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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.
In a _____ foodservice, menu items are produced and held in chilled or frozen until heated for service later
"Marketing effectiveness" refers to minimizing the resources that must be spent to achieve the desired product exchange.
_____ is the marketing communication that serves specifically as an incentive stimulate sales
Enviromental forces are of great importance to the marketing manager because they help identify the target market.
A name, term, design, symbol or any other feature that identifies one sellers good service as distinct from other sellers is termed ________.
The physical elements in an operations design that appeal to a customers emotions are termed ____________.
A marketing objective is a statement of what is to be accomplished through marketing activities
Gathering customer input during the service encounter is an example of what form of service marketing research?
process checkpoint evaluation
Identifying marketing opportunities and potential problems confronting an organization is known as
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
Natural resouces, population desnity, and subcultural values that influence a customers product needs are referred to as _____variables.
Market segmentation means
dividing the total market into groups of people with similar product needs
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
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
Foodservice employees who follow a predetermined text when they pass meal trays have neen trained using scripting
Centralized service allows for greater flexability than does decentralized service in providing for individual customer needs and in making last-minute changes
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
Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service
Which type of service is characterized by a customer coming to a central ordering/pick uo location to order and pay for food
Adding transportation process between production and service increases the importance of
The most common style of table service in commercial foodservice operations in the US is ______service.
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.
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
Center of the plate typically requires two phases of heat processing in ready-prepared foodservices
Removing more air from a space than is brought into that space is an example of
negative air pressure
Which of the following critical control points are more important in ready prepared foodservices than in conventional services?
cooling and reheating
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
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.
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.
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