Pre-Finals Examination - THC 5

What significant change occurred in the F&B sector during the Industrial Revolution?

• Introduction of communal dining

• Growth of restaurants and coffeehouses

• Development of food trucks

• Implementation of sustainable practices

Which metric is used to determine the cost of food relative to revenue in restaurant profitability?

• Average guest check

• Gross profit margin

• Food cost percentage

• Breakeven point

What distinguishes airline catering from traditional restaurant catering?

• Use of standard kitchen equipment

• Preparation methods and storage requirements

• Service timing

• Menu variety

In the context of restaurant menus, what is Table d'hôte?

• Individual pricing for each item

• Self-service buffet style

• Fixed-price set meals

• À la carte selection

Which is NOT a common challenge faced by the F&B sector according to the powerpoint presentation?

• Labor shortages

• Rising food costs

• Equipment maintenance

• Health & safety regulations

What formula is used to calculate the breakeven point in restaurant operations?

• Total Revenue - Cost of Goods Sold

• Total Sales ÷ Number of Guests

• (Cost of Ingredients ÷ Revenue) × 100

• Fixed Costs ÷ (Price per Meal - Variable Cost per Meal)

Which trend emerged in the F&B sector as a direct result of COVID-19?

• Farm-to-table concepts

• Increased demand for contactless service

• Introduction of loyalty programs

• Implementation of seasonal promotions

What is a key advantage of franchising in the restaurant industry?

• Complete operational autonomy

• Low initial investment

• Brand recognition and marketing support

• Flexible regulations

Which company is highlighted as a case study for localized menu adaptation?

• McDonald's

• Starbucks

• Jollibee

• Gate Gourmet

What is HACCP in the context of food service?

• A customer service protocol

• A food safety system for hazard control

• A menu pricing strategy

• A restaurant rating system