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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
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.
- 4. 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.
- 5. 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
- 6. Multiple Choice
Consists of food and beverage businesses that compete for customers.
commercial foodservice
noncommercial foodservice
- 7. Multiple Choice
Business of making and serving prepared food and drink.
foodservice
hospitality
food prep
- 8. Multiple Choice
Provision of food and service for a special event.
buffet
catering
carryout
- 9. Multiple Choice
Provides customers with convenience, speed, and basic service at low prices.
quick-service restaurant
fine-dining restaurant
- 10. 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
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