HPC3 Chapter 1

What is the primary characteristic of the hospitality industry that makes it unique?

• Low levels of employment opportunities

• Narrow scope of operations

• Diverse yet specialized sectors

• Exclusive focus on luxury services

Which of the following is NOT a category within the food service industry?

• Trade

• Non-commercial

• Governmental

• Military

What is the main objective of catering management?

• Reducing food costs

• Ensuring profits only

• Delivering quality food and services at a competitive price

• Limiting services to small-scale events

Which of the following best describes 'transport catering'?

• Catering exclusively for air travelers

• Providing food services in transit settings

• Supplying meals to outdoor events

• Catering for hospital staff and patients

How is 'welfare catering' distinct from other types of catering?

• It focuses on profit-making ventures.

• It serves individuals based on their leisure activities.

• It fulfills social obligations by offering subsidized food.

• It provides luxury dining experiences in exclusive clubs.

What was one significant impact of the Industrial Revolution on the food service industry?

• Decline in public dining establishments

• Introduction of global cuisine

• Mass production of food and advanced transportation

• Limited growth of culinary innovation

Which segment includes catering for exhibitions, theme parks, and theaters?

• Welfare Catering

• Leisure-Linked Catering

• Industrial Catering

• Outdoor Catering

Which of the following best represents 'club catering'?

• Providing food for large-scale public events

• Supplying food in transport terminals

• Catering to a limited group with shared interests

• Organizing dining for school and college students

What modern trend is reshaping consumer demand in the food and beverage industry?

• Exclusive use of canned foods

• Increased demand for processed snacks

• Personalized dining experiences and sustainable practices

• Reduction in plant-based and alternative proteins

Which technological advancement is transforming operations in the food service industry?

• Blockchain for supply chain transparency

• Increased reliance on manual record-keeping

• Focus on traditional cooking methods only

• Decline of digital platforms