Deck 6: Food and Beverage

Question 1

In a haute cuisine restaurant, the sommelier is responsible for preparing tableside food for customers.

Answer 1

False

Question 2

Once new restaurants have been in operation for five years, they have a 60% chance of survival.

Answer 2

False

Question 3

Research shows that, when available, customers will choose nutritionally sound meals, thus fuelling the trend for healthy menu options.

Answer 3

False

Question 4

In Quebec, restaurants can charge a corkage fee for opening a bottle of wine that a customer brings into the restaurant.

Question 5

As the consumer's knowledge of beverages increases, the percentage of beverage sales on an average restaurant bill continues to rise.

Question 6

Resident sales-dependent restaurants could successfully operate their businesses without having tourists as customers.

Question 7

Bistros are the newest trend in fast food and serve haute cuisine.

Question 8

Although no-smoking legislation is growing across Canada, not all provinces have banned smoking in public areas.

Question 9

Food service located in museums and recreational centres would be considered part of the commercial food segment.

Question 10

A corporate chain will help franchisees find and develop locations for new restaurants.

Question 11

Kelsey's, Swiss Chalet, and Jack Astor's Bar and Grill are all examples of franchise restaurants.

Question 12

Non-commercial food service makes up the largest portion of the food-service marketplace.

Question 13

Dependence on tourism as the primary source of income for a restaurant is determined by location, not type of ownership.

Question 14

Rick's Café in Jamaica draws tourists every day for incredible cliff jumping and a spectacular view of the sunset.This would be considered a destination restaurant.

Question 15

Food service available at NHL hockey games is part of the commercial food service sector.

Question 16

Georges Auguste Escoffier was the creator of today's modern kitchen design and layout.

Question 17

Large grocery stores now sell take-out foods so they can compete with fast-food restaurants.

Question 18

Fast-food restaurants are located in clusters along roads or highways, providing travellers with more choice and increasing the probability that they will stop at one of the restaurants.

Question 19

Upselling techniques are against the law in Canada.

Question 20

A menu is considered to be the major marketing tool for a restaurant.

Question 21

One of the newest trends in the food service industry is ___________________.

A) organically-grown food
B) low carbohydrate diets
C) take-out products
D) vegan menu options

Question 22

When a restaurant charges customers for opening a bottle of wine, it is charging a ________________.

A) liquor tax
B) recycle fee
C) corkage fee
D) storage fee

Question 23

A McDonald's located within a Walmart shopping centre would be considered _______________.

A) part of the commercial food service sector
B) part of the retail sector
C) part of the non-commercial food service sector
D) a corporate chain

Question 24

One of the disadvantages of operating a franchise is ___________________.

A) not being able to adapt to local needs
B) the national advertising programs
C) limited borrowing opportunities
D) managerial support

Question 25

What term is used to describe a restaurant that makes 50% or more of its sales from tourism revenues?

A) A tourism sales-dependent restaurant
B) A tourism profit-dependent restaurant
C) A theme restaurant
D) A resident sales-dependent restaurant

Question 26

What is the style of restaurant most frequently chosen by vacationers?

A) Full-service restaurants
B) Fast-food restaurants
C) Mid-scale restaurants
D) Fine dining restaurants

Question 27

Medieval Times, a restaurant that showcases Andalusian stallions and medieval battles, is an example of a(an)_________________.

A) family-style restaurant
B) theme restaurant
C) specialty restaurant
D) entertainment complex

Question 28

Extreme Pita, Tim Hortons, and McDonald's are examples of __________________.

A) fast-food restaurants
B) corporate chain restaurants
C) franchise restaurants
D) contract food service units

Question 29

The largest food service contractor to the airline industry in Canada is _________________.

A) ARAMARK
B) Compass Group
C) CARA Operations
D) McDonald's

Question 30

A buffet house differs from a cafeteria because _____________________.

A) it combines the speed of fast food with the attention of table service
B) guests order the food and then pick it up
C) servers bring the food to the guests' tables
D) of differing perceptions of guests

Question 31

Which of the following would not be considered a recent trend in the restaurant industry?

A) No-smoking legislation
B) Slow cooking
C) Casual dining
D) Fusion cuisine

Question 32

There is a current trend in which grocery stores are offering dishes such as moussaka, fresh figs, and Arborio rice.This is not in response to __________________.

A) increased competition from restaurants
B) an importation of culinary traditions
C) increase in immigration
D) a willingness from Canadians to try new food products

Question 33

One major financial challenge faced by Canadian restaurants is _________________.

A) selection of food products
B) regional identity
C) inability to attract franchisors
D) legislated wage levels

Question 34

Research shows that approximately this number of owner-operated food service businesses go bankrupt in their first five years of operation.

A) 60%
B) 70%
C) 80%
D) 90%

Question 35

Restaurants that make 20% to 50% of their sales from tourists are called ________________.

A) tourism sales-dependent restaurants
B) highway focused restaurants
C) tourism profit-dependent restaurants
D) resident sales-dependent restaurants

Question 36

A restaurant identified as haute cuisine ____________________.

A) would use high-quality pre-prepared food products to ensure consistency
B) would have waitstaff positions such as a sommelier, chef de rang, and commis
C) would serve only ethnic food
D) would do best in a suburban area because most downtown workers would rather not drive and want to eat close to home

Question 37

A single corporate entity that operates more than one restaurant, with all restaurants reporting to one corporate headquarters, is called a ____________________.

A) chain
B) franchise
C) consortium
D) referral system

Question 38

A small casual restaurant that emulates a British, Scottish, or Irish bar selling many different types of beer is a ________________.

A) bistro
B) trattoria
C) pub
D) lounge

Question 39

Food grown without the use of chemicals or foreign substances is called _______________.

A) free-range food
B) organically grown food
C) local food
D) genetically modified food

Question 40

The world's first fast-food restaurant was created in _________________.

A) Chicago
B) Pompeii
C) London
D) Paris

Question 41

Marketing of tourism products can be a challenge based on the unique characteristics of the tourism product/service.In the last chapter, you explored the unique characteristics-i.e., what makes the tourism product unique.Now you have been hired by a local business to advertise and promote its chain of restaurants.
a)Identify three unique characteristics of tourism products.
b)Relate these characteristics to the restaurant sector.
c)Describe how you would counteract and overcome some of these challenges.

Question 42

Restaurants fall under various forms of ownership.
a)Identify the three different styles of ownership structure.
b)Explain core strengths and weaknesses in each model.
c)Provide examples of each found within your region.

Question 43

The food and beverage industry is split into two distinct divisions: commercial and non-commercial/contract food service.Compare the two divisions under the following headings:
a)clientele
b)location
c)style of service
d)Name three different tourism components in which you would find contract food services and the businesses that might use them.

Question 44

Menu items created by chefs for a particular restaurant are called _________________.

A) menu specials
B) signature items
C) vintage pieces
D) original creations

Question 45

The typical style of food service found in schools and institutions is the ________________.

A) bistro
B) coffee shop
C) buffet
D) cafeteria

Question 46

Independent ownership of a restaurant can be risky because ______________________.

A) corporate headquarters will establish the control and planning of activities
B) national advertising impacts the brand name
C) it requires a large personal investment of both time and money
D) 90% of restaurants fail in the first three years of operation

Question 47

Summarize briefly the differences between tourism profit-dependent, tourism sales-dependent and resident profit-dependent restaurants, providing an example for each from your region.

Question 48

A specialty restaurant is one that ___________________.

A) provides services for guests with special needs
B) serves one kind of food; e.g., ribs
C) serves food from another culture; e.g., Indian
D) provides guests with a very unique experience

Question 49

"Tasting menus," a fixed price meal in which a chef prepares small samples of his or her most creative and exotic menu items, is considered ____________________.

A) haute cuisine in nature
B) trendy
C) a fad
D) regionally popular

Question 50

The latest trends in the food and beverage sector emerge from two distinct areas: our changing lifestyles and new legislation.
a)What is the definition of a trend as it relates to the food and beverage sector?
b)Briefly summarize three trends that have arisen in food service based on our changing lifestyles.
c)Which of these trends do you feel has had the greatest impact on restaurateurs? Justify your choice.
d)Briefly summarize two pieces of legislation from your province that you feel have had the greatest impact on the food service industry.
e)Which piece of legislation do you feel most restricts your right to do business? Justify your answer.