
HRTE Test 2 Review
Authored by Natalie Foster
Business
9th - 12th Grade
Used 3+ times

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25 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
True
False
2.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
True
False
3.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
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.
4.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
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.
5.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
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
6.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
Consists of food and beverage businesses that compete for customers.
commercial foodservice
noncommercial foodservice
7.
MULTIPLE CHOICE QUESTION
1 min • 4 pts
Provision of food and service for a special event.
buffet
catering
carryout
fastfood
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