Deck 1: Systems Approach to a Foodservice Organization

Question 1

Which of the following is a characteristic of a subsystem?

A) It is a complete system in itself.
B) It is independent of any other system.
C) It contains a suprasystem within it.
D) It is higher in the hierarchical order than is a system.

Answer 1

A

Question 2

Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of

A) environmental scanning.
B) system transformation.
C) competitive advantage.
D) synergy.

Answer 2

C

Question 3

A system is a

A) model of a real situation.
B) collection of interrelated parts.
C) framework of loosely organized ideas.

Answer 3

B

Question 4

Managed care is a process impacting primarily the _______________ industry.

A) quick-service restaurant
B) correctional foodservice
C) school foodservice
D) healthcare foodservice

Question 5

Procurement, production, safety/sanitation/maintenance, and distribution/service are _______________ in the foodservice systems model.

A) inputs
B) functional subsystems
C) linking processes
D) controls

Question 6

Self-operation means:

A) the manager or supervisor is responsible for preparing the food to be served.
B) the manager is an employee of the company in which the foodservice is located.
C) a single manager is hired to oversee the foodservice operation.
D) employees complete the work without a manager being present.

Question 7

The area of interdependency between two subsystems is referred to as the _______________.

A) boundary
B) interface
C) core
D) linking processes

Question 8

Having the same or similar outputs from using different inputs is termed _______________.

A) dynamic equilibrium
B) equifinality
C) synergy
D) interdependency

Question 9

ARAMARK Corporation is an example of a

A) self-operation.
B) franchise.
C) partnership.
D) contract company.

Question 10

Management functions, functional subsystems, and linking processes are part of the _______________ portion of the foodservice systems model.

A) input
B) transformation
C) output
D) control

Question 11

Which of the following would not be considered a sustainable practice?

A) recycling aluminum foil.
B) purchasing EnergyStar equipment.
C) practicing green washing.
D) allowing customers to use a refillable cup.

Question 12

A franchisor is one who

A) is granted a company franchise.
B) grants the right to another to market the company's concepts.
C) contracts with another to run a restaurant.
D) partners with distributors to reduce costs of foodservice operations.

Question 13

Which of the following hotel foodservice options is the most labor intensive?

A) casual dining restaurant
B) lobby coffee cart
C) fine dining restaurant
D) room service

Question 14

Decision making, communication, and balance are referred to as _______________ within the foodservice systems model.

A) linking processes
B) controls
C) coordinating elements
D) functional subsystems

Question 15

The policies and procedures of a foodservice operation are part of _______________ in the foodservice systems model.

A) control
B) input
C) transformation
D) output

Question 16

The term, _______________, is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

A) dynamic equilibrium
B) equifinality
C) synergy
D) control

Question 17

A kiosk convenience store would have which of the following characteristics?

A) It would sell a variety of grocery products.
B) It would be large, usually more than 4,000 square feet.
C) It would offer a wide variety of options, usually including groceries and a fast- food outlet.
D) It would be small, usually less than 800 square feet.

Question 18

An example of an input to the foodservice system is

A) human resources.
B) budgets.
C) meals.
D) production.

Question 19

The basic model of a system contains which three components?

A) inputs, transformation, and outputs
B) controls, feedback, and environment
C) memory, functional subsystems, and linking processes
D) human, physical, and operational resources

Question 20

A primary reason to open a business as a sole proprietorship instead of forming a corporation for business ownership is that:

A) a sole proprietorship provides limited liability for the owner.
B) it is easier to obtain bank and small business loan funding as a sole proprietorship.
C) finding managers is easier in a sole proprietorship
D) a sole proprietorship avoids double taxation of the owner and business.

Question 21

The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed _______________.

Question 22

One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.

Question 23

An open system has interrelated parts; interrelated parts are not part of a closed system.

Question 24

The professional organization representing dietetics professionals with a mission of leading the future of dietetics is the _______________.

Question 25

Transformation is the part of the foodservice system that involves changing inputs to outputs.

Question 26

The Academy of Nutrition and Dietetics was formerly known as the American Dietetic Association.

Question 27

LEED certification is an occupational safety requirement for foodservice operations.

Question 28

The American Society for Hospital Foodservice Administration and the national society for Healthcare Foodservice Management merged to become the Association of Healthcare Foodservice.

Question 29

Permeability of boundaries is a characteristic of an open system.

Question 30

Synergy is the ability of an open system to continuously respond and adapt to its environment.

Question 31

Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.

Question 32

Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model.

Question 33

The strategic management process includes analysis, implementation, and evaluation.

Question 34

Foodservice equipment and space are included as inputs in the foodservice systems model.

Question 35

Examining trends in the foodservice industry is an example of what component of strategic planning?

A) Evaluation of outcomes
B) Monitoring the environment
C) Completing an organizational assessment
D) Thinking strategically

Question 36

A foodservice operation using a differentiation strategy would sell their products at a lower price than competitors to differentiate themselves in the market place.

Question 37

A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.

Question 38

The menu is an input in the foodservice systems model.

Question 39

School foodservice is categorized as part of the _______________ segment of the industry.

Question 40

Hospital foodservice directors expect to do more multidepartment management in the future.

Question 41

____________ is defined as the ability to meet the needs of today without compromising the ability of future generations to meet their needs.