SCHOOL FOOD SERVICE- INTRODUCTION QUIZ

1. Which of the following best describes the primary mission of the university as stated in the syllabus?

 

• A. To provide basic education to all students amidst their economic instability.

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  B. To offer advanced professional and technical instruction for special purposes.

   

• C. To focus solely on research and development in helping the community resolve its problems.

• D. To maintain a traditional approach to education.

2. What is the main goal of the university as outlined in the syllabus?

• A. To produce technologically oriented human capital.

• B. To ensure all students graduate with honors.

   

• C. To limit the scope of education to local communities.

• D. To prioritize sports and extracurricular activities.

3. What is the focus of the course described in the syllabus?

• The study of international cuisines most specially western cuisine found in American and European countries.

• The history of food service around the time when it is still a part of the hospitality industry.

• The marketing strategies for food products.

• ​The application of principles of food preparation and services in managing a school cafeteria.​

 

4. Which of the following is NOT a type of food service operation mentioned in the syllabus?

• Fast food

• Food trucks

• Home cooking

• Fine dining

What is the purpose of creating an organizational chart in food service management?. To display the menu options available.

• . To display the menu options available.

• To show authority and functions of personnel.

• To outline the history of the food service establishment.

• To list the ingredients used in recipes.

Which of the following is an example of a tangible tool in management?

• Organizational chart

• Leadership style

• Employee motivation

• Training programs

What is the expected outcome of the course regarding food safety?

• Students will memorize food safety regulations to avoid accidents.

• Students will only learn about food safety in theory.

• Students will focus solely on cooking techniques.

• Students will be able to plan and execute food safety standards.

Which principle of food service management emphasizes the importance of sustainability?

• Just-In-Time (JIT) Philosophy

• Sustainable Food Production

• Classical Management Theory

• Total Quality Management (TQM)

9. Which of the following is a method of controlling food safety in food service?

• Implementing the 7 principles of HACCP

• Reducing staff training to minimize contamination

• Ignoring food spoilage

• Limiting menu options to control the provisions of food

10. What is the final output expected from the course?

• A collection of recipes from different cuisines.

• A written report on food service history.

• A video production showcasing the principles of school café management.

• A presentation on food marketing strategies.