)23903( ‫اإلدارة الفندقية‬

‫ادارة الطعام والشراب‬

Answer Keys
Part One – True or False Statements (1 point each – 10 points in total)

1 2 3 4 5 6 7 8 9 10
True False True False True False True False True False

1. The purely commercial food and beverage operations may be in public or private
ownership and include outlets where catering is the main activity as well as those where
it is a secondary activity.
2. Perishability of the food and beverage product means that the customer is involved in the
creation of the service that is consumed at the point of production with little or no time
delay between production and service.
3. Full-service restaurants are categorized by revenue stream. Operations with food as their
main revenue source and operations that their main revenue is generated from sales of
beverages.
4. Staffing organization in hotels restaurants only depends on the size of the establishment.
5. Fixed price/performance guarantee catering contract is when the clients agree a total
subsidy and the costs may not rise above the agreed figure.
6. As sports venue catering takes place in sports venues and stadia, food and beverage
service is always informal.
7. Table d’hôte means food from the hosts’ table and may be identified as offering a limited
choice within each course.
8. Coffee houses offer an extensive à la carte menu.
9. Total Supply is a method offered only by a few major suppliers who can offer a full
supply service of all commodities to caterers.
10. Food and beverage orders with the wrong quantity should be refused and not received.
Part Two – Multiple Choice Questions (1 point each – 5 points in total)

1 2 3 4 5
B A D C C

1. Which of the following is NOT a social factor that affects the management of food and
beverage operations?
a. Changes in population distribution
b. Specific government taxes
c. Changes in the socio-economic groupings of an area.
d. Change in eating patterns
2. ______________ often offer lower prices on their menu as they are subsidized by the
membership fee.
a. Dining Rooms
b. Coffee shops
c. Fine dining restaurants
 d. Sandwich bars

3. In some cases, vending machines are best suited as a backup to the main catering services.
This is referred to as:
a. Impersonal
b. Inflexible
c. Reliable
d. Limiting

4. ____________ allow customers to enjoy a series of small dishes rather that the traditional
starter, main course, and dessert.
a. Set Menu
b. Cyclical Menu
c. Grazing Menu
d. À la carte menu

5. After food and beverage orders are received, the first thing to do is to:
a. Complete paperwork
b. Report to your manager
c. Move items to appropriate storage
d. Pay the invoice

Part Three – Answer TWO of the following Questions (2.5 points each – 5 points in total)
Question and Answer Marking Scheme
Q1: What are the characteristics of market-oriented food and
beverage operations?

Answer:
 A high percentage of fixed costs. [Rent, rates, management
salaries, depreciation of buildings and equipment] 0.5 x 4 = 2 points
 A greater reliance on increases in revenue rather than decreases in 0.5 point if
costs to contribute to the profit levels of the establishment. examples are
 An unstable market demand for the product. included in
 A more flexible pricing policy to attract customers at off-peak answer.
times.
Q2: What benefits does the Electronic Point of Sales system (EPOS)
provide for fine dining food and beverage operations?

Answer
 Service staff can be alerted on time when orders are ready for 0.5 x 5 = 2.5
pickup. points
 The waiter can input specific instructions about a dish without
having to physically go to the kitchen. If students list 3
 The Chef can instantly alert all waiters with how many portions of from the first four
a specific dish is left. and the last point,
 The Chef can instantly alert all waiters if he wants to push a he/she gets a full
particular dish. grade.
  POS systems can provide information about an employee, how
many customers he/she serves per hour, how much revenue he/she
generates, how long it took to service a table, how much tips tables
leave, and the lists goes on.
Q3: List and explain five of the main advantages associated with
vending machines.

Answer:
1. Flexibility: Vending can provide a twenty-four-hour food and beverage 5 x 0.5 = 2.5
service. Customers can use a vending machine when they want to, rather points
than only when a cafeteria is open.
2. Situation: Vending machines can be sited close to the customer market,
for example in office corridors, thus reducing workers’ time away from
the workplace.
3. Quality control: In terms of quality, vending machines can sell a
consistent product, particularly beverages, pre-packed snacks and meals
prepared in the kitchen.
4. Hygiene control: Reduced handling of vended foods also reduces the
possibilities of food contamination.
5. Operating control: labor costs, wastage, pilferage, and cash losses.
6. Speed: Vending machines can ‘sell’ products quickly and efficiently,
giving a standard product at a standard price.
7. Sales promotion: Products for sale in a vending machine can look
attractive and stimulate ‘impulse purchases’, particularly glass-fronted
merchandisers.
Q4: What establishments prefer the Cash and Carry purchasing
method? What are the advantages of buying by cash and carry?

Answer:
a. This method is of particular interest to the medium and small
establishments whose orders are often not large enough to be able to get 1 point
regular deliveries from wholesalers and food manufacturers.

b. Advantages
3 x 0.5 = 1.5
1. The warehouses are situated near to most catering establishments and
their hours of business are usually longer than those of most food
wholesalers.
2. Small or large quantities may be purchased at competitive prices.
3. Customers can see what they are buying, as against buying just from a
price list or catalogue. They may also see special displays of a particular
food company’s products and be able to taste them.
4. Customers may use the warehouse as often as they like and in doing so
they keep the level of stocks held low. Also, when there is a sudden
increase in their business it is easy for caterers to replace their stock.