Food and Beverage Management Latest Updated Questions
and Answers
1. What has recently added to the list of causes of foodborne illness? - ANSWER-Drug-resistant
microorganism
2. What does a la carte mean? - ANSWER-From the menu
3. Which is the first step in the design and layout process of the foodservice operation? -
ANSWER-Allocate space to functional areas
4. Which is more difficult to manage? - ANSWER-The length of time over which the foodservice
entity will operate
5. What is a way by which the phrase a la carte is used in foodservice operations? - ANSWER-It
refers to a menu of items priced and ordered separately rather than selected from a list of preset
multi course meals at fixed prices and it designates the option to order a main course item along
with a side dish that is included with the dish at no extra charge.
6. By what other name is a table dhote menu known as? - ANSWER-Prix fixe
7. Restaurants use the term table dhote to indicate which of the following? - ANSWER-The menu
offers multi course meals with limited choices at fixed prices
8. Which of the following has a menu policy/philosophy that uses chef-designed and prepared
menus? - ANSWER-Fine dining
9. Which of the following is a requirement of menu planning as per section 4205 of the 2010
patient protection and affordable care act? - ANSWER-Restaurants and similar retail food
establishments with 20 or more locations must list calorie content information for standard
menu items on restaurant menus and menu boards, including drive-through menu boards
10. Which of the following is the second-largest fast-food hamburger chain in the world? -
ANSWER-Burger King
11. On what type of menu are the offerings planned for a period of from 6 to 30 days and then
repeated at the end of that period? - ANSWER-Cycle menu
12. In 2011, what replaced the longstanding reference known as the food guide pyramid? -
ANSWER-USDA's MyPlate
13. Extended-care facilities such as residential care facilities and nursing homes were once
obligated to what? - ANSWER-Serve a 30-day cycle menu that usually did not offer choices
14. Which organization publishes a highly detailed manual of "operational guidelines" for
residential care? - ANSWER-The center for Medicare services (CMS) of the US Department
of Health and Human Services
15. What does the national school lunch program (NSLP) provide? - ANSWER-Nutritionally
balanced, low-cost or free meals to children each school day
16. Which organization administers the National School Lunch Program (NSLP) at the federal
level? - ANSWER-The US Department of Agriculture (USDA) Food and Nutrition Service
17. What is offer versus serve, or OVS? - ANSWER-A concept that applies to menu planning and
allows a wider range of lunches to be considered reimbursable under NSLP guidelines
18. What are food miles? - ANSWER-The distance that food has to travel before purchase by the
end customer
, 19. Which guide helps the consumer and foodservice operator identify which seafood choices are
sustainable and which are not? - ANSWER-Monterey Bay Aquariums Seafood Watch Guide
20. Who usually plans special or modified menus? - ANSWER-Registered dieticians
21. Where is the definitive guide to daily nutrient needs found? - ANSWER-The recommended
daily allowances of the food and nutrition board of the national research council of the national
academy of sciences
22. Which of the following is NOT true of a selective cycle menu? - ANSWER-The menu usually
includes two entrees only with no sides, dessert, or beverage
23. In fine dining, servers must anticipate each guests every need and strive to exceed that guests
expectations - ANSWER-True
24. Menu prices are notably lower in theme restaurants than they are in the mid scale segment -
ANSWER-False
25. Fine dining restaurants maximize guests overall dining experience - ANSWER-True
26. Guests pay not only for the food but also for the total dining experience in fine dining
restaurants - ANSWER-True
27. Onsite restaurants are exactly similar to their offsite counterparts - ANSWER-False
28. Compass group PLC is the largest employer of foodservice workers on the planet - ANSWER-
True
29. Sodexos healthcare division represents approximately 50 percent of the parent company's
revenues - ANSWER-False
30. What percentage of their food dollars did americans typically spend at restaurants in the 1950s?
- ANSWER-25 percent
31. Which organization/association has predicted that Americans will soon spend 50 percent of
their food dollars at restaurants? - ANSWER-National restaurant association
32. When was the first time humankind began to think of food as a commodity that could be
prepared and exchanged or sold? - ANSWER-Around 3,500 BC
33. What is meant by the hedonistic approach to food? - ANSWER-Eat for the taste of it
34. Why did the foodservice industry not truly burgeon until the nineteenth century? - ANSWER-
People did not pay and did not expect to pay for food
35. What changed the understanding of foodservice that was prevalent in the middle ages and
beyond? - ANSWER-The political and social upheaval of the french revolution led to
unemployed chefs
36. What is the first public dining room where a guest could order from a menu offering a choice
of dishes? - ANSWER-Boulanger's restaurant
37. What is the term that denotes offering meals only for the hosts table? - ANSWER-Table d'hote
38. In which city was the first restaurant in the united states opened? - ANSWER-Boston
39. What was the type of cuisine in the first ever restaurant in the United States? - ANSWER-
French
40. In what setting was the first onsite eatery open? - ANSWER-Factory
41. What was first offered in Delmonicos in New York City in 1834? - ANSWER-Printed menus
42. In which city did the first McDonalds open? - ANSWER-Des Plaines, Illinois
43. What is the world’s first fully automated restaurant? - ANSWER-'S Baggers restaurant in
Nuremberg, Germany
and Answers
1. What has recently added to the list of causes of foodborne illness? - ANSWER-Drug-resistant
microorganism
2. What does a la carte mean? - ANSWER-From the menu
3. Which is the first step in the design and layout process of the foodservice operation? -
ANSWER-Allocate space to functional areas
4. Which is more difficult to manage? - ANSWER-The length of time over which the foodservice
entity will operate
5. What is a way by which the phrase a la carte is used in foodservice operations? - ANSWER-It
refers to a menu of items priced and ordered separately rather than selected from a list of preset
multi course meals at fixed prices and it designates the option to order a main course item along
with a side dish that is included with the dish at no extra charge.
6. By what other name is a table dhote menu known as? - ANSWER-Prix fixe
7. Restaurants use the term table dhote to indicate which of the following? - ANSWER-The menu
offers multi course meals with limited choices at fixed prices
8. Which of the following has a menu policy/philosophy that uses chef-designed and prepared
menus? - ANSWER-Fine dining
9. Which of the following is a requirement of menu planning as per section 4205 of the 2010
patient protection and affordable care act? - ANSWER-Restaurants and similar retail food
establishments with 20 or more locations must list calorie content information for standard
menu items on restaurant menus and menu boards, including drive-through menu boards
10. Which of the following is the second-largest fast-food hamburger chain in the world? -
ANSWER-Burger King
11. On what type of menu are the offerings planned for a period of from 6 to 30 days and then
repeated at the end of that period? - ANSWER-Cycle menu
12. In 2011, what replaced the longstanding reference known as the food guide pyramid? -
ANSWER-USDA's MyPlate
13. Extended-care facilities such as residential care facilities and nursing homes were once
obligated to what? - ANSWER-Serve a 30-day cycle menu that usually did not offer choices
14. Which organization publishes a highly detailed manual of "operational guidelines" for
residential care? - ANSWER-The center for Medicare services (CMS) of the US Department
of Health and Human Services
15. What does the national school lunch program (NSLP) provide? - ANSWER-Nutritionally
balanced, low-cost or free meals to children each school day
16. Which organization administers the National School Lunch Program (NSLP) at the federal
level? - ANSWER-The US Department of Agriculture (USDA) Food and Nutrition Service
17. What is offer versus serve, or OVS? - ANSWER-A concept that applies to menu planning and
allows a wider range of lunches to be considered reimbursable under NSLP guidelines
18. What are food miles? - ANSWER-The distance that food has to travel before purchase by the
end customer
, 19. Which guide helps the consumer and foodservice operator identify which seafood choices are
sustainable and which are not? - ANSWER-Monterey Bay Aquariums Seafood Watch Guide
20. Who usually plans special or modified menus? - ANSWER-Registered dieticians
21. Where is the definitive guide to daily nutrient needs found? - ANSWER-The recommended
daily allowances of the food and nutrition board of the national research council of the national
academy of sciences
22. Which of the following is NOT true of a selective cycle menu? - ANSWER-The menu usually
includes two entrees only with no sides, dessert, or beverage
23. In fine dining, servers must anticipate each guests every need and strive to exceed that guests
expectations - ANSWER-True
24. Menu prices are notably lower in theme restaurants than they are in the mid scale segment -
ANSWER-False
25. Fine dining restaurants maximize guests overall dining experience - ANSWER-True
26. Guests pay not only for the food but also for the total dining experience in fine dining
restaurants - ANSWER-True
27. Onsite restaurants are exactly similar to their offsite counterparts - ANSWER-False
28. Compass group PLC is the largest employer of foodservice workers on the planet - ANSWER-
True
29. Sodexos healthcare division represents approximately 50 percent of the parent company's
revenues - ANSWER-False
30. What percentage of their food dollars did americans typically spend at restaurants in the 1950s?
- ANSWER-25 percent
31. Which organization/association has predicted that Americans will soon spend 50 percent of
their food dollars at restaurants? - ANSWER-National restaurant association
32. When was the first time humankind began to think of food as a commodity that could be
prepared and exchanged or sold? - ANSWER-Around 3,500 BC
33. What is meant by the hedonistic approach to food? - ANSWER-Eat for the taste of it
34. Why did the foodservice industry not truly burgeon until the nineteenth century? - ANSWER-
People did not pay and did not expect to pay for food
35. What changed the understanding of foodservice that was prevalent in the middle ages and
beyond? - ANSWER-The political and social upheaval of the french revolution led to
unemployed chefs
36. What is the first public dining room where a guest could order from a menu offering a choice
of dishes? - ANSWER-Boulanger's restaurant
37. What is the term that denotes offering meals only for the hosts table? - ANSWER-Table d'hote
38. In which city was the first restaurant in the united states opened? - ANSWER-Boston
39. What was the type of cuisine in the first ever restaurant in the United States? - ANSWER-
French
40. In what setting was the first onsite eatery open? - ANSWER-Factory
41. What was first offered in Delmonicos in New York City in 1834? - ANSWER-Printed menus
42. In which city did the first McDonalds open? - ANSWER-Des Plaines, Illinois
43. What is the world’s first fully automated restaurant? - ANSWER-'S Baggers restaurant in
Nuremberg, Germany
