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Covers the principles and practices of managing food service operations, including menu planning, cost control, food safety, for efficient service delivery.
It is defined as revenue resulting from the exchanges of the products and services.
Securing Raw Material is a task of a Retail Manager
In ancient times, _________________ were the food service providers to travellers and pilgrims.
TRUE OR FALSE9. The credit of the first restaurant in the U.S goes to Del Monte's, established in New York in 1827.
It refers to the number of transactions rang up in a cash register.
This is the Reward for any service
A product is sold 39% higher on the initial cost of 126.00. What is the selling price?
The role of a central kitchen is
15. What type of restaurant does the Jollibee food chain belong to?
Choose all correct answers on how to increase the amount of money each guests spends.
You will find a wide variety of cuisines in a-
The advantage of menu planning is that it is ___________ ,___________ and ________________ .
Advantages of off- premises 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
_______ 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.
12. She was the first dietician and creator of the modern hospital.
What is the variance percentage of this item:Sales this year: 79345.54Sales this year: 83218.68
Choose all correct answers on how management increases the number of guest
These are the cost of sales in the food service industry.
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.
What are the two main types of catering?
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.
Which of the following is not a quality essential to succeed in food industry?
Catering issue that experiences off season.
Mr. and Ms. are the respectful titles we can use to address our customers.
The advantage of a central kitchen is ____________ up a kitchen on each service site.
There are 5 best practices for welcoming the guests when they arrive. Which one is not included?
A standardized recipe is a recipe that has been tried, tested evaluated and adapted.
5. This category of the food service industry is committed to earn more profit.
A shareholder is an example of ___________.
Exploring different cultures through food is known as _________________
6. Factories, Businesses, Houses, Schools, Hospitals, and Prisons are an example of what food service industry?
Advance forecasting is more accurate for off-premise caterers
When the guest is at the reception to check in, and if the check in progress takes time. What should the receptionist do?
" Are the entrance fees worth it?"Identify the area based on the guest's point of view.
Manufacturing Manager's Tasks are Securing Raw Material, Manufacturing Product and Marketing to End User
In welcoming of guest. Who should be greeted first?
_____________is an agreement between a customer and a caterer to provide catering services, specifying all expectations, procedures, fees, liabilities and dates of reception.
It is one of the highest expense for a typical foodservice operation.
Which of the following is not prone to bacteria?
"Addressing guest concern"is a service provided by a ____________.
A device commonly used for cookery which is commonly found in kitchens, for applying heat to the base of pans.
4. What are the two categories of the food service industry?
These costs are normally unaffected by changes in sales volume.
What is the meaning of OPEX
Which type of food service is a pani- puri seller providing?
These costs are clearly related to business volume.
What does it take to become a successful off-premise caterer?
The primary factor for caterings are
____is measured out, washed chopped and place in individual bowls.
10. Explain the history of the restaurant that we have today. What was the interesting story about the proprietor?
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 _____.
Many have left the catering field, burned out by the constant stress and high energy demands.
"Is it safe?"What GPOV is this in the hospitality industry?
In food industry it is important to complete this to avoid food contamination
A ____________ is a means of communication about informing the customer about what food items are being offered in a food service unit.
If the customer have a reservation. What should the receptionist ask first?
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.
Identify the factor in service culture based on the situation:"Guests should be safe when it comes to transactions with the hotel staff"
A management approach to long-term success through customer satisfaction.
13. Chinese Restaurant, Indian, Polynesian, Japanese and French restaurant are an example of ___________ restaurant.
Off-site trend that offers mixed food items arranged in one board to promote safety is called_____
1. A favorite site innumerable pilgrimages are called? ___________
______ selling is an example of Omnipresent communication.
A principle of TQM means studying the needs and wants of its consumer.
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.
Which of the following is not providing welfare catering?
In food service industry, people who have good culinary skills can work as a __________________.
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?
11. He is the "Father of Industrial Catering".
7. TRUE OR FALSEThe restaurant that we know today began in 1765 in Paris, France.
_______ is serving food at a location away from the caterer's food production facility.
Commercial catering businesses main aim is to earn profit by providing food and beverage to the guests as per their demand
2. Which of the following countries in way back times, greatly contributed most to the development of the food habits and customs?
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.
_______________ __ in management involves allocation of financial resources and accounting.
What is the formula in assuring that a company has given enough compensation.
TRUE OR FALSEThe Latin word of restaurant is resturare which means to restore.
Legal requirement that has to be obtained to ensure employees are protected during work hours.
Use of glass cloches turns food presentable and safer is an example of current trend called _____
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.
It is a written record of the number of portions of each menu item sold every time that item appears on the menu.
What is the meaning of FiFo
3. The diet of the royal households was very dependent on meat and during Lent season they are dependent on_________.
"Hotel should always carefully take care of its guests."Determine the factor of service culture
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