number of meal plans offered to students who live on campus
C)money required per day from each person/student to pay for foodservice
D)student and faculty necessary to realize a profit each week, based on the number of weeks in a semester

Question 5

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving:

A)quick service restaurants only
B)airport terminal kiosks
C)independently owned commercial operations
D)schools, restaurants, and hospitals

Question 6

Schools that participate in the National School Lunch Program are able to take advantage of:

A)federal funding in the amount of approximately $2.73 per meal per student
B)a direct line of contact and reduced cost with fast food restaurants
C)higher profits for each school and more nutritious food for students
D)a higher quality of food product, similar to that served in restaurants

Question 7

Based on USDA regulations, not more than ________ percent of calories should come from saturated fats.

A)10
B)15
C)30
D)5

Question 8

Managed services includes all of the following except:

A)airports and national parks
B)colleges, universities, secondary and elementary schools (K12)
C)military and healthcare facilities
D)hotels, restaurants, coffee shops, and room service

Question 9

The rationale behind the enactment of the National School Lunch Act of 1946 was:

A)fast food opportunities at schools could increase
B)students could be trained like military recruits
C)if students received good meals, they would make healthier recruits for the military
D)farmers could avoid growing surplus foods

Question 10

Managed foodservice differs from commercial foodservices in that managed foodservice:

A)the volume of business fluctuates greatly and therefore is more difficult to predict
B)food is produced for guests one order at a time
C)the main challenge is to please the guest and the client
D)guests have many other food options available to them

Question 11

In-flight foodservice management operators:

A)can only contract with an airline in an airport facility
B)plan menus, develop product specifications and arrange purchasing contracts
C)prepare food for airlines as well as select airport restaurants
D)develop specific tours for major commercial airlines and their partners

Question 12

Budgeting is easier with on campus college foodservice because:

A)there are few venues that provide foodservice on the college campus
B)students do not expect great food so costs can be lowered to accommodate that trend
C)all the food is very inexpensive
D)students have prepaid for their meals and numbers are easier to forecast

Question 13

Feeding military personnel includes:

A)off-premise catering to meet non-military needs
B)feeding ground troops only
C)feeding troops, officers in clubs, dining halls and military hospitals
D)full-service upscale foodservice wherever the military exists

Question 14

The largest airline catering company is:

A)Southwest Chefs
B)Aramark
C)Sodexho
D)LSG Sky Chefs

Question 15

Airlines may choose to eliminate or cut back on in-flight foodservice in order to:

A)increase business for the airport restaurants
B)support lower fares
C)provide better safety onboard
D)decrease their carbon foodprint

Question 16

Airlines regard in-flight foodservice as:

A)a way to test new menu items and co-brand with partner restaurants
B)a major profit center for their business
C)a way to promote business in the airport restaurants
D)an expense that needs to be controlled

Question 17

The cost for the average in-flight meal is approximately:

A)$7.00
B)$1.00
C)$10.00
D)$2.00

Question 18

In-flight foodservice refers to:

A)airport kiosks
B)food served onboard aircraft
C)airport foodservice
D)chain restaurant foodservice establishments in airports

Question 19

A popular trend in military foodservice that offers alternatives to its personnel is:

A)MRE's that can be cooked a variety of ways including grilled and broiled
B)a wider selection of meal choices and menu items
C)more vegetarian options for in the MRE's
D)quick service restaurants such as McDonald's and Burger King on military bases

Question 20

Military foodservice budgets exceed $ ________ billion per year:

A)10
B)3
C)8
D)6

Question 21

Companies that operate their own foodservice operations are known as ________.

Question 22

Managed services that provides services to airlines are known as ________ foodservice.

Question 23

The leisure and recreation segment of managed services includes:

A)chain and fast food contract services
B)business and industry
C)stadiums, arenas and parks
D)secondary schools and colleges

Question 24

A business that operates for profit is know as a ________ foodservice operation.

Question 25

Advantages to a career in the leisure and recreation could include all of the following except:

A)to have a set work schedule
B)the opportunity to see professional and amateur sporting events or concerts on a regular basis
C)working with very large crowds over a short period of time
D)to enjoy the great outdoors

Question 26

The challenge of healthcare managed services is to:

A)generate creative advertising to bring more guests into the cafeteria
B)control costs due to lower Medicare payments
C)provide many special meal requirements to patients with specific dietary needs
D)insure that trays are picked up from the rooms in a timely manner

Question 27

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating, the daily rate would be:

A)$8.95
B)$5.50
C)$6.25
D)$7.65

Question 28

The main focus of hospital foodservice is:

A)uniform standards
B)speed of service
C)compliance with USDA nutritional regulations
D)tray line

Question 29

An anaerobic digester is a device used to:

A)an assistive device used in healthcare settings for guests who have had gastric surgery
B)a training device used by long-distance runners
C)an alternative heating source
D)cut down waste by mixing food waste with wood chips that can break waste down into a mush

Question 30

The ________ is the amount of money required per day from each person to pay for
foodservice; for example in a college setting.

Question 31

With regards to B & I foodservice, ________ are companies that operate foodservice for
the client on a contractual basis.

Question 32

In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by:

A)developing concepts like medical malls with retail shops, bakeries, catering and restaurants
B)decreasing portion sizes of meals served to staff and patients in medical care facilities
C)adding an extra charge to service users not affiliated with the medical facility
D)charging more for cafeteria food and eliminating staff discounts

Question 33

Some of the driving forces and trends with college campus foodservice are:

A)students pay one fee for all meals each day, whether they eat them or not
B)programs similar to the National School Lunch program
C)McDonald's and Burger King branded Visa bank cards
D)branded concepts, privatization, campus cards and computer use

Question 34

Self-operators are companies that:

A)create new concepts for generating cash sales
B)contract their services only to commercial operations
C)operate foodservice for the client on a contractual basis
D)own and operate their foodservice operations

Question 35

________ means to produce a quantity of food to serve at various times rather than all
at once.

Question 36

By improving its image and creating interesting menus, one of the most dynamic segments of the managed services industry is:

A)campus and college foodservice
B)healthcare
C)business and industry
D)military

Question 37

Duties of foodservice managers at small to mid-sized managed services may include all of the following except:

A)safety administration
B)landscaping/grounds keeping
C)human resources management
D)employee relations

Question 38

Many ________ operations are housed in host organizations that do not have
foodservice as their primary business.

Question 39

A business that operates as a non-profit is known as a ________ foodservice operation.

Question 40

A ________ is a person responsible for translating corporate philosophy to the
contractor and for overseeing the contractor to make certain that they abide by terms of
the contract.

Question 41

What are five reasons a company or organization might contract its food or other services with a managed
services company?

Question 42

List three trends in healthcare foodservice and include an example of each.

Question 43

List and describe one challenge in College and University foodservice and describe one advantage.

Question 44

What are nine general areas of responsibility of a managed services manager? Briefly describe each area.

Question 45

Identify and discuss one trend in each of the following areas:
Healthcare
Business and Industry
Leisure and recreation

Question 46

In the leisure and recreation area of managed services ________ refers to the variety of
kiosks, food and beverage concession stands and service in the stands.

Question 47

Using the following figures, calculate the daily rate or amount of money required per day from each
person to pay for foodservice:
• One semester = 105 days
• Foodservice expenses = $695,000
• Students= 1350
Show your work to receive full credit

Question 48

Discuss the importance of the National School Lunch program and the challenges faced by foodservice
managers in the K-12 setting.

Question 49

List at least three features that distinguish managed services from commercial foodservice.

Question 50

Describe the challenges faced by in-flight foodservice managers and explain why some airlines are
eliminating on-board foodservice.