The World of Food & Beverage

From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.

• True

• False

When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.

• True

• False

Types of casual dining restaurants include single-item, ethnic, and family restaurants.

• True

• False

The theme of a restaurant influences decisions about servers’ uniforms, restaurant décor, the look of the menu, and the type of food served.

• True

• False

Which of the following lists the four categories of commercial foodservice?

• Cafeteria, fast food, full service, and catering.

• Contract, health care, retail, and transportation.

• Fine dining, retail, cafeteria, and nursing home.

• Quick service, full service, catering, and hotel and club.

Which of the following is the least effective way to reduce food waste and go green?

• Donate extra food to feed the hungry.

• Send food waste to landfills or incinerators.

• Donate food scraps to local farmers or zoos for animal feed.

• Reduce the amount of food waste produced.

Noncommercial foodservice can be organized into which of the following categories?

• Employers, health care facilities, and schools.

• Preparation, packaging, and serving.

• Quick service, full service, and catering.

• Contract, catering, and cafeteria.

Which of the following is an example of a restaurant theme?

• Institutional foodservice such as contract, in-house, or school.

• Market information such as segment, target, or concept.

• Foodservice on transportation such as trains, planes, or cruise ships.

• Caribbean decorations with island music and beach atmosphere.

The purpose of customer feedback is to ____.

• allow managers to hire their friends as mystery diners

• give managers a reason to walk around the restaurant and talk with customers

• provide managers with ideas of how to improve customer satisfaction

• help managers identify their target market

Consists of food and beverage businesses that compete for customers.

• commercial foodservice

• noncommercial foodservice