Foodservice Management Exam 1 Latest Update

Foodservice Management Exam 1 Latest Update -65 Questions with 100% Verified Correct Answers Guaranteed A+ Verified by Professor

Allergen - CORRECT ANSWER: Food allergen: a growing concern

• An estimated 30,000 people visit emergency rooms each year due to food allergies.
• Ninety percent of food allergies are caused by milk, eggs, fish, wheat, tree nuts,

peanuts, soybeans, and crustaceans.

Assembly/Serve system - CORRECT ANSWER: Assembly/Serve: Also known as the "kitchenless kitchen", fully prepared foods are purchased, stored, assembled, heated, and served

Advantages:

• Labor savings
• Minimal equipment and space requirements

Disadvantages:

• Limited availability of desired menu items
• High cost of prepared foods
• Additional freezer space requirements
• Concern over recycling or disposing of packaging materials

Availability of foods - CORRECT ANSWER: The dynamics of the markets or sources of food may have a limiting effect on the menu.

• Knowledge of fruits and vegetables and their seasons.

Budget - CORRECT ANSWER: - In retail operations, the amount to be budgeted is

based on projected income from the sale of food. 1 / 2

• This income must generate adequate revenue to cover raw food cost, labor, operating

expenses, and allow for desired profit.

Chapter 2 The Systems Approach

Factors Affecting Growth/Trends - CORRECT ANSWER: Growth in patronage of

foodservices may be attributed in part to socioeconomic trends and other demographic

changes:

• Changing status of women
• Single person households
• Population growth slowing with an older population
• Increase in Asian and Hispanic populations
• Shift from manufacturing to technology and service industries
• Healthcare and nutritional status
• Shortage of qualified foodservice personnel

Chapter 3 Food Safety

Types of errors in food handling - CORRECT ANSWER: - Purchasing food from unsafe sources

• Failure to cool food properly
• Failure to heat or cook food
• Infected employees practicing poor personal hygiene
• Foods prepared a day or more before being served
• Raw, contaminated ingredients, equipment
• Food held at bacteria-growing temperatures
• Cross-contamination of cooked and raw food
• Any food can be a vehicle for foodborne illness.
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