which of the following would be classified as a noncommercial food service operation?
a. snack bar in an airport terminal
b. meal program at a
... [Show More] college
c. concession stand at a sports facility
d. an upscale, fine dining facility at a resort - correct answer b
which of the following would be classified as a commercial food service operation?
a. meals served in a nursing home
b. lunch program at a local school
c. cafeteria food service at a shopping mall
d. government food service facilities on a military base - correct answer c
which of the following is true?
a. hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property's food and beverage outlets
b. room service is typically the most profitable food service operation in a hotel
c. the restaurant manager in a hotel has greater decision making powers than a manager of a freestanding restaurant
d. catering responsibilities in a hotel are generally a function of the marketing and sales department - correct answer d
which of the following types of food and beverage operations faces the greatest challenge in relation to food transport and delivery systems?
a. freestanding restaurant
b. hotel food service
c. cafeteria food service
d. concession stand - correct answer b
which of the following is a support center within a hotel?
a. accounting department
b. banquet operation
c. rooms department
d. room service - correct answer a
which of the following components of management best describes the tasks involved in motivations, training, evaluating, and disciplining employees?
a. controlling
b. directing
c. staffing
d. coordinating - correct answer b
increased tension between the dining room service staff and the kitchen production staff has prompted the restaurant manager to create a team of supervisors to review current procedures for placing and picking up orders. which of the following management functions best describes the kind of work that the team of supervisors will be performing?
a. staffing
b. coordinating
c. controlling
d. supervising - correct answer b
a restaurant manager notes that actual labor costs exceed the expected labor costs for the volume of business during the week. the manager calls a management meeting to discuss the situation and, if necessary, take corrective action to prevent excessive labor costs for upcoming weeks. which of the following management functions best describes the kind of work that management team will be performing?
a. planning
b. staffing
c. controlling
d. organizing - correct answer c
why are multi-unit organizations popular in the restaurant industry?
a. they provide brand recognition
b. greater opportunities are available to market throughout broad geographic regions
c. business financing is easier to obtain
d. all of the above - correct answer d
the principal benefit of point-of-sale technology to a food and beverage operation is its:
a. ability to track, record, and provide detailed financial information
b. efficiency in tracking guest reservations and matching reservation times with table assignments
c. speed and accuracy in calculating guest check totals and making change for customers
d. ability to control deliveries to and issues from food storage areas - correct answer a
which of the following defines the correct sequence for business planning?
a. long-range plan, mission, vision, marketing plan, business plan, operating budget
b. vision, mission, long-range plan, business plan, marketing plan, operating budget
c. mission, vision, business plan, long-range plan, marketing plan, operating budget
d. business plan, vision, mission, long-range plan, marketing plan, operating budget - correct answer b
which of the following resources is available in a limited supply to managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above - correct answer b
in the sequence of planning, which of the following tools would managers generally develop last?
a. mission statement [Show Less]