Test Bank For Food Service Organizations A Managerial And Systems Approach 8th Edition

Chapter 1 Systems Approach to a Foodservice Organization

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

1)   A system is a

1. A) model of a real situation.
2. B) collection of interrelated parts.
3. C) framework of loosely organized ideas.

2)   The basic model of a system contains which three components?

1. A) inputs, transformation, and outputs
2. B) controls, feedback, and environment
3. C) memory, functional subsystems, and linking processes
4. D) human, physical, and operational resources

3)   An example of an input to the foodservice system is

1. A) human resources.
2. B)
3. C)
4. D)

4)   The policies and procedures of a foodservice operation are part of _______________ in
the foodservice systems model.

1. A) control
2. B) input
3. C) transformation
4. D) output

5)   The term, _______________, is used to describe the phenomenon that parts of an
organization acting together may have greater impact than the impact each has
separately.

1. A) dynamic equilibrium
2. B) equifinality
3. C) synergy
4. D) control

6)   Having the same or similar outputs from using different inputs is termed
_______________.

1. A) dynamic equilibrium
2. B) equifinality
3. C) synergy
4. D) interdependency