HRTE Test 2 Review

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

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.

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.

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

Provision of food and service for a special event.

• buffet

• catering

• carryout

• fastfood

Provides customers with convenience, speed, and basic service at low prices.

• quick-service restaurant

• fine-dining restaurant

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

• True

• False

Match the following phrases to their correct identifying term.

• fine-dining

• Customers sit at a table and give their orders to a server

• buffet

• Emphasizes the highest quality in service, ingredients, décor and atmosphere

• full-service restaurant

• Specializes in preparing food for customers to take with them to eat at home

• carryout restaurant

• Food displayed on tables

• cafeteria

• Foodservice in which the food is displayed along a counter called a serving line