Question 1

An employee receives an unfavorable performance review from his manager. He believes he has been unfairly treated, and complains to the steward of the union. What should the manager do to try to resolve the situation?

Accepted Answer

The employer should offer to meet with the employee and the union steward to discuss their differences. Open dialogue among all involved parties is the most effective way to try to settle a dispute.

Question 2

A coffee shop owner wants to expand his operation from serving breakfast to also serving lunch. His first step should be to:

Accepted Answer

The coffee shop owner's first step should be to find out how many area restaurants are serving lunch. This market analysis will identify his competitors and help him decide if his expansion is practical.

Question 3

All of the following apply to classical management theory except:

Accepted Answer

According to classical management theory employees are not self-directed and require close supervision and control. Classical management theory is based on authority that flows from the top to the bottom and oversees the workplace.

Question 4

Profit and loss statements:

Accepted Answer

Profit and loss statements provide records of revenue and expenses during a specific time period. Its primary purpose is to show whether money was made during the time period in question.

Question 5

According to federal law, an employer may ask about which of the following during a job interview?

Accepted Answer

According to federal law an employer may ask about educational background because it is relevant to determining the applicant's qualifications for the position. An employer may not ask about marital status, age, or religion since this information could be used in a discriminatory manner.

Question 6

The prime cost method for setting a selling price for a food item involves:

Accepted Answer

The prime cost method for setting a selling price for a food involves adding raw food and direct labor costs, and adding a markup factor based on the contributions of raw food and labor costs to the total cost. Depreciation is not considered in the prime cost method.

Question 7

A dietetics director is interested in determining the potential benefits of a nutrition education program for diabetic patients. These benefits may include:

Accepted Answer

The potential benefits of a nutrition education program for diabetic patients include improved blood glucose profiles, decreased patient visits to primary care physicians, and increased patient understanding of the diabetic diet. All types of outcomes, including improvements in health and knowledge, must be considered as potential benefits when evaluating the usefulness of a program or project.

Question 8

What type of food production system is best suited to a large hospital with several patient care centers spread over 5 acres?

Accepted Answer

A decentralized system of food production is best suited to a large hospital with patient care centers spread over a large area. In this type of system food is prepared in a main kitchen and then transported in bulk to patient care centers, where trays are assembled and delivered. This ensures that food is kept hot and that the right number of trays and types of meals are assembled and delivered to each patient site. In a centralized system trays are set up in one main assembly area, and then distributed to the different patient centers from a common area. In a commissary system food is prepared, assembled, and served in satellite areas. In the assembly and serve method food is prepared and purchased from a vendor; no work is done at the site where the food is served. The centralized, commissary, and assembly and serve methods present potential problems with coordinating timely delivery as well as increased expense of food preparation.

Question 9

A foodservice worker with an open sore on his hand is most likely to transmit:

Accepted Answer

A foodservice worker with an open sore on his hand is most likely to transmit Staphylococcus, which lives in the human body and is easy transmitted through contact. Salmonella is found in undercooked eggs and poultry and also lives in the GI tract. Listeria is found in unwashed fruits and vegetables, and Campylobacter grows in raw milk and meat. All are bacteria that can cause foodborne illness.

Question 10

Which of the following practices does not protect against cross-contamination?

Accepted Answer

The practices which do not protect against cross-contamination are refrigerating all raw meat together and sanitizing kitchen utensils at the end of the day. Different types of raw meat should be packaged and stored separately to avoid contamination of one type to another. Sanitizing of kitchen utensils should be done after each use, not just at the end of the day.

Question 11

A whole chicken should be cooked to a minimum internal temperature of:

Accepted Answer

A whole chicken should be cooked to a minimum internal temperature of 180' F to ensure that harmful bacteria have been destroyed in the entire bird. Using a clean meat thermometer is the best way to determine when the minimum temperature has been reached.

Question 12

Eggs should be cooked to what minimum temperature?

Accepted Answer

Egg dishes should be cooked to a minimum of 160' F to avoid possibility of foodborne illness.

Question 13

A hospital foodservice has just purchased a new steam-jacketed kettle for $16,000. The salvage value for the kettle is $2000, and its expected usable life is 10 years. What is the yearly depreciation for the kettle?

Accepted Answer

The yearly depreciation for the kettle is determined using the following formula:
cost of equipment - salvage value =
years of life
$16000-$2000 = $1400
10

Question 14

A food handler who is chopping vegetables removes his disposable gloves in order to assist a co-worker load a shipment of carrots into the refrigerator. When he is finished helping his co-worker he rinses his hands in cool water and puts the gloves back on. What should the food handler have done differently in this situation?

Accepted Answer

The food handler should have discarded the old gloves, washed his hands in warm water and soap in the hand-washing sink, and put on a new pair of gloves. Putting the old gloves back on increases the chance of contamination of the vegetables that he is chopping. Hand sanitizer does not remove all of the bacteria on a person's hands, and should not be used as a replacement for soap and water. Sinks used to wash produce or dishes may not be used for hand-washing.

Question 15

Which of the following might be used to reduce unnecessary activity in a kitchen?

Accepted Answer

Unnecessary activity in a kitchen can be reduced by developing floor plans showing the most direct routes to equipment. Although charts showing simplified operating instructions for equipment are helpful, they need to be placed near equipment. Counter tops need to be 36" high in high-use work areas.

Question 16

Based on the following information, what would the economic order quantity (EOQ) be for dishwasher detergent?Fixed Cost (F) = $15Demand (D) = 75 gallons per yearCarrying Cost (C) = 20%Purchase Price (P) = $12/5 gallon pail

Accepted Answer

The EOQ for dishwasher detergent would be 30.1. This is calculated by using the standard EOQ formula, which is:
Square root of: (2 x F x D) =
(C x P)
Square root of: (2 x 15 x 75) = 30.6
(0.20 x 12)

Question 17

How many ounces are in size 24 serving scoop?

Accepted Answer

There are 1 ? ounces in a size 24 serving scoop. To calculate this divide 32 ounces by the serving scoop size = 32/24 = 1.33 = 1 ?.

Question 18

Which one of the following food sources is considered unapproved for serving in a restaurant:

Accepted Answer

McDonald's is not an approved food source for serving in a restaurant. While there is no food safety violation with McDonalds' food, it is illegal to buy finished foods at any restaurant and serve them in your own restaurant.

Question 19

All of the following will affect the sanitation ability of a diluted sanitizer except:

Accepted Answer

Dipping test strips into the sanitation solution will not affect the sanitation ability of the solution. Since these strips have very little chemical reactivity, they do not affect the ability of the solution to sanitize the surface.

Question 20

Which of the following is a chemical contaminant?

Accepted Answer

Detergent is considered a chemical contaminant. While detergent is often used in dishwashers and at the pot washing station, when it comes to consuming food, having a chemical detergent present in the food is certainly an example of a chemical hazard.

Quiz 18: Food Service: Management