Question 1

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

Accepted Answer

A)   Discrimination sensory test with a consumer panel.
B)   Description sensory test with a trained panel.
C)   Acceptance sensory test with a consumer panel.
D)   Discrimination sensory test with a trained panel.

Question 2

MATCHING.
-Acceptance sensory test

Accepted Answer

A)  provides information about sensory  characteristics such as taste and texture
B)  determines differences among food products
C)  identifies quality attributes of food products
D)  identifies whether consumers like a foodproduct

Question 3

Quantity of meals refers to the number of meals prepared for service.

Accepted Answer

A) True 
 B)False

Question 4

A menu engineering analysis focuses on food popularity and profitability

Accepted Answer

A) True 
 B)False

Question 5

Menu engineering

Accepted Answer

A)   is a technique for measuring customer satisfaction in a foodservice operation.
B)   provides managers with ways to evaluate the quality of menu items.
C)   focuses on the popularity and contribution to profit of menu items.
D)   is a computerized software program for menu planning.

Question 6

A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information. The preferred sensory testing would be

Accepted Answer

A)   preference or acceptance testing by a consumer panel.
B)   preference or acceptance testing by a trained panel.
C)   discrimination or description testing by a trained panel.
D)   discrimination or description testing by a consumer panel.

Question 7

Customer satisfaction is part of which component in the foodservice systems model?

Accepted Answer

A)   input
B)   transformation
C)   output
D)   feedback

Question 8

The Job Descriptive Index was designed to measure

Accepted Answer

A)   service skills of restaurant waitstaff members.
B)   employee job satisfaction.
C)   productivity of foodservice employees.
D)   resources needed to staff a foodservice operation.

Exam 15: Meals, Satisfaction, and Accountability

Menu engineering

Correct Answer
verified

MATCHING. -Acceptance sensory test

Correct Answer
verified

Quantity of meals refers to the number of meals prepared for service.

Correct Answer
verified

A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information. The preferred sensory testing would be

Correct Answer
verified

Customer satisfaction is part of which component in the foodservice systems model?

Correct Answer
verified

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

Correct Answer
verified

The Job Descriptive Index was designed to measure

Correct Answer
verified

A menu engineering analysis focuses on food popularity and profitability

Correct Answer
verified

Exam 15: Meals, Satisfaction, and Accountability

Menu engineering

Correct AnswerverifiedShow Answer

MATCHING. -Acceptance sensory test

Correct AnswerverifiedShow Answer

Quantity of meals refers to the number of meals prepared for service.

Correct AnswerverifiedShow Answer

A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information. The preferred sensory testing would be

Correct AnswerverifiedShow Answer

Customer satisfaction is part of which component in the foodservice systems model?

Correct AnswerverifiedShow Answer

If a foodservice manager wants to determine the likelihood that customers would purchase a new product, which of the following would be best to use to gain information for that decision?

Correct AnswerverifiedShow Answer

The Job Descriptive Index was designed to measure

Correct AnswerverifiedShow Answer

A menu engineering analysis focuses on food popularity and profitability

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified