Food Service Management

_____________is an agreement between a customer and a caterer to provide catering services, specifying all expectations, procedures, fees, liabilities and dates of reception.

• catering contract

What are the two main types of catering?

• On premises and off premises
• Residential and Non residential
• Commercial and non commercial
• Welfare and subsidies

7. TRUE OR FALSEThe restaurant that we know today began in 1765 in Paris, France.

• TRUE
• FALSE

Choose all correct answers on how to increase the amount of money each guests spends.

Mr. and Ms. are the respectful titles we can use to address our customers.

• True
• False

Catering issue that experiences off season.

• management
• food waste
• finances
• scarcity of orders

The advantage of menu planning is that it is ___________ ,___________ and ________________ .

• labour saving, time saving and cost-effective

Commercial catering businesses main aim is to earn profit by providing food and beverage to the guests as per their demand

• TRUE
• FALSE

One of the best ways to develop catering business is to develop catering ___________in the best way to keep the business growing especially at times of off season.

• portfolio

If the customer have a reservation. What should the receptionist ask first?

• A. For how many guest mam/sir?
• B. Under what name?
• C. For how many table mam/sir?
• D. None of the above

"Addressing guest concern"is a service provided by a ____________.

• Cashier
• Concierge
• Customer Service Representative

A standardized recipe is a recipe that has been tried, tested evaluated and adapted.

• A. True
• B. False

Advance forecasting is more accurate for off-premise caterers

• Revenue forecasting somewhat easier.
• They can generate even more profit by providing otherservices.
• Because parties aregenerally booked weeks, months, or years in advance.
• None of the above.

In welcoming of guest. Who should be greeted first?

• A. Ladies
• B. Men
• C. Both a and b
• D. It depends

Which of the following is not a quality essential to succeed in food industry?

• A friendly disposition
• Good communication skills
• Good mathematical skills
• Good managerial skills

"Is it safe?"What GPOV is this in the hospitality industry?

• Restaurant
• Transportation
• Travel Agency

_______ is serving food at a location away from the caterer's food production facility.

• On premises catering
• Off premises catering
• Industrial catering
• Corporate catering

A ____________ is a means of communication about informing the customer about what food items are being offered in a food service unit.

• Menu

15. What type of restaurant does the Jollibee food chain belong to?

• Fast Food Restaurant

A shareholder is an example of ___________.

• External Customer
• Internal Customer

Using the Four Quadrants of S-C Relationship. If the Sales are Down and the Cost are up, it is a good sign of business.

• True
• False

14. This type of restaurant is meant for dancing and the music is somehow recorded. The DJ is the one who creates the mood of guests.

• Discotheque

What is the meaning of OPEX

• Operating Expenses

What does it take to become a successful off-premise caterer?

• Sense of Humor.
• Willingness to Take Calculated Risks
• Ability to Plan, Organize, Execute, and Control.
• All of the above

_______ refers to any function such as banquet, reception, or event that is held on the physical premises of the establishment or facility that is producing the function.

• On premises catering
• Off premises catering
• Industrial catering
• Corporate catering

What is the formula in assuring that a company has given enough compensation.

• Revenue - Costs = Profit
• Profit - Revenue = Costs
• Revenue + Profit = Costs
• Profit + Costs = Revenue

There are 5 best practices for welcoming the guests when they arrive. Which one is not included?

• A. Smile with a greeting
• B. Offer to assist them
• C. Smile with them
• D. Ask questions

A device commonly used for cookery which is commonly found in kitchens, for applying heat to the base of pans.

• A. Cooktop
• B. Rangetop
• C. Flattop

Which of the following is not prone to bacteria?

• a. Rice
• b. Meat
• c. Chicken

It is defined as revenue resulting from the exchanges of the products and services.

• Sales
• Selling
• Profit

A management approach to long-term success through customer satisfaction.

• Customer Focused Organization
• Total Quality Management
• Consumer Behavioer

These costs are clearly related to business volume.

• Variable Costs

3. The diet of the royal households was very dependent on meat and during Lent season they are dependent on_________.

• A. Fruits and Vegetables
• B. Cattles
• C. Fish
• D. Bread

Which of the following is not providing welfare catering?

• Old age homes
• Holiday camps
• Industrial canteens
• Prisons

TRUE OR FALSE9. The credit of the first restaurant in the U.S goes to Del Monte's, established in New York in 1827.

• TRUE
• FALSE

Current trend that includes use of high-boy tables for one, eight-foot tables with two seats at either end, and large communal tables with chairs spaced at least six feet apart in a zigzag pattern on either side to give each guest some extra space is known as _____.

• new seating layouts
• keep it sustainable
• nothing to hide
• availability of roaming dessert carts

A principle of TQM means studying the needs and wants of its consumer.

• Process Centered
• Communication
• Customer Focus

Identify the factor in service culture based on the situation:"Guests should be safe when it comes to transactions with the hotel staff"

• Assurance
• Responsiveness
• Empathy

11. He is the "Father of Industrial Catering".

• Chef. Boy Logro
• Gordon Ramsay
• Robert Foster
• Nicholas Sparks
• Robert Owen

In ancient times, _________________ were the food service providers to travellers and pilgrims.

• Dharamshalas

This is the Reward for any service

• Profit

TRUE OR FALSEThe Latin word of restaurant is resturare which means to restore.

• TRUE
• FALSE

It is the very first contact with the customer, the first impression that we are going to give him/her and which will condition the meal.

• A. Take care of the customer
• B. Get in touch with the customer
• C. Take leave on the customer
• D. None of the above

Manufacturing Manager's Tasks are Securing Raw Material, Manufacturing Product and Marketing to End User

• True
• False

10. Explain the history of the restaurant that we have today. What was the interesting story about the proprietor?

Trend in on-site catering that allows guest to be involved in the preparation of their dishes such as using of the desired sauce and garnishes.

• textured buffet
• small, deconstructed plates
• raw vegetable mixed up
• interactive foods

12. She was the first dietician and creator of the modern hospital.

• Florence Nightingale

13. Chinese Restaurant, Indian, Polynesian, Japanese and French restaurant are an example of ___________ restaurant.

• Specialty

It refers to the number of transactions rang up in a cash register.

• Transaction Count

What is the variance percentage of this item:Sales this year: 79345.54Sales this year: 83218.68

• 4.7%

It is a written record of the number of portions of each menu item sold every time that item appears on the menu.

• Sales History

The primary factor for caterings are

• Hygiene and sanitation
• Cleanliness and safe work environment
• Following safety regulations
• Well menu planning

These are the cost of sales in the food service industry.

• Food Cost and Beverage Cost

" Are the entrance fees worth it?"Identify the area based on the guest's point of view.

• Entertainment
• Fast food
• Hotel

A product is sold 39% higher on the initial cost of 126.00. What is the selling price?

• 175.14

You will find a wide variety of cuisines in a-

• 7 or 5 star hotel
• 3 or 4 star hotel
• A good restaurant
• A road side dhabba

Advantages of off- premises catering

• Additional revenues and Business by contract
• Limited inventories and Controllable costs
• Direct paymentAdvance forecasting
• All of the above

____is measured out, washed chopped and place in individual bowls.

• Mise en place

These are the results of units sold. Some define it as the amount generated from a transaction in exchange of food or product and services rendered.

• Revenue

The role of a central kitchen is

• To increase the possibilities and feasibility of the staff and commodities to used.
• To increase the productivity of the kitchen and reduce the work load of the staff
• To cut down on staff and other food costs by purchasing all the raw materials and prepping meals for the other branches of the restaurant.
• To lower the risk of business and to improvise the factors associate with the caterings.

After all the expenses like advertising, management salaries, rental, utilities and labor required to generate the sales to name but a new are deducted. What was determined?

• Gross Profit
• Net Profit
• Selling Price
• Revenue

5. This category of the food service industry is committed to earn more profit.

• Commercial
• Industrial
• Institutional

Which type of food service is a pani- puri seller providing?

• Conventional food service
• Commissary food service
• Ready prepared food service
• Assembly-service

_______________ __ in management involves allocation of financial resources and accounting.

• Budgeting

These costs are normally unaffected by changes in sales volume.

• Fixed Costs
• Variable Costs
• Preliminary Costs
• Oxidentary Costs

Many have left the catering field, burned out by the constant stress and high energy demands.

• True
• False

In food service industry, people who have good culinary skills can work as a __________________.

• Chef

1. A favorite site innumerable pilgrimages are called? ___________

• Canterbury Abbeys

It is one of the highest expense for a typical foodservice operation.

• Labor Costs

Legal requirement that has to be obtained to ensure employees are protected during work hours.

• health permit
• business license
• occupational health and safety
• insurance

6. Factories, Businesses, Houses, Schools, Hospitals, and Prisons are an example of what food service industry?

• Institutional Catering

____________ is defined as the business of providing food and drink, typically at social events and in any activities offered either on-site or at a remote site

• catering

What is the meaning of FiFo

• First in First Out

The advantage of a central kitchen is ____________ up a kitchen on each service site.

• The lower risk.
• The reduced investment.
• The increase in quality
• The receiving of commodities.

When the guest is at the reception to check in, and if the check in progress takes time. What should the receptionist do?

• A. Look at the guest
• B. Say thankyou to the guest
• C. Assist them
• D. Offer something complimentary

Exploring different cultures through food is known as _________________

• Cuisinology

"Hotel should always carefully take care of its guests."Determine the factor of service culture

• Empathy

In food industry it is important to complete this to avoid food contamination

• A. Helmet
• B. Gasmask.
• C. PPE
• D. Facemask.

Securing Raw Material is a task of a Retail Manager

• Yes
• No

______ selling is an example of Omnipresent communication.

• Online

Choose all correct answers on how management increases the number of guest

2. Which of the following countries in way back times, greatly contributed most to the development of the food habits and customs?

• Great Britain, Denmark, and Switzerland.
• Japan, Great Britain, Korea, and Taiwan
• Great Britain, France, and Pennsylvania
• Great Britain, France,Germany, and Sweden.

4. What are the two categories of the food service industry?

• Royal Households and Noble Households
• Commercial and Industrial
• Industrial and Institutional
• Commercial and Institutional

Off-site trend that offers mixed food items arranged in one board to promote safety is called_____

• Natural flavor and low sugar
• charcuterie galore
• challenging buffet set up
• individually packaged items

Use of glass cloches turns food presentable and safer is an example of current trend called _____

• make it mini
• covered cuisine
• keep it sustainable
• nothing to hide