HFT 3806 FOOD & BEV MGMT - FINAL REVIEW
QUESTIONS WITH VERIFIED ANSWERS
Which of the following statements about food service in noncommercial facilities is true?
- Answers - Noncommercial food service operators usually seek to minimize expenses
while providing consumers with nutritious meals.
Which of the following statements about lodging food service is true? - Answers -
Lodging food services often must compete with food and beverage operations outside
the hotel to realize their economic goals.
Which of the following would be considered a commercial food service facility? -
Answers - Food service provided by a caterer at off-site locations.
The first big chain restaurant operator was: - Answers - Fred Harvey
School and universities typically use _____ service when providing food service to
students. - Answers - Cafeteria.
Which of the following tends to encourage entrepreneurs to enter the restaurant
business? - Answers - Many restaurants require relatively little capital to get started.
What is an advantage that independent restaurants tend to have over large chain
restaurants? - Answers - Independents are often able to react more quickly to changing
market conditions than large chains.
One business will often create a name, theme, design, and set of operating methods
and sell the right to use them to others. This type of food service establishment is called
a(n): - Answers - Franchise.
Which of the following statements about franchising is true? - Answers - Franchise
agreements tend to favor the franchisor.
Which of the following is a trend likely to be seen in quick-service operations in the
future? - Answers - New food and higher-quality items.
Which of the following is not one of the three general categories of food service
personnel? - Answers - Delivery personnel.
In general, the top managers in an organization are called upon to: - Answers - Evaluate
and create long-term plans.
The primary function of staff managers is to: - Answers - Provide support and advice to
line managers.
, Which of the following statements about production personnel is true? - Answers -
Executive chefs manage production personnel in the kitchen.
Which of the following positions is responsible for cold food preparation? - Answers -
The garde-manager.
Which of the following statements about beverage service is true? - Answers - A
bartender working at a public bar serves beverages to guests sitting or standing at the
bar and to servers who take them to guests seated at tables.
A "flat" organizational structure is most likely to be appropriate for: - Answers - A very
small independent restaurant.
How is the organization chart of a country club different from the organizational charts of
most other food service operations? - Answers - A country club's guests are also its
owners, and therefore sit at the top of the club's organizational chart.
Ootah Samuels wants a position with a food service operator that values and uses
modern technology and marketing techniques. Ootah should consider a positions with: -
Answers - Any of the above: hotel, noncommercial, or fast-food restaurant.
Which of the following statements about commercial food service operations is true? -
Answers - Commercial food service employees must often work at times that other
people want to be entertained.
Which of the following best defines managing for a food and beverage operation? -
Answers - Using resources to meet organizational goals.
Which of the following statements about managing is true? - Answers - Resources
available to managers include money, time, and equipment.
Which of the following is one of the seven steps in the management process? - Answers
- Coordinating.
The processes of checking standards recipes, weighing incoming orders, and
comparing actual results with budgeted results are included in the managerial task of: -
Answers - Controlling.
Assembling and using resources to meet objectives are both functions of which
management activity? - Answers - Organizing.
The management function ____ includes supervising, scheduling, and disciplining
employees. - Answers - Directing.
QUESTIONS WITH VERIFIED ANSWERS
Which of the following statements about food service in noncommercial facilities is true?
- Answers - Noncommercial food service operators usually seek to minimize expenses
while providing consumers with nutritious meals.
Which of the following statements about lodging food service is true? - Answers -
Lodging food services often must compete with food and beverage operations outside
the hotel to realize their economic goals.
Which of the following would be considered a commercial food service facility? -
Answers - Food service provided by a caterer at off-site locations.
The first big chain restaurant operator was: - Answers - Fred Harvey
School and universities typically use _____ service when providing food service to
students. - Answers - Cafeteria.
Which of the following tends to encourage entrepreneurs to enter the restaurant
business? - Answers - Many restaurants require relatively little capital to get started.
What is an advantage that independent restaurants tend to have over large chain
restaurants? - Answers - Independents are often able to react more quickly to changing
market conditions than large chains.
One business will often create a name, theme, design, and set of operating methods
and sell the right to use them to others. This type of food service establishment is called
a(n): - Answers - Franchise.
Which of the following statements about franchising is true? - Answers - Franchise
agreements tend to favor the franchisor.
Which of the following is a trend likely to be seen in quick-service operations in the
future? - Answers - New food and higher-quality items.
Which of the following is not one of the three general categories of food service
personnel? - Answers - Delivery personnel.
In general, the top managers in an organization are called upon to: - Answers - Evaluate
and create long-term plans.
The primary function of staff managers is to: - Answers - Provide support and advice to
line managers.
, Which of the following statements about production personnel is true? - Answers -
Executive chefs manage production personnel in the kitchen.
Which of the following positions is responsible for cold food preparation? - Answers -
The garde-manager.
Which of the following statements about beverage service is true? - Answers - A
bartender working at a public bar serves beverages to guests sitting or standing at the
bar and to servers who take them to guests seated at tables.
A "flat" organizational structure is most likely to be appropriate for: - Answers - A very
small independent restaurant.
How is the organization chart of a country club different from the organizational charts of
most other food service operations? - Answers - A country club's guests are also its
owners, and therefore sit at the top of the club's organizational chart.
Ootah Samuels wants a position with a food service operator that values and uses
modern technology and marketing techniques. Ootah should consider a positions with: -
Answers - Any of the above: hotel, noncommercial, or fast-food restaurant.
Which of the following statements about commercial food service operations is true? -
Answers - Commercial food service employees must often work at times that other
people want to be entertained.
Which of the following best defines managing for a food and beverage operation? -
Answers - Using resources to meet organizational goals.
Which of the following statements about managing is true? - Answers - Resources
available to managers include money, time, and equipment.
Which of the following is one of the seven steps in the management process? - Answers
- Coordinating.
The processes of checking standards recipes, weighing incoming orders, and
comparing actual results with budgeted results are included in the managerial task of: -
Answers - Controlling.
Assembling and using resources to meet objectives are both functions of which
management activity? - Answers - Organizing.
The management function ____ includes supervising, scheduling, and disciplining
employees. - Answers - Directing.
