How do potential customers perceive a caterer based on word of mouth?

As good as what their peers say

As better than what their peers say

As worse than what their peers say

What are some important factors to consider when selecting a caterer?

Price, location, and availability

Reputation, experience, and professionalism

Quality of food, responsiveness, and referrals

What is the advantage of on-premise catering for a caterer?

The caterer owns the place, so labor costs are built in and certain taxes do not have to be paid

The caterer can charge higher prices

The caterer can use other facilities besides the kitchen and dining hall

The caterer has more flexibility in menu options

What is the potential downside of selecting a home-based caterer?

They may lack experience and knowledge in sanitation techniques

They are more expensive than licensed caterers

They may not have enough equipment to cater for larger events

They may not offer as many menu options as licensed caterers

How can a caterer benefit from referrals?

They can expand their business without advertising costs

They can use referrals to negotiate better deals with suppliers

They can offer discounts to customers who provide referrals

What is the main advantage of off-premise catering for customers?

The customer can choose any location for the event

It is usually less expensive than on-premise catering

The customer has more control over the menu options

The food is fresher and better quality than on-premise catering

What is the potential downside of selecting a caterer based on price alone?

The quality of the food may be low

The caterer may lack experience

The caterer may not be reliable or professional

What is the best way for a caterer to ensure a good reputation?

Providing quality service and satisfying customers

Making false promises to customers

Undercutting competitors' prices

Offering a limited menu to reduce costs

What is a strategy a caterer can use to attract customers?

Advertising in newspapers and magazines

Creating a comprehensive plan for events

Knowing and having the equipment needed

What is the purpose of creating a venue to showcase special food items?

To educate potential customers on the caterer's services

To establish a solid customer base

To attract employees to the catering business

What is the purpose of a catering contract?

To establish a firm business policy

To ensure a smooth and pleasant client relationship

To legally bind the caterer and the customer

Which function of catering involves formally structuring the organization for efficiency and effectivity?

Formulating a comprehensive plan for the event

Controlling the organization's resources

Knowing and having the equipment needed

What is the purpose of a portfolio for a caterer?

To document events for potential customers to see

To establish a solid customer base

What is the purpose of a safety management team for a caterer?

To ensure proper compliance with HACCP standards

To create an obligation between two or more parties

To establish a firm business policy

Which function of catering involves meeting with key staff to finalize schedules and review procedures?

Formulating a comprehensive plan for the event

Controlling the organization's resources

What is the purpose of exchanging catering functions for free media exposure?

To create a venue to showcase special food items

To establish a solid customer base

What is a basic contract stipulation for a caterer?

The type of service to be provided at the event by the caterer and staff

The exact amount of time for each activity

Which function of catering involves researching menu selections and appropriate recipes?

Formulating a comprehensive plan for the event

Controlling the organization's resources

Knowing and having the equipment needed

What is the purpose of a business card for a caterer?

To leave a guest with a little reminder of the caterer for future reference

To document events for potential customers to see

To establish a solid customer base

What is a direct labor cost for a caterer?

Employee costs that are directly involved in the production and service of food

Labor costs required to support the catering business

What is the purpose of a deposit and refund policy in a catering contract?

To protect the caterer's investment

To ensure a smooth and pleasant client relationship

To establish a firm business policy

To legally bind the caterer and the customer

Which function of catering involves identifying tasks of staff members and reviewing procedures?

Formulating a comprehensive plan for the event

Controlling the organization's resources

What is the purpose of a publicity strategy for a caterer?

To create a venue to showcase special food items

To establish a solid customer base

Which function of catering involves researching the availability and cost of menu items?

Formulating a comprehensive plan for the event

Controlling the organization's resources

Knowing and having the equipment needed

What is the purpose of a cancellation and refund policy in a catering contract?

To ensure a smooth and pleasant client relationship

To establish a firm business policy

To legally bind the caterer and the customer

To protect the customer's investment

Which function of catering involves controlling food, beverage, and labor costs?

Controlling the organization's resources

Formulating a comprehensive plan for the event

What is a portfolio for a caterer?

A documentation of events for potential customers to see

A comprehensive plan for an event

An aggressive sales program consisting of catchy illustrated or worded advertisement

A binding agreement between two or more parties creating an obligation

What is the purpose of a safety check for a catering business?

To ensure proper compliance with HACCP standards

To establish a solid customer base

What is a standardized recipe?

A recipe that has been tested accurately under controlled conditions.

A recipe that has not been tested under controlled conditions.

A recipe that is not adapted to customers' expectations.

A recipe that does not take into account available resources.

What are the advantages of using a standardized recipe?

Consistency, inaccuracy, and variability.

Employee turnover, food quality, and menu price.

Purchasing, portion size, and recipe costing.

Why is a standardized recipe essential for computerized food service and catering operations?

Because it generates other functions like purchasing.

Because it determines the menu price.

What are the strict specifications of a standardized recipe?

Quantity and quality of ingredients, yield and portion size, cooking time and temperature, procedure for preparation and cooking, and additional information.

Quantity and quality of ingredients, yield and portion size, cooking time and temperature, and procedure for preparation and cooking.

Yield and portion size, cooking time and temperature, procedure for preparation and cooking, and additional information.

Quantity and quality of ingredients, cooking time and temperature, procedure for preparation and cooking, and additional information.

What is the conversion factor method for adjusting recipes?

Adjusting all the ingredients to a standardized recipe.

Using tables showing the amount of ingredients for different numbers of portions.

Making sure the recipes to be expanded are appropriate for the food service.

Doubling the recipe and making notations on the changes made.

What are the steps in the conversion factor method?

Divide the desired yield by the known yield of the original recipe, convert all volume measurements to weights, multiply the amount of each ingredient in the original recipe by the conversion factor, and check the accuracy of the figures.

Divide the known yield of the original recipe by the desired yield, convert all weight measurements to volumes, multiply the amount of each ingredient in the original recipe by the conversion factor, and round off unnecessary fractions.

Divide the desired yield by the known yield of the original recipe, convert all weight measurements to volumes, multiply the amount of each ingredient in the original recipe by the conversion factor, and check the accuracy of the figures.

Divide the known yield of the original recipe by the desired yield, convert all volume measurements to weights, multiply the amount of each ingredient in the original recipe by the conversion factor, and round off unnecessary fractions.

What should be done if adjustments are necessary when evaluating the product in step 2 of expanding home-sized recipes?

Revise the recipe and make the product again.

Double the recipe and make notations on the changes made.

Evaluate the product and decide if it has the potential for catering.

Continue to enlarge in 25 portions or by pans.

What should be done after doubling the recipe in step 3 of expanding home-sized recipes?

Make notations on the changes made.

List down the yield and portion size, etc.

Check the accuracy of the figures.

How should the actual yield be checked when expanding home-sized recipes?

By preparing the amount of the product in the original recipe.

By dividing the desired yield by the known yield of the original recipe.

By multiplying the amount of each ingredient in the original recipe by the conversion factor.

By noting the mixing, preparation, and cooking times.

What should be noted when enlarging home-sized recipes by pans?

The total weight of the ingredients in the original recipe.

Q3TLE09-General Quiz

Authored by John Dipon

Special Education

9th Grade

Used 1+ times

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60 questions

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is catering?

Cooking and serving food for free

Cooking and serving food for a fee

Cooking and serving food for a favor

Cooking and serving food for fun

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the two basic types of catering?

Home-based and off-premise catering

On-premise and off-premise catering

Indoor and outdoor catering

Formal and informal catering

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is on-premise catering?

Preparing food in one's own kitchen and serving it in one's own dining hall

Preparing food in one's own kitchen and serving it outside the premises

Preparing food in a client's kitchen and serving it in the client's dining hall

Preparing food in a restaurant's kitchen and serving it outside the restaurant

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is off-premise catering?

Preparing food in one's own kitchen and serving it in one's own dining hall

Preparing food in one's own kitchen and serving it outside the premises

Preparing food in a client's kitchen and serving it in the client's dining hall

Preparing food in a restaurant's kitchen and serving it outside the restaurant

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What do home-based caterers typically lack compared to licensed caterers?

Experience

Reputation

Knowledge in sanitation techniques

All of the above

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are three important considerations customers make when selecting a caterer?

Reputation, referrals, and word of mouth

Reputation, price, and location

Referrals, quality of food, and experience

Availability, responsiveness, and professionalism

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the best instrument for advertising a caterer's skills and expertise?

Reputation

Referrals

Word of mouth

Price

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Q3TLE09-General Quiz

What is catering?

What are the two basic types of catering?

What is on-premise catering?

What is off-premise catering?

What do home-based caterers typically lack compared to licensed caterers?

What are three important considerations customers make when selecting a caterer?

What is the best instrument for advertising a caterer's skills and expertise?

How do potential customers perceive a caterer based on word of mouth?

What is the estimated ratio of how many people a satisfied customer will relate their experience with a caterer to?

What is the estimated ratio of how many people a dissatisfied customer will tell their experience with a caterer to?

Access all questions and much more by creating a free account

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