Deck 1: The Challenge of Food and Beverage Operations

Question 1

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

A) snack bar located in an airport terminal
B) meal program at a college or university
C) concession stand at a sports facility
D) an upscale, fine dining facility at a resort

Answer 1

B

Question 2

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

A) a freestanding restaurant
B) hotel food service
C) cafeteria food service
D) concession stands at sports facilities

Answer 2

B

Question 3

Why are multi­unit organizations popular in the restaurant industry?

A) They provide brand recognition.
B) Greater opportunities are available to market throughout broad geographic regions.
C) Business financing is easier to obtain.
D) All of the above

Answer 3

D

Question 4

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?

A) staffing
B) coordinating
C) controlling
D) supervising

Question 5

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?

A) planning
B) staffing
C) controlling
D) organizing

Question 6

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

A) meals prepared and served in a nursing home
B) a lunch program offered by a local school system
C) cafeteria food service in a local shopping mall
D) government food service facilities on a military base

Question 7

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

A) controlling
B) directing
C) staffing
D) coordinating

Question 8

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

A) the accounting department
B) the banquet operation
C) the rooms department
D) room service

Question 9

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

A) Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property's food and beverage outlets.
B) Room service is typically the most profitable food service operation in a hotel.
C) The restaurant manager in a hotel has greater decision­making powers than a manager of a freestanding restaurant.
D) Catering responsibilities in a hotel are generally a function of the marketing and sales department.

Question 10

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

A) ability to track, record, and provide detailed financial information.
B) efficiency in tracking guest reservations and matching reservation times with table assignments.
C) speed and accuracy in calculating guest check totals and making change for customers.
D) ability to control deliveries to and issues from food storage areas.