Food and Beverage Operations
Solved Exam Questions
Course Introduction
Food and Beverage Operations explores the fundamental principles and practices involved in managing food and beverage services in various hospitality settings, including restaurants, hotels, and catering establishments. The course covers essential topics such as menu planning and design, purchasing and inventory control, food safety and sanitation, service delivery styles, cost control, and quality assurance. Students will also examine leadership practices, staff training, guest relations, and the use of technology in operations. Through case studies and practical exercises, learners gain insights into maximizing customer satisfaction, optimizing operational efficiency, and sustaining profitability in the dynamic food and beverage 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
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Chapter 1: Systems Approach to a Foodservice Organization
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model.
A)True
B)False
Answer: True
Q2) An open system has interrelated parts; interrelated parts are not part of a closed system.
A)True
B)False
Answer: False
Q3) A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products.
A)True
B)False
Answer: False
Q4) School foodservice is categorized as part of the _______________ segment of the industry.
Answer: on-site (or institutional)
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Chapter 2: Managing Quality
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) What is the only hotel company to win the Baldrige Award on two occasions?
A) Radisson
B) Hilton
C) Hyatt
D) Ritz Carlton
Answer: D
Q2) The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________.
A) Lean
B) Benchmarking
C) Downsizing
D) Six Sigma
Answer: A
Q3) A value stream map is commonly used in benchmarking one operation with another.
A)True
B)False
Answer: False
Q4) The Greek letter for a statistical unit of measurement used to define standard deviation is _____________.
Answer: Benchmarking
Page 4
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Chapter 3: The Menu
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Sample Questions
Q1) Aesthetic factors in menu planning include fat, sodium, and fiber content of menu items.
A)True
B)False
Answer: False
Q2) Hospitals are required to have multiple days of food supplies on hand in case of a disaster.
A)True
B)False
Answer: True
Q3) Cycle 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: A
Q4) Presenting a menu orally to a hospital patient is termed a spoken menu.
A)True
B)False
Answer: True
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Chapter 4: Food Product Flow
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38 Flashcards
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Sample Questions
Q1) Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.
A)True
B)False
Q2) Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.
Q3) Improper handling of sous vide products can result in
A) loss of portion control.
B) microbiological health hazards.
C) an increase in cooking time.
D) the need to use centralized rather than decentralized service.
Q4) One advantage of an assembly serve foodservice operation is
A) food costs typically are lower than for other foodservice operations.
B) the need for skilled production labor is nearly eliminated.
C) the availability of high-quality food for special diets is increased.
D) centralized service is enhanced.
Q5) Sous vide products are often termed "reduced oxygen packaging".
A)True
B)False
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Chapter 5: Procurement
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Sample Questions
Q1) The agency responsible for the grading, inspection, and certification of meats is the
A) U.S. Food and Drug Administration.
B) U.S. Department of Agriculture.
C) U.S. Public Health Service.
D) U.S. Department of Commerce.
Q2) The recommended temperature for storage of food in the dry storage area is _____________.
Q3) Direct issues are products that
A) go from receiving to production without going through storage.
B) go from production to service without going through holding.
C) go from delivery truck to storage without going through receiving.
D) go from storage to service without going through production.
Q4) To display the USDA Certified Organic label a product must be at least _____ percent organic.
A) 50
B) 80
C) 95
D) 100
Q5) Halal foods are important to those of which religion? ___________.
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Chapter 6: Food Production
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Sample Questions
Q1) The primary advantage of using a pulper is that is reduces the volume of waste.
A)True
B)False
Q2) The transformation of food inputs into meal outputs occurs in the _____________ subsystem.
A) procurement
B) production
C) safety, sanitation, and maintenance
D) distribution and service
Q3) Ordering a box of 113 apples is a form of portion control because the manager knows that
A) there will be 113 apples in the box.
B) each apple will weigh 113 grams.
C) the AP weight of the apples will be 113% of the EP weight.
D) the handling loss of the apples will be 1-13%.
Q4) Volts are the energy needed to heat one pound of water one degree Fahrenheit.
A)True
B)False
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Use of automated guided vehicles reduces the amount of labor needed to move meal carts from the kitchen to the patient units.
A)True
B)False
Q2) A paradigm is defined as
A) a type of foodservice in which meals are served on special trays in the room.
B) a style of service that focuses on treating each customer as a unique individual.
C) a mental frame of reference that dominates the way people think.
D) a strategy for improving service management.
Q3) Maintaining appropriate food temperatures typically is least challenging with _____________ service.
A) room
B) delivery
C) counter
D) tray
Q4) One example of cross-training would be training waitstaff to work in kitchen positions.
A)True
B)False
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) _______________ is the intentional use of biological agent or germs to cause illness.
Q2) Scrapping is a term used to describe
A) a flight-type dishmachine.
B) the removal of lime buildup from the inside of a dishmachine.
C) disposal of fragments of discarded or leftover food in a dishwasher.
D) the power blower added to the end of dishmachines to promote rapid dish drying.
Q3) Lock Out Tag Out procedures are used to
A) limit access to foodservice storage areas
B) prevent employee injury from unexpected start up of electrical equipment
C) control who has access to protected patient confidential data
D) limit employee access to harmful chemicals
Q4) The pH value is a measure of a food's
A) acidity.
B) moisture content.
C) oxygen level.
D) bacterial count.
Q5) Written, step by step procedures for tasks such as hand washing are known as
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Chapter 9: Management Principles
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Sample Questions
Q1) The management function of planning
A) involves determining in advance what should happen.
B) is the process of grouping activities and delegating authority to accomplish these activities.
C) is the responsibility of the human resource department in many organizations.
D) requires an understanding of human behavior.
Q2) Factors affecting the span of management include all of the following EXCEPT A) organizational policies.
B) competency of workers.
C) authority of the manager.
D) nature of the work being completed.
Q3) _____________ 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.
Q4) In a team division of labor, there is no management hierarchy involved. A)True B)False
Q5) A subsidy is considered a trade barrier.
A)True
B)False
11
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Chapter 10: Leadership and Organizational Change
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Sample Questions
Q1) Intrinsic motivation comes from factors inside the individual A)True
B)False
Q2) When the baker blames the oven for the poor bakery product when, in fact, recipe procedures were not followed, the baker is using which defense mechanism?
A) withdrawal
B) substitution
C) repression
D) rationalization
Q3) According to the work by Kouzes and Posner, a leader enables others to act
A)True
B)False
Q4) 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
Q5) The extent to which a person is in tune with his/her own feelings and the feelings of others is termed: _______________.
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) The use of the symbols :-) to indicate a sense of happiness is an example of an A) acronym.
B) emoticon.
C) icon.
D) chromatic.
Q2) Programmed decisions are those reached by following established policies and procedures.
A)True
B)False
Q3) 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.
Q4) 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.
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Chapter 12: Management of Human Resources
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Sample
Questions
Q1) An employee who works a 12 hour shift will be paid overtime, if the company uses the 0/40 guideline for paying overtime.
A)True
B)False
Q2) Validity refers to the accuracy of an employment test's results.
A)True
B)False
Q3) Giving employees more decision-making power related to their job is an example of A) job enlargement.
B) job enrichment.
C) job design.
D) job analysis.
Q4) The Family and Medical Leave Act
A) mandates equal pay for equal work regardless of medical condition.
B) prohibits discrimination based on pregnancy, childbirth or related conditions.
C) requires employers to give paid sick leave benefits to full-time employees.
D) gives employees up to 12 weeks of unpaid and job-protected sick leave.
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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Sample Questions
Q1) 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.
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) Ratios that are used to examine an establishment's ability to meet its long-term financial obligations are termed _____________ ratios.
A) liquidity
B) solvency
C) profitability
D) operating
Q4) The breakeven point is the point at which _________ and _______ are equal.
Q5) The formula to calculate food cost percentage is _____________.
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) The practice of using a computerized data base to store purchasing and other point of contact information about a customer is termed
Q2) Market segmentation means
A) dividing the total market into groups of people with similar product needs.
B) randomly choosing groups or segments of people to target for product sales.
C) selling a variety of products at a variety of stores nationwide to increase sales.
D) identifying sales managers to cover specific segments of the country.
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Q3) Self-expression oriented customers
A)make choices based on what they perceive will show their success to others
B)make choices based on a desire for social or physical activity, variety or risk
C)make choices based on their knowledge and principles
D)make choices based on their interactions with others
Q4) List at least three social networking sites.
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Acceptance 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) The Job Descriptive Index was designed to measure
A) service skills of restaurant waitstaff members.
B) employee job satisfaction.
C) productivity of foodservice employees.
D) resources needed to staff a foodservice operation.
Q3) Quality attributes of food include all of the following EXCEPT A) nutrition.
B) price.
C) flavor.
D) microbiological factors.
Q4) A menu engineering analysis focuses on food popularity and profitability
A)True
B)False
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