Food and Beverage Final Exam Review
Correct Answers
What is the main difference between TQM (total quality management) and QC (quality
control)? (1) - Answer-TQM looks at overall error prevention and QC looks at error
detection. TQM is continuous and involves having good leaders. QC is usually based on
"systems" and product focused.
What are the key elements of Disney's guest service model? (1) - Answer-1. Hiring,
developing and retaining the right people
2. Understanding its product and the meaning of the brand
3. Communicating the traditions and standards of service
4. Training leaders to be coaches
5. Measuring guest satisfaction
6. Recognizing and rewarding performance
We can describe the hospitality "product" with three characteristics. What are they? (1) -
Answer-1. Intangible
Service cannot be touched or taken home
2. Perishable
If the product isn't sold, revenue is lost
3. Inseparable
Production and consumption occur simultaneously
What is the difference between rhythm, timing, and flow in an F&B setting?(2) - Answer-
Rhythm - the coordination of each required task and activity
Timing - the sequencing of each task and activity to produce the desired result
Flow - the combination of rhythm and timing, resulting in smooth, efficient operations
Who introduced the brigade system to the BOH? Can it only be used in all F&B
environments? (Yes/No) (2) - Answer-- George Auguste Escoffier
- Yes. The brigade system is a way to stay organized, efficient and ensure every
employee has a specific job (station) to ensure a flow in service.
True/False: The Danger Zone (or bacterial red zone) is where bacteria grow or multiply
rapidly on food held at these temperatures. (2) - Answer-True
The Danger Zone (bacterial red zone) is: (2) - Answer-4 degrees C - 60 degrees C
(41 degrees F - 140 degrees F)
, Why is food safety/sanitation so important in F&B establishments? Give 2 reasons. (2) -
Answer-- Reputation/Care for Guests
- Inspections (Dine Safe!)
What are two examples of important food safety/sanitation practices in the F&B
industry? (2) - Answer-- Ensuring no cross contamination (coloured cutting boards)
- Hand Washing
- Proper cleaning/sanitizing
- Pest Control
- Proper cooking temperatures
- Proper cold/hot food handling
- Proper personal hygiene
- Keeping food out of danger zone (bacterial red zone)
True/False: A host must be flexible and adaptive. They must be willing to help team
members, especially during busy times. (3) - Answer-True
If a guest makes a complaint, what should the host/server do? (3) - Answer-- Take note
of the complaint (in writing) to communicate to manager
- If manager is there, have them speak to the guest directly
- Take information from guest (to contact manager) if manager is not available
True/False: It is better to underestimate a guests' wait time than overestimate. (3) -
Answer-False - overestimating is safer and allows the restaurant to better meet/exceed
the guest expectations
Name 4 items that might be discussed during a Menu Meeting (3) - Answer-- Inspection
of personal appearance and uniforms
- Reviewing restaurant policies
- Invite feedback from employees (to management)
- New menu items/features for the day
What is strategic seating? What are three strategic seating strategies that hosts can
use? (3) - Answer-Strategic seating is being conscious and organized about how guests
are seated to ensure balanced server workload.
1. Ensure maximum guest comfort (ensure personal space)
2. Give guests "favourite" table
3. Seat guests by the window or the centre of the restaurant
(4.) Best used during slower periods too!
What are the 7 Do's and Don'ts for a host? (3) - Answer-1. Smile - do it! Be genuine
2. Good Posture - don't slouch
3. Body Language - open vs. closed
4. Positive Attitude - go above and beyond
5. Attentiveness - focus on guest
Correct Answers
What is the main difference between TQM (total quality management) and QC (quality
control)? (1) - Answer-TQM looks at overall error prevention and QC looks at error
detection. TQM is continuous and involves having good leaders. QC is usually based on
"systems" and product focused.
What are the key elements of Disney's guest service model? (1) - Answer-1. Hiring,
developing and retaining the right people
2. Understanding its product and the meaning of the brand
3. Communicating the traditions and standards of service
4. Training leaders to be coaches
5. Measuring guest satisfaction
6. Recognizing and rewarding performance
We can describe the hospitality "product" with three characteristics. What are they? (1) -
Answer-1. Intangible
Service cannot be touched or taken home
2. Perishable
If the product isn't sold, revenue is lost
3. Inseparable
Production and consumption occur simultaneously
What is the difference between rhythm, timing, and flow in an F&B setting?(2) - Answer-
Rhythm - the coordination of each required task and activity
Timing - the sequencing of each task and activity to produce the desired result
Flow - the combination of rhythm and timing, resulting in smooth, efficient operations
Who introduced the brigade system to the BOH? Can it only be used in all F&B
environments? (Yes/No) (2) - Answer-- George Auguste Escoffier
- Yes. The brigade system is a way to stay organized, efficient and ensure every
employee has a specific job (station) to ensure a flow in service.
True/False: The Danger Zone (or bacterial red zone) is where bacteria grow or multiply
rapidly on food held at these temperatures. (2) - Answer-True
The Danger Zone (bacterial red zone) is: (2) - Answer-4 degrees C - 60 degrees C
(41 degrees F - 140 degrees F)
, Why is food safety/sanitation so important in F&B establishments? Give 2 reasons. (2) -
Answer-- Reputation/Care for Guests
- Inspections (Dine Safe!)
What are two examples of important food safety/sanitation practices in the F&B
industry? (2) - Answer-- Ensuring no cross contamination (coloured cutting boards)
- Hand Washing
- Proper cleaning/sanitizing
- Pest Control
- Proper cooking temperatures
- Proper cold/hot food handling
- Proper personal hygiene
- Keeping food out of danger zone (bacterial red zone)
True/False: A host must be flexible and adaptive. They must be willing to help team
members, especially during busy times. (3) - Answer-True
If a guest makes a complaint, what should the host/server do? (3) - Answer-- Take note
of the complaint (in writing) to communicate to manager
- If manager is there, have them speak to the guest directly
- Take information from guest (to contact manager) if manager is not available
True/False: It is better to underestimate a guests' wait time than overestimate. (3) -
Answer-False - overestimating is safer and allows the restaurant to better meet/exceed
the guest expectations
Name 4 items that might be discussed during a Menu Meeting (3) - Answer-- Inspection
of personal appearance and uniforms
- Reviewing restaurant policies
- Invite feedback from employees (to management)
- New menu items/features for the day
What is strategic seating? What are three strategic seating strategies that hosts can
use? (3) - Answer-Strategic seating is being conscious and organized about how guests
are seated to ensure balanced server workload.
1. Ensure maximum guest comfort (ensure personal space)
2. Give guests "favourite" table
3. Seat guests by the window or the centre of the restaurant
(4.) Best used during slower periods too!
What are the 7 Do's and Don'ts for a host? (3) - Answer-1. Smile - do it! Be genuine
2. Good Posture - don't slouch
3. Body Language - open vs. closed
4. Positive Attitude - go above and beyond
5. Attentiveness - focus on guest
