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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 Giant Marriott Corporation began as an A&W Root Beer Stand 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:
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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. 11)The number one challenge facing the foodservice industry for the next decade has been identified as : 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.
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14)Which of the following is NOT a socioeconomic condition or demographic change that have influenced the foodservice industry. Chapter Two: The Systems Approach
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