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Food Service Industry Quiz

Total questions: 45

Worksheet time: 15mins

Name
Class
Date
1.

The food service industry’s foundation traces back to:

a)

Industrial Revolution

b)

Middle Ages

c)

20th century

d)

Renaissance

2.

The first modern restaurant opened in:

a)

England, 1600

b)

Paris, 1765

c)

New York, 1827

d)

Italy, 1701

3.

Which food service category is profit-oriented?

a)

Institutional catering

b)

Commissary system

c)

Commercial establishments

d)

Ready-prepared system

4.

Florence Nightingale contributed to food service by:

a)

Designing commissary kitchens

b)

Establishing hospital diets

c)

Creating the first restaurant

d)

Introducing franchising

5.

Which was the first fast food concept in the US (1919)?

a)

KFC

b)

A&W Root Beer

c)

McDonald’s

d)

Burger King

6.

Which is NOT a type of restaurant?

a)

Discotheque

b)

Grill Room

c)

Commissary

d)

Specialty

7.

Which feature is unique to commissary systems?

a)

On-site cooking only

b)

Blast freezing

c)

Centralized kitchen

d)

Full-service dining

8.

“Restaurant” originally meant:

a)

Refreshment

b)

To restore

c)

Place of gathering

d)

To consume

9.

Airline catering is divided into:

a)

Economy & luxury

b)

Local & international

c)

Flight & airport

d)

Cold & hot

10.

Institutional catering focuses mainly on:

a)

Guest satisfaction

b)

Profit growth

c)

Large group service

d)

Luxury dining

11.

The ready-prepared system’s key feature is:

a)

Mass production

b)

Pre-prepared food reheating

c)

Fast delivery

d)

High labor use

12.

Which system is known as the “kitchen-less kitchen”?

a)

Commissary

b)

Assembly-serve

c)

Conventional

d)

Ready-prepared

13.

Which Philippine fast-food brand emerged in the 1970s?

a)

Goldilocks

b)

Jollibee

c)

Greenwich

d)

Max’s

14.

Which type of restaurant uses DJs and recorded music?

a)

Grill room

b)

Nightclub

c)

Discotheque

d)

Specialty

15.

Which transport catering has terminal and in-transit services?

a)

Airlines

b)

Shipping

c)

Railways

d)

Military

16.

Food service management primarily ensures:

a)

Profitability only

b)

Quality, safety & satisfaction

c)

Reduced workforce

d)

Faster franchising

17.

Which is NOT a function of management?

a)

Planning

b)

Organizing

c)

Cooking

d)

Controlling

18.

Which theory emphasized rules and efficiency?

a)

Human Relations

b)

Classical

c)

Systems

d)

Contingency

19.

Hawthorne Studies highlighted:

a)

Strict supervision

b)

Employee motivation

c)

Machine efficiency

d)

Task division

20.

Management Science uses:

a)

Intuition

b)

Mathematical models

c)

Random decision-making

d)

Negotiation skills

21.

Which modern approach views organizations as interrelated parts?

a)

Contingency

b)

Systems

c)

TQM

d)

Lean

22.

Which theory stresses “no single best way to manage”?

a)

Classical

b)

Human Relations

c)

Contingency

d)

TQM

23.

TQM emphasizes:

a)

Authority

b)

Continuous improvement

c)

Task specialization

d)

Financial profit only

24.

Which managerial skill is about inspiring people?

a)

Technical

b)

Human

c)

Conceptual

d)

Operational

25.

Which is NOT a resource category?

a)

Money

b)

Machines

c)

Minutes

d)

Meals

26.

Robert Katz’s three-skill model (1974) includes:

a)

Leadership

b)

Technical

c)

Political

d)

Financial

27.

Which is a short-term management objective?

a)

Growth

b)

Innovation

c)

Reputation

d)

Survival

28.

“Meters” in resources refers to:

a)

Space

b)

Energy

c)

Distance

d)

Capacity

29.

Which value stresses balance of consistency and flexibility?

a)

Empowerment

b)

Stability in motion

c)

Attitudes & attention

d)

Mission awareness

30.

Which is a key factor in reputation?

a)

Parking availability

b)

Logo design

c)

Price tag

d)

Franchise age

31.

The HACCP system was first developed by:

a)

WHO

b)

McDonald’s

c)

Pillsbury & NASA

d)

FDA

32.

Which is the temperature danger zone?

a)

0–41°F

b)

41–140°F

c)

32–120°F

d)

60–180°F

33.

Which bacteria is linked to foodborne illness?

a)

Salmonella typhus

b)

Lactobacillus

c)

E. faecalis

d)

Bifidobacterium

34.

Which is the single most important foodborne disease prevention practice?

a)

Wearing gloves

b)

Handwashing

c)

Using aprons

d)

Wearing hairnets

35.

A hazard that causes cuts, choking, or broken teeth is:

a)

Biological

b)

Chemical

c)

Physical

d)

Microbial

36.

Critical Control Points (CCPs) include all except:

a)

Menu planning

b)

Purchasing

c)

Employee salary

d)

Cooking

37.

Which is NOT a HACCP principle?

a)

Conduct hazard analysis

b)

Establish CCPs

c)

Increase food sales

d)

Verification

38.

Which is a preventive measure?

a)

Eliminate hazard

b)

Record profits

c)

Advertise safety

d)

Expand menu

39.

Acceptable level means:

a)

No risk

b)

Controlled risk

c)

Maximum risk

d)

Zero tolerance

40.

The HACCP plan includes all except:

a)

Monitoring systems

b)

Corrective actions

c)

Menu pricing

d)

Flow diagrams

41.

Proper attire includes:

a)

Loose jewelry

b)

Hair restraints

c)

High heels

d)

Sleeveless shirts

42.

Which personal hygiene habit is discouraged?

a)

Hair restraints

b)

Jewelry wearing

c)

Clean uniforms

d)

Grooming

43.

Which verification step ensures HACCP compliance?

a)

Random sampling

b)

Advertising

c)

Budget review

d)

Packaging

44.

Which food safety rule is correct?

a)

Use chipped glassware

b)

Overload trays

c)

Keep floors clean & dry

d)

Rush service

45.

Which is NOT a corrective action?

a)

Documentation

b)

Close supervision

c)

Re-training

d)

Increasing sales

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