Free Printable ADV FOod Sales & Marketing Summative Review

1.

Learning Objectives: Explain basic concepts of food __________ and __________ in the hospitality/food industry.

a)

production; marketing

b)

safety; sanitation

c)

nutrition; labeling

d)

procurement; storage

2.

Learning Objectives: Identify the __________ of marketing and apply them to food products.

a)

Four P's

b)

Seven C's

c)

Six Sigma

d)

Three R's

3.

Learning Objectives: Analyze __________ markets and customer preferences for school/retail food offerings.

a)

target

b)

international currency

c)

soil nutrient

d)

energy

4.

Learning Objectives: Create a simple __________ plan and sales pitch for a student food product.

a)

marketing

b)

facility maintenance

c)

transport routing

d)

nutrition therapy

5.

Learning Objectives: Demonstrate safe __________ food-handling practices in a sales/marketing context.

a)

HACCP-based

b)

improvised

c)

untested

d)

nonstandard

6.

Key Vocabulary: Marketing mix (4 P's): Which set correctly names the four elements in the marketing mix applied to food?

a)

Product, Price, Place, Promotion

b)

People, Process, Physical evidence, Productivity

c)

Plan, Procedure, Policy, Promotion

d)

Packaging, Portion, Profit, Publicity

7.

Key Vocabulary: Target market: Which option best describes a target market in food sales and marketing?

a)

A defined group of customers most likely to buy a product

b)

Any person who has ever purchased food

c)

Only wholesalers and distributors

d)

Competitors who sell similar products

8.

Key Vocabulary: Merchandising: What is merchandising in the context of food products?

a)

Presenting and displaying products to attract customers

b)

Conducting laboratory nutrient tests

c)

Designing kitchen plumbing

d)

Auditing employee payroll

9.

Key Vocabulary: Gross margin: What does gross margin represent for a food product?

a)

Selling price minus cost of goods

b)

Total revenue minus advertising spend

c)

Employee wages plus benefits

d)

Customer foot traffic per day

10.

The food industry includes three main areas: __________ (from farm to table). Choose the correct area name.

a)

Production

b)

Retail

c)

Foodservice

d)

Regulation

11.

The food industry includes three main areas: __________ (restaurants, catering, schools). Choose the correct area name.

a)

Foodservice

b)

Production

c)

Retail

d)

Distribution

12.

The food industry includes three main areas: __________ (grocery stores, bakeries, farmers' markets). Choose the correct area name.

a)

Retail

b)

Production

c)

Logistics

d)

Foodservice

13.

Career Opportunities in Food Sales & Marketing: Select all roles that are careers you could pursue in this field.

a)

Food product developer

b)

Sales representative

c)

Merchandising specialist

d)

Auto body technician

e)

Financial auditor for highways

14.

Product: What factors should you consider when developing a food product? Select all that apply.

a)

Quality

b)

Portion size

c)

Packaging

d)

Ingredients

e)

Store tax filing schedule

15.

Price: What costs must you consider when setting a price? Select all that apply.

a)

Cost of goods

b)

Labor

c)

Overhead

d)

Markup

e)

Random donation fund

16.

Place: Where can you sell food products? Select all appropriate locations.

a)

School cafeteria

b)

Farmers' market

c)

Grocery store

d)

Residential basement without permits

e)

Bakery

17.

Promotion: How can you promote your food product? Select all appropriate methods.

a)

Posters or signage

b)

Social media announcements

c)

Word-of-mouth campaigns

d)

Mislabeling prices

e)

Product sampling

18.

Calculating Food Cost & Price — Step 1: Recipe Yield and Ingredient Costs. Which action best describes Step 1?

a)

List all ingredients and their costs, then calculate the total ingredient cost per batch

b)

Choose a markup percentage without calculating costs

c)

Set the final selling price first

d)

Determine dining room seating capacity

19.

Calculating Food Cost & Price — Step 2: Which formula correctly gives cost per portion?

a)

$Cost\ per\ portion=\dfrac{Total\ food\ cost}{Number\ of\ portions}$

b)

$Cost\ per\ portion=Total\ food\ cost\times Number\ of\ portions$

c)

$Cost\ per\ portion=\dfrac{Number\ of\ portions}{Total\ food\ cost}$

d)

$Cost\ per\ portion=Total\ food\ cost-Number\ of\ portions$

20.

Calculating Food Cost & Price — Step 3: What must be added to the food cost before pricing?

a)

Labor and overhead

b)

Interest income

c)

Sales tax refunds

d)

Utility rebates only

21.

Calculating Food Cost & Price — Step 4: Which expression represents the selling price using a markup percentage?

a)

$Selling\ price=(Food\ cost+Labor+Overhead)\times Markup\ percentage$

b)

$Selling\ price=Food\ cost\div Markup\ percentage$

c)

$Selling\ price=Labor-Overhead$

d)

$Selling\ price=Food\ cost\times Number\ of\ portions$

22.

Merchandising & Visual Display: Select the key principles to include when creating a display.

a)

Create a focal point that draws attention to your best product

b)

Use appealing colors

c)

Clearly mark prices and product names

d)

Include allergen information and calories

e)

Avoid any signage to keep the display minimalist

23.

Hands-On Activity — Your display should include which elements? Select all that apply.

a)

A focal point that draws the eye

b)

Appealing colors and arrangement

c)

Clear signage with product name and price

d)

Accurate allergen and nutritional information

e)

Hidden pricing to encourage questions

24.

Assessment Rubric: Which criteria are listed for evaluating your display? Select all that apply.

a)

Creativity

b)

Accuracy of information

c)

Safety (properly labeled allergens and food safety concerns)

d)

Number of sales made during the event

e)

Speed of setup

25.

Food Safety Basics: When handling and selling food, which practices must you follow? Select all that apply.

a)

Proper storage

b)

Temperature control

c)

Hygiene

d)

Ignoring expiration dates

e)

Serving without handwashing

26.

Ethical Marketing Practices: You must make __________ claims about your product.

a)

truthful

b)

exaggerated

c)

vague

d)

misleading

27.

Ethical Marketing Practices: You must disclose all __________ information.

a)

required and relevant

b)

secret and proprietary

c)

unrelated personal

d)

fictional

28.

Ensure ______ pricing.

a)

ethical

b)

deceptive

c)

arbitrary

d)

inflated

29.

Illinois-Specific Requirements: In Illinois schools, you must follow all ______ food service rules.

a)

state

b)

federal

c)

corporate

d)

neighborhood

30.

Illinois-Specific Requirements: In Illinois schools, you must comply with local ______ department regulations.

a)

health

b)

parks

c)

transportation

d)

treasury

31.

Illinois-Specific Requirements: In Illinois schools, you must keep accurate ______ and safety records.

a)

sanitation

b)

attendance

c)

payroll

d)

transportation

ADV FOod Sales & Marketing Summative Review

Total questions: 31

Worksheet time: 16mins

Similar Resources on Wayground