Restaurant Operations Management Test Questions
Course Introduction
Restaurant Operations Management is a comprehensive course designed to provide students with an in-depth understanding of the principles and practices involved in successfully running a foodservice establishment. Covering key aspects such as menu planning, purchasing, inventory control, food production, service delivery, quality assurance, and regulatory compliance, the course emphasizes both front-of-house and back-of-house management. Students will also explore topics related to staff training, cost control, customer satisfaction, health and safety standards, and the use of technology in restaurant operations. Through case studies, simulations, and real-world projects, learners will develop practical skills and strategic insights necessary to manage restaurant operations efficiently and profitably in a competitive industry.
Recommended Textbook
Foodservice Organizations A Managerial and Systems Approach 9th Edition by Mary B. Gregoire
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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
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Sample Questions
Q1) An example of an input to the foodservice system is ________.
A)human resources
B)production
C)meals
D)budgets
Answer: A
Q2) The area of interdependency between two subsystems is referred to as the ________.
A)linking processes
B)core
C)interface
D)boundary
Answer: C
Q3) The type of senior care that includes apartment-style accommodations where assistance with daily living is provided is termed ________.
Answer: assisted living
Q4) Permeability of boundaries is a characteristic of an open system.
A)True
B)False
Answer: True
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Chapter 2: Managing Quality
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29 Flashcards
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Sample Questions
Q1) A value stream map is commonly used in benchmarking one operation with another.
A)True
B)False
Answer: False
Q2) The group that serves as an accreditation agency that reviews voluntary programs of quality improvements in patient care in hospitals is:
A)Academy of Nutrition and Dietetics.
B)Occupational Safety and Health Association.
C)Equal Opportunity Employment Commission.
D)The Joint Commission.
Answer: D
Q3) Process improvement programs are part of ________ in the foodservice systems model.
A)input
B)control
C)transformation
D)output
Answer: B
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) 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) An a la carte menu is one in which several food items are grouped together and offered at a set price.
A)True
B)False Answer: False
Q3) Healthcare reform legislation requires vending companies to post calories on vending machines.
A)True
B)False
Answer: True
Q4) Food preferences express the degree of liking for a food item.
A)True
B)False
Answer: True
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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) Sous vide products are often termed "reduced oxygen packaging."
A)True
B)False
Q2) Cook freeze is an example of a ________ type of foodservice operation.
A)assembly serve
B)commissary
C)conventional
D)ready prepared
Q3) Which of the following is an example of sustainable design practices?
A)using VOC paint
B)using bamboo for wood floors
C)limiting the number and size of windows
D)using incandescent light bulbs
Q4) An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying:
A)a frozen apple pie that requires thawing before service.
B)a frozen apple pie that requires baking in the operation before service.
C)an apple pie that is ready to serve.
D)fresh apples,sugar,flour,and shortening to make apple pie.
Q5) The movement of product or people through an operation is termed ________.
Page 6
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Chapter 5: Procurement
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47 Verified Questions
47 Flashcards
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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) A yield grade of "1" stamped on a beef carcass would mean:
A)decreased muscle and increased fat.
B)absence of defects and brightly colored flesh.
C)occasional defects and somewhat dull colored flesh.
D)increased muscle and decreased fat.
Q3) A thermometer is usually placed just inside the door of a refrigerator because:
A)it is less likely to be broken because of supplies being set on it.
B)it minimizes how long the refrigerator door will be left open while checking the temperature.
C)the lighting is better by the door and the temperature can be read more easily.
D)this is the warmest spot in the refrigerator thus the most appropriate place to take the temperature.
Q4) The abbreviation,LIFO,stands for ________.
Q5) Halal foods are important to those of which religion? ________.
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Chapter 6: Food Production
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62 Flashcards
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Sample Questions
Q1) The transformation of food inputs into meal outputs occurs in the ________ subsystem.
A)production
B)distribution and service
C)safety,sanitation,and maintenance
D)procurement
Q2) The concept of handling loss is a component of the ________ recipe adjustment method.
A)factor
B)percentage
C)direct reading table
D)home-size conversion
Q3) The art and science of estimating events in the future is termed ________.
A)procurement
B)production scheduling
C)production demand
D)forecasting
Q4) Horsepower is a unit of power equal to 746 watts.
A)True
B)False
Page 8
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Chapter 7: Distribution and Service
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34 Flashcards
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Sample Questions
Q1) Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?
A)waited service
B)counter service
C)quick service
D)self service
Q2) A distinguishing characteristic of table service is:
A)use of menus.
B)ability to request take-out.
C)payment at a cash register.
D)service by a waitperson.
Q3) Distribution involves getting food from production to service.
A)True
B)False
Q4) A primary concern with decentralized tray assembly is the:
A)supervision of the tray assembly process.
B)transportation time for individual trays of food.
C)length of time between tray assembly and service of the tray to the patient.
D)temperature of the food at the time of service.
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 Flashcards
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Sample Questions
Q1) A disease sometimes transmitted by foodservice workers that affects the liver is hepatitis.
A)True
B)False
Q2) All of the following are required for growth of bacteria EXCEPT ________.
A)sunlight
B)oxygen
C)moisture
D)food
Q3) A typical component of an integrated pest-management program would be use of:
A)UL-approved equipment.
B)bacteriological preventative maintenance.
C)control methods to reduce pest infestations.
D)bioremediation companies to help prevent infestations.
Q4) Scrapping is a term used to describe:
A)the power blower added to the end of dishmachines to promote rapid dish drying.
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)a flight-type dishmachine.
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Chapter 9: Management Principles
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Sample Questions
Q1) The division of labor that involves bringing together experts from different departments to work on a project is termed ________.
A)decentralized
B)matrix
C)functional
D)team
Q2) Which of the following are considered DECISIONAL roles of managers by Mintzberg?
A)liaison and spokesperson
B)disturbance handler and negotiator
C)figurehead and leader
D)monitor and disseminator
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) ________ 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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Sample Questions
Q1) 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.
Q2) The Blake and Mouton leadership grid has two dimensions,those dimensions are concern for production and concern for service.
A)True
B)False
Q3) Intrinsic motivation comes from factors inside the individual.
A)True
B)False
Q4) ________ is the ability to use social perceptiveness and behavioral flexibility to determine the requirements for leadership in a particular situation and select the appropriate response.
Q5) Motivation could be described as:
A)a function that managers perform in coordinating work to be done.
B)the process of creating a work environment in which people do their best work.
C)an inner force that activates or moves a person.
D)working together as a team to accomplish goals and objectives.
Page 12
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) The decision-making technique used to examine ways to reduce the amount of time people wait in line is termed ________.
A)queuing theory
B)PERT charting
C)game theory
D)linear programming
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) When selecting a food supplier,Jim Jones,the foodservice manager compared the dependability,price,and variety of products offered by three different suppliers.This illustrates which step in the decision-making process?
A)evaluating the decision
B)evaluating alternatives
C)defining the problem
D)implementing the decision
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13
Chapter 12: Management of Human Resources
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Sample Questions
Q1) Payment of a minimum wage was introduced by which of the following acts?
A)Fair Labor Standards Act
B)Civil Rights Act
C)Equal Pay Act
D)Worker Adjustment and Retraining Act
Q2) Discrimination based on which of the following is not included in the Civil Rights Act (and amendments to the act)?
A)gender
B)age
C)national origin
D)pregnancy
Q3) Validity refers to the accuracy of an employment test's results.
A)True
B)False
Q4) Which of the following is considered the most critical step in the hiring process?
A)background check
B)hiring decision
C)orientation
D)recruitment
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Chapter 13: Management of Financial Resources
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37 Flashcards
Source URL: https://quizplus.com/quiz/76709
Sample Questions
Q1) The formula to calculate food cost percentage is ________.
Q2) Cash,marketable securities,and accounts receivable are all categorized as ________ on a balance sheet.
A)current liabilities
B)current assets
C)owner's equity
D)fixed assets
Q3) Accumulated depreciation is applied to which balance sheet category?
A)long-term liabilities
B)fixed assets
C)current liabilities
D)current assets
Q4) Having customers pay by the ounce for items purchased on sandwich or salad bars is an example of ________.
A)sociocultural factor planning
B)actual cost pricing
C)product marketing
D)pricing psychology
Q5) The breakeven point is the point at which ________ and _______ are equal.
Page 15
Q6) 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) Ideal 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
Q2) The marketing environment is defined as the:
A)forces outside the organization that influence marketing activities.
B)atmosphere created within the sales force to encourage product sales.
C)constraints within an organization that limit marketing options.
D)interactions that occur between managers and employees related to product promotion.
Q3) Which of the following is an accurate comparison of products and services?
A)Services are produced at one point and sold at another;products are not.
B)Services have tangible attributes;products do not.
C)Services cannot be stored for future sale;products can.
D)Services have homogeneity;products have heterogeneity.
Q4) Brand loyalty is repeated customer purchasing of a specific brand.
A)True
B)False
Q5) ________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Page 16
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) 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.
Q2) A walk-through customer satisfaction audit:
A)is a technique used to share customer satisfaction information with new customers.
B)involves the manager observing and evaluating the food and service.
C)focuses on food safety with the manager and food safety inspector.
D)is an example of a preference sensory test.
Q3) Quality desired in food products ingredients should be included in food specifications.
A)True
B)False
Q4) Menu mix reflects a menu item's contribution to profit in a foodservice operation.
A)True
B)False
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