Paper 2, Unit 1

Question 1

What is the main characteristic of a conventional food service system?

Answer 1

Food is prepared and cooked in the kitchen and immediately served in the adjacent dining room.

Question 2

What are the advantages of a conventional food service system?

Answer 2

High degree of perceived quality, flexibility in menu items, and foods can be served soon after preparation.

Question 3

What are the disadvantages of a conventional food service system?

Answer 3

Labour intensive, inconsistency in food size/quality, and higher food costs due to less portion control.

Question 4

What is a commissary food service system?

Answer 4

Foods are purchased and produced in a large central production kitchen, then delivered to remote serving areas.

Question 5

What are the advantages of a commissary food service system?

Answer 5

Low cost of food and supply, reduced spoilage, and low labor cost due to mechanized equipment.

Question 6

What are the disadvantages of a commissary food service system?

Answer 6

High initial investment, skilled employees required, transportation costs, and potential loss of quality.

Question 7

What is a ready-prepared food service system?

Answer 7

Menu items are purchased, cooked in bulk, and held frozen or chilled for later reheating and service.

Question 8

What are the two variations of ready-prepared systems?

Answer 8

Cook-chill (stored chilled) and cook-freeze (stored frozen).

Question 9

What are the advantages of a ready-prepared food service system?

Answer 9

Lower labor costs, less skilled labor required, and flexible production scheduling.

Question 10

What are the disadvantages of a ready-prepared food service system?

Answer 10

Food safety problems, loss in quality, and potential need for recipe modifications.

Question 11

What is an assembly/serve food service system?

Answer 11

Food is purchased with minimal processing, pre-prepared, and reconstituted on-premises.

Question 12

What are the advantages of an assembly/serve system?

Answer 12

Lower labor costs and limited equipment needed.

Question 13

What are the disadvantages of an assembly/serve system?

Answer 13

Limited menu variety, perceived loss of quality, and high food costs.

Question 14

What is a centralized delivery system?

Answer 14

Prepared foods are portioned and assembled at a central kitchen, then delivered to customers.

Question 15

What is a decentralized delivery system?

Answer 15

Bulk quantities of cooked food are sent to serving areas for reheating and portioning.

Question 16

What is French service in table service?

Answer 16

Food is cooked or completed at a side table in front of guests, often using a gueridon cart.

Question 17

What is American service in table service?

Answer 17

Food is pre-plated in the kitchen and served directly to guests from the right side.

Question 18

What is English service in table service?

Answer 18

Food is brought on platters for guest approval, and the host portions or serves the food.

Question 19

What is Russian service in table service?

Answer 19

Fully prepared food is arranged on platters in the kitchen and served to guests’ plates.

Question 20

What is plate service?

Answer 20

The simplest form of service where food is already placed on the plate before serving.

Question 21

What is self-service?

Answer 21

Guests select food items themselves, pay, and carry their plates to the table.

Question 22

What are examples of self-service?

Answer 22

Buffet, vending machines, takeaway, and cafeteria systems.

Question 23

What is cafeteria counter service?

Answer 23

Customers queue in a line past a service counter, choosing menu items in stages.

Question 24

What is free flow (scramble) cafeteria service?

Answer 24

Customers move freely to random service points for flexibility and speed.

Question 25

What is supermarket-style cafeteria service?

Answer 25

Island service points within a free flow area for customer access.

Question 26

What is single-point service?

Answer 26

Service where food is ordered and consumed on-premises or taken away.

Question 27

What is tray service?

Answer 27

Food is carried to a person by a food service employee, used in healthcare and airlines.

Question 28

What is home delivery service?

Answer 28

Meals delivered to homebound individuals, e.g., Meals on Wheels.

Question 29

What is room service?

Answer 29

Meals or drinks provided for guests in their hotel rooms.

Question 30

What is the purpose of food cost control?

Answer 30

To regulate costs and guard against excessive expenditure in food service.

Question 31

What are methods to control food costs?

Answer 31

Ordering perishables for immediate use, supervision, modular equipment, and standardized recipes.

Question 32

What is institutional food service?

Answer 32

Entities providing meals at schools, hospitals, prisons, and similar institutions.

Question 33

Why is food safety critical in hospitals?

Answer 33

Patients have weaker immune systems and are at higher risk of foodborne illness.

Question 34

What are hospital food safety policies?

Answer 34

Recording cooking temperatures, monitoring refrigeration, and sanitizing equipment.

Question 35

What are hygiene measures in hospital kitchens?

Answer 35

Cleaning refrigerators weekly, pest control, and health checks for food handlers.

Question 36

What are social institutions in food service?

Answer 36

Organizations like families, corporations, or religious groups providing meals.

Question 37

What are formal social institutions?

Answer 37

Structured entities like corporations or multinational companies with formal food services.

Question 38

What are special institutions in food service?

Answer 38

Schools catering to students with special needs, e.g., dietary restrictions.

Question 39

What are specialized diets in special institutions?

Answer 39

Meals free from allergens and dyes, tailored to individual needs.

Question 40

What is the Ganymede system in tray service?

Answer 40

Individual patient trays are assembled on a conveyor system based on pre-orders.

Question 41

What is airline tray service?

Answer 41

Prepared food is placed on trays, stored hot or chilled, and served during flights.

Question 42

What is a food court?

Answer 42

A series of autonomous counters where customers order and eat in a shared space.

Question 43

What is a kiosk in food service?

Answer 43

A small outstation for peak demand or specific locations, often temporary.

Question 44

What is bar service?

Answer 44

A licensed premises where drinks and sometimes food are sold and consumed.

Question 45

What is buffet service?

Answer 45

A self-service system where guests select food from a displayed spread.

Question 46

What is vending service?

Answer 46

Food and beverages provided through automated retail machines.

Question 47

What is takeaway service?

Answer 47

Food ordered and served at a counter for consumption elsewhere.

Question 48

What is drive-through service?

Answer 48

Customers order and receive food without leaving their vehicles.

Question 49

What is mobile food service?

Answer 49

Food provided by temporary or moving units, e.g., food trucks.

Question 50

What is the role of standardized recipes in cost control?

Answer 50

They ensure consistent portion sizes and reduce food waste.