HM/OCT 2006/HTF260
CONFIDENTIAL
UNIVERSITI TEKNOLOGI MARA
FINAL EXAMINATION
COURSE
FOODSERVICE SYSTEM & OPERATIONS
COURSE CODE
HTF260
EXAMINATION
OCTOBER 2006
TIME
3 HOURS
INSTRUCTIONS TO CANDIDATES
1.
This question paper consists of four (4) parts :
2.
Answer ALL questions from PART A, B, C and THREE (3) questions only from PART D.
i)
ii)
PART A (20 Questions)
PART B (10 Questions)
PART C (8 Questions)
PART D (4 Questions)
Answer PART A in the True/False Answer Sheet
Answer PART B, C and D in the Answer Booklet. Start each answer on a new page.
3.
Do not bring any material into the examination room unless permission is given by the
invigilator.
4.
Please check to make sure that this examination pack consists of:
i)
ii)
iii)
the Question Paper
an Answer Booklet - provided by the Faculty
a True/False Answer Sheet - provided by the Faculty
DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO
This examination paper consists of 8 printed pages
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2
HM/OCT 2006/HTF260
PART A
TRUE OR FALSE
Answer ALL questions.
1.
Transformation is the part of the foodservice system that involves changing inputs to
outputs.
2.
Quality assurance is a procedure that ensures maintenance of standards.
3.
Number, skill level and available hours of labour are production capability issues that
should be considered in menu planning.
4.
Ready-prepared foodservice operations evolved because of the shortage of skilled
labour.
5.
Organizing purchasing as a cost center means that the department would generate
sufficient profits to cover expenses.
6.
Using standardised recipes will result in variations in product yield.
7.
Cooked food may be portioned by weight, count or volume measure.
8.
Documenting age, condition and reliability of all equipment and mechanical systems
is part of an equipment maintenance program.
9.
An organization's mission statement should be written after its objectives have been
developed.
10.
Foodservice employees, especially cooks, should be trained to detect the presence
of food pathogens by smelling and tasting the food prior to service.
11.
Preventive maintenance is a documented program of routine checks or inspections of
facilities and equipment to ensure sanitary, safe and efficient operation.
12.
Menu boards are sometimes referred to as "silent" sales representatives.
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HM/OCT 2006/HTF260
13.
A broker assumes ownership of a product from the manufacturer.
14.
A recipe is standardized only after it has been tested and adapted for use by a
specific foodservice operation.
15.
A physical inventory is an actual count of items held in storage.
16.
Advantages of cooking in a convection oven compared to a conventional oven
include uniform heating and reduced cooking time.
17.
In Russian style service, portions of food are brought to the dining room on serving
platters.
18.
Refrigeration works on the principle of removing heat from food.
19.
An open burner range is more energy efficient than a hot top range.
20.
Rethermalization is the process of quick freezing prepared foods.
(Total: 20 Marks)
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HM/OCT 2006/HTF260
4
PARTB
MULTIPLE CHOICE
Answer ALL questions.
1.
Branding in the foodservice industry means:
a)
b)
c)
d)
2.
Safety, sanitation and maintenance are considered
foodservice systems model:
a)
b)
c)
d)
3.
in the
input
transformation
output
control
attract customers
motivate employees
promote profit sharing
guide decision making
In system theory the process of changing inputs into outputs is known as:
a)
b)
c)
d)
5.
part of
The primary function of an organization's mission statement is to :
a)
b)
c)
d)
4.
designing ownership of beef cattle with a branding iron
marking steaks on a charbroiler
placing a trademark on food produced on premise
using brand name foods
dynamic equilibrium
homeostasis
equifinality
transformation
In an assembly-serve foodservice system, which equipment would be most needed.
a)
b)
c)
d)
range
convection oven
mixer
blender
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HM/OCT 2006/HTF260
5
Which of the following is a characteristic of a subsystem?
a)
b)
c)
d)
it is a complete system in itself
it is independent of another system
it contains a suprasystem within it
it is higher in the hierarchical order than is a system
The most important factor to consider in menu planning is
a)
b)
c)
d)
price of ingredients
availability of production equipment
customer satisfaction
skill level of production employees
The menu would be categorized as a part of the
foodservice systems model.
a)
b)
c)
d)
9.
control
input
transformation
output
A restaurant that receives raw food products, prepares it, and serves it immediately
to the customer would be classified as a
type of foodservice.
a)
b)
c)
d)
10.
segment of the
conventional
ready prepared
commissary
assembly-serve
Cook-chill, cook-freeze are also known as
a)
b)
c)
d)
type of foodservice.
conventional
ready prepared
commissary
assembly-serve
(Total: 10 Marks)
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PARTC
SHORT ESSAY
Answer ALL questions.
QUESTION 1
Illustrate the functional subsystems of a traditional foodservice operation.
(7 marks)
QUESTION 2
The role of a foodservice manager is assuring the provision of safe food to all customers.
Explain.
(4 marks)
QUESTION 3
What are the potential consequences of a mismanaged cleaning and sanitation program?
(4 marks)
QUESTION 4
Discuss the primary determinants of space requirement in a kitchen facility.
(4 marks)
QUESTION 5
List five (5) factors affecting the growth of the foodservice industry in our country.
(5 marks)
QUESTION 6
What are the advantages and disadvantages of a Centralised and Decentralized DeliveryService system.
(5 marks)
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HM/OCT 2006/HTF260
QUESTION 7
There are many styles of services used within foodservice organizations. List down the basic
types or styles of service commonly found in foodservice operation nowadays.
(4 marks)
QUESTION 8
Briefly explain the factors affecting foodservice design.
(7 marks)
(Total: 40 Marks)
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HM/OCT 2006/HTF260
PARTD
Answer only THREE (3) questions.
QUESTION 1
Identify the various factors affecting choice and distribution system in the foodservice
operation
(10 marks)
QUESTION 2
A system is a set of interdependent parts that work together to achieve a common goal.
a)
Based on this definition illustrate the organization as a system.
b)
Discuss the benefits of systems thinking.
(10 marks)
QUESTION 3
a)
Describe the process of purchasing.
b)
Elaborate on the informal and formal methods of buying.
(10 marks)
QUESTION 4
The primary goal of a foodservice operation is to serve food that is pleasing to the clientele.
Explain in detail the factors that need to be taken into consideration when planning menus.
(10 marks)
(Total: 30 Marks)
END OF QUESTION PAPER
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