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.   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.   All restaurants are identical in market, concept, service, menus
B.   all the above
C.   They can be franchised
D.   They are a group of restaurants
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.   Operators can expand more rapidly using other people’s money
B.   all the above
C.   Franchisees receive training from the franchiser
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.   Host/Hostess
B.   Dining Room Manager
C.   all the above
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.   Prep Cooks
C.   Dishwashers
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.   Military
B.   Conference centers
C.   Elementary, secondary schools, colleges, and universities
D.   all the above
E.   Airlines
Question #11
One or more advantage for using managed food services includes: 
A.   Resource and support services are available
B.   They can hold the managed food service company to a higher level of performance
C.   all the above
D.   They offer a variety of services
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.   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.   Light beverage wines
B.   Fortified wines
C.   Aromatic wines
D.   all the above
E.   Sparkling wines
Question #15
The making of good wine is dependent on:
A.   The type of soil
B.   The climate
C.   The method of wine making
D.   all the above
E.   The quality of the grape variety
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.   TRUE
B.   FALSE

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