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

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Question #1
Characteristics of independent restaurants include:
A.   Even if they own multiple restaurants, each functions independently
B.   all the above
C.   Owned by one (or more) proprietors
D.   These restaurants are not affiliated with any national brand
E.   Proprietor(s) usually involved in day-to-day operations
Question #2
Characteristics of chain restaurants include:
A.   All restaurants are identical in market, concept, service, menus
B.   They are a group of restaurants
C.   all the above
D.   They can be owned by large companies or entrepreneurs
E.   They can be franchised
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.   Operators can expand more rapidly using other people’s money
C.   Franchisees receive training from the franchiser
D.   all the above
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.   all the above
C.   Dining Room Manager
D.   Servers
Question #7
In a restaurant operation, the Back of the House includes one or more of the following:
A.   Dishwashers
B.   Kitchen Manager
C.   all the above
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.   FALSE
B.   TRUE
Question #10
Regarding Managed Services – managed services consist of one or more of the following:        
A.   Military
B.   Airlines
C.   Elementary, secondary schools, colleges, and universities
D.   Conference centers
E.   all the above
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.   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.   Aromatic wines
E.   all the above
Question #15
The making of good wine is dependent on:
A.   The type of soil
B.   The method of wine making
C.   The climate
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.   FALSE
B.   TRUE

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