Catering and Event Management
Final Exam
Course Introduction
Catering and Event Management introduces students to the concepts, strategies, and best practices involved in planning, organizing, and executing successful events with a focus on food and beverage services. The course covers essential topics such as menu planning, budgeting, site selection, vendor coordination, and service styles, while emphasizing customer service and logistical problem-solving. Students will explore both on-premise and off-premise catering scenarios, learn risk management techniques, and develop skills in marketing and contract negotiation, preparing them for a variety of careers in the hospitality and events industry.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary B. Gregoire
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15 Chapters
564 Verified Questions
564 Flashcards
Source URL: https://quizplus.com/study-set/3899 Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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41 Verified Questions
41 Flashcards
Source URL: https://quizplus.com/quiz/77652
Sample Questions
Q1) Management functions, functional subsystems, and linking processes are part of the _______________ portion of the foodservice systems model.
A) input
B) transformation
C) output
D) control
Answer: B
Q2) Foodservice managers who sign the Healthy Food in Healthcare Pledge are committing themselves to more sustainable purchasing practices.
A)True
B)False
Answer: True
Q3) Which of the following is a characteristic of a subsystem?
A) It is a complete system in itself.
B) It is independent of any other system.
C) It contains a suprasystem within it.
D) It is higher in the hierarchical order than is a system.
Answer: A
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Chapter 2: Managing Quality
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) The group that serves as an accreditation agency that reviews voluntary programs of quality improvements in patient care in hospitals is
A) The Joint Commission.
B) Academy of Nutrition and Dietetics.
C) Occupational Safety and Health Association.
D) Equal Opportunity Employment Commission.
Answer: A
Q2) The 14-point system to help companies improve their quality was created by _____________.
A) Shewhart
B) Juran
C) Deming
D) Hammer
Answer: C
Q3) The Greek letter for a statistical unit of measurement used to define standard deviation is _____________.
Answer: Benchmarking
Q4) The initials "TQM" stand for _____________.
Answer: Total Quality Management
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Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) The "3-A-Day" program was planned to
A) increase consumption of breads, cereals, rice, and pasta.
B) decrease consumption of meat, poultry, and fish.
C) increase consumption of dairy products.
D) decrease consumption of fats, oils, and sweets.
Answer: C
Q2) Healthcare reform legislation requires vending companies to post calories on vending machines.
A)True
B)False
Answer: True
Q3) Static menu
A)food items repeated on a patterned basis
B)complete meal, fixed price
C)same menu items each day
D)food items planned for specific days
Answer: C
Q4) Designing the layout of a menu to influence the sale of certain food items on that menu is referred to as _____________.
Answer: menu psychology
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Chapter 4: Food Product Flow
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38 Verified Questions
38 Flashcards
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Sample Questions
Q1) The movement of product or people through an operation is termed
Q2) One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that
A) peak demands for labor are removed.
B) food is prepared for service rather than for inventory.
C) the time between production and service is limited.
D) food only passes through the temperature danger zone one time.
Q3) The term, sous vide, is a French term for
A) under vacuum.
B) sauce supreme.
C) chef in training.
D) cook-freeze.
Q4) Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?
A) receiving and storage
B) preparation and production
C) cooling and reheating
D) distribution and service
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Chapter 5: Procurement
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48 Verified Questions
48 Flashcards
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Sample Questions
Q1) Perpetual inventory differs from physical inventory in that
A) food cost per day cannot be calculated with perpetual inventory.
B) no visual inspection of the inventory is done to calculate perpetual inventory.
C) purchases and inventory issues are recorded with physical inventory.
D) a record of the quantity in stock is always available with physical inventory.
Q2) Pilferage
A) is a technique used to electronically scan products on delivery.
B) occurs when employees take food products home without permission.
C) involves the storage of hazardous materials.
D) is an agreement signed between purchasing agents and sellers to reduce costs.
Q3) Information required on a label under the nutrition labeling law includes
A) amount of calories, fat, vitamins B and D.
B) amount of fat, sodium, phosphorus, zinc.
C) amount of cholesterol, sodium, vitamins A and C.
D) amount of carbohydrate, calcium, copper, lactose.
Q4) Safety stock is the amount of food on inventory when reorder is submitted.
A)True
B)False
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Page 7
Chapter 6: Food Production
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58 Verified Questions
58 Flashcards
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Sample Questions
Q1) Which of the following is most likely to occur if a centralized ingredient room is used?
A) When a recipe calls for 25 pounds of ground beef and the ground beef comes in 10-pound tubes, either 20 or 30 pounds of the ground beef will be used to prepare That recipe so that no ground beef is wasted.
B) Food items will taste differently depending on which cook prepared them because the cooks will have access to spices, thus can season food items to their taste.
C) Production costs can be reduced because less skilled employees will be used to do preparation activities.
D) A significant portion of a cook's time will be spent collecting and weighing ingredients for a recipe.
Q2) Placing refrigerator condensing units in an area separate from the kitchen will reduce air conditioning energy use.
A)True
B)False
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Chapter 7: Distribution and Service
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32 Verified Questions
32 Flashcards
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Sample Questions
Q1) Organic foods are an example of which type of authenticity?
A) Original
B) Exceptional
C) Natural
D) Referential
Q2) Distribution involves getting food from production to service.
A)True
B)False
Q3) Distribution and service are categorized as _____________ in the foodservice systems model.
A) inputs
B) functional subsystems
C) outputs
D) controls
Q4) According to Pine and Gilmore, the realm of experience economy that provides a way to help customers enjoy themselves while eating is termed
A) education.
B) escapism.
C) aestheticism.
D) entertainment.
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Chapter 8: Safety, Sanitation, and Maintenance
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52 Verified Questions
52 Flashcards
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Sample Questions
Q1) Which of the following is not recommended as it could result in harmful cross contamination of food?:
A) using the same cutting board to chop onions and celery and not sanitizing in between use for each
B) handling different types of deli meats (roast beef, turkey, ham) and cheese without washing hands between each product
C) storing raw chicken above cooked roast beef in a refrigerator
D) preparing deli sandwiches with bare hands
Q2) The temperature range identified as the temperature danger zone is
A) 40 - 145°F
B) 45 - 140°F
C) 41 - 135°F
D) 35 - 145°F
Q3) Documenting age, condition, and reliability of all equipment and mechanical systems is part of an equipment maintenance program.
A)True
B)False
Q4) ______________ is an example of an employee using personal protective equipment.
10
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Chapter 9: Management Principles
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) Standards are important in the control process because they
A) help create the flexibility needed for an organization to function effectively.
B) provide a way to group activities.
C) set the strategy for use of resources.
D) define the dimensions for what is expected to happen.
Q2) Making decision based on generally held beliefs about proper corporate behavior is termed an organization's
A) legal
B) ethical
C) economic
D) discretionary _________ responsibility.
Q3) _____________ departmentalization occurs when organization units are defined by the nature of the work being performed.
A) Functional
B) Product and service
C) Geographic
D) Customer
Q4) According to the _____________ principle, authority and responsibility must coincide.
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Chapter 10: Leadership and Organizational Change
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) The Blake and Mouton leadership grid has two dimensions, those dimensions are concern for production and concern for service.
A)True
B)False
Q2) According to the achievement-power-affiliation theory, a person who takes responsibility for finding solutions to problems is demonstrating a need for power.
A)True
B)False
Q3) According to the expectancy theory, a high level of motivation requires
A) low expectancy and high valence.
B) low expectancy and low valence.
C) high expectancy and low valence.
D) high expectancy and high valence.
Q4) A transformational leader
A) has a high need for affiliation.
B) intellectually stimulates followers.
C) guides employees by clarifying roles and tasks.
D) motivates employees through use of rewards.
Q5) ___________ power comes from the formal position one holds in an organization.
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Chapter 11: Decision Making, Communication, and Balance
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) Identifying the worst possible outcomes for each alternative in the decision-making process is referred to as the
A) optimistic approach.
B) risk averting approach.
C) pessimistic approach.
D) satisficing approach.
Q2) The longer the time into the future that a decision is being made for
A) the greater the degree of certainty in the decision.
B) the greater the degree of risk in the decision.
C) the greater the degree of knowledge of the manager about the situation.
D) the greater the degree of programmability of the decision.
Q3) The decision-making technique that involves graphically displaying alternatives considered in a decision and the outcomes expected as a result is termed a A) PERT chart.
B) CPM chart.
C) Decision Network Chart.
D) Decision Tree.
Q4) The use of body movements such as facial expressions, gestures, and posture in the communication process is often termed __________.
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Chapter 12: Management of Human Resources
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43 Verified Questions
43 Flashcards
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Sample Questions
Q1) The Americans with Disabilities Act requires that
A) all persons with disabilities who apply for a job be hired.
B) equal consideration be given to disabled applicants who meet job qualifications.
C) persons with disabilities who meet some but not all qualifications must be hired.
D) special accommodations must be made for all persons with disabilities who apply.
Q2) The process of obtaining information about jobs by determining what the duties and tasks or activities of those jobs are is termed _____________.
A) job description
B) organization chart
C) job analysis
D) job specification
Q3) Title VII of the Civil Rights Act prohibits Quid pro quo and hostile work environment harassment.
A)True
B)False
Q4) The length of employment at a particular institution is termed __________.
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Chapter 13: Management of Financial Resources
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35 Verified Questions
35 Flashcards
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Sample Questions
Q1) The menu pricing method that uses desired food cost percentage in determining the menu sales price is termed the _____________ pricing method.
A) factor
B) prime cost
C) actual
D) value
Q2) The actual cost menu pricing method incorporates fixed and variable costs and desired profit in determining the menu sales price.
A)True
B)False
Q3) Having customers pay by the ounce for items purchased on sandwich or salad bars is an example of
A) actual cost pricing.
B) product marketing.
C) sociocultural factor planning.
D) pricing psychology.
Q4) A ______________ provides a visual way to quickly access financial performance.
Q5) The breakeven point is the point at which _________ and _______ are equal.
Page 15
Q6) The formula to calculate food cost percentage is _____________.
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Chapter 14: Marketing Foodservice
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) A name, term, design, symbol, or any other feature that identifies one seller's good or service as distinct from those of other sellers is termed a _____________.
Q2) Proactively gathering complaints from customers is a form of service marketing research.
A)True
B)False
Q3) The marketing environment is defined as the
A) atmosphere created within the sales force to encourage product sales.
B) interactions that occur between managers and employees related to product promotion.
C) forces outside the organization that influence marketing activities.
D) constraints within an organization that limit marketing options.
Q4) Saying that a service is intangible means that production and consumption of the service cannot be separated.
A)True B)False
Q5) Brand loyalty is repeated customer purchasing of a specific brand A)True B)False
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Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Customer comment cards
A) usually provide a comprehensive assessment of customer service.
B) tend to be lengthy so as to gather extensive information from customers.
C) may give a distorted view of overall customer satisfaction.
D) usually are handed out by the manager to ensure customer completion.
Q2) Which of the following is thought to have the greatest influence on an employee's level of job satisfaction?
A) personality
B) values
C) social influence
D) work situation
156
Q3) Affective sensory testing of food products involves evaluation of differences in quality by a consumer panel.
A)True
B)False
Q4) Underproduction of food can result in increased costs and decreased customer satisfaction.
A)True
B)False
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