Quiz Food and Beverage Management Solved | HB 267, Quizzes of Hospitality and Tourism

Download Quiz Food and Beverage Management Solved | HB 267 and more Quizzes Hospitality and Tourism in PDF only on Docsity! HB 267 Quiz #1 ANSWERS are in Boldface Type ANSWERS ANSWERS 1. A franchisee is one who: a. Grants the right to another to market the company’s concepts b. Is granted the right by another to market the company’s concepts c. Contracts with another to run a restaurant d. Partners with distributors to reduce costs in a foodservice operation 2. Which of the following is NOT a factor in determining food preparation methods? a. Cost of food, labor, and equipment b. The experience of the prevailing labor market c. The image of the restaurant d. All of the above are factors in determining food preparation methods 3. During which stage of a restaurant’s life cycle will sales increase at a decreasing rate: a. The introductory stage b. The growth stage c. The maturity stage d. The decline stage 4. Cost control, organizing shift operations, unit coordination and control, employee development and customer relations are all: a. Essential functional areas of a foodservice manager’s job b. Secondary functional areas of a foodservice manager’s job c. Nonessential functional areas of a foodservice manager’s job d. None of the above 5. A foodservice operation in which the sale of food is the primary activity and a profit is desired is known as: a. Commercial foodservice b. Onsite foodservice c. Institutional foodservice d. Industrial foodservice 6. Traditionally, foodservice operations are categorized as either commercial or onsite foodservices a. True b. False 7. Studies have shown that between 1/4th and 1/3rd of all new restaurant ventures fail in their first year of operations. a. True b. False