Final answer:
An 'Assembly/serve' foodservice operation matches the university's described food kiosk system, where pre-prepared items require minimal cooking before service, focusing on efficiency and predictability in serving food.
Step-by-step explanation:
The type of foodservice operation where items are purchased prepared and require minimal cooking before service is known as Assembly/serve. This term aligns closely with the university's food kiosk operations mentioned in the question. The Assembly/serve model typically involves heating, assembling, and serving pre-prepared and packaged foods. It promotes efficiency in food service, similar to the broader concept of McDonaldization, which emphasizes efficiency, predictability, calculability, and control within service industries.