Foundation of Hospitality Exam

A restaurant owner wants to serve high-quality dishes with elegant presentation and professional waitstaff service. Which restaurant classification should they open?

• Fast-food restaurant

• Fine dining restaurant

• Food truck

• Buffet restaurant

A customer visits a café to enjoy coffee and work on their laptop in a relaxed environment. What type of F&B establishment is this?

• Bistro

• Café

• Fast casual

• Quick service

During the pandemic, a restaurant replaced printed menus with QR codes and implemented cashless payments. Which post-COVID transformation is being applied?

• A. Rise of off-premise dining

• B. Shift toward contactless and digital service

• C. Dining space redesign

• D. Labor model adjustment

A hotel buffet restaurant allows guests to select food from various stations and serve themselves. What service style is this?

• Table service

• Family-style service

• Buffet or self-service

• Counter service

A family celebrating a reunion prefers a restaurant where they can share dishes from large platters placed at the center of the table. Which service style fits their preference?

• Family-style service

• Table service

• Buffet service

• Silver service

A food truck owner wants to reach more customers in different locations around the city. Which advantage of food trucks is being applied?

• Fixed location and expensive setup

• Mobility and flexibility in reaching various markets

• Exclusive dining ambiance

• Limited access to customers

A restaurant manager adds more outdoor tables and improves ventilation to make the dining experience safer and more comfortable post-pandemic. Which transformation does this demonstrate?

• Dining space redesign

• Rise of off-premise dining

• Labor model adjustment

• Contactless service

A fast-casual restaurant owner notices customers want quick service but with higher-quality meals than fast food. Which feature of fast-casual dining applies here?

• Limited seating and simple menus

• Emphasis on speed and affordability

• Quality food with customization and comfort

• Minimal customer interaction

A hotel introduces a plant-based menu featuring locally sourced vegetables and sustainable packaging. Which post-COVID trend are they implementing?

• Digital transformation

• Sustainability and health focus

• Labor model adjustment

• Rise of ghost kitchens

Due to staff shortages, a restaurant starts using self-order kiosks and automated drink dispensers. Which post-pandemic change is reflected here?

• A. Dining space redesign

• B. Labor model adjustment

• C. Focus on hygiene

• D. Contactless service