Food service Management Principles and Practices 12th Edition By Monica Theis - Test Bank

Food service Management Principles and Practices 12th Edition By Monica Theis – Test Bank

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CHAPTER 1
The Foodservice Industry
Chapter Overview
This chapter sets the stage for succeeding chapters by providing the reader with a picture of
the history of food and the foodservice industry. A timeline traces the development of
foodservice in religious orders, royal households, colleges, schools, social organizations,
healthcare organizations, retirement communities, industry and business, restaurants, and
transportation companies from earliest records to present-day.
Chapter Outline
INTRODUCTION
KEY CONCEPTS
THE HISTORY OF FOODSERVICE
A Foodservice Industry Timeline
SUMMARY
APPLICATION OF CHAPTER CONCEPTS
The Case Study
CRITICAL-THINKING QUESTIONS
CHAPTER REVIEW QUESTIONS
SELECTED WEB SITES
Learning Objectives
Following completion of this unit, the student will be able to:
• trace the history and development of foodservice organizations from early times to the
present.
• describe how the history and development of foodservice organizations has made an
impact on present-day operations.
• discuss the role of religious orders and royal households in the development of
institutional foodservice organizations.
• describe the trends in college and university foodservice.
• identify how advances in microbiology, physics, and industrial engineering have led to
improvements in how food is produced.
• discuss how wars and economic conditions have impacted the foodservice industry.
• identify the legislation that has influenced school foodservice.
Part 1: The Foundations—Chapter 1: The Foodservice Industry
2
• describe the evolution of foodservice in hospitals, nursing homes, and other health care
centers.
• discuss the impact of the popularity of automobile travel on the foodservice industry.
• trace the history of restaurants from early times to the present.
Learning Enhancement Activities
1. Have the students select one segment of the foodservice industry and do further
research on its history in order to develop “timelines” or time charts for that segment.
2. Ask the students to compare cookbooks in the library that were published in the early
1900s to some present day cookbooks. In what ways do they differ?
3. Conduct a research study among students on campus to determine what percent of
those surveyed have worked in the foodservice industry at some time in their lives.
How does this compare to the statistics stated in the chapter?
4. In small groups, have the students discuss their early experiences with school
foodservices. What did they like about it and what did they dislike, and why?
Part 1: The Foundations—Chapter 1: The Foodservice Industry
3
Test Questions
Multiple Choice
1. The restaurant industry Pocket Factbook indicates that the industry’s share of the food
dollar from 1955 to the present has:
A. decreased slightly
B. decreased by almost half
C. increased slightly
D. almost doubled
Ans: D Page 5
2. Scientific food cost accounting was first practiced in:
A. colleges and universities
B. medieval inns
C. royal households
D. hospitals
Ans: C Page 7
3. In medieval household kitchens the diet was largely dependent on
A. meat
B. bread
C. fresh vegetables and fruit
D. fish
Ans: A Page 9
4. The biggest problem identified in the foodservice operations in the medieval
households was:
A. monotonous menus
B. poor service
C. lack of organization
D. unsanitary conditions
Ans: D Page 9
5. The earliest records of a restaurant culture come from:
A. Europe
B. China
C. France
D. United States
Ans: B Page 10
Part 1: The Foundations—Chapter 1: The Foodservice Industry
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6. The word “restaurant” is derived from a French word that means:
A. bouillon
B. ragout or stew
C. to rest
D. to restore
Ans: D Page 11
7. The first recorded U.S. hospital menu consisted primarily of:
A. fruits and vegetables
B. milk and meat
C. mush and molasses
D. soup and pork
Ans: C Page 11
8. Improvement made in kitchen equipment came about because of advances in the
understanding of the laws of:
A. chemistry
B. microbiology
C. physics
D. thermodynamics
Ans: C Page 12
9. The Child Nutrition Act of 1966 authorized:
A. reduction in the reimbursement rate to school foodservices
B. the National School Lunch Program
C. the School Breakfast Program and Special Milk Program
D. use of federal commodities to improve nutritional value of school lunches
Ans: C Page 28
10. The development of the nursing home as a distinct type of health care institution came
about as a result of federal funds made available to pay for nursing home care by:
A. the Kerr-Mills bill (1951)
B. Medicare/Medicaid (1965)
C. the Federal Conditions of Participation Regulations (1974)
D. Social Security Act (1935)
Ans: C Page 28-29
Part 1: The Foundations—Chapter 1: The Foodservice Industry
5
True I False (Circle the appropriate response.)
1. T F Foodservice is the number two retail employer in the country.
Ans: F Page 4
2. T F The foodservice industry is the largest employer of the handicapped.
Ans: T Page 4
3. T F An automat was the first type of drive-in restaurant.
Ans: F Page 20, 25-26
4. T F During prohibition, “speakeasies” were not known for the quality of the
food served.
Ans. F Page 21
5. T F Giant Marriott Corporation began as an A & W Root Beer Stand.
Ans: T Page 24
Answers: 1-F, 2-T, 3-F, 4-F, 5-T
Matching (Match the type of foodservice with the decade in which it was introduced and
proliferated.)
1. 1840-1850 A. fast food
2. 1900-1910 B. coffee shop
3. 1920-1930 C. fine dining with live entertainment
4. 1930-1940 D. cafeteria
5. 1940-1950 E. automat
6. 1950-1960 F. drive-in
7. 1970-1980 G. ethnic restaurants
Answers: 1-D 15
2-E 20
3-F 22-23
4-C 25
5-A 25-27
6-B 27
7-G 28
Part 1: The Foundations—Chapter 1: The Foodservice Industry
6
Short Answer I Essay (Answer the question completely and concisely in the space provided.)
1. Discuss how advances in the areas of microbiology and physics led to improvements in
foodservice operations.
Key Points
• microbiology led to improvements in methods of food storage and preparation
techniques
• physics led to improvements in kitchen equipment particularly the replacement
of open hearths with iron stoves
Pages 10, 12
2. Beginning in the mid-1800s the desire for speedy foodservice had impacted the food-
service industry. Discuss the innovative methods that have been devised to satisfy this
requirement through the years.
Key Points
• 1849 gold rush days “forty-niners” demands were met with cafeteria style
service
• 1920s drive-in restaurants with carhops
• 1940s fast food restaurants with walk-up windows triggered the currently
emerging trend of “grab and go” options
Pages 15, 22, 26
3. Events in history have impacted the foodservice industry in several ways. Discuss how
the 1848 Gold Rush, Prohibition, the Great Depression, World Wars I and II, and the
1904 St. Louis World’s Fair have had an effect on foodservice operations.
Key Points
* Gold Rush – introduction of cafeteria-style service
* Prohibition – improved quality of food and emphasis on fine dining
* Great Depression – automat
* World Wars I and II – focus on need for improved nutrition led to school
foodservice
* St. Louis World’s Fair – introduction of the hamburger
Pages 15, 19-21
Part 1: The Foundations—Chapter 1: The Foodservice Industry
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4. The economic downturn of the 1980s was a time of great turmoil for the foodservice
industry. Describe what occurred during this decade and its impact on the various
segments of the industry.
Key Points
* Restaurants – unbridled expansion, over-leverage buyouts, employee buyouts,
Chapter 11 bankruptcies, system-wide restructuring, downsizing, job layoffs,
and major chain casualties
Federal regulations went into effect reducing meal deductibility from 100% to
80%, mandating tax on tips, the Americans with Disabilities Act, and the Family
Leave Bill
Schools – enrollments decline but spending continues to climb –
foodservice departments must switch from being subsidized to being self
supporting and they attempt to do this by implementing:
centralized food production, raising pricing for paying students, attracting more
paying students, offering high profit fast food style a la carte items, reaching out
to the community for customers
Pages 29-31
5. The modern day cafeteria is very different from that introduced over 150 years ago.
Describe the all the innovations that are often found in today’s cafeteria style service.
• scramble style rather than straight line service
• salad bars, pasta bars, vegetarian bars, carving stations, deli bars, hot grills,
dessert bars, potato bars, etc.
• multiple cashier stations
• self service drink stations
• self service condiments
• self service microwave ovens, toasters, waffle irons
• grab and go items
Use the student’s personal experiences.