Exam 1: The Challenge of Food and Beverage Operations

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?

Which of the following would be classified as a commercial food service operation?

The principal benefit of point­of­sale technology to a food and beverage operation is its:

Which of the following types of food and beverage operations faces the greatest challenge in relation to food transport and delivery systems?

Which of the following statements about hotel food and beverage operations is TRUE?

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?

Which of the following would be classified as a noncommercial food service operation?

Why are multi­unit organizations popular in the restaurant industry?

Which of the following components of management best describes the tasks involved in motivating, training, evaluating, and disciplining employees?

Which of the following is a support center within a hotel?