2 or more people are sickened by a foodborne illness
What is a foodborne illness outbreak.
100
The exchange between a buyer and a seller to obtain goods and services
What is procurement
100
The most important sales tool for a foodservice organization.
What is the menu.
100
The art and science of estimating events in the future to provide for decision making and planning using historical records
What is forecasting
100
Interpersonal, informational, and decisional roles
What are the roles of managers
200
41-135
What is the temperature danger zone.
200
The processor or manufacturer is the second step in this process
What is the marketing channel
200
The spacing of menu items, font size/color or menu items, and placement of menu items
What is menu psychology
200
An area where ingredients are measured and assembled
What is an ingredient room
200
The manager responds to situations that are beyond his/her control
What is the role of the disturbance handler
300
A hair in your food
What is a physical contaimination
300
A practice that includes ensuring water is clean when irrigating plants, ensuring proper hand-washing, and using sanitary methods for transporting produce (among many other things)
What is GAP (good agricultural practices)
300
Management decisions for menu planning include food cost, purchasing capabilities, and this, the other main input for creating a menu.
What is labor or staffing
300
Contains the name of the food item, total yield, portion size and number of portions, cooking time and temperature, listing of ingredients...and much more
What is a standardized recipe
300
A skill the manager needs to possess that relates to working with people and understanding their behavior
What is the human skill
400
The bacteria that can be found in improperly handled steamed rice
What is bacillus cereus
400
The main government agency that regulates food consumed by the public.
What is DHHS or FDA (DHHS is the umbrella to FDA)
400
Onsite foodservice systems typically adhere to this type of menu
What is a cycle menu
400
Name a piece of equipment that utilizes moist heat cooking
What is a steam-jacketed kettle or a steamer (combi oven on steam mode only)
400
What is the third step in the staffing process
What is orientation, training, and development
500
The acronym for a food safety plan in a foodservice facility
What is HACCP
500
The primary means of how a buyer would communicate the exact item they want the seller to bid
What is a product specification
500
The most difficult meal to prepare and provide to a customer in terms of time is this meal
What is lunch
500
1. destruction of harmful microorganisms
2. increased digestibility
3. change and enhance the flavor, form, color, texture, and aroma
What are the objectives of food production
500
The division of labor that groups employees at similar levels in the organization that allows for them to work together more easily