Managing Service Food and Beverage
Operations 4th Ed Exam Questions and
Answers
Which of the following statements about menus is true? - Answer-Menu planning affects
—and is affected by—an operation's design and layout
Which of the following is not one of today's menu trends? - Answer-bigger portions
Because of his allergies, frequent restaurant guest David makes it a point to avoid pine
nuts and to ask about the ingredients of dishes when he is unsure. But after just one
bite of his salad at Le Arche Restaurant, David feels the tell-tale symptoms of an allergic
reaction. After he recovers, David complains to the restaurant's management. His
grievance might be that the: - Answer-menu failed to inform him of the presence of pine
nuts in the salad and server was not adequately trained and was unaware of the salad's
contents
Which of the following statements is true? - Answer-Vegans are strict vegetarians who
eat no animal products
Simplifying a menu for the sake of operational efficiency and guest satisfaction is called:
- Answer-menu rationalization
A menu that offers an entire meal with several courses for one price is a(n) __________
menu. - Answer-table d'hôte
Which of the following is not one of menu design's top ten rules? - Answer-Use recycled
paper
The key to successful promotions is: - Answer-communication about the promotions to
staff and guests
Food and beverage operations that wish to reduce prices might consider all of the
following except: - Answer-lowering service standards
Which of the following is the most important factor managers should consider when
changing a menu? - Answer-guest demands
Which of the following statements is false? - Answer-Drinking black coffee can restore
sobriety
When guests first enter a beverage operation, their levels of intoxication could be rated
as: - Answer-green, yellow, and red
, Which of the following types of foods may speed up the absorption rate of alcohol into
the bloodstream? - Answer-pasta
When a guest's level of intoxication is rated "red," the server should: - Answer-follow the
operation's policy and procedures for stopping alcohol service
All of the following beverages have almost exactly the same amount of alcohol except: -
Answer-8 ounces of beer
All of the following are commonly accepted forms of identification except: - Answer-
health insurance card
Applications for licenses to sell liquor, wine, or beer in the United States are made to: -
Answer-the local beverage control board or directly to the state liquor authority
In order to rate a guest's level of intoxication, a beverage server would need to know: -
Answer-what the guest has been drinking, how many drinks the guest has consumed,
and how quickly the guest is consuming drinks
Failure to exercise the type of reasonable care used by a prudent person under similar
circumstances is defined by United States common law as: - Answer-negligence
In most areas of the United States, a person is considered legally drunk with a BAC of
__________. - Answer-.08
Analise is preparing the restaurant's specialty drink of the month for five guests. The
recipe calls for ½ ounce of vodka for a single serving. How many ounces will she need
to prepare all of the drinks at once? - Answer-2½ ounces
How hot should the water be when washing a bar glass? - Answer-110 degrees
Fahrenheit
A metal shaker is needed to prepare which of the following types of drinks? - Answer-
blended
Coffee strength layers as the water passes through the ground coffee. The first third of
the pot will be too weak, the second will be too strong. What will the last third be? -
Answer-too weak
Shannon, an experienced bartender, is showing a new bartender, Matt, the bar's keys to
the cash bank, alcohol storerooms, and other limited-access areas. Which of the
following is a key control guideline that Shannon should say to Matt? - Answer-If you
discover that you've lost a key, you should tell the manager immediately."
Operations 4th Ed Exam Questions and
Answers
Which of the following statements about menus is true? - Answer-Menu planning affects
—and is affected by—an operation's design and layout
Which of the following is not one of today's menu trends? - Answer-bigger portions
Because of his allergies, frequent restaurant guest David makes it a point to avoid pine
nuts and to ask about the ingredients of dishes when he is unsure. But after just one
bite of his salad at Le Arche Restaurant, David feels the tell-tale symptoms of an allergic
reaction. After he recovers, David complains to the restaurant's management. His
grievance might be that the: - Answer-menu failed to inform him of the presence of pine
nuts in the salad and server was not adequately trained and was unaware of the salad's
contents
Which of the following statements is true? - Answer-Vegans are strict vegetarians who
eat no animal products
Simplifying a menu for the sake of operational efficiency and guest satisfaction is called:
- Answer-menu rationalization
A menu that offers an entire meal with several courses for one price is a(n) __________
menu. - Answer-table d'hôte
Which of the following is not one of menu design's top ten rules? - Answer-Use recycled
paper
The key to successful promotions is: - Answer-communication about the promotions to
staff and guests
Food and beverage operations that wish to reduce prices might consider all of the
following except: - Answer-lowering service standards
Which of the following is the most important factor managers should consider when
changing a menu? - Answer-guest demands
Which of the following statements is false? - Answer-Drinking black coffee can restore
sobriety
When guests first enter a beverage operation, their levels of intoxication could be rated
as: - Answer-green, yellow, and red
, Which of the following types of foods may speed up the absorption rate of alcohol into
the bloodstream? - Answer-pasta
When a guest's level of intoxication is rated "red," the server should: - Answer-follow the
operation's policy and procedures for stopping alcohol service
All of the following beverages have almost exactly the same amount of alcohol except: -
Answer-8 ounces of beer
All of the following are commonly accepted forms of identification except: - Answer-
health insurance card
Applications for licenses to sell liquor, wine, or beer in the United States are made to: -
Answer-the local beverage control board or directly to the state liquor authority
In order to rate a guest's level of intoxication, a beverage server would need to know: -
Answer-what the guest has been drinking, how many drinks the guest has consumed,
and how quickly the guest is consuming drinks
Failure to exercise the type of reasonable care used by a prudent person under similar
circumstances is defined by United States common law as: - Answer-negligence
In most areas of the United States, a person is considered legally drunk with a BAC of
__________. - Answer-.08
Analise is preparing the restaurant's specialty drink of the month for five guests. The
recipe calls for ½ ounce of vodka for a single serving. How many ounces will she need
to prepare all of the drinks at once? - Answer-2½ ounces
How hot should the water be when washing a bar glass? - Answer-110 degrees
Fahrenheit
A metal shaker is needed to prepare which of the following types of drinks? - Answer-
blended
Coffee strength layers as the water passes through the ground coffee. The first third of
the pot will be too weak, the second will be too strong. What will the last third be? -
Answer-too weak
Shannon, an experienced bartender, is showing a new bartender, Matt, the bar's keys to
the cash bank, alcohol storerooms, and other limited-access areas. Which of the
following is a key control guideline that Shannon should say to Matt? - Answer-If you
discover that you've lost a key, you should tell the manager immediately."
