CONFIDENTIAL HM/APR 2009/HTF423

UNIVERSITI TEKNOLOGI MARA

FINAL EXAMINATION

COURSE FOODSERVICE SYSTEM MANAGEMENT

COURSE CODE HTF423
EXAMINATION APRIL 2009
TIME 3 HOURS

INSTRUCTIONS TO CANDIDATES

1. This question paper consists of four (4) parts : PART A (15 Questions)
PART B (15 Questions)
PART C (6 Questions)
PART D (3 Questions)

2. Answer ALL questions from PART A, B and C. Answer only TWO (2) questions from
PART D.

i) Answer PART A in the True/False Answer Sheet,

ii) Answer PART B in the Objective Answer Sheet.
iii) Answer PART C and PART 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) the Question Paper

ii) an Answer Booklet - provided by the Faculty
iii) a True/False Answer Sheet - provided by the Faculty
iv) an Objective Answer Sheet - provided by the Faculty

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

This examination paper consists of 7 printed pages
© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL
CONFIDENTIAL 2 HM/APR 2009/HTF423

PART A

TRUE AND FALSE

Shade the letter T if the statement is True and 'F' if the statement is False on the
True/False Answer Sheet.

1. In menu planning considerations, socio-cultural influences refer to age, gender,

health status, level of education and personal income.

2. Demographics refer to marital status, lifestyle, ethnic background, values and

religious practices.

3. The term 'entropy' refers to the amount of disorder, uncertainty, or randomness in a

system.

4. Home meal replacements are also known as comfort foods.

The number one challenge facing the foodservice industry for the next decade has
been identified as the economy.

The foodservice industry is the largest employer of the handicapped.

7. Rethermalization is the process of quick freezing prepared foods.

8. The invoice is the best document to use to verify that the items delivered are what
was ordered.

9. The receiving function needs to coordinate with storage, production and accounting
department.

10. FIFO is an inventory rotation method and stands for First-ln, First- Out.

11. Foods can be portioned by weight, count or volume measure.

12. Preventive maintenance is a documented program of routine checks or inspections of

facilities and equipment to ensure sanitary, safe, and efficient operation.

13. Reach-in chillers and freezers are used for long-term storage.

14. Perpetual inventory is an actual account of all items in all storage areas.

15. Kitchen floor should be durable and resilient.

(15 marks)
© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL
CONFIDENTIAL 3 HM/APR2009/HTF423

PARTB

MULTIPLE CHOICE

Choose the most appropriate answer for each question. Shade your choice on the Objective
Answer Sheet.

1. Branding in the foodservice industry means

a) designating ownership of beef cattle with a branding iron

b) marking steaks on a charbroiler
c) placing a trademark on food produced on premise
d) using brand name foods

2. One of the advantages of in-house management over contracted foodservice is

a) better marketing programs

b) reduced food and labor costs
c) the ability to stamp the operation with a unique signature
d) the ability to take advantage of discounts for buying in quantity

3. An example of an output is

a) bread for a bakery

b) fresh tomatoes for a catsup canner
c) pulp for a book publisher
d) seeds for a farmer

4. Which of the following is the key difference between ready prepared and
conventional systems?

a) degree of processing of purchased foods

b) lag time between production and service
c) type of service system used
d) type of storage used for prepared food items

5. Which of the following types of foodservice operations is best suited to a commissary

system?

a) operations where a large number of people must be served in one place

b) operations where service is close to production
c) operations with a large number of serving units
d) operations with unique food requirements

6. An ultra-stable system may be described as having

a) homeostasis
b) wholism
c) entropy
d) synergy

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL 4 HM/APR 2009/HTF423

7. In food service operations, HACCP is most appropriate for the control of which type
of hazard?

a) microbial
b) allergen
c) physical
d) chemical

8. Employee health records indicate that there has been an increase in the number of
work days lost per employee as a result of accidents that occur on the job. This likely
indicates that

a) more accidents are occurring

b) individual accidents are increasing in severity
c) employees are abusing workmen's compensation
d) record keeping has improved in employee health

9. In recognition of shorter patient stays and the need to reduce costs, many hospitals
are considering switching from selective to non-selective menus. In assessing the
impact of this change, which of the following issues is most Important in terms of
public relations/marketing?

a) nutrient composition
b) total cost savings
c) patient satisfaction
d) employee reaction

10. Which of the following principles of menu design contributes most to a customer's
ability to visualize menu items as they will appear at the point-of- service?

a) descriptive wording
b) color selection of paper and print
c) font style
d) page layout

11. Which of the following is the most effective way to collect data on the popularity of
specific menu items for an employee cafeteria?

a) sales data
b) satisfaction surveys
c) comment cards
d) plate waste

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL 5 HM/APR 2009/HTF423

12. A foodservice department in a nursing home uses the par stock approach to stocking
plastic spoons. The spoons are used several times a day to pass medications to
residents. Which of the following should be the primary consideration when
establishing the reorder point?

a) The menu and available storage space

b) Food and supply budget
c) Resident profile and average length of stay
d) Usage and lead time between order and delivery

13. It is not uncommon for vendors to "mis-pick" an item when filling a food order for a
foodservice operation. The best document to use during receiving to catch this type
of error is

a) Specification
b) Purchase order
c) Invoice
d) Requisition

14. Food is prepared in the main kitchen, then assembled in individual trays and sent out
for service. This refers to:

a) centralize delivery service

b) cafeteria service
c) decentralize delivery service
d) convenience service

15. A source recipe for Spanish rice states a yield of 6 portions. The recipe needs to be
expanded to 50 portions. What yield factor should be used?

a) .12
b) 8.3
c) 30
d) 300

(15 marks)

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL 6 HM/APR 2009/HTF423

PARTC

Answer ALL questions.

QUESTION 1

List briefly five (5) foodservice industry trends.

(5 marks)

QUESTION 2

Explain five (5) factors that could have influenced the growth and trends of the foodservice
industry in Malaysia.

(5 marks)

QUESTION 3

Describe the four (4) major types of foodservice systems and its examples.

(4 marks)

QUESTION 4

a) What is a purchase specification?

b) What should a purchase specification contain?

(5 marks)

QUESTION 5

Suggest the characteristics of a well-planned dry store.

(6 marks)

QUESTION 6

What are the factors to be considered in the selection of equipment for a foodservice
facility?

(5 marks)
(Total: 30 marks)

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL 7 HM/APR 2009/HTF423

PARTD

Choose and answer TWO (2) questions only.

QUESTION 1

a) What do you understand on systems concept and approach?

(4 marks)

b) State the benefits of Systems Thinking.

(8 marks)

c) Illustrate the functional subsystem of a traditional foodservice system.

(8 marks)

QUESTION 2

Define, compare and contrast between commercial and institutional foodservice industry in
various aspects.

(20 marks)

QUESTION 3

Menu is a marketing tool that communicates client's need to the foodservice planner. It can
be divided into several types.

a) List down five (5) menu functions in foodservice industry.

(5 marks)

b) Explain in detail five (5) types of menu that can be found in foodservice operation.

(10 marks)
c) What are the considerations that a foodservice manager should emphasize when
planning menus.
(5 marks)

(Total: 40 marks)

END OF QUESTION PAPER

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL