Food Service Organizations A Managerial And Systems Approach 8th Edition By Mary B. Gregoire - Test Bank

Food Service Organizations A Managerial And Systems Approach 8th Edition By Mary B. Gregoire – Test Bank

 

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Sample Questions Are Posted Below

 

Chapter 3 The Menu

MATCHING. Choose the item in column 2 that best matches each item in column 1.

1) Static menu                                      A)   food items repeated on a patterned basis

2) Cycle menu                                      B)   complete meal, fixed price

3) Single use menu                               C)   same menu items each day

1. D) food items planned for specific days

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

4)   The menu would be categorized as part of the _____________ segment of the
foodservice systems model.

1. A) control
2. B) input
3. C) transformation
4. D) output

5)   The most important factor to consider in menu planning is

1. A) price of ingredients.
2. B) availability of production equipment.
3. C) customer satisfaction.
4. D) skill level of production employees.

6)   Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of
the following EXCEPT

1. A) maintain calorie balance over time.
2. B) focus on nutrient dense foods
3. C) sustain a healthy weight.
4. D) find your balance between food and physical activity.

7)   Plate waste studies are one method used to determine

1. A) cost of food.
2. B) food acceptability.
3. C) appropriate length of menu cycle.
4. D) vendor performance.

8)   The “3-A-Day” program was planned to

1. A) increase consumption of breads, cereals, rice, and pasta.
2. B) decrease consumption of meat, poultry, and fish.
3. C) increase consumption of dairy products.
4. D) decrease consumption of fats, oils, and sweets.

 

 

 

 

 

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9)   Having a food cost percentage of 40% means that

1. A) 40% of the cost of the food was wasted.
2. B) 40% of total costs were for food.
3. C) 40% of food costs were used for employee meals.
4. D) 40% of revenue was spent on food.

10)   Truth in menu laws would prohibit which of the following practices?

1. A) Serving Oscar Meyer^® hot dogs and listing the Oscar Meyer^® brand name on the
2. B) Purchasing rib eye steaks with the USDA grade of choice and having the printed
   menu read “Choice Rib Eye Steak”.
3. C) Having the menu read “Roquefort Blue Cheese dressing” and purchasing Kraft^®
   blue cheese dressing to serve.
4. D) Purchasing fresh-squeezed orange juice and having the menu read “Orange Juice”.

11)   When planning a menu, recommendations are to first plan

1. A) the entree course because those items are the most expensive.
2. B) the appetizer course because those items will be the first the customer receives.
3. C) the dessert course because the richness of this course will determine how heavy or
   light to make the other courses.
4. D) the salad and vegetables because many vegetables do not go well with other

12)   Menu planning for the National School Breakfast and Lunch programs is monitored by
the

1. A) S. Department of Agriculture.
2. B) S. Food and Drug Administration.
3. C) S. Department of Education.
4. D) S. Department of Health and Human Services.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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13)   The principle of eye gaze motion in menu design suggests that the _____________ of a
three-fold menu is the prime menu sales area.

1. A) upper left corner
2. B) center
3. C) upper right corner
4. D) lower right corner

14)   If a restaurant is offering seven entrees on its menu, and wants to sell more of a

particular item, that item would sell best if it is listed as the _____________ item in the entree section.

1. A) second
2. B) fourth
3. C) fifth
4. D) seventh

 

15)  The MyPlate graphic for healthy eating shows which of the following healthy eating
recommendations:

1. A) make half your plate fruits and vegetables
2. B) drink water as the preferred beverage
3. C) alternate meat and non-meat protein sources
4. D) choice servings of whole grains equal to servings of fruits and vegetables

 

16)  The USDA sponsored program to improve school children’s interest in tasty and
nutritious foods is termed:

1. A) Let’s Move
2. B) Milk Matters
3. C) Chefs Move to School
4. D) 5-a-Day

 

17)  Which of the following would be considered an example of sustainability in menu
planning:

1. A) having “meatless Mondays”
2. B) using Asian farm raised Tilapia rather than US farm raised Tilapia
3. C) serving nonorganic produce
4. D) purchasing commercially-prepared entrees

 

TRUE/FALSE. Write ‘T’ if the statement is true and ‘F’ if the statement is false.

18)  Healthcare reform legislation requires vending companies to post calories on vending
machines.

19)  Lettuce served at a restaurant that was grown on premise by the chef is termed “hyper-
local”.

20)   Asking children to mark how well they liked what they ate on a facial hedonic scale is
an example of determining sociocultural information about young customers.

 

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21)   Aesthetic factors in menu planning include fat, sodium, and fiber content of menu
items.

22)   Number, skill level, and available hours of labor are production capability issues that
should be considered in menu planning.

23)   An a la carte menu is one in which several food items are grouped together and offered
at a set price.

 

 

24)   Food preferences express the degree of liking for a food item.

25)   Presenting a menu orally to a hospital patient is termed a spoken menu.

26)   Child Nutrition Programs participating in the National School Breakfast Program are
required to provide 1/4 of the RDA for that age group in breakfast meals served.

27)   Hospitals are required to have multiple days of food supplies on hand in case of a
disaster.

SHORT ANSWER. Write the word or phrase that best completes each statement or answers the question.

28)   Designing the layout of a menu to influence the sale of certain food items on that menu
is referred to as _____________.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chapter 3 Answer Key

1) C

2) A

3) D

4) A

5) C

6) D

7) B

8) C

9) D
10) C
11) A
12) A
13) B
14) D
15)  A
16)  C
17)  A

18)  TRUE
19)  TRUE
20) FALSE
21) FALSE
22) TRUE
23) FALSE
24) TRUE
25) TRUE
26) TRUE
27) TRUE

28) menu psychology