Hotel and Resort Foodservice
Question Bank
Course Introduction
This course provides an in-depth exploration of food and beverage operations specific to hotels and resorts, covering the unique challenges and opportunities presented in these dynamic hospitality environments. Students will learn about menu planning, kitchen management, procurement, food safety regulations, and service standards tailored to diverse clientele and event formats. Emphasis is placed on integrating culinary creativity with operational efficiency, as well as understanding trends in global cuisine, sustainability, and guest experience. Practical case studies and industry examples are used to illustrate best practices in maximizing profitability and delivering exceptional foodservice in luxury and full-service hospitality settings.
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
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Chapter 1: Systems Approach to a Foodservice Organization
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37 Verified Questions
37 Flashcards
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Sample Questions
Q1) Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of ________.
A)synergy
B)system transformation
C)competitive advantage
D)environmental scanning
Answer: C
Q2) The menu is an input in the foodservice systems model.
A)True
B)False
Answer: False
Q3) Which of the following hotel foodservice options is the most labor intensive?
A)casual dining restaurant
B)room service
C)fine dining restaurant
D)lobby coffee cart
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) W)Deming is most known for his work in which country?
A)Canada
B)France
C)United States
D)Japan
Answer: D
Q2) A FOCUS-PDCA is a way to coordinate process improvement projects.
A)True
B)False
Answer: True
Q3) The Malcom Baldrige Award is given to recognize:
A)efficiency in production.
B)organizational financial success.
C)use of the foodservice systems model.
D)quality achievement.
Answer: D
Q4) The initials "TQM" stand for ________.
Answer: Total Quality Management
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Page 4
Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Plate waste studies are one method used to determine:
A)appropriate length of menu cycle.
B)food acceptability.
C)cost of food.
D)vendor performance.
Answer: B
Q2) Nutrition messages in the Dietary Guidelines for Americans and MyPlate include all of the following EXCEPT:
A)sustain a healthy weight.
B)find your balance between food and physical activity.
C)maintain calorie balance over time.
D)focus on nutrient dense foods
Answer: B
Q3) Cycle menu
A)food items repeated on a patterned basis
B)same menu items each day
C)food items planned for specific days
Answer: A
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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) Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?
A)cooling and reheating
B)receiving and storage
C)preparation and production
D)distribution and service
Q2) A restaurant that receives raw food products,prepares it,and serves it immediately to the customer could be classified as a ________ type of foodservice.
A)conventional
B)ready prepared
C)assembly serve
D)commissary
Q3) The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.
A)True
B)False
Q4) Sous vide products are often termed "reduced oxygen packaging."
A)True
B)False
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Chapter 5: Procurement
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47 Flashcards
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Sample Questions
Q1) Farmers may used petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label.
A)True
B)False
Q2) The abbreviation,LIFO,stands for ________.
Q3) A GPO is a form of centralized purchasing that consolidates ordering from all departments within the organization into a single purchasing department.
A)True
B)False
Q4) "Value added" has been defined as:
A)decreasing the price of a food item to increase its perceived value.
B)increasing value of food through manufacturing and processing.
C)increasing the quality of a product compared to its price.
D)increasing the price of a product in relation to its cost to add value to the product.
Q5) Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.
A)True
B)False
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Chapter 6: Food Production
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62 Verified Questions
62 Flashcards
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Sample Questions
Q1) Ideally,batch cooking of frozen carrots in the steamer to serve 200 would involve:
A)cooking single pans of carrots just in time for service.
B)determining how many carrots could be cooked in one batch in the steamer and cooking all carrots in that size batch.
C)determining how many carrots would be served in an hour and cooking that batch all at one time.
D)cooking all of the carrots at one time and holding in batches of 25 for service.
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) Volts are the energy needed to heat one pound of water one degree Fahrenheit.
A)True
B)False
Q4) List at least three foodservice products that could be recycled.
Q5) BTU is the abbreviation for what indicator of energy use ________.
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Page 8
Chapter 7: Distribution and Service
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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) Centralized service allows for greater flexibility than decentralized service in providing for individual customer needs and in making last-minute changes.
A)True
B)False
Q2) The iPod is an example of what type of authenticity?
Q3) A paradigm is defined as:
A)a type of foodservice in which meals are served on special trays in the room.
B)a strategy for improving service management.
C)a style of service that focuses on treating each customer as a unique individual.
D)a mental frame of reference that dominates the way people think.
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)entertainment
B)aestheticism
C)education
D)escapism
Q5) ________ is the presentation of food to the customer.
Q6) ________ is a term used to describe emotion exhaustion.
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Chapter 8: Safety, Sanitation, and Maintenance
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48 Flashcards
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Sample Questions
Q1) The pH value is a measure of a food's ________.
A)acidity
B)oxygen level
C)moisture content
D)bacterial count
Q2) ________ is an example of an employee using personal protective equipment.
Q3) ________ are microscopic,unicellular organisms.
A)Mold
B)Viruses
C)Bacteria
D)Yeast
Q4) The federal act with the purpose of assuring safe and healthful working conditions is the:
A)Environmental Protection Act.
B)National Sanitation Foundation Act.
C)National Food Code Act.
D)Occupational Safety and Health Act.
Q5) When a piece of equipment is "clean" it is free of disease-causing organisms.
A)True
B)False
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Chapter 9: Management Principles
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36 Flashcards
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Sample Questions
Q1) "Span of management" refers to:
A)the geographic distance a manager must cover to supervise employees.
B)the number of contacts outside of the department a manager is expected to interact with.
C)the number of people one manager can effectively manage.
D)the range of skills of employees answering to one manager.
Q2) ________ involves an evaluation of an employee's performance with established standards for that position.
Q3) "Corporate culture" is defined as:
A)assignment of various activities to different groups of employees.
B)the quality of life within an organization.
C)shared philosophies,values,assumptions,and norms.
D)coordination of activities or tasks.
Q4) ________ departmentalization occurs when organization units are defined by the nature of the work being performed.
A)Customer
B)Functional
C)Product and service
D)Geographic
Q5) According to the ________ principle,authority and responsibility must coincide.
Page 11
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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) Which of the following would be characteristic of a Theory X manager's beliefs about the average employee?
A)Uses only a portion of their intellectual potential.
B)Will exercise self-direction in the service of objectives to which they are committed.
C)Learns not only to accept but also to seek responsibility.
D)Has an inherent dislike for work and will avoid it if possible.
Q2) The ERG theory grouped human needs into what three categories?
A)existence,relatedness,growth
B)esteem,respect,group cohesiveness
C)excellence,responsibility,generosity
D)expectancy,relationships,goals
Q3) The extent to which a person in tune with his/her own feelings and the feelings of others is termed ________.
Q4) A transformational leader:
A)intellectually stimulates followers.
B)has a high need for affiliation.
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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34 Verified Questions
34 Flashcards
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Sample Questions
Q1) When a manager makes a "satisficing" decision they have made:
A)an acceptable but not optimal decision.
B)an unacceptable and inappropriate decision.
C)the optimal decision.
Q2) The fact that the word "dinner" may mean the noon meal to one individual and the evening meal to another is an example of:
A)a barrier to communication.
B)ineffective decoding of a message.
C)noise in the communication process.
D)improper encoding of a message.
Q3) Management science techniques,such as linear programming,work best under conditions of risk.
A)True
B)False
Q4) Nonprogrammed decisions are those reached by following established policies and procedures.
A)True
B)False
Q5) What type of group decision making is used to develop consensus among a group of experts?
13
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Chapter 12: Management of Human Resources
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43 Flashcards
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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) The action brought against an employee who fails to conform to the policies or rules of an organization is termed ________.
A)discipline
B)grievance
C)performance appraisal
D)law suit
Q3) Internal factors that affect the wage mix include:
A)area wage rates.
B)worth of the job.
C)collective bargaining.
D)cost of living.
Q4) The interview session where the interviewer asks the same specific questions of all interviewees is termed a structured interview.
A)True
B)False
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Chapter 13: Management of Financial Resources
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37 Flashcards
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Sample Questions
Q1) The cost method of accounting differs from the accrual method in that expenses are recorded when they are incurred in the cost method and when they are paid in the accrual method.
A)True
B)False
Q2) Perception of value:
A)is what the manager believes should be charged for menu items.
B)is used by managers in determining the type of production equipment to purchase.
C)is what customers believe a menu item is worth.
D)is a rating used by customers in choosing a new restaurant in which to dine.
Q3) The pay back period is:
A)uses the table of discounted cash flows to determine yearly expected savings.
B)is calculated by dividing initial investment by expected yearly income or savings.
C)the time period that is required to process invoices and pay for short-life items such as food.
D)considers the time value of money.
Q4) The formula to calculate food cost percentage is ________.
Q5) A ________ provides a visual way to quickly access financial performance.
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Chapter 14: Marketing Foodservice
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30 Verified Questions
30 Flashcards
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Sample Questions
Q1) ________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q2) Self-expression oriented customers
A)make choices based on their knowledge and principles
B)make choices based on what they perceive will show their success to others
C)make choices based on a desire for social or physical activity,variety or risk
Q3) Heterogeneity of service means that:
A)services cannot be stored for future sale.
B)the production and consumption of the service cannot be separated.
C)services cannot be possessed.
D)there is a lack of uniformity in the performance of people.
Q4) Identifying marketing opportunities and potential problems confronting the organization is known as ________.
A)strategic planning
B)target marketing
C)situation analysis
D)market segmentation
Q5) The physical elements in an operation's design that appeal to a customer's emotions are termed ________.
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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) Menu engineering:
A)focuses on the popularity and contribution to profit of menu items.
B)provides managers with ways to evaluate the quality of menu items.
C)is a computerized software program for menu planning.
D)is a technique for measuring customer satisfaction in a foodservice operation.
Q2) A manager of a cook-chill commissary operation is interested in determining the optimum storage time for chilled soups and has decided to use sensory evaluation to gather needed product evaluation information.The preferred sensory testing would be:
A)discrimination or description testing by a consumer panel.
B)preference or acceptance testing by a consumer panel.
C)discrimination or description testing by a trained panel.
D)preference or acceptance testing by a trained panel.
Q3) Which of the following is not true about a mystery shopper?
A)mystery shoppers act as a customer and complete an evaluation of their experience
B)mystery shoppers are not identified in advance to the staff serving them
C)mystery shoppers can motivate employees to improve performance
D)mystery shoppers are typically managers in the organization
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