HTIA: Unit 4 Practice Quiz

Corrine has been reading restaurant reviews from local restaurants to find out what is popular. She has also been talking with food and beverage suppliers about local trends and preferences. What is Corrine MOST LIKELY working on developing for her soon-to-open restaurant?

• developing her menu

• interviewing chefs

• calculating the pricing of her menu items

• selecting employee uniforms

When Toby’s dad asks where he wants to go eat for his birthday, Toby says, “Cracker Barrel, Denny’s, Applebee’s, or Chili’s.” Based on the establishments that Toby suggested, what kind of restaurant does Toby like?

• family restaurants

• haute cuisine

• ethnic restaurants

• fast-food restaurants

Cadence is starving, but he is also in a huge rush and late for an important meeting. What type of food establishment would likely be a good choice for Cadence to grab a quick bite?

• theme restaurant

• fast food restaurant

• family restaurant

• ethnic restaurant

With theme restaurants, what does food generally take a back seat to?

• the beverages

• employee attitude and camaraderie

• architecture, music, and overall atmosphere

• menu item prices

Many of these types of restaurants are independently owned by families, with Mexican restaurants being the largest growing type of restaurant in this category. What kind of restaurant is being described here?

• theme restaurants

• ethnic restaurants

• haute cuisine

• steakhouses

Joanie has owned and operated a small French bistro for years and has never offered food delivery for her customers. Why might Joanie now, in 2020 with her profits taking a slight dip, be considering offering delivery?

• She won’t have to cook as much food.

• Most employees will only accept jobs in restaurants that offer delivery.

• It allows her to write off 50 percent more on her taxes.

• Delivery services can raise sales by 20 percent

What foodservice industry trend has emerged in food delivery due to the COVID-19 pandemic?

• contact-free delivery

• free delivery

• drone-only delivery

• double-taxed food items

Why is it important that hosts or hostesses distribute guests to the wait staff evenly?

• It allows the chefs to cook lower quality meals.

• Customers are more likely to enjoy their meal with an evenly distributed dining population.

• By law, each server may only have five tables at a time.

• This prevents any one server from being overwhelmed while others have no guests to serve.

If Garrett decides to begin offering delivery services from his small restaurant to his customers, he will likely need to invest in or create a cooking facility that is set-up to prepare delivery-only meals, known as:

• an employee breakroom

• a sanitizing station

• a ghost kitchen

• a curbside register

What other emerging trend is connected to simplified menus?

• carnivorous meals

• zero waste

• themed menus

• seasonable dining