Host154 Chapter8,9,10

a

"Traffic flow" refers best to the: A. movement of staff, guests, products, supplies, and refuse through an organization. B. path dining area servers must navigate between the kitchen and their tables. C. number of vehicles and pedestrians that will pass by an operation on a given day. D. path a given food product takes within a food and beverage operation, from receiving all the way to service.

d

A "chef's table," "singles' table," or "family table" is a design trend used by restaurants to: A. expand their dining rooms. B. comply with the Americans with Disabilities Act. C. make it easier for servers to serve more guests. D. meet the needs of solo guests.

a

A Class B fire extinguisher should be used on fires that involve which of the following substances? A. grease and oils B. wood, cloth, and paper C. electrical equipment D. rubber and plastics

c

A footcandle is equal to A. 50 to 70 watts B. the average light from a twelve-inch candle. C. one lumen per square foot D. 0.0015 watts per square meter

b

A market analysis is best defined as a study of: A. likely competitors and their guests. B. potential guests and their wants, needs, and expectations. C. the competition's design, decor, and themes. D. the financial viability of an operation in a given location.

b

A terminal that allows a server to enter guest orders but not settle guest accounts is called a __________ terminal. A. cashier B. precheck C. "smart card" D. self-service

a

An open-stock item is a(n): A. item available from more than one supplier. B. food item that has been opened and partially used. C. dish, glass, or other tableware item that is clean and ready for use. D. item that was purchased in bulk at a bargain price.

c

Areas that combine a food service operation's dining area with a distinct bar section and a service space to handle guest overflow are called: A. overflow rooms B. homelike spaces C. coupled areas D. "display" dining rooms

d

Disposables make sense at a takeout, quick-service, or catering operation for all of the following reasons except: A. they cost less than standard tableware. B. they are consistent with the quality of service guests expect. C. they allow guests to consume products off-site. D. they are more durable than standard tableware.

d

Flight-type dishwashers are typically used: A. when fragile glassware requires that dish racks remain stationary. B. to help save energy and reduce operating costs. C. to prewash dishes before they undergo complete sanitization. D. in operations that serve more than 1,000 guests per meal.

a

In most food service operations, the vast majority of all breakage of china and glassware occurs in the: A. soiled-dish area. B. dining room. C. area where food is plated by food production personnel. D. storeroom.

d

Radiant food warmers keep food hot using: A. gel-type canned fuel B. boiling water and steam C. constant pressure and electricity D. infrared energy

c

Restaurant china is: A. the highest quality tableware made for the retail trade. B. a specific type of fine china containing a high percentage of bone ash. C. a uniquely American blend of fine china and porcelain. D. a broad term applied to earthenware, stoneware, porcelain, and china.

c

Staff training is crucial for HACCP's success because: A. staff members should try to keep the HACCP steps in order throughout the production process. B. unless staff members are adequately trained, guests likely will get sick. C. staff members must know which control points are critical and what their critical limits are, so they can comply with them. D. staff members must be able to respond intelligently to the questions posed by sanitation inspectors.

d

Ted is the owner/manager of a new casual-dining restaurant with a Southwestern theme featuring smooth, plastered walls in the dining room. The restaurant has only been open a few days, but already Ted has decided that the noise level in the dining room is too high; people can hardly hear themselves talk, just because of the background noise of other people talking, the normal clattering of tableware, and so on. What are some effective actions Ted can take to alleviate the noise problem? A. He can carpet the floor B. He can place acoustical panels or fabric wall hangings on the walls. C. He can ask his servers and guests to talk more quietly. D. a and b

a

The AIDS virus can be transmitted through: A. sexual contact with a person infected with the AIDS virus. B. saliva and tears C. perspiration D. mosquito bites

b

The Heimlich maneuver involves all of the following steps except: A. Make a fist with one hand and clasp it with the other hand. B. Use your fingers like tweezers to remove the obstruction from the windpipe. C. Place your hands against the victim's abdomen and press in forcefully with a quick thrust. D. If necessary, restore breathing by artificial respiration.

a

The food temperature danger zone is: A. 41°F (5°) to 140°F (60°). B. 50°F (10°) to 160°F (71°). C. 60°F (16°) to 180°F (82°). D. 71°F (16°) to 200°F (93°).

b

The most frequent accident in a food service operation is a __________ caused by __________. A. cut; broken glass B. fall; a slippery floor C. burn; a hot oven D. sprained back; lifting too much weight

d

The primary goal of a sanitation risk management program is to: A. establish guidelines that will enable a food service operation to avoid lawsuits. B. guarantee that only fresh, nutritious food is served to the operation's guests. C. provide instructions for responding in the event of food poisoning. D. identify and reduce sanitation risks in a food service operation.

b

There are roughly __________ million Americans who have some type of disability. A. 2 B. 40 C. 80 D. 125

c

To kill bacteria, rinse water is heated to __________ in commercial dishwashers. A. 140°F (60°C) B. 160°F (71°C) C. 180°F (82°C) D. 212°F (100°C)

b

When choosing linen colors, which of the following is considered "a timeless color" and a "cool classic"? A. light yellow B. gray C. teal D. lavender

a

When it comes to selecting colors for dining areas: A. the important consideration should be, "What do our guests want?" B. all walls should be decorated with the same color, to establish a consistent pattern. C. violets, blues, and light greens should be avoided. D. a and c

d

When selecting a designer, food service managers should: A. examine the designer's portfolio B. check on the academic degrees the designer holds. C. ask for references. D. all of the above

c

Which of the following can provide managers with a running balance of supplies in stock? A. the standard purchase specification form B. the purchase record C. the perpetual inventory record D. the issue requisition form

d

Which of the following is an example of a complex carbohydrate? A. table sugar B. disaccharides C. lactose D. whole grains

d

Which of the following is considered sexual harassment? A. sexual assault or otherwise coerced sexual intercourse B. making inappropriate comments concerning appearance C. promoting sex partners over more qualified candidates D. all of the above

c

Which of the following is not a necessary goal for properly designed dining areas? A. Dining areas should be flexible, allowing changes as guest needs and expectations evolve. B. Dining areas should lend themselves to low maintenance costs. C. Dining areas should be designed by certified interior decorators D. Dining areas should provide safe work space for staff.

b

Which of the following statements are true? A. A cleaning schedule details the specific steps involved in cleaning dining areas and fixtures. B. A cleaning schedule should be based on a survey of the operation's cleaning needs. C. The need for cleanliness outweighs the costs involved. D. The first step when cleaning walls is to wash them with a detergent solution.