Week 1 Quality in Foodservice

Which of the following is an intrinsic quality attribute?

• Brand reputation

• Texture

• Price

• Packaging

Which attribute is considered extrinsic in foodservice?

• Flavor

• Freshness

• Nutritional value

• Service quality

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

Which of the following is NOT a dimension of the SERVQUAL model?

• Reliability

• Empathy

• Freshness

• Assurance

Which of the following is a benefit of maintaining high hygiene and food safety standards?

• Increased food waste

• Reduced customer confidence

• Legal liabilities

• Enhanced brand reputation

Which factor influences customer perception in foodservice?

• Emotional response

• Staff salary

• Kitchen size

• Menu font style

What does the Expectancy-Disconfirmation Theory suggest?

• Satisfaction occurs when perceived service is less than expected

• Satisfaction occurs when perceived service exceeds expectations

• Satisfaction is unrelated to expectations

• Satisfaction depends only on food quality

This statement reflects which dimension of service quality

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

• Responsiveness

• Assurance

• Empathy

• Reliability

What is the role of customer feedback in quality improvement?

• To increase prices

• To identify gaps and drive innovation

• To reduce staff workload

• To eliminate customer complaints