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

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Question #1
Characteristics of independent restaurants include:
A.   all the above
B.   Proprietor(s) usually involved in day-to-day operations
C.   Even if they own multiple restaurants, each functions independently
D.   These restaurants are not affiliated with any national brand
E.   Owned by one (or more) proprietors
Question #2
Characteristics of chain restaurants include:
A.   They can be owned by large companies or entrepreneurs
B.   all the above
C.   They can be franchised
D.   They are a group of restaurants
E.   All restaurants are identical in market, concept, service, menus
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.   Franchisees receive training from the franchiser
C.   all the above
D.   The franchised restaurant concept is proven and less likely to fail
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.   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.   all the above
B.   Dining Room Manager
C.   Servers
D.   Host/Hostess
Question #7
In a restaurant operation, the Back of the House includes one or more of the following:
A.   Dishwashers
B.   all the above
C.   Kitchen Manager
D.   Prep Cooks
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.   TRUE
B.   FALSE
Question #10
Regarding Managed Services – managed services consist of one or more of the following:        
A.   Military
B.   Conference centers
C.   all the above
D.   Airlines
E.   Elementary, secondary schools, colleges, and universities
Question #11
One or more advantage for using managed food services includes: 
A.   all the above
B.   They offer a variety of services
C.   Managed food service companies have experience various sizes and types of operations
D.   Resource and support services are available
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.   TRUE
B.   FALSE
Question #14
The classification of wines include one or more of the following:
A.   Sparkling wines
B.   Fortified wines
C.   Light beverage wines
D.   all the above
E.   Aromatic wines
Question #15
The making of good wine is dependent on:
A.   The quality of the grape variety
B.   The type of soil
C.   all the above
D.   The climate
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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