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Jean Inman Domain IV-Foodservice systems exam questions and answers
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Jean Inman Domain IV-Foodservice systems exam questions and answers
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Jean InmanDomain IV-
Foodservice
systems exam
questions and
answers
Menu types are determined by - answer The facilities food and
dining concept
No choice menu serves clientele who - answer Are unable or have no
desire to choose
A static,fixed,set menu - answer Same menu items everyday;
Restaurant
A static,fixed, set menu is used for what type of clients? - answer
Clients who change everyday
,Single use menus are used for what type of clients? - answer Clients
who do not vary from day to day; catering
Long term care facilities have how many weeks of a cycle menu? -
answer 3 or 4
Hospitals with 2-4 day average patient stay have how many weeks
of a cycle menu? - answer 1 or 2
High school lunch programs have how many weeks of a cycle menu?
- answer 2 week with 4 choices
Benefits of room service menu - answer Decreased food cost and
increased intake
Commercial operations - answer Sale of food is primary activity and
profit is desired
Non-commercial operation - answer On-site food service which
provides food as a secondary activity
Southeast Asians - answer Pork, few dairy products
Kosher - answer No meat and dairy at same meal; no pork or
shellfish
Chinese - answer Yin and Yang foods; rice is neutral
Seventh Day Adventist - answer Ovo-lacto-vegetarian, no caffeine or
alcohol
,Central American/Hispanic/Latin - answer Fruits,vegetables,meat,
poultry, fish
Muslim - answer Halal dietary foods, haram, overeating is
discouraged
Roman catholics - answer Meat not consumed on fridays during lent
Middle eastern - answer Bulgur
NuMenus (school lunch menu) - answer Uses USDA approved
nutrient analysis software
Assisted NuMenus (school lunch menu) - answer Nutrient analysis
may be done by another school or consultant
Enhanced Food (school lunch menu)- Based and Traditional food-
Based - answer Computers not required
Physical facility should provide - answer Adequate flow for traffic
If kitchen floor space is to expansive what happens - answer
Efficiency declines
Food is a - answer Variable expense
What is the largest percent of a budget spent on? - answer Meat,
fish, poultry
"Truth-in-menu" legislation requires that - answer Menus accurately
describe foods to be served
, Food Code - answer Person in charge must be able to identify food
allergens and other associated symptoms
Disaster menu - answer Plan to require minimum staffing for
preparation and service
How much water/person/day is required for a minimum of 3 days? -
answer One gallon
1st step of menu planning - answer Plan dinner meat or entree for
entire cycle
2nd step of menu planning - answer Luncheon entree or main dishes
Menu engineering focuses on both the popularity and - answer The
contribution to profit of the items
Menu engineering is the practice of developing menus with the goal
of - answer Encouraging customers to buy certain items
Facial scale satisfaction indicators are used with - answer Children
Popularity is used to - answer Analyze and predict any items sales
Average check - answer The average amount customers spent on a
meal
Average check calculation - answer Divide sales by the number of
customers served
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