Unit 1.03-1.05 Test

What is the primary source of profits for commercial foodservice segments?

• Sale of food and beverage to the public

• Donations

• Government funding

• Membership fees

Which category do the majority of restaurants fall into?

• Non-commercial

• Commercial

• Governmental

• Charitable

Which segment is more likely to be found in schools and hospitals?

• Commercial

• Non-commercial

• Retail

• Hospitality

Which service type is designed for guests who want the most attentive service and are not in a rush?

• Quick Service

• Delivery

• Full Service

• Self-Service

Which of the following restaurant positions is NOT part of the Back of House?

• Chef

• General Manager

• Line Cook

• Steward

Sally has worked as a bartender, host, waiter, and is looking to become a general manager of a restaurant. Sally has always worked in which restaurant department?

• Back of House

• Front of House

Olivia, Isabella, and Ava are having dinner at a new restaurant. The restaurant's menu is designed to be shared, so all of their dishes are brought out and placed in the middle of the table for the women to help themselves. This describes what style of service?

• English

• Continental

• Russian

• Tapas

American service is defined by plating food in the kitchen and placing it in front of the correct guest. Why has this become the standard style of service for restaurants?

• It is efficient, cost effective, and does not require highly trained wait staff.

• Chefs are control freaks.

• It makes the dining experience more memorable.

• It creates a more relaxed atmosphere.

The primary marketing tool in most restaurants is the...?

• decor

• menu

• manager

• service

When designing a menu, which menu concept should be placed in a highly visible area on the menu, because it is inexpensive for the restaurant to produce and popular with guests?

• Dogs

• Plowhorses

• Stars

• Puzzles