#1
Which of the following is NOT a primary sector in the foodservice industry?
Agriculture
Manufacturing
Fishing
Hospitality
#2
What is the term for the process of planning, organizing, directing, and controlling resources (including personnel) to achieve organizational goals within a foodservice operation?
Menu planning
Staff training
Food costing
Management
#3
What does the term 'food cost percentage' refer to in foodservice management?
The percentage of revenue spent on ingredients
The percentage of total expenses spent on food
The percentage of food wasted during preparation
The percentage of food purchased compared to the previous month
#4
What does the term 'plate waste' refer to in foodservice management?
The practice of reusing plates
The waste generated from broken plates
The leftover food discarded by customers
The cost associated with plate production
#5
What does the term 'foodborne illness' refer to in foodservice management?
An illness caused by consuming contaminated food
An illness caused by overeating
An illness caused by food allergies
An illness caused by eating expired food
#6
What is the purpose of a FIFO (First In, First Out) inventory system in foodservice management?
To ensure the oldest inventory is used first
To prioritize expensive inventory
To store inventory randomly
To encourage waste
#7
Which of the following is NOT a characteristic of a successful restaurant concept?
Clear target audience
Unique selling proposition
High employee turnover
Consistent quality
#8
Which of the following is NOT typically considered a method of food preservation?
Canning
Freezing
Deep-frying
Dehydrating
#9
What does the term 'BOH' commonly refer to in a foodservice establishment?
Back of House
Best of Home
Business of Hospitality
Bottom of Heart
#10
Which of the following is NOT typically included in a foodservice equipment inventory?
Refrigerators
Forks and knives
Stoves
Tables and chairs
#11
What is a 'cover' in foodservice terminology?
A type of plate
A table setting
A guest served during a meal period
A type of dishwashing machine
#12
In foodservice management, what does the acronym HACCP stand for?
Hazard Analysis and Critical Control Points
Hazard Assessment and Control in Catering Processes
Healthy and Clean Cooking and Preparation
Hygienic Approach to Cooking and Contamination Prevention
#13
What is the primary purpose of a foodservice layout and design?
To minimize customer satisfaction
To optimize workflow efficiency
To increase food waste
To discourage repeat customers
#14
What is the term used to describe a foodservice establishment that offers a limited menu and specializes in a particular type of cuisine?
Buffet
Cafeteria
Gourmet
Café
#15
In foodservice management, what does the acronym POS stand for?
Point of Service
Price of Sale
Plate on Stand
Product on Shelf