HN 330 Quiz 1 Answers

HN 330 Quiz 1 Answers - Quiz #1 HND 330 Quantity Foods...

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Quiz #1 HND 330 Quantity Foods Answer any 40 Questions Chapter 1: Foodservice Organizations 1) One of the advantages of in-house management over contracted foodservice is: A. better marketing programs B. reduced food and labor costs C. the ability to stamp the operation with a unique signature D. the ability to take advantage of discounts for buying in quantity 2) Individuals in the U.S. today eat an average of ______ percent of their meals away from home. A. 10 B. 25 C. 35 4. 45 3) The Child Nutrition Act of 1966 authorized A. a reduction in the reimbursement rate to school foodservices A. the national school lunch program B. the School Breakfast Program C. use of federal commodities to improve nutritional value of school lunches 4) True False 5) Today’s foodservice consumer is most interested in: A. convenience and value B. food safety and appearance C. gourmet food and entertainment D. nutritional value and caloric content 6) True or False Foodservice is the number two retail employer in the country. 7) Branding in foodservice industry means: A. designating ownership of beef cattle with a branding iron B. marking steaks on a charbroiler C. placing a trademark on food produced on premise D. using brand name foods
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8) True or False The foodservice industry is the largest employer of the handicapped. 9) FILL IN THE BLANKS A __________grows and matures, fueled by present conditions such as the state of the economy and changes in lifestyles, while a __________is of fleeting interest, fun innovation which adds interest and excitement . Trend, Fad 10) The evolution of the earliest public eating-places was stimulated by people’s desire to: travel for _____________________ and ______________________ purposes. A. business; pleasure B. commercial; spiritual C. immigration; tourism D. exploration; discovery 11)The number one challenge facing the foodservice industry for the next decade has been identified as : A. safety of the food supply B. availability of qualified employees C. competition D. the economy 12) Which of the following would be included in the category of ‘comfort foods?’ A. hot dogs B. lobster C. meat loaf D. pizza 13)___________________is a widely practice quality management technique in the foodservice industry today. A. TQM B. Menu Engineering C. Benchmarking D. Portion Control E. Group Interviews
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14)Which of the following is NOT a socioeconomic condition or demographic change that have influenced the foodservice industry. A. Changing status of women B. Dual incomes in family C. Aging of America D. Abundance of qualified foodservice personnel to work in industry especially in large metropolitan areas Chapter Two: The Systems Approach 15) True  False     Rethermalization is the process of quick freezing prepared  foods. 16) Food is prepared in the main kitchen. Trays are assembled and sent from the
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This note was uploaded on 05/23/2008 for the course HN 330 taught by Professor True during the Spring '08 term at Ill. Chicago.

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HN 330 Quiz 1 Answers - Quiz #1 HND 330 Quantity Foods...

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