FSM 131 Exam 3

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The dominant type of food service in the United States

conventional

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying

fresh apples, sugar, flour and shortening to make an apple pie

A restaurant that recieves raw food products, prepares it, and serves it immediately to the customer could be classified as a _______ type of foodservice.

conventional

In a _____ foodservice, menu items are produced and held in chilled or frozen until heated for service later

ready-prepared

"Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.

False

_____ is the marketing communication that serves specifically as an incentive stimulate sales

Promotion

List at least 3 social networking sites

Facebbok, My Space, Twitter

Enviromental forces are of great importance to the marketing manager because they help identify the target market.

True

A name, term, design, symbol or any other feature that identifies one sellers good service as distinct from other sellers is termed ________.

brand

The physical elements in an operations design that appeal to a customers emotions are termed ____________.

atmosphencs

Proactively gathering complaints from customers is a form of service marketing research.

True

Brand loyalty is repeated customer purchasing of a specific brand.

True

Market share

is the percentage of industry sales of a product

Marketing mix is the combination of product and price that created value for the customer

False

A marketing objective is a statement of what is to be accomplished through marketing activities

True

Gathering customer input during the service encounter is an example of what form of service marketing research?

process checkpoint evaluation

SWOT analysis focuses on identifying

strengths, weakness, opportunities and threats

Identifying marketing opportunities and potential problems confronting an organization is known as

situation analysis

A strategic business unit is

a component of an organization with a specific market focus

The four Ps of marketing are ____, ____, ____ and ____.

product, price, promotion, programs

Which of the following is an accurate comparison of products and services?

Services cannot be stored for future sale; products can

Companies that have developed frozen individual meals to be sold in supermarkets are responding to

behavioristic variables

Natural resouces, population desnity, and subcultural values that influence a customers product needs are referred to as _____variables.

geographic

A persons ethnicity, income and education are referred to as_______.

demographic

Market segmentation means

dividing the total market into groups of people with similar product needs

Having an effective marketing concept usually places primary emphasis on

serving the customer

A foodservice operations target market is

a group of people for whom a company develops a product or service

As the time between the completion of production and the time of service increases, the options for distribution practices decrease

True

The marketing enviroment is defined as the

forces outside the organization that influence marketing activities

Make choices based on what they percieve will show their success to others

Achievment oriented customers

Make choices based on a desire for social or physical activity, variety or risk

Ideal-oriented customers

Make choices based on their knowledge and principals

Self-expression-oriented customers

Foodservice employees who follow a predetermined text when they pass meal trays have neen trained using scripting

True

Distribution involves getting food from production to service

True

Centralized service allows for greater flexability than does decentralized service in providing for individual customer needs and in making last-minute changes

True

Using microwave ovens in galley kitchend for reheating of food items might be found in foodservice operations with ccok chill food production and decentralized service

False

Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service

False

Which type of service is characterized by a customer coming to a central ordering/pick uo location to order and pay for food

counter service

Adding transportation process between production and service increases the importance of

HACCP monitoring

Maintaining apporopriate food temperatures typically is least challenging with ____service

counter

The most common style of table service in commercial foodservice operations in the US is ______service.

Cafeteria-style

Buffets are an example of ______ service.

self

The type of service in which food is brought to the table on platters or in bowls by the waitstaff and then passed at the table is _____service.

family-style

A distinguishing characterstic of table service is

service by a waitsperson

The primary advantage of decentralized service is

decreased time between meal assembley and service

A primary concern with decentralized tray assembly is the

supervision of the tray assembly process

Having transportation carts or patient trays that will maintain hot food temperatures is most important in whcih type of food service

cook-chill food production with decentralized service

The movement of product or people through an operation is termed_____.

flow

Flourescent lights over a work area in the kitchen are an example of ______ lighting.

direct

Center of the plate typically requires two phases of heat processing in ready-prepared foodservices

True

Removing more air from a space than is brought into that space is an example of

negative air pressure

A charrette is a

collaberative planning session to gain input about a new kitchen

Which of the following critical control points are more important in ready prepared foodservices than in conventional services?

cooling and reheating

The term "sous vide" is French for

under vacuum

A primary difference between ready-prepared and conventional food service operation is

in conventional foodservice operations, menu items are prepared for immediate service in ready prepared, they are prepared for inventory

Cook-chill and cook-freeze are examples of the ______ type of foodservice

ready-prepared

A hospital that uses cook-chill production and cetralized tray production likely would have _______steps between procurement and service as compared to a table service restaurant.

fewer

A hospital that recieved raw food products, prepares them, assembles food on pateient trays in the kitchen, and transports the trays to the patient unit for service would be classified as an assembly serve type of foodservice.

False

Saying that a service is intangible means that production and consumption of the service cannot be separated.

False

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