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.   Owned by one (or more) proprietors
C.   These restaurants are not affiliated with any national brand
D.   all the above
E.   Even if they own multiple restaurants, each functions independently
Question #2
Characteristics of chain restaurants include:
A.   all the above
B.   All restaurants are identical in market, concept, service, menus
C.   They are a group of restaurants
D.   They can be franchised
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.   The franchised restaurant concept is proven and less likely to fail
B.   all the above
C.   Franchisees receive help marketing, pre-opening, and operating
D.   Franchisees receive training from the franchiser
E.   Operators can expand more rapidly using other people’s money
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.   FALSE
B.   TRUE
Question #6
In a restaurant operation, the Front of the House includes one or more of the following:
A.   Dining Room Manager
B.   all the above
C.   Host/Hostess
D.   Servers
Question #7
In a restaurant operation, the Back of the House includes one or more of the following:
A.   all the above
B.   Dishwashers
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.   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.   Airlines
C.   Elementary, secondary schools, colleges, and universities
D.   Military
E.   all the above
Question #11
One or more advantage for using managed food services includes: 
A.   Managed food service companies have experience various sizes and types of operations
B.   Resource and support services are available
C.   They offer a variety of services
D.   They can hold the managed food service company to a higher level of performance
E.   all the above
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.   all the above
B.   Light beverage wines
C.   Sparkling wines
D.   Fortified wines
E.   Aromatic wines
Question #15
The making of good wine is dependent on:
A.   The method of wine making
B.   The climate
C.   The type of soil
D.   The quality of the grape variety
E.   all the above
Question #16
Champagne is called champagne because it was created by a man whose last name was Champagne.  
A.   TRUE
B.   FALSE
Question #17
Wine is NOT the fermented juice of freshly gathered ripe grapes.
A.   FALSE
B.   TRUE

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