Hospitality 100 - Introduction to Hospitality » Fall 2019 » Quiz 2

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Question #1
Characteristics of independent restaurants include:
A.   These restaurants are not affiliated with any national brand
B.   Proprietor(s) usually involved in day-to-day operations
C.   all the above
D.   Owned by one (or more) proprietors
E.   Even if they own multiple restaurants, each functions independently
Question #2
Characteristics of chain restaurants include:
A.   They are a group of restaurants
B.   all the above
C.   They can be franchised
D.   All restaurants are identical in market, concept, service, menus
E.   They can be owned by large companies or entrepreneurs
Question #3
Franchise restaurants are said to be popular for one or more of the following reason(s):   
A.   all the above
B.   Franchisees receive help marketing, pre-opening, and operating
C.   The franchised restaurant concept is proven and less likely to fail
D.   Operators can expand more rapidly using other people’s money
E.   Franchisees receive training from the franchiser
Question #4
The textbook says that there are two main classifications of restaurants. One is independent restaurants.  
A.   TRUE
B.   FALSE
Question #5
The textbook says that there are two main classifications of restaurants. One is chain restaurants.  
A.   TRUE
B.   FALSE
Question #6
In a restaurant operation, the Front of the House includes one or more of the following:
A.   Dining Room Manager
B.   Host/Hostess
C.   Servers
D.   all the above
Question #7
In a restaurant operation, the Back of the House includes one or more of the following:
A.   all the above
B.   Kitchen Manager
C.   Prep Cooks
D.   Dishwashers
Question #8
Restaurant Forecasting is a budget process that projects sales and costs for a year on a weekly and monthly basis.
A.   FALSE
B.   TRUE
Question #9
Restaurant Forecasting can be used to predict staffing levels and labor cost percentages.
A.   FALSE
B.   TRUE
Question #10
Regarding Managed Services – managed services consist of one or more of the following:        
A.   all the above
B.   Elementary, secondary schools, colleges, and universities
C.   Military
D.   Conference centers
E.   Airlines
Question #11
One or more advantage for using managed food services includes: 
A.   all the above
B.   Managed food service companies have experience various sizes and types of operations
C.   Resource and support services are available
D.   They offer a variety of services
E.   They can hold the managed food service company to a higher level of performance
Question #12
A disadvantage of managed food service is that some segments of the population may perceive it as “institutionalized.”
A.   TRUE
B.   FALSE
Question #13
A disadvantage of managed food service, from a client company’s perspective is the potential for lost, expired, or non-renewed contracts, which could cause a break in food service to their company’s constituents.   
A.   FALSE
B.   TRUE
Question #14
The classification of wines include one or more of the following:
A.   Light beverage wines
B.   Aromatic wines
C.   Fortified wines
D.   Sparkling wines
E.   all the above
Question #15
The making of good wine is dependent on:
A.   The type of soil
B.   The climate
C.   all the above
D.   The quality of the grape variety
E.   The method of wine making
Question #16
Champagne is called champagne because it was created by a man whose last name was Champagne.  
A.   FALSE
B.   TRUE
Question #17
Wine is NOT the fermented juice of freshly gathered ripe grapes.
A.   FALSE
B.   TRUE

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