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

Need help with your exam preparation?

Existing Quiz Clients Login here
Question #1
Characteristics of independent restaurants include:
A.   Owned by one (or more) proprietors
B.   Proprietor(s) usually involved in day-to-day operations
C.   all the above
D.   These restaurants are not affiliated with any national brand
E.   Even if they own multiple restaurants, each functions independently
Question #2
Characteristics of chain restaurants include:
A.   They can be franchised
B.   They are a group of restaurants
C.   They can be owned by large companies or entrepreneurs
D.   All restaurants are identical in market, concept, service, menus
E.   all the above
Question #3
Franchise restaurants are said to be popular for one or more of the following reason(s):   
A.   Franchisees receive help marketing, pre-opening, and operating
B.   Operators can expand more rapidly using other people’s money
C.   Franchisees receive training from the franchiser
D.   all the above
E.   The franchised restaurant concept is proven and less likely to fail
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.   FALSE
B.   TRUE
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.   Prep Cooks
B.   Dishwashers
C.   all the above
D.   Kitchen Manager
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.   Conference centers
B.   Elementary, secondary schools, colleges, and universities
C.   all the above
D.   Airlines
E.   Military
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.   They offer a variety of services
C.   Resource and support services are available
D.   all the above
E.   Managed food service companies have experience various sizes and types of operations
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.   Aromatic wines
B.   all the above
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 type of soil
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.   TRUE
B.   FALSE

Need help with your exam preparation?

Existing Quiz Clients Login here