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Exam 9: Managed Services

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Question 1

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__________ means to produce a quantity of food to serve at various times rather than all at once.

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Question 2

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With regards to B & I foodservice, __________ are companies that operate foodservice for the client on a contractual basis.

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Describe the challenges faced by in-flight foodservice managers and explain why some airlines are eliminating on-board foodservice.

In college campus foodservice, the daily rate refers to the amount of: • food needed to prepare each day • money required per day from each person to pay for foodservice • student and faculty necessary to realize a profit each week, based on the number of weeks in a semester • number of meal plans offered to students who live on campus

In-flight foodservice refers to: • airport kiosks • airport foodservice • food served onboard aircraft • chain restaurant foodservice establishments in airports

Advantages to a career in the leisure and recreation could include all of the following except: • the opportunity to see professional and amateur sporting events or concerts on a regular basis • working with very large crowds over a short period of time • to enjoy the great outdoors • to have a set work schedule

What are nine general areas of responsibility of a managed services manager? Contrast these to the responsibilities of a commercial foodservice manager for a chain restaurant.

In the leisure and recreation area of managed services __________ refers to the variety of kiosks, food and beverage concession stands and service in the stands.

Discuss the importance of the National School Lunch program and the challenges faced by foodservice managers in the K-12 setting.

The cost for the average in-flight meal is approximately: • $10.00 • $2.00 • $7.00 • $1.00

Self-operators are companies that: • own their foodservice operations • operate foodservice for the client on a contractual basis • translate corporate philosophy into practice • create new concepts for generating cash sales

Many __________ operations are housed in host organizations that do not have foodservice as their primary business.

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating, the daily rate would be: • $7.65 • $5.50 • $6.25 • $8.95

Commercial foodservice differs from non-commercial foodservice in several ways, select the one item most likely to be in common between both commercial and non-commercial foodservice operations: • Guests may not have any other food options available to them • The main challenge is to please the guest • Food is produced in batch quantities • The volume of business is consistent and therefore easier to predict

Sodexho's mission is to: • provide job opportunities for graduates of hospitality management programs • become the dominate leader in the managed services segment • create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together • become the market leader in food and beverage services on the New York Stock Exchange

A __________ is a person responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that they abide by terms of the contract.

The leisure and recreation segment of managed services includes: • business and industry • secondary schools and colleges • stadiums, arenas and parks • chain and fast food contract services

Based on USDA regulations, not more than __________ percent of calories should come from saturated fats. • 5 • 30 • 15 • 10

An anaerobic digester is a device used to: • cut down waste by mixing food waste with wood chips that can break waste down into a mush • an assistive device used in healthcare settings for guests who have had gastric surgery • an alternative heating source • a training device used by long-distance runners

One of the most dynamic segments of the managed services industry is: • healthcare • campus and college foodservice • military • business and industry