Foodservice Operations

According to the National Restaurant Association, what is the second largest private-sector employer in the United States?

• Retail industry

• Restaurant industry

• Healthcare industry

• Construction industry

Abigail is opening a new restaurant and is planning her business strategy. What should be her main goal as a commercial foodservice business owner?

• to provide high-quality food

• to ensure customer satisfaction

• to maximize profits

• to offer a diverse menu

Which of the following is NOT an example of a commercial foodservice business?

• Raising Cane’s

• Olive Garden

• Texas Roadhouse

• A local charity kitchen

From an industry perspective, what are the two basic types of foodservice operations?

• Commercial and Non-commercial

• Fast food and Fine dining

• Catering and Institutional

• Retail and Wholesale

Commercial foodservice operations can be organized into how many categories?

• Two categories

• Three categories

• Four categories

• Five categories

Abigail and Samuel are visiting a cafeteria for lunch. Describe the serving process they experience.

• The serving process in a cafeteria involves customers selecting food items from a display and paying at the cashier.

• The serving process in a cafeteria involves waiters taking orders at the table.

• The serving process in a cafeteria involves food being delivered to homes.

• The serving process in a cafeteria involves cooking food in front of customers.

What is the main focus of a carryout restaurant?

• Providing seating for customers

• Preparing food for customers to take with them

• Offering buffet service

• Hiring professional chefs

True or False: Family restaurants emphasize variety and comfort.

• True

• False

What type of food is popular in family restaurants?

• Fast food

• Home cooking

• Italian cuisine

• Chinese cuisine

Catering usually involves feeding a large number of people at one time. True or False?

• True

• False