Deck 7: Distribution and Service 

Question 1

The most common style of table service in commercial foodservice operations in the United States is ________ service.

A)American style
B)self
C)family style
D)counter

Answer 1

A

Question 2

All of the following are true about a service charge,EXCEPT:

A)it is considered part of the restaurant's gross revenue.
B)restaurants pay income tax on it.
C)it is a predetermined amount added to the customer's check.
D)it is considered a tip.

Answer 2

D

Question 3

A primary concern with decentralized tray assembly is the:

A)supervision of the tray assembly process.
B)transportation time for individual trays of food.
C)length of time between tray assembly and service of the tray to the patient.
D)temperature of the food at the time of service.

Answer 3

A

Question 4

The type of service in which food is brought to the table on platters or in bowls by the waitstaff and then passed at the table is ________ service.

A)American style
B)counter
C)self
D)family style

Question 5

Maintaining appropriate food temperatures typically is least challenging with ________ service.

A)delivery
B)room
C)tray
D)counter

Question 6

Buffets are an example of ________ service.

A)family style
B)American style
C)counter
D)self

Question 7

According to Pine and Gilmore,the realm of experience economy that provides a way to help customers enjoy themselves while eating is termed ________.

A)entertainment
B)aestheticism
C)education
D)escapism

Question 8

Adding a transportation process between production and service increases the importance of:

A)using fresh food items in production.
B)HACCP monitoring.
C)service quality.
D)using a conventional food production system.

Question 9

Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?

A)waited service
B)counter service
C)quick service
D)self service

Question 10

One constraint to using a split tray meal delivery system is:

A)supervision is needed at point of service to oversee decentralized tray assembly.
B)the cold and heated portions of a patient's meal are in separate compartments in the cart and must be matched together before meal service.
C)the meal cart is difficult to sanitize.
D)it is difficult to maintain the temperature of cold food items.

Question 11

Having transportation carts or patient trays that will maintain hot food temperatures is most important in which type of foodservice?

A)Conventional food production with centralized service.
B)Individual prepackaged meals with decentralized reheating.
C)Cook-chill food production in a commissary kitchen.
D)Cook-chill food production with decentralized service.

Question 12

A paradigm is defined as:

A)a type of foodservice in which meals are served on special trays in the room.
B)a strategy for improving service management.
C)a style of service that focuses on treating each customer as a unique individual.
D)a mental frame of reference that dominates the way people think.

Question 13

Which of the following is an advantage with a refrigerated cart with conduction heat units?

A)the carts are easy to sanitize
B)hot beverages will need to be poured and served on the floor
C)allows for decentralized meal tray assembly
D)the temperature of cold items is maintained

Question 14

The primary advantage of decentralized service is:

A)uniformity of presentation.
B)need for less supervision.
C)decreased time between meal assembly and service.
D)decreased number of employees needed for the service process.

Question 15

Which of the following best describes how food items are transported in a match-a-tray type of transportation cart?

A)Hot and cold food items are transported on separate trays in separate compartments.
B)Hot and cold food items are transported on the same tray half is heated,half is cooled.
C)Hot and cold food items are on the same tray in an insulated cart.
D)Foods are transported in bulk for decentralized service.

Question 16

All of the following impact the distribution of food from production to customer,EXCEPT:

A)type of production system.
B)the location of the storeroom in relation to the production area.
C)whether meals are preassembled prior to service.
D)the amount of time between the end of production and start of service.

Question 17

A distinguishing characteristic of table service is:

A)use of menus.
B)ability to request take-out.
C)payment at a cash register.
D)service by a waitperson.

Question 18

The predominant form of service used in on-site foodservice operation is ________ service.

A)self
B)family style
C)cafeteria style
D)American style

Question 19

One example of a service control would be use of:

A)preportioned meat products.
B)carts to deliver meals.
C)duplicate guest checks.
D)tip pooling.

Question 20

Distribution and service are categorized as ________ in the foodservice systems model.

A)functional subsystems
B)controls
C)inputs
D)outputs

Question 21

________ assembly involves assembly of meal trays in an area separate from where it was produced.

Question 22

One example of cross-training would be training waitstaff to work in kitchen positions.

Question 23

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.

Question 24

As the time between the completion of production and the time of service increases,the options for distribution practices decrease.

Question 25

Using microwave ovens in galley kitchens for reheating of food items might be found in foodservice operations with cook-chill food production and decentralized service.

Question 26

According to Martin,the procedural aspects of service focus on server attitude,verbal communication,and behavior.

Question 27

The iPod is an example of what type of authenticity?

Question 28

Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.

Question 29

________ is a term used to describe emotion exhaustion.

Question 30

Foodservice employees who followed a pre-determined text when they pass meal trays have been trained using scripting.

Question 31

Organic foods are an example of which type of authenticity?

A)natural
B)referential
C)original
D)exceptional

Question 32

________ is the presentation of food to the customer.

Question 33

Distribution involves getting food from production to service.

Question 34

Centralized service allows for greater flexibility than decentralized service in providing for individual customer needs and in making last-minute changes.