Question 1

Which of the following would be classified as a noncommercial food service operation?&#10;A) snack bar located in an airport terminal&#10;B) meal program at a college or university&#10;C) concession stand at a sports facility&#10;D) an upscale, fine dining facility at a resort

Accepted Answer

A noncommercial food service operation is one that is not primarily focused on generating profits, but instead exists to provide food service to a specific group or community. Examples include school meal programs, hospital cafeterias, and meal programs at universities or corporate offices. The other options listed could all be classified as commercial food service operations, as their primary goal is to generate profits through food sales.

Question 2

Which of the following types of food and beverage operations faces the greatest challenge in relation to food transport and delivery systems?&#10;A) a freestanding restaurant&#10;B) hotel food service&#10;C) cafeteria food service&#10;D) concession stands at sports facilities

Accepted Answer

Hotel food service faces the greatest challenge in relation to food transport and delivery systems because they need to transport food within the hotel premises to different restaurants or banquet halls, as well as to room service orders. Additionally, they also need to coordinate with suppliers to ensure timely delivery of fresh ingredients for their kitchens. Freestanding restaurants, cafeterias, and concession stands typically have a smaller area of operation and do not require as much coordination for food transport and delivery.

Question 3

Why are multi&#173;unit organizations popular in the restaurant industry?&#10;A) They provide brand recognition.&#10;B) Greater opportunities are available to market throughout broad geographic regions.&#10;C) Business financing is easier to obtain.&#10;D) All of the above

Accepted Answer

Multi-unit organizations provide brand recognition, greater opportunities to market throughout broad geographic regions, and can make it easier to obtain business financing. Therefore, all of the above are reasons why they are popular in the restaurant industry.

Question 4

Increased tension between the dining room service staff and the kitchen production staff has prompted the restaurant manager to create a team of supervisors to review current procedures for placing and picking up orders. Which of the following management functions best describes the kind of work that the team of supervisors will be performing?

A) staffing
B) coordinating
C) controlling
D) supervising

Accepted Answer

The team of supervisors will be performing the coordinating management function, as they will be reviewing current procedures and working to improve communication and workflow between the dining room service staff and the kitchen production staff. The other functions (staffing, controlling, and supervising) may be involved to some extent, but coordinating is the primary function in this situation.

Question 5

A restaurant manager notes that actual labor costs exceed the expected labor costs for the volume of business during the week. The manager calls a management meeting to discuss the situation and, if necessary, take corrective action to prevent excessive labor costs for upcoming weeks. Which of the following management functions best describes the kind of work that the management team will be performing?

A) planning
B) staffing
C) controlling
D) organizing

Accepted Answer

The management team will be performing the controlling function, which involves monitoring the actual performance of the organization against planned performance and taking corrective action when necessary. In this case, the manager has identified that actual labor costs are exceeding expected labor costs, and is calling a meeting to discuss the situation and take corrective action to prevent excessive labor costs for upcoming weeks.

Question 6

Which of the following would be classified as a commercial food service operation?&#10;A) meals prepared and served in a nursing home&#10;B) a lunch program offered by a local school system&#10;C) cafeteria food service in a local shopping mall&#10;D) government food service facilities on a military base

Accepted Answer

Cafeteria food service in a local shopping mall is classified as a commercial food service operation because it operates for profit by selling food directly to the public.

Question 7

Which of the following components of management best describes the tasks involved in motivating, training, evaluating, and disciplining employees?&#10;A) controlling&#10;B) directing&#10;C) staffing&#10;D) coordinating

Accepted Answer

Directing is the component of management that involves tasks in motivating, training, evaluating, and disciplining employees. Controlling is focused on monitoring performance and taking corrective action. Staffing involves recruiting and selecting employees, and coordinating involves bringing together resources to accomplish tasks.

Question 8

Which of the following is a support center within a hotel?&#10;A) the accounting department&#10;B) the banquet operation&#10;C) the rooms department&#10;D) room service

Accepted Answer

The answer of Which of the following is a support...

Question 9

Which of the following statements about hotel food and beverage operations is TRUE?&#10;A) Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property's food and beverage outlets.&#10;B) Room service is typically the most profitable food service operation in a hotel.&#10;C) The restaurant manager in a hotel has greater decision&#173;making powers than a manager of a freestanding restaurant.&#10;D) Catering responsibilities in a hotel are generally a function of the marketing and sales department.

Accepted Answer

Catering services in hotels are often managed by the marketing and sales department because these services are closely linked to event planning and group sales, which are key revenue sources for hotels. This department works to attract events and groups to the hotel, which includes providing food and beverage services as part of the event packages.

Question 10

The principal benefit of point&#173;of&#173;sale technology to a food and beverage operation is its:&#10;A) ability to track, record, and provide detailed financial information.&#10;B) efficiency in tracking guest reservations and matching reservation times with table assignments.&#10;C) speed and accuracy in calculating guest check totals and making change for customers.&#10;D) ability to control deliveries to and issues from food storage areas.

Accepted Answer

Point-of-sale technology primarily benefits food and beverage operations by tracking, recording, and providing detailed financial information, which helps in managing sales and inventory effectively.

Deck 1: The Challenge of Food and Beverage Operations