Chpt 4 The World of Food and 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

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

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

• Schools, health care facilities, and prisons.

• 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

• contract foodservice

• catering

Business of making and serving prepared food and drink.

• foodservice

• hospitality

• food prep

The provision of food and/or service for a special event.

• buffet

• catering

• carryout

Generally has a counter at which customers place their food orders and wait for them.

• carryout restaurant

• fast-food restaurant