Question 1

Budgeting is easier with on campus college foodservice because: 
• all the food is very inexpensive 
• students do not expect great food so costs can be lowered to accommodate that trend 
• there are few venues that provide foodservice on the college campus 
• students have prepaid for their meals and numbers are easier to forecast

Accepted Answer

• students have prepaid for their meals and numbers are easier to forecast

Question 2

Schools that participate in the National School Lunch Program are able to take advantage of: 
• a direct line of contact and reduced cost with fast food restaurants 
• a higher quality of food product, similar to that served in restaurants 
• federal funding in the amount of approximately $2.73 per meal per student 
• higher profits for each school and more nutritious food for students

Accepted Answer

• federal funding in the amount of approximately $2.73 per meal per student

Question 3

In-flight foodservice refers to: 
• airport kiosks 
• airport foodservice 
• food served onboard aircraft 
• chain restaurant foodservice establishments in airports

Accepted Answer

• food served onboard aircraft

Question 4

A popular trend in military foodservice that offers alternatives to its personnel is: 
• quick service restaurants such as McDonald's and Burger King on military bases 
• more vegetarian options for in the MRE's 
• a wider selection of meal choices and menu items 
• MRE's that can be cooked a variety of ways including grilled and broiled

Accepted Answer

The answer of A popular trend in military foodservice that...

Question 5

The cost for the average in-flight meal is approximately: 
• $10.00 
• $2.00 
• $7.00 
• $1.00

Accepted Answer

The answer of The cost for the average in-flight meal...

Question 6

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving: 
• schools, restaurants, and hospitals 
• quick service restaurants only 
• airport terminal kiosks 
• independently owned commercial operations

Accepted Answer

The answer of Sodexho, a leading food and facilities management...

Question 7

Sodexho's mission is to: 
• provide job opportunities for graduates of hospitality management programs 
• become the dominate leader in the managed services segment 
• create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together 
• become the market leader in food and beverage services on the New York Stock Exchange

Accepted Answer

The answer of Sodexho's mission is to: 
• provide job...

Question 8

In college campus foodservice, the daily rate refers to the amount of: 
• food needed to prepare each day 
• money required per day from each person to pay for foodservice 
• student and faculty necessary to realize a profit each week, based on the number of weeks in a semester 
• number of meal plans offered to students who live on campus

Accepted Answer

The answer of In college campus foodservice, the daily rate...

Question 9

Airlines regard in-flight foodservice as: 
• a major profit center for their business 
• a way to promote business in the airport restaurants 
• an expense that needs to be controlled 
• a way to test new menu items and co-brand with partner restaurants

Accepted Answer

The answer of Airlines regard in-flight foodservice as: 
• a...

Question 10

Today's field troops receive their food portions in plastic and foil pouches that are known as: 
• MTO (meals to go) 
• OTR (on the run) 
• MRE (meals ready to eat) 
• K-rations

Accepted Answer

The answer of Today's field troops receive their food portions...

Question 11

Airlines may choose to eliminate or cut back on in-flight foodservice in order to: 
• support lower fares 
• increase business for the airport restaurants 
• decrease their carbon foodprint 
• provide better safety onboard

Accepted Answer

The answer of Airlines may choose to eliminate or cut...

Question 12

The largest airline catering company is: 
• Aramark 
• Sodexho 
• Southwest Chefs 
• LSG Sky Chefs

Accepted Answer

The answer of The largest airline catering company is: 
•...

Question 13

Commercial foodservice differs from non-commercial foodservice in several ways, select the one item most likely to be in common between both commercial and non-commercial foodservice operations: 
• Guests may not have any other food options available to them 
• The main challenge is to please the guest 
• Food is produced in batch quantities 
• The volume of business is consistent and therefore easier to predict

Accepted Answer

The answer of Commercial foodservice differs from non-commercial foodservice in...

Question 14

Managed services includes all of the following except: 
• hotels, restaurants, coffee shops, and room service 
• colleges, universities, secondary and elementary schools (K12) 
• airports and national parks 
• military and healthcare facilities

Accepted Answer

The answer of Managed services includes all of the following...

Question 15

Feeding military personnel includes: 
• off-premise catering to meet non-miliatry needs 
• feeding only the troops 
• full-service upscale foodservice wherever the military exists 
• feeding troops, officers in clubs, dining halls and military hospitals

Accepted Answer

The answer of Feeding military personnel includes: 
• off-premise catering...

Question 16

The rationale behind the enactment of the National School Lunch Act of 1946 was: 
• students could be trained like military recruits 
• if students received good meals, they would make healthier recruits for the military 
• farmers could avoid growing surplus foods 
• fast food opportunities at schools could increase

Accepted Answer

The answer of The rationale behind the enactment of the...

Question 17

Based on USDA regulations, not more than __________ percent of calories should come from saturated fats. 
• 5 
• 30 
• 15 
• 10

Accepted Answer

The answer of Based on USDA regulations, not more than...

Question 18

The Food Pyramid, created by the Food and Nutrition Service of the USDA, is designed to show: 
• what to eat each day for a healthy diet 
• the importance of exercising 
• how to create tasty meals at home 
• the history of grain dating to the days of ancient Egypt

Accepted Answer

The answer of The Food Pyramid, created by the Food...

Question 19

In-flight foodservice management operators: 
• prepare food for airlines as well as select airport restaurants 
• plan menus, develop product specifications and arrange purchasing contracts 
• can only contract with an airline for the airport facility provides customer foodservice 
• develop specific tours for major commercial airlines and their partners

Accepted Answer

The answer of In-flight foodservice management operators: 
• prepare food...

Question 20

Military foodservice budgets exceed $ ________ billion per year: 
• 3 
• 6 
• 8 
• 10

Accepted Answer

The answer of Military foodservice budgets exceed $ ________ billion...

Quiz 9: Managed Services

In-flight foodservice refers to: • airport kiosks • airport foodservice • food served onboard aircraft • chain restaurant foodservice establishments in airports

The cost for the average in-flight meal is approximately: • $10.00 • $2.00 • $7.00 • $1.00

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving: • schools, restaurants, and hospitals • quick service restaurants only • airport terminal kiosks • independently owned commercial operations

Airlines regard in-flight foodservice as: • a major profit center for their business • a way to promote business in the airport restaurants • an expense that needs to be controlled • a way to test new menu items and co-brand with partner restaurants

Today's field troops receive their food portions in plastic and foil pouches that are known as: • MTO (meals to go) • OTR (on the run) • MRE (meals ready to eat) • K-rations

Airlines may choose to eliminate or cut back on in-flight foodservice in order to: • support lower fares • increase business for the airport restaurants • decrease their carbon foodprint • provide better safety onboard

The largest airline catering company is: • Aramark • Sodexho • Southwest Chefs • LSG Sky Chefs

Managed services includes all of the following except: • hotels, restaurants, coffee shops, and room service • colleges, universities, secondary and elementary schools (K12) • airports and national parks • military and healthcare facilities

Feeding military personnel includes: • off-premise catering to meet non-miliatry needs • feeding only the troops • full-service upscale foodservice wherever the military exists • feeding troops, officers in clubs, dining halls and military hospitals

Based on USDA regulations, not more than __________ percent of calories should come from saturated fats. • 5 • 30 • 15 • 10

The Food Pyramid, created by the Food and Nutrition Service of the USDA, is designed to show: • what to eat each day for a healthy diet • the importance of exercising • how to create tasty meals at home • the history of grain dating to the days of ancient Egypt

Military foodservice budgets exceed $ ________ billion per year: • 3 • 6 • 8 • 10