Food Service Management

It is defined as revenue resulting from the exchanges of the products and services.

• Sales
• Selling
• Profit

Off-site trend that offers mixed food items arranged in one board to promote safety is called_____

• Natural flavor and low sugar
• charcuterie galore
• challenging buffet set up
• individually packaged items

The role of a central kitchen is

• To increase the possibilities and feasibility of the staff and commodities to used.
• To increase the productivity of the kitchen and reduce the work load of the staff
• To cut down on staff and other food costs by purchasing all the raw materials and prepping meals for the other branches of the restaurant.
• To lower the risk of business and to improvise the factors associate with the caterings.

What does it take to become a successful off-premise caterer?

• Sense of Humor.
• Willingness to Take Calculated Risks
• Ability to Plan, Organize, Execute, and Control.
• All of the above

1. A favorite site innumerable pilgrimages are called? ___________

• Canterbury Abbeys

One of the best ways to develop catering business is to develop catering ___________in the best way to keep the business growing especially at times of off season.

• portfolio

What is the meaning of FiFo

• First in First Out

_______ refers to any function such as banquet, reception, or event that is held on the physical premises of the establishment or facility that is producing the function.

• On premises catering
• Off premises catering
• Industrial catering
• Corporate catering

2. Which of the following countries in way back times, greatly contributed most to the development of the food habits and customs?

• Great Britain, Denmark, and Switzerland.
• Japan, Great Britain, Korea, and Taiwan
• Great Britain, France, and Pennsylvania
• Great Britain, France,Germany, and Sweden.

You will find a wide variety of cuisines in a-

• 7 or 5 star hotel
• 3 or 4 star hotel
• A good restaurant
• A road side dhabba

The advantage of menu planning is that it is ___________ ,___________ and ________________ .

• labour saving, time saving and cost-effective

These costs are normally unaffected by changes in sales volume.

• Fixed Costs
• Variable Costs
• Preliminary Costs
• Oxidentary Costs

TRUE OR FALSEThe Latin word of restaurant is resturare which means to restore.

• TRUE
• FALSE

After all the expenses like advertising, management salaries, rental, utilities and labor required to generate the sales to name but a new are deducted. What was determined?

• Gross Profit
• Net Profit
• Selling Price
• Revenue

A principle of TQM means studying the needs and wants of its consumer.

• Process Centered
• Communication
• Customer Focus

Trend in on-site catering that allows guest to be involved in the preparation of their dishes such as using of the desired sauce and garnishes.

• textured buffet
• small, deconstructed plates
• raw vegetable mixed up
• interactive foods

It refers to the number of transactions rang up in a cash register.

• Transaction Count

"Hotel should always carefully take care of its guests."Determine the factor of service culture

• Empathy

Commercial catering businesses main aim is to earn profit by providing food and beverage to the guests as per their demand

• TRUE
• FALSE

Current trend that includes use of high-boy tables for one, eight-foot tables with two seats at either end, and large communal tables with chairs spaced at least six feet apart in a zigzag pattern on either side to give each guest some extra space is known as _____.

• new seating layouts
• keep it sustainable
• nothing to hide
• availability of roaming dessert carts

12. She was the first dietician and creator of the modern hospital.

• Florence Nightingale

Identify the factor in service culture based on the situation:"Guests should be safe when it comes to transactions with the hotel staff"

• Assurance
• Responsiveness
• Empathy

It is the very first contact with the customer, the first impression that we are going to give him/her and which will condition the meal.

• A. Take care of the customer
• B. Get in touch with the customer
• C. Take leave on the customer
• D. None of the above

Which of the following is not prone to bacteria?

• a. Rice
• b. Meat
• c. Chicken

These are the results of units sold. Some define it as the amount generated from a transaction in exchange of food or product and services rendered.

• Revenue

These are the cost of sales in the food service industry.

• Food Cost and Beverage Cost

______ selling is an example of Omnipresent communication.

• Online

"Addressing guest concern"is a service provided by a ____________.

• Cashier
• Concierge
• Customer Service Representative

Advantages of off- premises catering

• Additional revenues and Business by contract
• Limited inventories and Controllable costs
• Direct paymentAdvance forecasting
• All of the above

Which of the following is not a quality essential to succeed in food industry?

• A friendly disposition
• Good communication skills
• Good mathematical skills
• Good managerial skills

3. The diet of the royal households was very dependent on meat and during Lent season they are dependent on_________.

• A. Fruits and Vegetables
• B. Cattles
• C. Fish
• D. Bread

What is the meaning of OPEX

• Operating Expenses

It is one of the highest expense for a typical foodservice operation.

• Labor Costs

A ____________ is a means of communication about informing the customer about what food items are being offered in a food service unit.

• Menu

In ancient times, _________________ were the food service providers to travellers and pilgrims.

• Dharamshalas

4. What are the two categories of the food service industry?

• Royal Households and Noble Households
• Commercial and Industrial
• Industrial and Institutional
• Commercial and Institutional

Manufacturing Manager's Tasks are Securing Raw Material, Manufacturing Product and Marketing to End User

• True
• False

Many have left the catering field, burned out by the constant stress and high energy demands.

• True
• False

These costs are clearly related to business volume.

• Variable Costs

_______________ __ in management involves allocation of financial resources and accounting.

• Budgeting

Choose all correct answers on how to increase the amount of money each guests spends.

A standardized recipe is a recipe that has been tried, tested evaluated and adapted.

• A. True
• B. False

Which of the following is not providing welfare catering?

• Old age homes
• Holiday camps
• Industrial canteens
• Prisons

Use of glass cloches turns food presentable and safer is an example of current trend called _____

• make it mini
• covered cuisine
• keep it sustainable
• nothing to hide

Catering issue that experiences off season.

• management
• food waste
• finances
• scarcity of orders

10. Explain the history of the restaurant that we have today. What was the interesting story about the proprietor?

_____________is an agreement between a customer and a caterer to provide catering services, specifying all expectations, procedures, fees, liabilities and dates of reception.

• catering contract

Mr. and Ms. are the respectful titles we can use to address our customers.

• True
• False

____is measured out, washed chopped and place in individual bowls.

• Mise en place

In food industry it is important to complete this to avoid food contamination

• A. Helmet
• B. Gasmask.
• C. PPE
• D. Facemask.

What is the formula in assuring that a company has given enough compensation.

• Revenue - Costs = Profit
• Profit - Revenue = Costs
• Revenue + Profit = Costs
• Profit + Costs = Revenue

What is the variance percentage of this item:Sales this year: 79345.54Sales this year: 83218.68

• 4.7%

Securing Raw Material is a task of a Retail Manager

• Yes
• No

There are 5 best practices for welcoming the guests when they arrive. Which one is not included?

• A. Smile with a greeting
• B. Offer to assist them
• C. Smile with them
• D. Ask questions

14. This type of restaurant is meant for dancing and the music is somehow recorded. The DJ is the one who creates the mood of guests.

• Discotheque

The primary factor for caterings are

• Hygiene and sanitation
• Cleanliness and safe work environment
• Following safety regulations
• Well menu planning

15. What type of restaurant does the Jollibee food chain belong to?

• Fast Food Restaurant

Which type of food service is a pani- puri seller providing?

• Conventional food service
• Commissary food service
• Ready prepared food service
• Assembly-service

A device commonly used for cookery which is commonly found in kitchens, for applying heat to the base of pans.

• A. Cooktop
• B. Rangetop
• C. Flattop

Legal requirement that has to be obtained to ensure employees are protected during work hours.

• health permit
• business license
• occupational health and safety
• insurance

A shareholder is an example of ___________.

• External Customer
• Internal Customer

6. Factories, Businesses, Houses, Schools, Hospitals, and Prisons are an example of what food service industry?

• Institutional Catering

11. He is the "Father of Industrial Catering".

• Chef. Boy Logro
• Gordon Ramsay
• Robert Foster
• Nicholas Sparks
• Robert Owen

This is the Reward for any service

• Profit

Choose all correct answers on how management increases the number of guest

____________ is defined as the business of providing food and drink, typically at social events and in any activities offered either on-site or at a remote site

• catering

What are the two main types of catering?

• On premises and off premises
• Residential and Non residential
• Commercial and non commercial
• Welfare and subsidies

Advance forecasting is more accurate for off-premise caterers

• Revenue forecasting somewhat easier.
• They can generate even more profit by providing otherservices.
• Because parties aregenerally booked weeks, months, or years in advance.
• None of the above.

A product is sold 39% higher on the initial cost of 126.00. What is the selling price?

• 175.14

When the guest is at the reception to check in, and if the check in progress takes time. What should the receptionist do?

• A. Look at the guest
• B. Say thankyou to the guest
• C. Assist them
• D. Offer something complimentary

The advantage of a central kitchen is ____________ up a kitchen on each service site.

• The lower risk.
• The reduced investment.
• The increase in quality
• The receiving of commodities.

If the customer have a reservation. What should the receptionist ask first?

• A. For how many guest mam/sir?
• B. Under what name?
• C. For how many table mam/sir?
• D. None of the above

"Is it safe?"What GPOV is this in the hospitality industry?

• Restaurant
• Transportation
• Travel Agency

13. Chinese Restaurant, Indian, Polynesian, Japanese and French restaurant are an example of ___________ restaurant.

• Specialty

7. TRUE OR FALSEThe restaurant that we know today began in 1765 in Paris, France.

• TRUE
• FALSE

" Are the entrance fees worth it?"Identify the area based on the guest's point of view.

• Entertainment
• Fast food
• Hotel

Exploring different cultures through food is known as _________________

• Cuisinology

A management approach to long-term success through customer satisfaction.

• Customer Focused Organization
• Total Quality Management
• Consumer Behavioer

In food service industry, people who have good culinary skills can work as a __________________.

• Chef

It is a written record of the number of portions of each menu item sold every time that item appears on the menu.

• Sales History

_______ is serving food at a location away from the caterer's food production facility.

• On premises catering
• Off premises catering
• Industrial catering
• Corporate catering

Using the Four Quadrants of S-C Relationship. If the Sales are Down and the Cost are up, it is a good sign of business.

• True
• False

In welcoming of guest. Who should be greeted first?

• A. Ladies
• B. Men
• C. Both a and b
• D. It depends

TRUE OR FALSE9. The credit of the first restaurant in the U.S goes to Del Monte's, established in New York in 1827.

• TRUE
• FALSE

5. This category of the food service industry is committed to earn more profit.

• Commercial
• Industrial
• Institutional