Quality in Foodservice

These are intrinsic quality attributes, except

• Product safety and health aspect

• Sensory Properties and Shelf Life

• Production characteristics

• Product Reliability and Convenience

These are extrinsic quality attributes, except

• Production characteristics

• Product shelf Life

• Environment implications of agri-food products

• Marketing

Which of the following is NOT a factor affecting food quality in a restaurant?

• Ingredient freshness

• Cooking equipment

• Chef's years of experience

• Customer reviews

Choose more than one.

Quality in foodservice .....

• Involves meeting customers expectations

• Involves exceeding customers expectation

• applies to products, services, people, and environments

• contradict with productivity

Supplier can be considered as _______

• Internal customer

• External customer

Choose two answers.

Overall service quality can be measured by comparing

• Customer expectations

• Service standard

• Customer relationship

• Workers attitude

Choose more than one.

Levels of service expectations are

• basic

• essential

• expected

• optional

There are how many dimensions in the service quality

• 3

• 4

• 5

• 6

This statement reflects which dimension of service quality

"Ability to provide what is promised, dependably and accurately"

• Responsiveness

• Assurance

• Empathy

• Reliability

How can food quality be assessed based on customer feedback?

• By monitoring social media mentions

• By analyzing competitors' menus

• By counting the number of customers served

• By checking food expiration dates