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