Catering and Events Management
Question Bank
Course Introduction
Catering and Events Management offers students a comprehensive understanding of the planning, organization, and execution of food and beverage services for various events such as weddings, corporate gatherings, conferences, and banquets. The course covers key topics including menu design, budgeting, logistics, vendor relations, customer service, marketing, and compliance with health and safety regulations. By blending theoretical knowledge with practical applications, students develop the skills necessary to manage catering operations and successful events, addressing challenges such as dietary restrictions, large-scale coordination, and client satisfaction.
Recommended Textbook
Foodservice Organizations A Managerial and Systems Approach 9th Edition by Mary B. Gregoire
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15 Chapters
566 Verified Questions
566 Flashcards
Source URL: https://quizplus.com/study-set/3846 Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
Source URL: https://quizplus.com/quiz/76721
Sample Questions
Q1) One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.
A)True
B)False
Answer: False
Q2) Transformation is the part of the foodservice system that involves changing inputs to outputs.
A)True
B)False
Answer: True
Q3) The area of interdependency between two subsystems is referred to as the ________.
A)linking processes
B)core
C)interface
D)boundary
Answer: C
Q4) School foodservice is categorized as part of the ________ segment of the industry.
Answer: on-site (or institutional)
Page 3
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Chapter 2: Managing Quality
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29 Verified Questions
29 Flashcards
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Sample Questions
Q1) Quality should be defined by the manager,not the customer.
A)True
B)False
Answer: False
Q2) ________ is defined as the degree to which managers allow employees to act independently within their job description.
A)Benchmarking
B)Empowerment
C)Reengineering
D)Quality management
Answer: B
Q3) An Ishikawa or fishbone diagram provides a way to illustrate factors that may influence or cause a given outcome.
A)True
B)False
Answer: True
Q4) The Greek letter for a statistical unit of measurement used to define standard deviation is ________.
Answer: Sigma
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Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Child Nutrition Programs participating in the National School Breakfast Program are required to provide 1/4 of the RDA for that age group in breakfast meals served.
A)True
B)False
Answer: True
Q2) Menu planning for the National School Breakfast and Lunch programs is monitored by the:
A)U)S.Department of Education.
B)U)S.Department of Agriculture.
C)U)S.Food and Drug Administration.
D)U)S.Department of Health and Human Services.
Answer: B
Q3) Food preferences express the degree of liking for a food item.
A)True
B)False
Answer: True
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 and Kitchen Design
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40 Verified Questions
40 Flashcards
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Sample Questions
Q1) A galley kitchen in a hospital allows for decentralized assembly of patient meals.
A)True
B)False
Q2) Improper handling of sous vide products can result in:
A)an increase in cooking time.
B)loss of portion control.
C)microbiological health hazards.
D)the need to use centralized rather than decentralized service.
Q3) The movement of product or people through an operation is termed ________.
Q4) The weight of metal per square foot is termed gauge.
A)True
B)False
Q5) Purchasing EnergyStar equipment would help a foodservice operation achieve LEED certification.
A)True
B)False
Q6) Blast freezers are most likely found in conventional foodservice operations.
A)True
B)False
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Chapter 5: Procurement
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47 Verified Questions
47 Flashcards
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Sample Questions
Q1) Perpetual inventory differs from physical inventory in that:
A)a record of the quantity in stock is always available with physical inventory.
B)food cost per day cannot be calculated with perpetual inventory.
C)purchases and inventory issues are recorded with physical inventory.
D)no visual inspection of the inventory is done to calculate perpetual inventory.
Q2) Retailers
A)receive a commission for negotiating between the buyer and the supplier
B)purchase from processing plants,store product,and resell
C)represent small manufacturing company products to buyers
D)sell products to the ultimate buyer
Q3) Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.
A)True
B)False
Q4) Brokers
A)receive a commission for negotiating between the buyer and the supplier
B)purchase from processing plants,store product,and resell
C)represent small manufacturing company products to buyers
D)sell products to the ultimate buyer
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Chapter 6: Food Production
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62 Verified Questions
62 Flashcards
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Sample Questions
Q1) The forecasting method that uses a judgment factor to weigh the most recent data is ________.
A)regression
B)exponential smoothing
C)moving average
D)intuition
Q2) The "Combi" oven gets its name because it:
A)combines the ability to bake and broil in one piece of equipment.
B)has both convected air and steam in one piece of equipment.
C)can do both frying and baking in the same piece of equipment.
D)combines conduction and convection heat transfer in one piece of equipment.
Q3) Which of the following is an example of energy conservation with the dishwashing process?
A)Using hot water to rinse dishes during the scraping process.
B)Having boost heaters operational at all times.
C)Deliming the dish machine routinely.
D)Having power dryers run continually instead of start and stop with each rack.
Q4) The least sophisticated forecasting method is exponential smoothing.
A)True
B)False
Page 8
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Chapter 7: Distribution and Service
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) ________ assembly involves assembly of meal trays in an area separate from where it was produced.
Q2) According to Martin,the procedural aspects of service focus on server attitude,verbal communication,and behavior.
A)True
B)False
Q3) The predominant form of service used in on-site foodservice operation is ________ service.
A)self
B)family style
C)cafeteria style
D)American style
Q4) The most common style of table service in commercial foodservice operations in the United States is ________ service.
A)American style
B)self
C)family style
D)counter
Q5) The iPod is an example of what type of authenticity?
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Chapter 8: Safety, Sanitation, and Maintenance
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48 Verified Questions
48 Flashcards
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Sample Questions
Q1) The microorganism that multiplies only in living cells is ________.
A)yeast
B)bacteria
C)mold
D)viruses
Q2) When a piece of equipment is "clean" it is free of disease-causing organisms.
A)True
B)False
Q3) Sprains and strains are the most common types of foodservice injuries.
A)True
B)False
Q4) ________ are microscopic,unicellular organisms.
A)Mold
B)Viruses
C)Bacteria
D)Yeast
Q5) Shellstock identification tags must be kept of file for _______ days.
Q6) ________ is an example of an employee using personal protective equipment.
Q7) ________ is the intentional use of biological agent or germs to cause illness.
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Q8) ________ is the term used to refer to the presence of harmful material in food.
Chapter 9: Management Principles
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36 Flashcards
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Sample Questions
Q1) According to the ________ principle,authority and responsibility must coincide.
Q2) The unity of command concepts means that an employee reports to only one manager.
A)True
B)False
Q3) Policies are important in organizations because they:
A)are single-use plans that help guide employee efforts on a project.
B)provide a general guide for organizational behavior.
C)specify what must or must not be done.
D)give a chronological sequence of activities that are to occur to achieve organizational goals.
Q4) ________ specify action by stating what must or must not be done in an organization.
A)Rules
B)Procedures
C)Policies
D)Methods
Q5) ________ involves an evaluation of an employee's performance with established standards for that position.
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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) In the two-factor theory,the hygiene (or maintenance)factors:
A)include the concepts of achievement and recognition.
B)will serve as motivators when present in the job.
C)are often related to dissatisfaction on the job.
D)are related to the content of the job.
Q2) According to the expectancy theory,a high level of motivation requires:
A)high expectancy and low valence.
B)low expectancy and high valence.
C)low expectancy and low valence.
D)high expectancy and high valence.
Q3) Which of the following types of power come from the formal position held by an individual in an organization?
A)coercive
B)expert
C)legitimate
D)referent
Q4) According to the work by Kouzes and Posner,a leader enables others to act.
A)True
B)False
Q5) ________ power comes from the formal position one holds in an organization.
Page 12
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Chapter 11: Decision Making, Communication, and Balance
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) When managers make a decision under conditions of uncertainty,they:
A)have adequate information to assure results.
B)often use probability techniques to evaluate alternatives.
C)are faced with the possibility that several outcomes may occur.
D)have to use their experience,judgment,and intuition to narrow the range of choices.
Q2) Nonprogrammed decisions are most likely to be made by ________-level managers.
A)middle
B)first-line
C)top
Q3) Having production and service personnel communicate with each other to ensure quality food is ready when needed for service is an example of diagonal communication.
A)True
B)False
Q4) Nonprogrammed decisions are those reached by following established policies and procedures.
A)True
B)False
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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 determination of the appropriate number of employees needed by the operation for the work that needs to be done is referred to as ________.
A)scheduling
B)labor control
C)staffing
D)productivity assessment
Q2) Which of the following is considered the most critical step in the hiring process?
A)background check
B)hiring decision
C)orientation
D)recruitment
Q3) The technique of having an employee record what they are doing at predetermined periods of time is termed occurrence sampling.
A)True
B)False
Q4) A change in job assignment to a job at a higher level in the organization is termed a ________.
Q5) The length of employment at a particular institution is termed ________.
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Chapter 13: Management of Financial Resources
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37 Verified Questions
37 Flashcards
Source URL: https://quizplus.com/quiz/76709
Sample Questions
Q1) The financial statement that shows financial position at a point in time is the
A)income statement
B)balance sheet
C)statement of change in financial position
D)P&L statement
Q2) One difference between a for-profit and a not-for-profit organization is:
A)excess revenue over expenses,in a for-profit organization can go to the organization's owners,in a not-for-profit organization this excess goes back into the organization.
B)a for-profit organization is not operated for anyone's personal gain,a not-for-profit operation is expected to provide a return for its investors.
C)a for-profit organization will budget for a profit each year and a not-for-profit will budget to break-even.
D)a for-profit organization will prepare an income statement and balance sheet each year,a not-for-profit will not prepare these statements.
Q3) A ________ provides a visual way to quickly access financial performance.
Q4) The breakeven point is the point at which ________ and _______ are equal.
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Page 15
Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/76708
Sample Questions
Q1) Marketing mix is the combination of product and price that creates value for the customer.
A)True
B)False
Q2) A marketing objective is a statement of what is to be accomplished through marketing activities.
A)True
B)False
Q3) Identifying marketing opportunities and potential problems confronting the organization is known as ________.
A)strategic planning
B)target marketing
C)situation analysis
D)market segmentation
Q4) The four Ps of marketing are ________,________,________,and ________.
A)procurement,production,placement,profit
B)planning,proofing,producing,placing
C)plans,policies,procedures,programs
D)product,price,promotion,place
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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) The framework for reporting financial data is termed the Uniform Systems of Accounts.
A)True
B)False
Q2) Discrimination sensory test
A)identifies whether consumers like a food product
B)determines differences among food products
C)provides information about sensory characteristics such as taste and texture
Q3) In a menu engineering analysis,items that are categorized as puzzlers are ones that are:
A)items that are neither profitable nor popular.
B)items that are popular and profitable.
C)items that are profitable but not popular.
D)items that are popular but not profitable.
Q4) A product standard:
A)provides detailed instructions for preparation of a product.
B)includes information on the quality of ingredients in a product.
C)details HACCP guidelines for preparation of a safe food product.
D)defines what is expected of a food product.
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