Deck 2: The Systems Approach

Question 1

A foodservice organization is considered a closed system.

Answer 1

False

Question 2

Communication and decision making are linking processes in an
organizational system.

Answer 2

True

Question 3

Rethermalization is the process of quick freezing prepared foods.

Answer 3

False

Question 4

Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called:

A) cafeteria-type service
B) centralized foodservice
C) convenience foodservice
D) scramble system

Question 5

Which of the following types of foodservice operations is best suited to a commissary system?

A) operations where a large number of people must be served in one place
B) operations where service is close to production
C) operations with a large number of serving units
D) operations with unique food requirements

Question 6

Scientific management theory held that social and psychological factors were important to worker satisfaction and productivity.

Question 7

Choose the statement that best describes the commissary foodservice system?

A) centralized production with highly automated equipment
B) decentralized production and centralized service
C) procurement of food that is completely processed
D) the type of foodservice found on military bases

Question 8

In systems theory the process of changing inputs into outputs is known as

A) dynamic equilibrium
B) homeostasis
C) equifinality
D) transformation

Question 9

An organization's mission statement should be written after its objectives have been developed.

Question 10

An ultra-stable system may be described as having

A) homeostasis
B) wholism
C) entropy
D) synergy

Question 11

The primary function of an organization's mission statement is to:

A) attract customers
B) motivate employees
C) promote profit sharing
D) guide decision making

Question 12

An example of an output is:

A) bread for a bakery
B) fresh tomatoes for a catsup canner
C) pulp for a book publisher
D) seeds for a farmer
E) stainless steel for an equipment manufacturer

Question 13

Which of the following is the key difference between ready prepared and conventional systems?

A) degree of processing of purchased foods
B) lag time between production and service
C) type of service system used
D) type of storage used for prepared food items

Question 14

The human relations theory of management developed following research conducted by Elton Mayo.

Question 15

Choose the phrase that best states the primary objective of the assembly/serve system?

A) a desire for individuality
B) minimize labor cost
C) serve rural healthcare facilities
D) suited to multiple serving units

Question 16

The human body may be thought of as a system.

Question 17

The term "equifinality" means that there is more than one way to achieve desired goals.

Question 18

Which of the following is the primary reason that managers of conventional foodservices have made changes in the form in which foods are purchased?

A) to improve productivity
B) to improve quality of outputs
C) to reduce food cost
D) to reduce production time

Question 19

A collection of interrelated parts unified by design to obtain one or more objectives is best described by which of the following terms?

A) a social system
B) a subsystem
C) a system
D) dynamic homeostasis

Question 20

Advantages of utilizing a ready prepared foodservice system include:
1) avoids peaks and valleys of production
2) cost of equipment is generally low
3) provides close control over menu items
4) provides flexibility in menu planning
5) reduces energy costs

A) 1, 2, and 3
B) 1, 3, and 4
C) 1, 4, and 5
D) 1, 2, and 5

Question 21

A ready prepared foodservice system would be the best choice where there is a shortage of skilled labor.

Question 22

Food cost is more likely to be higher in an assembly serve system.