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CONFIDENTIAL HM/APR 2009/HTF423

UNIVERSITI TEKNOLOGI MARAFINAL EXAMINATION

COURSECOURSE CODEEXAMINATIONTIME

FOODSERVICE SYSTEM MANAGEMENTHTF423APRIL 20093 HOURS

INSTRUCTIONS TO C ANDIDATES1 . 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) Answ er PART A in the True/False Answer Sheet,ii) Answ er PART B in the Objective Answer Sheet.i ii) Answer PAR T C and PART D in the Answer Booklet. Start each answer on a newpage.

3. Do not bring any material into the examination room unless permission is given by theinvigilator.4. Please check to make sure that this examination pack consists of:

i) the Ques tion Paperii) an Answ er Booklet - provided by the Facultyiii) a True/Fa lse Answ er Sheet - provided by the Facultyiv) an Objective Answ er Sheet - provided by the Faculty

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SOThis examination paper consists of 7 printed pages Hak Cipta Universiti Teknologi MARA C O N F ID E N T IA L

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CONFIDENTIAL 2 HM/APR 2009/HTF423

PART ATRUE AND FALSEShade the letter T if the statement is True and 'F' if the stateme nt is False on theTrue/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 andreligious practices.

3. The term 'entropy' refers to the amount of disorder, uncertainty, or randomness in asystem.4. Home meal replacements are also known as comfort foods.

The number one challenge facing the foodservice industry for the next decade hasbeen identified as the econom y.The foodservice industry is the largest employer of the h andicapp ed.

7. Rethermalization is the process of quick freezing prepared foods .8. The invoice is the best docum ent to use to verify that the items delivered are whatwas ordered.9. The receiving function needs to coordinate with storage, production and accountingdepartment.1 0. FIFO is an inventory rotation method and s tands for F irst-ln, First- Out.1 1 . Foods can be portioned by weight, count or volume m easure.1 2. Preventive maintenance is a documented program of routine checks or inspections offacilities and equipment to ensure sanitary, safe, and efficient ope ration.1 3. 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.1 5. Kitchen floor should be durable and resilient.

(15 marks) Hak Cipta Universiti Teknologi MARA C O N F ID E N T IA L

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CONFIDENTIAL 3 HM/APR2009/HTF423

P A R T BMULTIPLE CHOICEChoose the most appropriate answer for each question. Shade your choice on the ObjectiveAnswer Sheet.1 . Branding in the foodservice industry means

a) designating ownership of beef cattle with a branding ironb) marking steaks on a charbroilerc) placing a trademark on food produced on premised) using brand name foods2. One of the advantages of in-house man agemen t over contracted foodservice is

a) better marketing programsb) reduced food and labor costsc) the ability to stamp the operation with a unique signatured) the ability to take advantage of discounts for buying in quantity3. An example of an output is

a) bread for a bakeryb) fresh tomatoes for a catsup cannerc) pulp for a book publisherd) seeds for a farmer

4. Which of the following is the key difference between ready prepared andconventional systems?a) degree of processing of purchased foodsb) lag time between production and servicec) type of service system usedd) type of storage used for prepared food items

5. Wh ich of the following types of foodservice operations is best suited to a comm issarysystem?a) operations where a large number of people must be served in one placeb) opera tions whe re service is close to productionc) ope rations with a large number of serving unitsd) operations with unique food requirements

6. An ultra-stable system may be described as havinga) homeostasisb) wholismc) entropyd) synergy

Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

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7. In food service operations, HAC CP is most appropriate for the control of which typeof hazard?a) microbialb) allergenc) physicald) chemical

8. Employee health records indicate that there has been an increase in the number ofwork days lost per employee a s a result of accidents that occur on the job . This likelyindicates thata) more accidents are occurringb) individual accide nts are increasing in seve rityc) emp loyees are abusing workm en's compe nsationd) record keeping has improved in employee health

9. In recognition of shorter patient stays and the need to reduce costs, many hospitalsare considering switching from selective to non-selective menus. In assessing theimpact of this change, which of the following issues is most Important in terms ofpublic relations/marketing?a) nutrient compositionb) total cost savingsc) patient satisfactiond) emp loyee reaction

1 0. Which of the following principles of menu design contributes most to a customer'sability to visualize menu items as they will appear at the point-of- service?a) descriptive wordingb) color selection of paper and printc) font styled) page layout

1 1 . Which of the following is the most effective way to collect data on the popularity ofspecific m enu items for an employee cafeteria?a) sales datab) satisfaction surveysc) comm ent cardsd) plate waste


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1 2. A foodservice dep artment in a nursing home uses the par stock approac h to stockingplastic spoons. The spoons are used several times a day to pass medications toresidents. Which of the following should be the primary consideration whenestablishing the reorder point?a) The men u and available storage spaceb) Food and supply budgetc) Res ident profile and average length of stayd) Usage and lead time between order and delivery

1 3. It is not uncommon for vendors to "mis-pick" an item when fill ing a food order for afoodservice operation. The best document to use during receiving to catch this typeof error isa) Specificationb) Purchase orderc) Invoiced) Requisition

1 4. Food is prepared in the m ain kitchen, then assem bled in individual trays and sen t outfor service. This refers to:a) centra lize delivery serviceb) cafeteria servicec) decentralize delivery serviced) convenience service

1 5. A source recipe for Spanish rice states a yield of 6 portions. The recipe needs to beexpanded to 50 portions. W hat yield factor should be used?a) .12b) 8.3c) 30d) 300

(15 m arks)


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P A R T CAnswer ALL questions.

QUESTION 1List briefly five (5) foodservice industry trends.

(5 marks)

QUESTION 2Explain five (5) factors that could have influenced the growth and trends of the foodserviceindustry in Malaysia.

(5 marks)

QUESTION 3Describe the four (4) major types of foodservice systems and its exam ples.

(4 marks)

QUESTION 4a) Wha t is a purchase specification?b) Wh at should a purchase specification contain?

(5 marks)

QUESTION 5Suggest the characteristics of a well-planned dry store.

(6 marks)

QUESTION 6What are the factors to be considered in the selection of equipment for a foodservicefacility?

(5 marks)(Total: 30 marks) Hak Cipta Universiti Teknologi MARA C O N F ID E N T IA L

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P A R T D

Choose and answer TW O (2) questions only.

QUESTION 1a) Wh at 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 2Define, compare an d contrast between comm ercial and institutional foodservice industry invarious aspects.

(20 marks)

QUESTION 3Menu is a marketing tool that comm unicates client's need to the foodservice planner. It canbe 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 m arks)c) Wha t are the considerations that a foodservice manager should emphasize whenplanning menus. (5 marks)

(Total: 40 marks)

END OF QUESTION PAPER H ak Cipta Universiti Teknologi MARA CONFIDENTIAL

HTF423 apr09

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