Food and Beverage Management
What is the worlds first fully automated restaurant?
'S Baggers restaurant in Nuremberg, Germany
The acidity of a substance is measured by its pH, the numerical value of which falls within which of the following ranges?
0-14
Which of the following is the standard square footage per seat for QSR?
10-15
Which of the following is the standard square footage per seat for fast casual?
12-18
Approximately what percentage of the restaurants in the united states are chain restaurants?
25 percent
What percentage of their food dollars did americans typically spend at restaurants in the 1950s?
25 percent
What percentage of space that was traditionally used for dining rooms do most modern designers now devote to the production area?
25-40 percent
Approximately what percentage of the members of the academy of nutrition and dietetics hold advanced degrees?
50 percent
Approximately what percentage of the members of the academy of nutrition and dietetics are registered dieticians?
75 percetn
Which of the following is the standard square footage per seat for schools?
8-11
What is offer versus serve, or OVS?
A concept that applies to menu planning and allows a wider range of lunches to be considered reimbursable under NSLP guidelines
Which of the following is a requirement of a registered dietician?
A registered dietician must have an undergraduate degree in nutrition or dietetics - or the equivalent in coursework - from an accredited institution, a registered dietician must have completed a 1200 hour supervised dietetic internship and a registered dietician must pass a standardized exam developed by the commission on dietetic registration (CDR)
What is a day part?
A specific segment of the day
What is the traditional rule of thumb in designing rooms in a foodservice operation?
Allocate 30 percent of a foodservice operations space to the dining room, leaving the remaining space to production, a greeting area, restrooms and so on
With which of the following does dining room design begin?
Allocate space per seat
Which of the following is the first step in the design and layout process of the foodservice operation?
Allocate space to functional areas
The development of a standardized recipe, through several steps of testing and adjustment, is a known in management as ________?
An iterative process
When was the first time humankind began to think of food as a commodity that could be prepared and exchanged or sold?
Around 3,500 BC
Which of the following represents the temperature range in which foodborne pathogens thrive?
Between 41 and 135 degrees F
Which of the following refers to the use of live organisms to reduce food waste?
Bioconversion
What is the purposeful adulteration or poisoning of food in order to cause widespread illness or death, presumably in service of a political or social cause?>
Bioterrorism
In which city was the first restaurant in the united states opened?
Boston
What is the first public dining room where a guest could order from a menu offering a choice of dishes?
Boulanger's restaurant
Which of the following is the second-largest fast-food hamburger chain in the world?
Burger King
What was the most common format of food service operation in business and industry?
Cafeteria-style
Which of the following is NOT one of the five credentials based on education and work experience required for the "Cooking Professionals" category offered by the American Culinary Federation (ACF)?
Certified Dietician
Which of the following is usually responsible for all culinary units in a restaurant, hotel, club, hospital, or foodservice establishment and also for budget preparation, payroll, maintenance, cost control, finance and inventory?
Certified executive chef (CEC)
Which of the following is the highest form of certification?
Certified master chef (CMC)
Which menu items are often considered to be loss leaders?
Children's menu items
Which of the following should a foodservice operator think about along with variations in seat space requirements?
Choices in table configuration and choices in seat configurations
What is the key to the psychological aspect of pricing?
Consistency
Documentation is not needed if a menu uses which of the following words or symbols representing these words?
Cooked to perfection
With which of the following should a prospectus begin?
Create a general description of the foodservice operation
On what type of menu are the offerings planned for a period of from 6 to 30 days and then repeated at the end of that period?
Cycle menu
What is the worlds first restaurant chain?
Delmonicos
Which menu pricing option can be adopted more robustly for customers who want items or service styles for which there are few providers or alternatives in the marketplace?
Demand-driven pricing
In which city did the first McDonalds open?
Des Plaines, Illinois
What is the next decision or set of decisions taken after a feasibility study demonstrates that a proposed foodservice operation is financially viable and a detailed prospectus is complete?
Determine the timeline for the actual construction or remodeling that is needed to create the new operation
Which of the following has recently been added to the list of causes of foodborne illness?
Drug-resistant microorganisms
What is meant by the hedonistic approach to food?
Eat for the taste of it
Which of the following is NOT a goal of food net?
Educate children in schools about foodborne illness
Which of the following is very important in ensuring higher productivity in a foodservice operation?
Efficient workflow and efficient traffic flow
Which of the following is a characteristic of moderate/theme restaurants?
Emphasis on decor
Identify a point of differentiation between onsite foodservice restaurants and operations in other segments.
Emphasis on nutrution
Which of the following refers to the document that compiles all of the pertinent information related to a particular piece of equipment?
Equipment specification sheet
Which of the following is true about a sound foodservice operation plan?
Every conceivable detail about the intended physical and operational characteristics of the foodservice operation should be included, including staffing needs
In what setting was the first onsite eatery open?
Factory
Which of the following is the most common cause of foodservice injury?
Falls
Compared with fast casuals, the lighting in quick service restaurants is usually softer, and the seats and tables are more conducive to a relaxing meal
False
McDonalds was the first public dining room where a guest could order from a menu offering a choice of dishes
False
Menu prices are notably lower in theme restaurants than they are in the mid scale segment
False
Onsite operations do not require meticulous forecasting or attention to standards
False
Onsite restaurants are exactly similar to their offsite counterparts
False
Quick service restaurants offer more amenities than fast casuals do
False
Quick service restaurants offer more flexible menu options than fast casuals do
False
Sodexos healthcare division represents approximately 50 percent of the parent company's revenues
False
The lodging industry generates three-and-a-half times the revenue of the foodservice industry
False
Which of the following offer more options on their menus?
Family/Midscale
What is another name for quick-service restaurants?
Fast-food restaurants
Which of the following refers to the procedure undertaken to determine the resources required to make a foodservice operation a reality?
Feasibility study
Which of the following focuses on maximizing the overall dining experience?
Fine dining
Which of the following has a menu policy/philosophy that uses chef-designed and prepared menus?
Fine dining
Which of the following offers the highest quality with its food?
Fine dining
Which of the following is NOT a disadvantage of standardized recipes?
Fiscal planning
What is the common term for foodborne illness?
Food poisoning
Which is the largest nongovernmental employer in the world?
Foodservice
What is the language of the term a la carte?
French
What was the type of cuisine in the first ever restaurant in the United States?
French
What does a la carte mean?
From the menu
Which of the following are emphasized more prominently in fast casuals than in QSRs?
Greater amenities
The earliest menu engineering models focused on which key variables?
Gross profit and popularity
What system was originally used by NASA to protect astronauts food from biological contamination?
Hazard analysis critical control point
What is the basic premise behind concept mapping?
Identify possibilities and exploit untapped opportunities
Which of the following comes first in the planning process of developing a foodservice operation?
Identify the decision makers
Which of the following is the cause of the major forms of foodborne illness?
Improper food hasndling
In healthcare or residential care setting, what process is essential to ensure that residents are consuming adequate amounts of essential nutrients daily?
Intake analysis
In healthcare or residential care settings, the dietician and the medical team must plan for care based on what?
Intake analysis data
Restaurants that are open during multiple day parts may experience very different sales levels, say, for lunch and dinner business. What type of sales volatility is implied here?
Intraday volatility
In what stage of the business lifecycle must a foodservice operator determine an establishments price-value position?
Introduction
What is the advantage of bundling?
It facilitates increased sales
What is a way by which the phrase a la carte is used in foodservice operations?
It refers to a menu of items priced and ordered separately rather than selected from a list of preset multi course meals at fixed prices and it designates the option to order a main course item along with a side dish that is included with the dish at no extra charge.
What are direct labor costs?
Labor used for the preparation of a specific menu item
According to the partnership for food and safety education (PFSE), which of the following is NOT one of the factors that makes controlling food-borne pathogens challenging?
Laws and regulations in the industry are constantly changing
Which of the following is part of the growth stage of the business lifecycle?
Localized markets are emphasized
Which of the following is a driver of menu pricing?
Market and demand
Which of the following is NOT studied by the scientific discipline that occupies food safety?
Marketing of food
What is the name of the book every manufacturer must provide about a product?
Material safety data sheets
Which of the following is a characteristic of fine dining restaurants?
Maximizing guests overall dining experience and high quality, sophisticated meals
Why is calculating yield for meats complicated?
Meat shrinks when it cooks
Menu engineering includes a broad range of analytical techniques that enable foodservice operators to optimize which of the following?
Menu pricing and menu mix
What are physical hazards in food?
Mercury in fish, pesticides and foreign objects
Which of the following denotes the process of preparing and arranging all the ingredients in a recipe so that they are ready to be combined efficiently to produce the desired item?
Mise en place
Which of the following has the highest menu prices?
Moderate/Theme
Which of the following provides the greatest emphasis on ambiance?
Moderate/theme
Which of the following is most likely to offer ethnic cuisine?
Moderate/theme restaurants
Which guide helps the consumer and foodservice operator identify which seafood choices are sustainable and which are not?
Monterey Bay Aquariums Seafood Watch Guide
Which organization/association has predicted that Americans will soon spend 50 percent of their food dollars at restaurants?
National restaurant association
Which of the following was the first to regulate public access to the nutritional content of restaurant menus?
New York
A restaurateur visits two restaurants with themes similar to his and prices his menu to approximate the prices charged for similar dishes at the other restaurants. What type of menu pricing tactic is he using?
Nonstructured pricing
Which of the following consists of little more than a cursory examination of the competitions prices with no consideration of other factors?
Nonstructured pricing
Which of the following is completely inadequate?
Nonstructured pricing
Which of the following is the easiest pricing approach?
Nonstructured pricing
What is the name for the process of determining the major nutrients in one serving of an item?
Nutritional analysis
What does the national school lunch program (NSLP) provide?
Nutritionally balanced, low-cost or free meals to children each school day
Which of the following is a purpose of a feasibility study?
Objectively evaluate the strengths and weaknesses of the proposed business as well as opportunities and threats in its marketplace, determine the resources required to make the foodservice operation a reality and calculate the prospects of financial success.
Which of the following refers to the function of SWOT analysis?
Objectively evaluate the strengths and weaknesses of the proposed business as well as the opportunities and threats in its marketplace
Which of the following is a place where staphylococcus aureus, a type of bacteria, is found?
On humans (skin, infected cuts, pimples, noses and throats)
What is true of the understanding of value from the customers perspective?`
Originally, value was understood as a simple function of price and a more holistic definition of value evolved after incorporating customer expectations, service and atmosphere into the original one
What can be a capacity constraint?
Parking, number of seats and labor
Why did the foodservice industry not truly burgeon until the nineteenth century?
People did not pay and did not expect to pay for food
Which of the following comes first in the development of the foodservice operation?
Planning
Which of the following serving equipment can be found in a fast casual concept?>
Plastic flatware
Which of the following is the cause of most OSHA violations in the foodservice industry today?
Poor design
Which of the following is a vital item of menu psychology?
Pricing, the design of menus and the ways in which the qualities of menu items are communicated to the customer
What was first offered in Delmonicos in New York City in 1834?
Printed menus
At what stage is a feasibility study undertaken?
Prior to developing a prospectus and after developing a prospectus
By what other name is a table dhote menu known as?
Prix fixe
Which of the following is NOT a type of sales volatility?
Product perishability
Which of the following refers to plans that result from the planning process in the development of a foodservice operation?
Prospectus
Which of the following is a disadvantage of standardized recipes?
Quality, computers and communication
What type of restaurant is most pervasive in terms of the number of global units?
Quick service
Which of the following is NOT a stage in the business lifecycle?
Rebirth
Which process makes it easy to calculate the amounts needed to increase serving yield by regular increments?
Recipe exntensions
Which of the following is a way by which a foodservice operator can reduce energy?
Reduce the size of the kitchen, integrate high-efficiency production equipment and use better insulation
Which of the following should a foodservice operator consider in the equipment selection phase?
Reflect on real needs and be cautious about overequipping
Who usually plans special or modified menus?
Registered dieticians
Which of the following refers to a drawing or a computer generated illustration of what a foodservice operation will look like once it is built or remodeled?
Rendering
Which of the following is a requirement of menu planning as per section 4205 of the 2010 patient protection and affordable care act?
Restaurants and similar retail food establishments with 20 or more locations must list calorie content information for standard menu items on restaurant menus and menu boards, including drive-through menu boards
During a recall, what should all foodservice organizations that have purchased a suspect product do?
Return then suspect product for credit to their suppliers
What is the most complex key characteristic of the foodservice business?
Sales volatility
Which of the following is one of the two types of foodservice operation within healthcare?
Self-op and contracted
Extended-care facilities such as residential care facilities and nursing homes were once obligated to what?
Serve a 30-day cycle menu that usually did not offer choices
How many separate and distinct credentials does the commission on dietetic registration (CDR) currently offer?
Seven
Restaurants in which of the following are NOT considered onsite?
Shopping malls
Which of the following is the biggest concern of foodservice operations in terms of guest safety?
Snaitation
Which of the following is the worlds top provider of healthcare foodservice?
Sodexo
Which of the following must all large foodservice operations rely on?
Standardized recipes
Dietitians working in clinical settings are generally licensed by which of the following?
State
Which refers to equipment produced in large quantities in standard configurations?
Stock equipment
Which term denotes the most common informal market share measure used within the food industry?
Stomach share
Which of the following is not something to consider when designing a menu?
Superlatives such as "cooked to perfection" should always be used
What is the term that denotes offering meals only for the hosts table?
Table d'hote
Which of the following acts was created to ensure safe and healthful working conditions by setting and enforcing standards?
The 1970 occupational safety and health act (OSHA)
Which organization administers the National School Lunch Program (NSLP) at the federal level?
The US Department of Agriculture (USDA) Food and Nutrition Service
Which organization includes HACCP guidelines in its regulations covering foodservice facilities?
The US food and drug administration (FDA)
What is the worlds largest organization of food and nutrition professionals?
The academy of nutrition and dietetics
Which of the following is NOT an organization/association that offers reference publications to assist operators in their efforts to understand food-labeling laws?
The academy of nutrition and dietetics
Which of the following is the largest professional chefs' organization in North America?
The american culinary federation
Which of the following offers certification in five categories of cooking?
The american culinary federation
Which of the following is aimed at making business more accessible?
The americans with disabilities act (ADA) and the internal revenue code
Which organization publishes a highly detailed manual of "operational guidelines" for residential care?
The center for medicare services (CMS) of the US Department of Health and Human Services
On which of the following does serving equipment selection depend?
The concept of the restaurant and the dining room design
What are food miles?
The distance that food has to travel before purchase by the end customer
Which pricing tactic is most commonly used in the foodservice industry?
The factor method
In which of the following places do plants and animals (including us) host many bacteria?
The gastro-intestinal tract and bodily fluids
What is the best pricing method to use for situations such as catered events?
The gross profit method
In the planning phase, food sanitation and safety can best be addressed through which of the following?
The layout and selection of kitchen equipment
Which of the following is more difficult to manage??
The length of time over which the foodservice entity will operate
Restaurants use the term table dhote to indicate which of the following?
The menu offers multi course meals with limited choices at fixed prices
Which of the following is NOT true of a selective cycle menu?
The menu usually includes two entrees only with no sides, dessert, or beverage
Which of the following is NOT true of family/midscale restaurants?
The narrowest possible audience is captured compared with other segments
Among the following, who makes the decisions in the planning process of developing a foodservice operation?
The owner, the opening general manager and the managerial team
What changed the understanding of foodservice that was prevalent in the middle ages and beyond?
The political and social upheaval of the french revolution led to unemployed chefs
Which of the following requires that labor costs be separated into direct labor costs and indirect labor costs for each menu item?
The prime cost method
Which of the following should every recall include?
The producers name, lot numbers or locations of infected animals and information about what should be done with the product and the nature of the problem
Who determines, in most cases, the timeline for the actual construction or remodeling that is needed to create a new operation?
The project manager
Where is the definitive guide to daily nutrient needs found?
The recommended daily allowances of the food and nutrition board of the national research council of the national academy of sciences
Which of the following dictates which planning procedures deserve more attention and time?
The scope of the foodservice operation and the scale of the foodservice operation
Which of the following is a popular menu strategy in an environment in which restaurants stand to benefit from minimizing the extent to which eating out is associated with the much lamented obesity epidemic in the united states?
The smaller portion option
Which of the following involves the greatest number of variables?
The stochastic method
Which of the following is a characteristic of onsite foodservice restaurants?
There is an emphasis on nutrition, the restaurants must use meticulous forecasting and attention to standards and they must adapt to the requirements of the institutions within which they operate
Which of the following is a characteristic of food servers in fine dining restaurants?
They must understand all aspects of the offerings, they must place a greater focus on the graciousness of the service and they must anticipate each guests every need and strive to exceed that guests expectatiosn
Which of the following is NOT a characteristic of quick-service restaurants?
They often involve a selection of breads, soup, or salad to be included with an entree and or a salad bar
Which of the following is a major component of a timeline?
Timing and tasks
What is the whole purpose of handling food?
To control the growth of pathogens
What is the purpose of handling food in regards to cooking>?
To dramatically reduce the incidence of bacteria and other potentially dangerous pathogens
A food outlet at a skilled-nursing center is an example of an onsite restaurant
True
Chain outlets capture a quarter of all restaurant revenues in the united states
True
Compass group PLC is the largest employer of foodservice workers on the planet
True
Fine dining restaurants maximize guests overall dining experience
True
Foodservice today offers more career options than ever before
True
Guests pay not only for the food but also for the total dining experience in fine dining restaurants
True
In fine dining, servers must anticipate each guests every need and strive to exceed that guests expectations
True
In the middle ages, people did not pay and did not expect to pay for food when eating away from home
True
Management structures in onsite foodservice operations vary across the segment
True
Menu prices at fine dining restaurants are notably higher than are those in the moderate-theme segment
True
Mid scale restaurants normally market themselves as community friendly
True
Military and transportation related foodservice are considered part of onsite foodservice operations
True
Robert owen, a british utopian socialist, was the first to establish an onsite restaurant
True
The first drive-in restaurant was opened in Glendale, California, in 1936 in response to the proliferation of automobiles
True
The foodservice industry employs more minority managers than any other industry
True
The nutritional and even therapeutic value of food is today considered a vital component of the holistic process of patient care
True
The quality of life for onsite restaurant managers is considerably different from that of typical restaurant managers, who must cope with longer hours and weekend crowds
True
Which of the following refers to tables for two people?
Two tops, deuces
Which of the following has websites with up-to-date recall information?
USDA & FDA
In 2011, what replaced the longstanding reference known as the food guide pyramid?
USDA's MyPlate
Which of the following is the key to prevention of foodborne illness?
Understand the conditions under which bacteria, viruses or parasites thrive and multiply and modify the foodservice preparation environment to eliminate those conditions
What is the name given to the idea of upselling the customer to a larger side dish, typically french fries, and a larger beverage, at an incrementally increased price?
Upsizing the bundled package
Which of the following is an example of an HACCP guideline?
Use proper storage temperatures
A restaurant located in the financial district or a cafe in a corporate headquarters may enjoy strong weekday sales but may not be able to justify staying open on weekends. What type of sales volatility is implied here?
Volatility in day-to-day sales
Sales in restaurants in college and university towns suffer when most students leave for the summer. What type of sales volatility is implied here?
Volatility resulting from seasonality
Which of the following is a factor that has driven the development of onsite foodservice menus and operations?
Wellness, sustainability, and nutritional content
