Unit 6 Review - Managed Services - H&T1
Quiz by Bobbie Jarvis
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
50 questions
Show answers
- Q11) Managed services include all of the following except:D) military and healthcare facilitiesC) airports and national parksA) hotels, restaurants, coffee shops, and room serviceB) colleges, universities, and secondary and elementary schools (K—12)30s
- Q22) Managed foodservice differs from commercial food services in that with managed foodservice:C) food is produced for guests one order at a timeA) guests have many other food options available to themD) the volume of business fluctuates greatly and therefore is more difficult to predictB) the main challenge is to please both the guest and the client30s
- Q33) In-flight foodservice refers to:C) food served onboard aircraftB) airport foodserviceA) airport kiosksD) chain restaurant foodservice establishments in airports30s
- Q44) In-flight foodservice management operators:D) develop specific tours for major commercial airlines and their partnersA) prepare food for airlines as well as select airport restaurantsC) can only contract with an airline in an airport facilityB) plan menus, develop product specifications, and arrange purchasing contracts30s
- Q55) The largest airline catering company is:A) AramarkB) SodexhoC) Southwest ChefsD) LSG Sky Chefs30s
- Q66) Airlines regard in-flight foodservice as:A) a major profit center for their businessB) a way to promote business in the airport restaurantsD) a way to test new menu items and co-brand with partner restaurantsC) an expense that needs to be controlled30s
- Q77) The cost for the average in-flight meal is approximately:D) $1.00 to $2.00C) $6.00 to $7.00B) $2.00 to $4.00A) $8.00 to $10.0030s
- Q88) Airlines may choose to eliminate or cut back on in-flight foodservice in order to:B) increase business for the airport restaurantsD) provide better safety onboardC) decrease their carbon footprintA) support lower fares30s
- Q99) Sodexho, a leading food and facilities management services company in North America, deals primarily in which areas of serving?B) Quick service restaurants onlyC) Airport terminal kiosksA) Schools, restaurants, and hospitalsD) Independently owned commercial operations30s
- Q1010) Sodexho's mission is to:D) become the market leader in food and beverage services for colleges and universitiesA) provide job opportunities for graduates of hospitality management programsB) become the dominant leader in the managed services segmentC) create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together30s
- Q1111) Military foodservice budgets exceed $________ billion per year.B) 6A) 3D) 10C) 830s
- Q1212) Today's field troops receive their food portions in plastic and foil pouches that are known as:A) MTO (meals to go)C) MRE (meals ready to eat)D) K-rationsB) OTR (on the run)30s
- Q1313) Feeding military personnel includes:D) feeding troops, officers in clubs, dining halls, and military hospitalsC) full-service upscale foodservice wherever the military existsB) feeding ground troops onlyA) off-premise catering to meet non-military needs30s
- Q1414) A popular trend in military foodservice that offers alternatives to its personnel is:D) MREs that can be cooked in a variety of ways including grilled and broiledA) quick service restaurants such as McDonald's and Burger King on military basesC) a wider selection of meal choices and menu itemsB) more vegetarian options for the MREs30s
- Q1515) The rationale behind the enactment of the National School Lunch Act of 1946 was:C) farmers could avoid growing surplus foodsA) students could be trained like military recruitsB) if students received good meals, they would make healthier recruits for the militaryD) fast-food opportunities at schools could increase30s