Food and Beverage Management
Textbook Exam Questions
Course Introduction
Food and Beverage Management explores the principles and practices essential to effectively overseeing food and beverage operations within the hospitality industry. The course covers topics such as menu planning and design, cost control, purchasing and inventory management, food safety and sanitation, quality assurance, and service delivery. Students will also examine contemporary trends, sustainability practices, and the impact of technology on food and beverage operations. Through case studies and practical applications, the course prepares learners to make strategic decisions, improve operational efficiency, and enhance guest satisfaction in a variety of foodservice settings.
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
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2
Chapter 1: Systems Approach to a Foodservice Organization
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41 Flashcards
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Sample Questions
Q1) The American Society for Hospital Foodservice Administration and the national society for Healthcare Foodservice Management merged to become the Association of Healthcare Foodservice.
A)True
B)False
Answer: True
Q2) The policies and procedures of a foodservice operation are part of _______________ in the foodservice systems model.
A) control
B) input
C) transformation
D) output
Answer: A
Q3) LEED certification is an occupational safety requirement for foodservice operations.
A)True
B)False
Answer: False
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Page 3
Chapter 2: Managing Quality
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Sample Questions
Q1) A model for coordinating process improvement efforts is a ____________.
A) pareto analysis
B) control chart
C) plan-do-check-act cycle
D) cause and effect diagram
Answer: C
Q2) The Malcom Baldrige Award is given to recognize
A) use of the foodservice systems model.
B) quality achievement.
C) efficiency in production.
D) organizational financial success.
Answer: B
Q3) _____________ is defined as the degree to which managers allow employees to act independently within their job description.
A) Reengineering
B) Empowerment
C) Quality management
D) Benchmarking
Answer: B
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Page 4
Chapter 3: The Menu
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Sample Questions
Q1) Healthcare reform legislation requires vending companies to post calories on vending machines.
A)True
B)False
Answer: True
Q2) Lettuce served at a restaurant that was grown on premise by the chef is termed "hyper- local".
A)True
B)False
Answer: True
Q3) When planning a menu, recommendations are to first plan
A) the entree course because those items are the most expensive.
B) the appetizer course because those items will be the first the customer receives.
C) the dessert course because the richness of this course will determine how heavy or light to make the other courses.
D) the salad and vegetables because many vegetables do not go well with other courses.
Answer: A
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Chapter 4: Food Product Flow
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Sample Questions
Q1) The Program, developed by an architect for a new kitchen, includes
A) the schematic design.
B) construction documents.
C) blueprints.
D) projected timeline for the project.
E) all of the above.
Q2) An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying
A) fresh apples, sugar, flour, and shortening to make apple pie.
B) a frozen apple pie that requires thawing before service.
C) a frozen apple pie that requires baking in the operation before service.
D) an apple pie that is ready to serve.
Q3) The Food Code requires a minimum of _____________ foot-candles of light where an employee is working with food.
A) 10
B) 20
C) 50
D) 100
Q4) The movement of product or people through an operation is termed
6
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Chapter 5: Procurement
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Sample Questions
Q1) Carbon footprint is a measure of one's impact on the environment based on the amount of greenhouse gases (carbon dioxide) generated
A)True
B)False
Q2) Using the term "lean" to describe the fat content of meat means that the meat has
A) less than 10 grams of fat and 95 milligrams of cholesterol per serving.
B) less than 3 grams of fat and 40 or less calories per serving.
C) only a trivial amount of fat and cholesterol per serving.
D) less than 2 grams of saturated fat and 5 grams of fat per serving.
Q3) Safety stock is the amount of food on inventory when reorder is submitted.
A)True
B)False
Q4) Enhancing the quality of life for farmers is part of the definition of sustainable agriculture.
A)True
B)False
Q5) A fixed bid is guaranteed for the day it is given to a purchasing agent.
A)True
B)False
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Chapter 6: Food Production
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Sample Questions
Q1) Which of the following is most likely to be listed as a requirement for an ingredient room employee?
A) experience as a cook
B) understanding of use of production equipment such as steamers, kettles, and ovens
C) ability to compute simple math calculations
D) ability to prepare soups, sauces, and vegetables
Q2) A convection oven differs from a deck oven in that
A) the convection oven has a fan to circulate heat, the deck oven does not.
B) food is placed directly on a heated solid rack in convection ovens and goes on wire racks in a deck oven.
C) a deck oven allows for the use of steam during cooking, the convection oven does not.
D) a deck oven allows for very low temperature cooking, the convection oven does not.
Q3) Which of the following is not usually included as part of production scheduling?
A) quantity of food to requisition from storage
B) employee work assignments
C) quantities to produce of a given recipe
D) expected yield from a recipe
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Using microwave ovens in galley kitchens for reheating of food items might be found in foodservice operations with cook-chill food production and decentralized service.
A)True
B)False
Q2) Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.
A)True
B)False
Q3) The most common style of table service in commercial foodservice operations in the United States is _____________ service.
A) family style
B) counter
C) American style
D) self
Q4) _______________ assembly involves assembly of meal trays in an area separate from where it was produced.
Q5) The iPod is an example of what type of authenticity?
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Page 9
Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Which of the following causes more than half of all foodborne outbreaks of gastroenteritis?
A) Escherichia coli
B) Salmonella spp.
C) Norovirus
D) Clostridium perfringens
Q2) Current food safety recommendations often refer to HACCP. What do the letters HACCP stand for?
A) Health And Cleanliness Control Plan.
B) Heat, Agitate, Clean, Cool, and Position.
C) Hazard Analysis Critical Control Points.
D) Health Administration Center for Consumer Protection.
Q3) _____________ are microscopic, unicellular organisms.
A) Yeast
B) Viruses
C) Bacteria
D) Mold
Q4) Name at least two common food allergens that foodservice managers need to be concerned with during food production:
Q5) Shellstock identification tags must be kept of file for ____ days.
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Chapter 9: Management Principles
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Sample Questions
Q1) _____________ 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
Q2) Which of the following are considered DECISIONAL roles of managers by Mintzberg?
A) disturbance handler and negotiator
B) figurehead and leader
C) liaison and spokesperson
D) monitor and disseminator
Q3) A capitalistic economy is one in which a central planning agency determines what is produced, when it is produced, who can produce it, and in what quantities it will be produced.
A)True
B)False
Q4) _____________ is a political technique when several individuals agree that they will support each other on issues of mutual interest creating strength in numbers for a cause.
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) 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.
Q2) Continuous commitment is the commitment to the organization that employees display because they are happy to be members of the organization.
A)True
B)False
Q3) McClelland proposed which of the following motivation theories?
A) two-factor (maintenance and motivational)
B) achievement-power-affiliation
C) expectancy
D) reinforcement
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.
Page 12
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Chapter 11: Decision Making, Communication, and Balance
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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) are faced with the possibility that several outcomes may occur.
C) often use probability techniques to evaluate alternatives.
D) have to use their experience, judgment, and intuition to narrow the range of choices.
Q2) The decision-making technique that involves graphically displaying the flow and sequence of activities and events is termed a linear program.
A)True
B)False
Q3) The communication between management and union representatives to finalize a collective bargaining agreement is an example of
A) delphi group interaction.
B) negotiation.
C) upward communication.
D) downward communication.
Q4) ____________ bargaining occurs when resources available are fixed and the negotiation focuses on what portion of the resources each will get.
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Chapter 12: Management of Human Resources
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Sample Questions
Q1) The length of employment at a particular institution is termed __________.
Q2) Performance appraisal is a meeting between an employee and his/her supervisor to discuss strengths and weaknesses in the employee's performance.
A)True
B)False
Q3) Which of the following is not an example of a benefit?
A) paid vacation time
B) paid health insurance
C) workman's compensation payments
D) overtime pay
Q4) 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) staffing.
C) labor control.
D) productivity assessment.
Q5) ____________ is defined as the differences in demographic characteristics among individuals such as age, sex, race, religion, culture, age, national origin, and lifestyle.
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) Sarah Michaels wants to evaluate her operation's efficiency by calculating the number of labor minutes per meal. Data from the previous week indicate that she served 7,500 meals. Her timecards indicated that employees worked a total of 625 hours for the week. What were labor minutes per meal for Sarah's operation?
A) .08
B) 5
C) 12
D) 15
Q2) 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
Q3) Which of the following statements is true?
A) Total fixed costs do not vary with changes in sales volume.
B) Total fixed cost per unit do not vary with changes in sales volume.
C) Total variable costs do not vary with changes in sales volume.
D) Total costs do not vary with changes in sales volume.
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Page 15
Chapter 14: Marketing Foodservice
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Sample Questions
Q1) Identifying marketing opportunities and potential problems confronting the organization is known as
A) strategic planning.
B) situation analysis.
C) target marketing.
D) market segmentation.
Q2) Companies who have developed frozen, individual meals to be sold in supermarkets are responding to
A) behavioristic variables.
B) psychographic variables.
C) demographic variables.
D) geographic variables.
Q3) Heterogeneity of service means that
A) the production and consumption of the service cannot be separated.
B) services cannot be stored for future sale.
C) services cannot be possessed.
D) there is a lack of uniformity in the performance of people.
Q4) _____________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q5) List at least three social networking sites.
Page 16
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Descriptive sensory test
A)provides information about sensory characteristics such as taste and texture
B)determines differences among food products
C)identifies quality attributes of food products
D)identifies whether consumers like a food product
Q2) Quality desired in food products ingredients should be included in food specifications.
A)True
B)False
Q3) Evaluation of the taste and juiciness of a product is termed
A) chemical evaluation.
B) physical evaluation.
C) sensory evaluation.
D) specification evaluation.
Q4) Menu mix reflects a menu item's contribution to profit in a foodservice operation.
A)True
B)False
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