Foodservice Management Principles and Practices Quiz

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Who is the co-author of the book 'Foodservice Management Principles and Practices'?

Daryl Fox

Monica Theis

Andrew Gilfillan

June Payne-Palacio (correct)

Which university is Monica Theis affiliated with?

Columbus University

Boston University

Pepperdine University

University of Wisconsin–Madison (correct)

Who is the Executive Editor of the book?

Lara Dimmick

Andrew Gilfillan

Susan Watkins

Daryl Fox (correct)

In which city is Lumina Datamatics Inc. located?

Delhi Signup and view all the answers

Who is the Senior Art Director of the book?

Diane Y. Ernsberger Signup and view all the answers

What is the font used for the text in the textbook?

Times LT Std, 10/12 Signup and view all the answers

Where are the credits and acknowledgments borrowed from other sources located in the textbook?

On the appropriate page within the text Signup and view all the answers

Which organization's trademarks are mentioned in the textbook?

Microsoft Signup and view all the answers

According to the text, where is this book printed?

United States of America Signup and view all the answers

What year was the thirteenth edition of the book published?

2016 Signup and view all the answers

What is the main focus of Chapter 2 in 'Foodservice Management Principles and Practices'?

Current status of the foodservice industry Signup and view all the answers

Why is the systems approach to management introduced in Chapter 2?

To relate to subsequent foodservice management topics Signup and view all the answers

What is the basis of the systems approach to management?

Interdependence of subsystems to achieve common goals Signup and view all the answers

What do the trends discussed in Chapter 2 provide basis for?

Anticipating future demands in the industry Signup and view all the answers

According to Chapter 2, what parts make up complex organizations under the systems approach?

Interdependent subsystems Signup and view all the answers

What are the four major types of foodservice operations mentioned in the text?

Conventional, ready-made, commissary, assembly Signup and view all the answers

Why is it important for a foodservice manager to be aware of current trends?

To provide customer satisfaction and run a financially sound operation Signup and view all the answers

What is a system in the context of a foodservice organization?

A set of interdependent parts working together to achieve a common goal Signup and view all the answers

How can foodservice organizations be classified according to the text?

By commercial, on-site, and military categories Signup and view all the answers

What does the text describe as the identifying features of the four types of foodservice operating systems?

The advantages and disadvantages of each type Signup and view all the answers