WorksheetsTLE - Food Service Industry
Total questions: 30
Worksheet time: 14mins
The food service industry could also be referred to as...
Human Assistance
Artificial Intelligence
Catering
Manpower
What is the main objective of the food service industry?
Provide food and drink to people away from home
Provide a share of the economic growth of a country
Provide new job opportunities for people
Provide land establishments for landowners
In early history, where was food service predominant?
General public
Royalty and people of authority
Traders and travelers
People with no money
Refer to the following image to identify the factor in the development of the food service industry is being described.
Demand on hospital patients
Industrialization
Population and growth
Growth of school enrollment
Refer to the following image to identify the factor in the development of the food service industry is being described.
Demand on hospital patients
Need longer leisure time and relaxation
Less time of working women to cook and prepare food
Growth of school enrollment
Refer to the following image to identify the factor in the development of the food service industry is being described.
Growth of school enrollment
Increase in income
Need longer leisure time and relaxation
Population growth
What is NOT a factor in the development of the food service industry?
Need longer leisure time and relaxation
Modernization of equipment
Increase in income
Industrialization
State three (3) current trends in food service industry.
Refer to the image to identify what current trend in the food service industry is being described.
Introduction of new and more convenient food products
More fast food services
Franchising
Automated vending machines
Refer to the image to identify what current trend in the food service industry is being described.
Putting up of more fast food services
Rise of food service delivery system
Development of institutional and industrial food services
More advanced ways of advertising and promoting food service
Refer to the image to identify what current trend in the food service industry is being described.
Franchising
Catering services
Development of institutional and industrial food services
Use of disposable wares
Refer to the image to identify what current trend in the food service industry is being described.
Franchising
Use of disposable wares
Development of modern equipment
Automated vending machines
Refer to the image to identify what current trend in the food service industry is being described.
Development of modern equipment
Catering services
Introduction of new and more convenient food products
Putting up of more fast food services
What is NOT an area of a food service industry?
Management
Food and Beverage
Sales and Service
Sanitation
The overall in-charge in the operation of the food service unit
Manager
Legal Officer
Accountant
Personnel Director
He/she drafts, negotiates, administers, interprets agreements, letters, forms and other legal documents related to the company as required.
Manager
Asst. Manager
Legal Officer
Accountant
They supervise the preparation and cooking of food items.
Kitchen Helper
Sous-chef
Purchases
Food Production Supervisor
Which of the following station chef prepares desserts?
Pantry Chef
Expediter
Pastry Chef
Roast Cook
He/she does the inventories, ordering and buying of food items from the suppliers.
Sous-chef
Kitchen Helper
Purchaser
Butcher
They are responsible for the electrical concern of the food service unit.
Electrician
Plumber
Sanitation Supervisor
Dishwasher
They prepare different drinks and beverages.
Butcher
Kitchen Helper
Sandwich Maker
Beverage Worker
He/she welcomes and assists customers to their seat.
Host/Hostess
Receptionist
Counter Girls
Head Waiter/Waitress
They are responsible to remove used or dirty tableware, setting and resetting the dining room tables.
Janitor
Sanitation Supervisor
Buss personnel
Food Checker
They are in charge of the financial report of the company, payroll of the employees and other matters related to the finances of the company.
Manager
Legal Officer
Financial Manager
Accountant
They are in charge of the cash register. They also take and record the customer’s payment.
(a)
They verify the completeness of the customer’s order in hotel kitchen, dining room, restaurant or service bar.
(a)
They are in charge of the recommendation and evaluation of menus.
(a)
Also referred to as a swing cook, they replace other station heads. With this role comes the responsibility of them knowing all the skills of the other station heads.
(a)
He/she assumes the responsibility of the food service manager.
(a)
He/she works as the assistant of the head chef, typically ranking below the head chef.
(a)
