The most likely person to be responsible for a food-allergy program in a restaurant of foodservice operation is the _____________
What is manager?
100
Menu labeling regulations apply to vending businesses operating how many machines?
What is 20 or more?
100
Once a manager has decided on the goals of a nutrition program, and has determined the changes to the menu and preparation processes, an operation's staff must be ___________ to implement the program
What is trained?
100
The best temperature range at which to taste hot food
What is 70-105 degrees F?
100
The part of the training-development analysis that defines the task that must be completed, and the way it should be completed
What is a performance standard?
200
The primary role of the Front of the House staff is to _______________________
What is interact with the customer?
200
A successful nutritional marketing plan will have several features, but its goals should be focused on the ____________
What is customer?
200
This type of training delivery method allows learners to learn at their own pace
What is Technology-based training?
200
The three sources that are counted when calculating the amount of total daily fluid consumed
What are food, beverages, and drinking water?
200
The difference between the current skills of an employee and the skills needed
What is the skill gap?
300
The staff member that is responsible for customers with an allergy or special dietary request in a restaurant
What is All Staff members?
300
The ownership team has decided to offer new, healthier menu options at a reduced price from 1:00pm-5:00pm every weekday. What type of promotion is this considered?
What is a sales promotion?
300
In the ADDIE model of instructional design, the second "D" represents _______________.
What is "develop"?
300
All carbohydrates must be broken down into monosaccharides, because only monosaccharides can be _____________ through the intestinal wall
What is absorbed?
300
What the "E" stand for in the ADDIE model
What is "Evaluate"?
400
This person has the primary responsibility to disclose a food allergy
Who is the Customer?
400
To lower fat in a recipe, use this Mediterranean oil in place of butter
What is Olive oil?
400
Using the ADDIE model for training, goals are translated into these
What are performance standards?
400
A skilled chef that understands the nutritional needs of his customers can build flavor by using _____ ______ ____________ on meat items
What is fat free marinades?
400
Materials developed to effectively communicate training information to staff
What are Training Tools?
500
Back of the House employees are responsible for doing these two things in regards to handling a customer's special dietary needs
What is (1) prepare the food according to the Customer's expectations and (2) follow all Standard Operating Procedures (SOP's)
500
Diabetes can result from a gain of as few as how many pounds?
What is 25-40 lbs?
500
A tool used by managers to help employees remember information that is difficult, or rarely used.
What is a job aid?
500
According to the Competency Guide, achieving balanced nutrition on a menu is important because customers need nutritious food that __________ __________ at a ____________.
What is tastes good at a value?
500
In this phase, managers receive feedback that helps them adjust future trainings