Deck 7: Distribution and Service

Question 1

A distinguishing characteristic of table service is

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

Answer 1

B

Question 2

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

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

Answer 2

B

Question 3

A paradigm is defined as

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

Answer 3

C

Question 4

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

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

Question 5

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

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

Question 6

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

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

Question 7

Buffets are an example of _____________ service.

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

Question 8

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

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

Question 9

The primary advantage of decentralized service is

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

Question 10

A primary concern with decentralized tray assembly is the

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

Question 11

One example of a service control would be use of

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

Question 12

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

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) it is difficult to maintain the temperature of cold food items
C) the meal cart is difficult to sanitize D 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

Question 17

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

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

Question 18

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

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

Question 19

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

A) Quick service
B) Self service
C) Counter service
D) Waited service

Question 20

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

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

Question 21

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

Question 22

The iPod is an example of what type of authenticity?

Question 23

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

Question 24

Organic foods are an example of which type of authenticity?

A) Original
B) Exceptional
C) Natural
D) Referential

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

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

Question 28

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

Question 29

Distribution involves getting food from production to service.

Question 30

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

Question 31

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

Question 32

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