Question 1

The total time from start to finish of meal service to customers is referred to as the of service.&#10;A) time span&#10;B) timetable&#10;C) timeline&#10;D) time

Accepted Answer

The term "time span" accurately describes the total duration from the beginning to the end of meal service to customers, encompassing all activities involved in the process.

Question 2

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

Accepted Answer

Assembly in the context of food service refers to the process of combining various prepared menu items or components to create a complete dish or meal.

Question 3

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

Accepted Answer

Insulated tray systems often utilize the concept of synergy by combining materials with different insulating properties to enhance overall temperature maintenance, effectively keeping food hot or cold for longer periods.

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?&#10;A) labor skills&#10;B) form of food purchased&#10;C) time span from prep to service&#10;D) equipment needs

Accepted Answer

The time span from preparation to service is crucial in determining the microbial quality of delivered food. The longer the food is held before consumption, the greater the opportunity for microbial growth, which can lead to foodborne illnesses.

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?&#10;A) decentralized&#10;B) centralized&#10;C) centralized bulk&#10;D) over-the-counter

Accepted Answer

Decentralized service systems allow for greater flexibility and customization to meet the specific needs of individual residents, such as preferred meal times.

Question 6

Which of the following is the most limiting factor related to the selection of an automated delivery system?&#10;A) menu&#10;B) cost&#10;C) labor&#10;D) microbial safety

Accepted Answer

Cost is often the most limiting factor related to the selection of an automated delivery system as the initial investment and ongoing maintenance can be significant.

Question 7

Marche is a term used to reflect the food court concept

Accepted Answer

Marche is a French term that refers to a food market or a food court.

Question 8

Delivery systems that do not rely on electrically powered or heating/cooling units are referred to as:&#10;A) active&#10;B) synergistic&#10;C) automated&#10;D) passive

Accepted Answer

Passive delivery systems are those that do not rely on an external power source for their operation, such as electrically powered or heating/cooling units. Instead, they might use insulation, phase change materials, or other methods to maintain temperature or other conditions.

Question 9

The food court type of cafeterias design often features MTOs. An example of an MTO is&#10;A) self service salad bar&#10;B) hot foods held in a steam table C grab and go sandwiches&#10;D) deli sandwich bar

Accepted Answer

MTO stands for "Made to Order," which refers to food items that are prepared as per the customer's request at the time of ordering. A deli sandwich bar, where customers can choose their ingredients and have their sandwich made to their specifications, is an example of an MTO.

Question 10

Buffets and vending machines are examples of which style of service?&#10;A) drive through&#10;B) portable&#10;C) carry-out&#10;D) self serve

Accepted Answer

Buffets and vending machines are examples of self-serve style service, where customers serve themselves.

Question 11

The primary cost advantage of centralized warewashing with a decentralized service system is that:&#10;A) soiled and clean dishes do not need to be transported&#10;B) it eliminates the need for duplication of equipment&#10;C) it is energy efficient&#10;D) quality control can be closely supervised

Accepted Answer

The answer of The primary cost advantage of centralized warewashing...

Question 12

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

Accepted Answer

The answer of Service recovery refers to specific actions taken...

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

Accepted Answer

The answer of Many hospitals are converting to the room...

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

Accepted Answer

The answer of A commissary school food service uses the...

Question 15

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

Accepted Answer

The answer of Electric tray delivery carts with heating and...

Question 16

Match between columns&#10;                        Premises: chief waiter&#10;chief waiter&#10;chief waiter&#10;chief waiter&#10;assistant waiter&#10;assistant waiter&#10;assistant waiter&#10;assistant waiter&#10;a small portable table&#10;a small portable table&#10;a small portable table&#10;a small portable table&#10;a small heater used at table side&#10;a small heater used at table side&#10;a small heater used at table side&#10;a small heater used at table side

Accepted Answer

The Answer of rechaud and chef de rang and gueridon is...

Deck 9: Service