FH31 - 1.03 Understanding the Food & Beverage Industry

What type of restaurant offers table service with a diverse menu and allows you to pay after eating?

• Quick-Service Restaurants

• Full-Service Restaurants

• Concession Stands

• Food Delivery Services

Which of the following is a characteristic of Quick-Service Restaurants (QSRs)?

• Order is taken at the table

• Focus on speed, affordability, and convenience

• Provides food for events and special occasions

• Offers table-side preparation and service

Which service is known for providing food for events and special occasions?

• Catering Services

• Concession Stands

• Food Delivery Services

• Quick-Service Restaurants

What is the primary focus of non-commercial foodservice in schools?

• Speed and convenience

• Nutritional requirements for students

• Providing gourmet dining experiences

• Offering a diverse menu

Which department in a restaurant is responsible for food preparation and sanitation?

• Front of the House (FOH)

• Back of the House (BOH)

• Customer Service

• Marketing

What is the most formal style of table service where food is presented on platters and served by waitstaff?

• American Service

• French Service

• English Service

• Russian Service

Which menu type changes each day for a set number of days and then repeats?

• Fixed Menu

• À la Carte Menu

• Cyclical Menu

• Prix Fixe Menu

What is a key strategy for staff retention in the food and beverage industry?

• Offering only part-time positions

• Providing competitive wages and benefits

• Limiting career development opportunities

• Reducing employee recognition programs

Which of the following is NOT one of the Big 8 food allergies?

• Shellfish

• Milk

• Chocolate

• Peanuts

What is the main advantage of using standardized recipes in food service operations?

• Increases menu variety

• Maintains consistency in taste and portion sizes

• Reduces the need for skilled chefs

• Allows for more creative cooking