Podcast
Questions and Answers
Foodservice directors do not have the option to make modifications to the inherited foodservice system or to select and build a new system.
Foodservice directors do not have the option to make modifications to the inherited foodservice system or to select and build a new system.
False (B)
The demand for food in foodservice occurs only at peak times, such as breakfast, lunch, and dinner meals.
The demand for food in foodservice occurs only at peak times, such as breakfast, lunch, and dinner meals.
False (B)
Food production and service in foodservice systems are not labor intensive.
Food production and service in foodservice systems are not labor intensive.
False (B)
Menus in foodservice systems change on a weekly basis, rather than on a daily basis.
Menus in foodservice systems change on a weekly basis, rather than on a daily basis.
Food in foodservice systems is not perishable and does not require proper handling before, during, and after preparation.
Food in foodservice systems is not perishable and does not require proper handling before, during, and after preparation.
Flashcards
Foodservice System Flexibility
Foodservice System Flexibility
Foodservice directors can often make modifications to existing foodservice systems or choose/build new systems.
Foodservice Demand Patterns
Foodservice Demand Patterns
Food demand in foodservice can fluctuate throughout the day, not just at meal peaks.
Labor Intensity in Foodservice
Labor Intensity in Foodservice
Food production and service are typically labor-intensive due to meal preparation, service, and cleanup.
Menu Change Frequency
Menu Change Frequency
Signup and view all the flashcards
Food Perishability
Food Perishability
Signup and view all the flashcards
Study Notes
Foodservice System Limitations
- Foodservice directors are bound to existing systems and cannot modify or create a new framework.
Demand Patterns
- Food demand peaks during specific meal times: breakfast, lunch, and dinner.
Labor Intensity
- Food production and service processes in foodservice systems typically require minimal labor input.
Menu Frequency
- Menus are updated weekly, allowing for planned meal options rather than daily changes.
Food Safety and Handling
- Food in these systems is generally non-perishable, reducing the need for stringent handling protocols before, during, and after preparation.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
