Question 1

Which of the following is NOT considered a 'fast-casual' restaurant option (as opposed to QSR or full service)?&#10;A) Chipotle&#10;B) Pret A Manger&#10;C) Taco Bell&#10;D) Panera Bread&#10;E) All of the above are considered 'fast-casual'

Accepted Answer

Taco Bell is a QSR (Quick Service Restaurant) and not considered a fast-casual option.

Question 2

Private institutions have considerably more leeway than do public institutions regarding their purchasing and contracting strategies.

Accepted Answer

Private institutions are not bound by government regulations and can therefore have more flexibility in their purchasing and contracting strategies. Public institutions, on the other hand, may have to follow specific regulations and guidelines set by the government.

Question 3

Which of the following is a risk factor associated with childhood obesity?&#10;A) Diabetes&#10;B) Heart disease&#10;C) Orthopedic problems&#10;D) A and C&#10;E) All of the above

Accepted Answer

All of the listed options are risk factors associated with childhood obesity. Diabetes and heart disease are both serious health concerns that can develop in individuals who are obese, particularly if the obesity persists into adulthood. Orthopedic problems are also more common in obese individuals, as the excess weight places additional strain on bones and joints. It is important to address childhood obesity in order to minimize the risk of these health problems later in life.

Question 4

As cigarettes are now banned in most prisons, _____ has become the most beloved meal as well as a valuable item to barter in the prison system.&#10;A) Frozen gumbo soup&#10;B) Ramen&#10;C) High-fructose corn syrup&#10;D) Lunch meat

Accepted Answer

Ramen has become the most beloved meal in prisons as cigarettes are now banned, and it is also a valuable item to barter in the prison system.

Question 5

Most wholesale food distributors can be classified as 'broadliners.'

Accepted Answer

The answer of Most wholesale food distributors can be classified...

Question 6

US-based Union Square Hospitality Group employed a strategy to phase out tipping, pay the employees higher and fairer wages, and pass on the cost to the customer with a 25% price increase. This change has encountered resistance from wait staff who often prefer the tipping model.

Accepted Answer

This statement is true.

Question 7

Which of the following choices reflect the proper sequence of the food recovery hierarchy?&#10;A) Source reduction, industrial uses, feed hungry people&#10;B) Feed hungry people, source reduction, feed animals&#10;C) Source reduction, feed hungry people, feed animals&#10;D) Industrial uses, composting, source reduction

Accepted Answer

The most important priority of the food recovery hierarchy is to reduce the amount of waste from the source. Hence, source reduction comes first. The next priority is to provide food to the hungry people, followed by feeding animals with what is remaining. Therefore, the correct sequence is source reduction, feed hungry people, and feed animals. Option A is incorrect because industrial uses come before feeding the hungry people, whereas supplying food to the hungry should be the second priority. Option B is incorrect because feeding animals should come last in priority. Option D is incorrect because composting comes before source reduction, which is not the correct sequence.

Question 8

Google adopted the Google Food Program&#10;A) In 2006, after Hurricane Katrina&#10;B) Since its founding in 1999&#10;C) When the company was restructured underneath Alphabet, Inc. in 2015&#10;D) Never, there is no such thing as the Google Food Program

Accepted Answer

Google adopted the Google Food Program since its founding in 1999.

Question 9

Google hired its first executive chef before hiring a head of the human relations department.

Accepted Answer

Google hired its first executive chef, Charlie Ayers, in 1999 before hiring its first head of human resources, Stacy Sullivan, in 2006.

Question 10

Which of the following is NOT one of the four main factors that cause 4-10% of food purchased to be thrown out before reaching a plate in US Foodservice operations?&#10;A) Spoilage&#10;B) Parasites&#10;C) Overproduction&#10;D) Expiration and trimmings

Accepted Answer

Parasites are not listed as one of the main factors that cause food waste in US foodservice operations. The four factors listed are spoilage, overproduction, expiration, and trimmings.

Deck 7: Restaurant & Hospitality Industry