Test Bank For Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire Emily Patten Chapter 1-16

Test Bank For Foodservice Organizations A Managerial and Systems Approach, 10th edition Mary Gregoire Emily Patten Chapter 1-16
Chapter 1-16
Chapter 1 Systems Approach to a Foodservice Organization
1) A system is a:
A) framework of loosely organized ideas.
B) model of a real situation.
C) collection of interrelated parts.
Answer: C
2) The basic model of a system contains which three components?
A) controls, feedback, and environment
B) inputs, transformation, and outputs
C) human, physical, and operational resources
D) memory, functional subsystems, and linking processes
Answer: B
3) An example of an input to the foodservice system is ________.
A) human resources
B) production
C) meals
D) budgets
Answer: A
4) The policies and procedures of a foodservice operation are part of ________ in the foodservice
systems model.
A) control
B) transformation
C) output
D) input
Answer: A
5) The term, ________, is used to describe the phenomenon that parts of an organization acting
together may have greater impact than the impact each has separately.
A) synergy
B) dynamic equilibrium
C) control
D) equifinality
Answer: A
6) Having the same or similar outputs from using different inputs is termed ________.
A) dynamic equilibrium
B) interdependency
C) equifinality
2
D) synergy
Answer: C
7) The area of interdependency between two subsystems is referred to as the ________.
A) linking processes
B) core
C) interface
D) boundary
Answer: C
8) Which of the following is a characteristic of a subsystem?
A) It contains a suprasystem within it.
B) It is higher in the hierarchical order than is a system.
C) It is a complete system in itself.
D) It is independent of any other system.
Answer: C
9) Management functions, functional subsystems, and linking processes are part of the ________
portion of the foodservice systems model.
A) input
B) output
C) transformation
D) control
Answer: C
10) Decision making, communication, and balance are referred to as ________ within the
foodservice systems model.
A) controls
B) functional subsystems
C) linking processes
D) coordinating elements
Answer: C
11) Procurement, production, safety/sanitation/maintenance, and distribution/service are
________ in the foodservice systems model.
A) linking processes
B) controls
C) functional subsystems
D) inputs
Answer: C
12) A franchisor is one who:
A) is granted a company franchise.
B) contracts with another to run a restaurant.
C) partners with distributors to reduce costs of foodservice operations.
D) grants the right to another to market the company's concepts.
Answer: D
3
13) A kiosk convenience store would have which of the following characteristics?
A) It would be large, usually more than 4,000 square feet.
B) It would be small, usually less than 800 square feet.
C) It would offer a wide variety of options, usually including groceries and a fast-food outlet.
D) It would sell a variety of grocery products.
Answer: B
14) Which of the following hotel foodservice options is the most labor intensive?
A) casual dining restaurant
B) room service
C) fine dining restaurant
D) lobby coffee cart
Answer: B
15) Ordering and paying for food at a counter is characteristic of what type of foodservice
operation?
A) themed restaurant
B) skilled care nursing home
C) quick service restaurant
D) cruise ship dining
Answer: C

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