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

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Question #1
Characteristics of independent restaurants include:
A.   Proprietor(s) usually involved in day-to-day operations
B.   These restaurants are not affiliated with any national brand
C.   Owned by one (or more) proprietors
D.   Even if they own multiple restaurants, each functions independently
E.   all the above
Question #2
Characteristics of chain restaurants include:
A.   They can be franchised
B.   They can be owned by large companies or entrepreneurs
C.   all the above
D.   All restaurants are identical in market, concept, service, menus
E.   They are a group of restaurants
Question #3
Franchise restaurants are said to be popular for one or more of the following reason(s):   
A.   Operators can expand more rapidly using other people’s money
B.   The franchised restaurant concept is proven and less likely to fail
C.   all the above
D.   Franchisees receive training from the franchiser
E.   Franchisees receive help marketing, pre-opening, and operating
Question #4
The textbook says that there are two main classifications of restaurants. One is independent restaurants.  
A.   FALSE
B.   TRUE
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.   Servers
B.   Dining Room Manager
C.   all the above
D.   Host/Hostess
Question #7
In a restaurant operation, the Back of the House includes one or more of the following:
A.   Kitchen Manager
B.   Dishwashers
C.   Prep Cooks
D.   all the above
Question #8
Restaurant Forecasting is a budget process that projects sales and costs for a year on a weekly and monthly basis.
A.   TRUE
B.   FALSE
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.   Conference centers
B.   Military
C.   Airlines
D.   all the above
E.   Elementary, secondary schools, colleges, and universities
Question #11
One or more advantage for using managed food services includes: 
A.   They can hold the managed food service company to a higher level of performance
B.   Resource and support services are available
C.   all the above
D.   Managed food service companies have experience various sizes and types of operations
E.   They offer a variety of services
Question #12
A disadvantage of managed food service is that some segments of the population may perceive it as “institutionalized.”
A.   FALSE
B.   TRUE
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.   all the above
B.   Aromatic wines
C.   Light beverage wines
D.   Sparkling wines
E.   Fortified wines
Question #15
The making of good wine is dependent on:
A.   The climate
B.   The quality of the grape variety
C.   all the above
D.   The type of soil
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.   TRUE
B.   FALSE

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