HTM I Unit 1.03 Quiz (FH31)

Which of the following is an example of a non-commercial foodservice?

• Quick-service restaurant

• Catering service

• Full-service restaurant

• Lounge/Bar

What is the main difference between a quick-service restaurant and a full-service restaurant?

• The type of food served

• The speed of service

• The level of customer interaction

• The price of the food

Which of the following is not a position in the front of the house in a food and beverage operation?

• Server

• Host/Greeter

• Chef

• Bartender

What is the term for the number of employees who leave an organization?

• Employee satisfaction

• Employee retention

• Employee turnover

• Employee recruitment

Which service style involves plates with ordered food being served to guests at their tables?

• Buffet

• Cafeteria

• Plated service

• Drive-Thru

What is the term for a recipe that has been tried, adapted, and retried several times for use by a given food service operation?

• Standardized recipe

• Specialty recipe

• Custom recipe

• Experimental recipe

What is the study of nutrients in food and how they nourish the body called?

• Culinary arts

• Gastronomy

• Nutrition

• Dietetics

What is the term for a list of food and beverages for sale in a restaurant?

• Menu planning

• Menu design

• Menu evaluation

• Menu

Which of the following is not a part of a menu? Mark only one oval.

• Appetizers

• Entrees

• Desserts

• Ingredients

What is the purpose of menu design? Mark only one oval.

• To divide the menu into sections

• To emphasize high-profit items

• To choose an easy-to-read font

• All of the above