The preferred fuel source at rest is ___________.
Fill in the blank(s) with correct word
Q. 2A disadvantage of a self-operated foodservice is:
a. a potential for interpersonal conflict.
b. less opportunity to design a unique foodservice.
c. higher costs of raw materials.
d. an increase in paper work.
Q. 3Fatigue in the oxidative phosphorylation energy system via the use of carbohydrate is associated with ___________.
Fill in the blank(s) with correct word
Q. 4An advantage of foodservice operations run by a contract management company is:
a. it provides tools for the trade such as menus, recipes, and manuals.
b. there is an opportunity to develop a unique foodservice operation.
c. employees and managers work for the same employer.
d. there is freedom for creativity and innovation.
Q. 5Which of the following would not use a cook-chill foodservice?
a. school lunch programs
b. a food court at a mall
c. airline feeding
d. nursing homes
Q. 6Large restaurant and supermarket chains are hiring dietetic professionals as staff members to work on:
a. purchasing.
b. customer satisfaction.
c. product and menu development.
d. product merchandising.
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