Chapter 1 The Food Service Industry

1. Which of the following statements about food service in non-commercial facilities is true?
a. Non-commercial food service operators usually seek to minimize expenses while providing
consumers with nutritious meals.
b. The first goal of food service operators in non-commercial facilities is to generate profits.
c. Food service operators in non-commercial facilities are prohibited by law from making
profits.
d. Nutrition is of little concern to non-commercial food service operators.
2. Which of the following statements about lodging food service is true?
a. Food and beverage departments typically can generate required profits on the basis of
sales to in-house guests only.
b. Lodging food services often are designed to compete with food and beverage operations
outside the hotel.
c. Full-service hotels rarely offer in-room food service.
d. In the lodging industry, food service facilities are typically found only in large lodging
operations.
3. Which of the following would be considered a commercial food service facility?
a. food service provided by a caterer at off-site locations
b. food service in prisons
c. food service in military installations
d. food service in public schools
4. Which of the following chain operations was among the very first to offer franchising
opportunities?
a. Howard Johnson’s
b. McDonald’s
c. Holiday Inn
d. Red Lobster
5. Which of the following is a home food service innovation that is growing in popularity?
a. providing home delivery that includes service during the meal and clean-up afterward
b. providing overnight delivery for long-distance take-out
c. providing home replacement meals that customers pick up and take home with them
d. all of the above
6. Which of the following tends to encourage entrepreneurs to enter the restaurant business?
a. Many restaurants require relatively little capital to get started.
b. Many menu item ideas can be found on the Internet.
c. It is easy to learn how to operate a restaurant.
d. Independent restaurants often bring in more revenue than chains.
7. What is an advantage that independent restaurants tend to have over large chain restaurants?
a. Independents can acquire cash and credit more easily than chains.
b. Independents typically have much more freedom to experiment extensively with different
menu items, designs, and operating procedures than chains have.
 c. Independents are often able to react more quickly to changing market conditions than
large chains.
d. Independents are often better able to evaluate financial information and to determine
whether they are performing as well as they should be performing.

8. One business will often create a name, theme, design, and set of operating methods and sell
the right to use them to others. This type of food service establishment is called a(n):
a. independent operation.
b. franchise.
c. chain.
d. contract management company.
9. Which of the following statements about franchising is true?
a. Franchisees typically have the freedom to change menu items at their individual
properties.
b. Franchise agreements tend to favor the franchisor.
c. Franchisees typically must pay only initial fees to the franchisor.
d. The franchisor is usually responsible for generating funds to start the business.
10. Which of the following is a trend likely to be seen in quick-service operations in the future?
a. a decrease in drive-through service
b. the addition of ethnic-fusion menu items
c. standardization of marketing strategies
d. new foods and higher quality items

1. Which of the following statements about food service in non-commercial facilities is true?
a. Many contract management companies operate food services for profit in non-commercial
(non-profit) facilities.
b. The first goal of food service operators in non-commercial facilities is to generate profits.
c. Food service operators in non-commercial facilities are prevented by law from making profits.
d. None of the above is true.

2. Which of the following tends to encourage entrepreneurs to enter the restaurant business?
a. Many restaurants require relatively little capital to get started.
b. Land, facilities, and equipment are often available by lease.
c. Small initial inventories can often be purchased on credit.
d. All of the above
Chapter 2 Organization of Food and Beverage Operations

1. Which of the following is not one of the three general categories of food service personnel?
a. delivery personnel
b. managers
c. hosts
d. servers
2. In general, the top managers in an organization are called upon to:
a. focus on meeting short-term goals.
b. evaluate and create long-term plans.
c. supervise the supervisors.
d. serve as linking pins between supervisors and staff.
3. The primary function of staff managers is to:
a. provide support and advice to line managers.
b. create the weekly staffing schedules for all departments.
c. supervise revenue-generating departments.
d. train newly hired or promoted line managers.
4. Which of the following statements about production personnel is true?
a. Production employees typically interact directly with guests.
b. Production employees include servers and bus persons.
c. Executive chefs manage production personnel in the kitchen.
d. In small operations, executive chefs typically have no production duties.
5. Which of the following positions is responsible for cold food preparation?
a. the sous chef
b. the steward
c. the garde-manger
d. the assistant cook
6. Which of the following statements about beverage service is true?
a. A bartender working at a public bar serves beverages to guests sitting or standing at the
bar and to servers who take them to guests seated at tables.
b. A bartender working at a service bar usually serves beverages directly to guests who come
from their tables to the bar for service.
c. A bar is either a public bar or a service bar, but virtually by definition cannot be a
combination of both.
d. Bartenders only prepare beverages for beverage servers.
7. A "flat" organizational structure is most likely to be appropriate for:
a. a very small independent restaurant.
b. a very large independent restaurant.
c. a chain attempting to maintain level sales in all its restaurants.
d. a restaurant attempting to recover from bad sales performance in a previous period.
8. How is the organization chart of a country club different from the organization charts of most
other food service operations?
 a. Country clubs are much flatter organizationally than other food service operations.
b. A country club's general manager is a figurehead position with no direct authority over
other club employees.
c. A country club's guests are also its owners, and therefore sit at the top of the club's
organization chart.
d. Country clubs typically do not have a board of directors, unlike most other food service
operations.
9. Ootah Samuels wants a position with a food service operator that values and uses modern
technology and marketing techniques. Ootah should consider a position with:
a. a hotel restaurant.
b. a non-commercial food service operation.
c. a fast-food restaurant.
d. any of the above.
10. Which of the following statements about commercial food service operations is true?
a. People aspiring to food service positions typically underrate commercial food service
opportunities.
b. The work in commercial food service operations becomes significantly easier, both
mentally and physically, as one moves up the organizational ladder.
c. Commercial food service employees must often work at times that other people want to
be entertained.
d. Commercial food service operations are much more likely to have modern equipment than
non-commercial operations.
Chapter 3 Fundamentals of Management

1. Which of the following best defines managing for a food and beverage operation?
a. establishing long-term goals for the operation
b. using resources to meet organizational goals
c. developing rules and procedures for all employees
d. overseeing every activity that occurs at the property

2. Which of the following statements about managing is true?

a. Effective managers leave problem-solving up to others.
b. Resources available to managers include money, time, and equipment.
c. People are not one of the resources available to food service managers.
d. Most managers typically have at least one unlimited resource.
3. Which of the following is one of the seven steps in the management process?
a. communicating
b. coordinating
c. mediating
d. executing
4. The processes of checking standard recipes, weighing incoming orders, and comparing actual
results with budgeted results are included in the managerial task of:
a. planning.
b. directing.
c. controlling.
d. receiving.
5. Assembling and using resources to meet objectives are both functions of which management
activity?
a. planning
b. organizing
c. staffing
d. coordinating
6. Supervising, scheduling, and disciplining employees are part of the __________ management
function.
a. staffing
b. coordinating
c. planning
d. directing
7. Which of the following phrases describes a formal, written disciplinary program?
a. a way to address and correct improper behavior
b. not usually useful in a food service environment
c. a method used by overly cautious managers
d. a form of punishment
8. In a food and beverage operation, primary groups include which of the following?
 a. suppliers
b. government agencies
c. guests
d. the local community
9. The primary objective of non-commercial food and beverage operation owners is to:
a. reduce employee turnover.
b. minimize expenses.
c. generate repeat business.
d. gain a strong local reputation.
10. Which of the following actions is an example of superior hospitality?
a. presenting the guest check soon after the meal is over
b. bringing ketchup to the table when a guest orders french fries
c. refilling water glasses when requested
d. greeting regular guests by name

1. Which statements about managing is false?

a) Resources available to managers include people, money, time, and equipment.
b) Most managers typically have at least one unlimited resource.
c) a good manager is able to allocate resources wisely.
d) An ineffective manager is unable to make problem-solving decisions

2. The seven steps in management process include all of the following except:
a) coordinating
b) appraising
c) controlling
d) directing
Chapter 4 Food and Beverage Marketing

1. The first responsibility of hospitality managers is to:

a. foster a stimulating and enjoyable work environment.
b. meet or exceed guest wants and needs.
c. develop appetizing and nutritious recipes.
d. encourage professional growth among employees.
2. Which of the following best defines a “moment of truth”?
a. any opportunity for a guest to form an impression about the property
b. the point in the guest experience at which the guest decides to formally complain
c. any situation in which the guest believes the property has exceeded expectations
d. the first contact that a guest has with a property
3. Concerns about the guest should be:
a. solely the responsibility of the operation’s managers.
b. considered only when business seems to be declining.
c. incorporated into every part of managers’ activities.
d. primarily the responsibility of guest-contact staff.
4. Feasibility studies will:
a. guide an operation’s planners and architects.
b. provide ongoing market research data.
c. give a detailed overview of marketplace trends.
d. list specific advertising tactics to be used when the operation opens.
5. Which of the following is an element of ongoing marketing research?
a. guest analysis
b. product analysis
c. feasibility analysis
d. property analysis
6. Managers can best understand what the competition is doing by:
a. following the latest information on the Internet.
b. experiencing what the competition has to offer.
c. seeking feedback via guest comment cards.
d. working with unbiased third-party consultants.
7. The function of a marketing plan is to translate __________ into __________.
a. goals; plans
b. market research; strategies and tactics
c. financial goals; appropriate advertisements
d. complex market data; easy-to-understand reports
8. Food servers who frequently use suggestive selling techniques:
a. will typically be disliked by regular guests.
b. may risk driving away business and losing tips.
c. can have a significant positive effect on the operation’s success.
 d. are usually met with resistance from guests, who typically don’t like servers who suggest
alternatives.
9. Which of the following statements about advertising is true?
a. When using outdoor advertising, the cost per potential guest reached is very high.
b. The cost of placing an ad in a newspaper is high relative to other advertising media.
c. Radio ads can saturate an entire market area.
d. Radio advertising is relatively high in cost per potential guest reached.
10. Which of the following statements is true?
a. Non-commercial food service managers are less concerned about marketing than
managers in commercial operations.
b. Non-commercial operations never use feasibility studies.
c. Only managers of self-operated non-commercial operations are concerned with marketing.
d. A feasibility study may be undertaken when the decision is made to self-operate or use a
contract management company.
Chapter 5 Nutrition for Food Service Operations

1. Humans consume more __________ than any other nutrient.

a. vitamins
b. water
c. carbohydrates
d. proteins
2. Fat-soluble vitamins:
a. are absorbed and stored in the body.
b. must be consumed on a regular basis.
c. include vitamin C and thiamine.
d. primarily help cells obtain energy from food.
3. The only correct statement about nutrients in the following group is:
a. if there is inadequate intake of carbohydrates, the body will divert proteins from tissue-
building to serve as fuel.
b. all vitamins are produced in the human body.
c. water-soluble vitamins are stored in muscle tissue.
d. water makes up about 90 percent of an adult body’s composition.
4. MyPyramid includes a stripe to represent which of the following food categories:
a. vegetables
b. salty snack foods
c. healthy cholesterol oils.
d. unsaturated fats
5. In the United States, nutrition labelling is typically required for all of the following foods
except: a. packaged snack foods.
b. candy and other sweets.
c. frozen dinners.
d. meat and poultry.
6. If an operation plans to list the calories for specific items on the menu, it is essential that:
a. all suppliers be informed of the change, so they can guarantee the consistent quality of
their shipments.
b. the operation file appropriate paperwork with the U.S. Food and Drug Administration.
c. precise measurements are used during food preparation.
d. no appetizers be included in the listing.
7. Which of the following statements concerning nutrient preservation is true?
a. Food should be soaked prior to preparation.
b. Most vegetables should be heavily pared before cooking.
c. Exposure to air may destroy some nutrients.
d. Boiling is the best cooking method to preserve the nutrients in vegetables.
8. Food and beverage operations can provide reduced-calorie food choices by:
a. providing half-portions of items.
b. offering fruit desserts instead of sweet desserts.
c. reducing the fat and sugar used in recipes.
 d. all of the above
9. Which of the following statements about calories is true?
a. Women need more calories than do men.
b. People recovering from surgery should consume fewer calories than usual.
c. Generally speaking, people's caloric intake needs decrease as they age.
d. A person’s calorie requirement is determined only by his or her body type.
10. Cholesterol is a fatty substance found in:
a. meat only.
b. shellfish only.
c. poultry and pork only.
d. all animal foods.

1. Which of the following statements concerning nutrients is false?

a. soaking food in water affects its vitamin content
b. minerals are located just below the skin of many vegetables
c. a large number of vitamins and minerals do not dissolve in water
d. the prep precautions recommended for preserving water-soluble vitamins also apply to
preserving the nutritive value of most minerals.

2. According to the recommended portion sizes on which the Food Guide Pyramid is based, one
serving of meat is equal to ___ oz?
a. three
b. six
c. eight
d. twelve