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- 1. Multiple Choice
From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
True
False
- 2. Multiple Choice
When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
True
False
- 3. Multiple Choice
Types of casual dining restaurants include single-item, ethnic, and family restaurants.
True
False
- 4. Multiple Choice
The theme of a restaurant influences decisions about servers’ uniforms, restaurant décor, the look of the menu, and the type of food served.
True
False
- 5. Multiple Choice
Which of the following lists the four categories of commercial foodservice?
Cafeteria, fast food, full service, and catering.
Contract, health care, retail, and transportation.
Fine dining, retail, cafeteria, and nursing home.
Quick service, full service, catering, and hotel and club.
- 6. Multiple Choice
Which of the following is the least effective way to reduce food waste and go green?
Donate extra food to feed the hungry.
Send food waste to landfills or incinerators.
Donate food scraps to local farmers or zoos for animal feed.
Reduce the amount of food waste produced.
- 7. Multiple Choice
Noncommercial foodservice can be organized into which of the following categories?
Employers, health care facilities, and schools.
Preparation, packaging, and serving.
Quick service, full service, and catering.
Contract, catering, and cafeteria.
- 8. Multiple Choice
Which of the following is an example of a restaurant theme?
Institutional foodservice such as contract, in-house, or school.
Market information such as segment, target, or concept.
Foodservice on transportation such as trains, planes, or cruise ships.
Caribbean decorations with island music and beach atmosphere.
- 9. Multiple Choice
The purpose of customer feedback is to ____.
allow managers to hire their friends as mystery diners
give managers a reason to walk around the restaurant and talk with customers
provide managers with ideas of how to improve customer satisfaction
help managers identify their target market
- 10. Multiple Choice
Consists of food and beverage businesses that compete for customers.
commercial foodservice
noncommercial foodservice
- 11. Multiple Choice
Business of making and serving prepared food and drink.
foodservice
hospitality
food prep
- 12. Multiple Choice
Provision of food and service for a special event.
buffet
catering
carryout
- 13. Multiple Choice
Generally has a counter at which customers place their food orders and wait for them.
carryout restaurant
fast-food restaurant
- 14. Multiple Choice
Provides customers with convenience, speed, and basic service at low prices.
quick-service restaurant
fine-dining restaurant
- 15. Multiple Choice
Food displayed on tables.
buffet
cafeteria
carryout restaurant
- 16. Multiple Choice
Emphasizes the highest quality in service, ingredients, décor, and atmosphere.
fine-dining restaurant
fast-food restaurant
carryout restaurant
- 17. Multiple Choice
Customers sit at a table and give their orders to a server, who brings their food to the table.
fast-food restaurant
carryout restaurant
full-service restaurant
- 18. Multiple Choice
Foodservice in which the food is displayed along a counter called a serving line.
buffet
cafeteria
market
- 19. Multiple Choice
Specializes in preparing food for customers to take with them to eat at home or elsewhere.
carryout restaurant
full-service restaurant
fine-dining restaurant
- 20. Multiple Choice
Feeling or mood associated with a particular place.
market
theme
ambiance
- 21. Multiple Choice
Function that is held away from a caterer’s place of business.
on-premise catering
off-premise catering
- 22. Multiple Choice
Outside company that an institution hires to run its food operation.
in-house foodservice
contract foodservice
- 23. Multiple Choice
Whole idea of the restaurant or restaurant chain.
theme
restaurant concept
- 24. Multiple Choice
All the people who could potentially buy what a business is selling.
market
mystery shoppers
target shoppers
- 25. Multiple Choice
Food operation that is run by an institution itself.
in-house foodservice
contract food service
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