#1
Which of the following is NOT a primary sector in the foodservice industry?
Hospitality
ExplanationHospitality is not a primary sector; others include commercial, non-commercial, and military.
#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?
Management
ExplanationManagement involves overseeing all aspects of the operation to meet objectives efficiently.
#3
What does the term 'food cost percentage' refer to in foodservice management?
The percentage of revenue spent on ingredients
ExplanationFood cost percentage indicates the portion of revenue allocated to ingredients.
#4
What does the term 'plate waste' refer to in foodservice management?
The leftover food discarded by customers
ExplanationPlate waste indicates uneaten food returned by customers, a measure of waste and satisfaction.
#5
What does the term 'foodborne illness' refer to in foodservice management?
An illness caused by consuming contaminated food
ExplanationFoodborne illnesses result from consuming food contaminated with pathogens or toxins.
#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
ExplanationFIFO ensures freshness and reduces waste by using older inventory first.
#7
Which of the following is NOT a characteristic of a successful restaurant concept?
High employee turnover
ExplanationHigh employee turnover is detrimental; success requires low turnover for stability.
#8
Which of the following is NOT typically considered a method of food preservation?
Deep-frying
ExplanationDeep-frying is a cooking method, not a preservation method like freezing or canning.
#9
What does the term 'BOH' commonly refer to in a foodservice establishment?
Back of House
ExplanationBOH refers to areas where food is prepared, away from customer view.
#10
Which of the following is NOT typically included in a foodservice equipment inventory?
Forks and knives
ExplanationEquipment inventory lists items like ovens and refrigerators, not utensils.
#11
What is a 'cover' in foodservice terminology?
A guest served during a meal period
ExplanationA cover refers to each guest served, especially during a specific meal time.
#12
In foodservice management, what does the acronym HACCP stand for?
Hazard Analysis and Critical Control Points
ExplanationHACCP is a systematic approach to food safety, identifying and controlling hazards.
#13
What is the primary purpose of a foodservice layout and design?
To optimize workflow efficiency
ExplanationLayout and design aim to streamline operations and enhance productivity.
#14
What is the term used to describe a foodservice establishment that offers a limited menu and specializes in a particular type of cuisine?
Gourmet
ExplanationGourmet establishments focus on quality and specialization, often with a limited menu.
#15
In foodservice management, what does the acronym POS stand for?
Point of Service
ExplanationPOS refers to where transactions occur, such as cash registers or checkout counters.