241 T – MANAGEMENT OF FOOD & BEVERAGE OPERATIONS
Chapter 1 The Food Service Industry
NAME: ________________________________________
DATE: ____________________
1. Which of the following statements about food service in noncommercial facilities is true?
a. Noncommercial food service operators usually seek to minimize expenses while providing consumers
with nutritious meals.
b. The first goal of food service operators in noncommercial facilities is to generate profits.
c. Food service operators in noncommercial facilities are prohibited by law from making profits.
d. Nutrition is of little concern to noncommercial food service operators.
2. Which of the following statements about lodging food service is true?
a. Food and beverage departments typically can generate required profits on the basis of sales to in-house
guests only.
b. Lodging food services often are designed to compete with food and beverage operations outside the
hotel.
c. Full-service hotels rarely offer in-room food service.
d. In the lodging industry, food service facilities are typically found only in large lodging operations.
3. Which of the following would be considered a commercial food service facility?
a. food service provided by a caterer at off-site locations
b. food service in prisons
c. food service in military installations
d. food service in public schools
4. Which of the following chain operations was among the very first to offer franchising opportunities?
a. Howard Johnson’s
b. McDonald’s
c. Holiday Inn
d. Red Lobster
5. Which of the following is a home food service innovation that is growing in popularity?
a. providing home delivery that includes service during the meal and clean-up afterward
b. providing overnight delivery for long-distance take-out
c. providing home replacement meals that customers pick up and take home with them
d. all of the above
6. Which of the following tends to encourage entrepreneurs to enter the restaurant business?
a. Many restaurants require relatively little capital to get started.
b. Many menu item ideas can be found on the Internet.
c. It is easy to learn how to operate a restaurant.
d. Independent restaurants often bring in more revenue than chains.
7. What is an advantage that independent restaurants tend to have over large chain restaurants?
a. Independents can acquire cash and credit more easily than chains.
b. Independents typically have much more freedom to experiment extensively with different menu items,
designs, and operating procedures than chains have.
c. Independents are often able to react more quickly to changing market conditions than large chains.
d. Independents are often better able to evaluate financial information and to determine whether they are
performing as well as they should be performing.
,2 241T Management of Food and Beverage Operations – 4th Edition
8. 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):
a. independent operation.
b. franchise.
c. chain.
d. contract management company.
9. Which of the following statements about franchising is true?
a. Franchisees typically have the freedom to change menu items at their individual properties.
b. Franchise agreements tend to favor the franchisor.
c. Franchisees typically must pay only initial fees to the franchisor.
d. The franchisor is usually responsible for generating funds to start the business.
10. Which of the following is a trend likely to be seen in quick-service operations in the future?
a. a decrease in drive-through service
b. the addition of ethnic-fusion menu items
c. standardization of marketing strategies
d. new foods and higher quality items
, 241T Management of Food and Beverage Operations – 4th Edition 3
Chapter 2 Organization of Food and Beverage Operations
NAME: ________________________________________
DATE: ____________________
1. Which of the following is not one of the three general categories of food service personnel?
a. delivery personnel
b. managers
c. hosts
d. servers
2. In general, the top managers in an organization are called upon to:
a. focus on meeting short-term goals.
b. evaluate and create long-term plans.
c. supervise the supervisors.
d. serve as linking pins between supervisors and staff.
3. The primary function of staff managers is to:
a. provide support and advice to line managers.
b. create the weekly staffing schedules for all departments.
c. supervise revenue-generating departments.
d. train newly hired or promoted line managers.
4. Which of the following statements about production personnel is true?
a. Production employees typically interact directly with guests.
b. Production employees include servers and buspersons.
c. Executive chefs manage production personnel in the kitchen.
d. In small operations, executive chefs typically have no production duties.
5. Which of the following positions is responsible for cold food preparation?
a. the sous chef
b. the steward
c. the garde-manger
d. the assistant cook
6. Which of the following statements about beverage service is true?
a. 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.
b. A bartender working at a service bar usually serves beverages directly to guests who come from their
tables to the bar for service.
c. A bar is either a public bar or a service bar, but virtually by definition cannot be a combination of both.
d. Bartenders only prepare beverages for beverage servers.
7. A "flat" organizational structure is most likely to be appropriate for:
a. a very small independent restaurant.
b. a very large independent restaurant.
c. a chain attempting to maintain level sales in all its restaurants.
d. a restaurant attempting to recover from bad sales performance in a previous period.
8. How is the organization chart of a country club different from the organization charts of most other food
service operations?
a. Country clubs are much flatter organizationally than other food service operations.
b. A country club's general manager is a figurehead position with no direct authority over other club
employees.
c. A country club's guests are also its owners, and therefore sit at the top of the club's organization chart.
d. Country clubs typically do not have a board of directors, unlike most other food service operations.
Chapter 1 The Food Service Industry
NAME: ________________________________________
DATE: ____________________
1. Which of the following statements about food service in noncommercial facilities is true?
a. Noncommercial food service operators usually seek to minimize expenses while providing consumers
with nutritious meals.
b. The first goal of food service operators in noncommercial facilities is to generate profits.
c. Food service operators in noncommercial facilities are prohibited by law from making profits.
d. Nutrition is of little concern to noncommercial food service operators.
2. Which of the following statements about lodging food service is true?
a. Food and beverage departments typically can generate required profits on the basis of sales to in-house
guests only.
b. Lodging food services often are designed to compete with food and beverage operations outside the
hotel.
c. Full-service hotels rarely offer in-room food service.
d. In the lodging industry, food service facilities are typically found only in large lodging operations.
3. Which of the following would be considered a commercial food service facility?
a. food service provided by a caterer at off-site locations
b. food service in prisons
c. food service in military installations
d. food service in public schools
4. Which of the following chain operations was among the very first to offer franchising opportunities?
a. Howard Johnson’s
b. McDonald’s
c. Holiday Inn
d. Red Lobster
5. Which of the following is a home food service innovation that is growing in popularity?
a. providing home delivery that includes service during the meal and clean-up afterward
b. providing overnight delivery for long-distance take-out
c. providing home replacement meals that customers pick up and take home with them
d. all of the above
6. Which of the following tends to encourage entrepreneurs to enter the restaurant business?
a. Many restaurants require relatively little capital to get started.
b. Many menu item ideas can be found on the Internet.
c. It is easy to learn how to operate a restaurant.
d. Independent restaurants often bring in more revenue than chains.
7. What is an advantage that independent restaurants tend to have over large chain restaurants?
a. Independents can acquire cash and credit more easily than chains.
b. Independents typically have much more freedom to experiment extensively with different menu items,
designs, and operating procedures than chains have.
c. Independents are often able to react more quickly to changing market conditions than large chains.
d. Independents are often better able to evaluate financial information and to determine whether they are
performing as well as they should be performing.
,2 241T Management of Food and Beverage Operations – 4th Edition
8. 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):
a. independent operation.
b. franchise.
c. chain.
d. contract management company.
9. Which of the following statements about franchising is true?
a. Franchisees typically have the freedom to change menu items at their individual properties.
b. Franchise agreements tend to favor the franchisor.
c. Franchisees typically must pay only initial fees to the franchisor.
d. The franchisor is usually responsible for generating funds to start the business.
10. Which of the following is a trend likely to be seen in quick-service operations in the future?
a. a decrease in drive-through service
b. the addition of ethnic-fusion menu items
c. standardization of marketing strategies
d. new foods and higher quality items
, 241T Management of Food and Beverage Operations – 4th Edition 3
Chapter 2 Organization of Food and Beverage Operations
NAME: ________________________________________
DATE: ____________________
1. Which of the following is not one of the three general categories of food service personnel?
a. delivery personnel
b. managers
c. hosts
d. servers
2. In general, the top managers in an organization are called upon to:
a. focus on meeting short-term goals.
b. evaluate and create long-term plans.
c. supervise the supervisors.
d. serve as linking pins between supervisors and staff.
3. The primary function of staff managers is to:
a. provide support and advice to line managers.
b. create the weekly staffing schedules for all departments.
c. supervise revenue-generating departments.
d. train newly hired or promoted line managers.
4. Which of the following statements about production personnel is true?
a. Production employees typically interact directly with guests.
b. Production employees include servers and buspersons.
c. Executive chefs manage production personnel in the kitchen.
d. In small operations, executive chefs typically have no production duties.
5. Which of the following positions is responsible for cold food preparation?
a. the sous chef
b. the steward
c. the garde-manger
d. the assistant cook
6. Which of the following statements about beverage service is true?
a. 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.
b. A bartender working at a service bar usually serves beverages directly to guests who come from their
tables to the bar for service.
c. A bar is either a public bar or a service bar, but virtually by definition cannot be a combination of both.
d. Bartenders only prepare beverages for beverage servers.
7. A "flat" organizational structure is most likely to be appropriate for:
a. a very small independent restaurant.
b. a very large independent restaurant.
c. a chain attempting to maintain level sales in all its restaurants.
d. a restaurant attempting to recover from bad sales performance in a previous period.
8. How is the organization chart of a country club different from the organization charts of most other food
service operations?
a. Country clubs are much flatter organizationally than other food service operations.
b. A country club's general manager is a figurehead position with no direct authority over other club
employees.
c. A country club's guests are also its owners, and therefore sit at the top of the club's organization chart.
d. Country clubs typically do not have a board of directors, unlike most other food service operations.
