Food and Beverage Operations

Which of the following statements about franchising is true?
Franchisees typically have the freedom to change menu items at their individual properties.
Franchise agreements tend to favor the franchisor.
Franchisees typically must pay only initial fees to the franchisor.
The franchisor is usually responsible for generating funds to start the business

Franchise agreements tend to favor the franchisor.

One business will often create a name, theme, design, and set of operating methods and sell the right to use them to others. This type of food service establishment is called a(n)
Independent operation
Franchise
Chain
Contract management company

Franchise

Which of the following would be considered a commercial food service facility?
Food service provided by a caterer at off-site locations
Food service in prisons
Food service in military installations
Food service in public school

Food service provided by a caterer at off-site locations

What is an advantage that independent restaurants tend to have over large chain restaurants?
Independents can acquire cash and credit more easily than chains.
Independents typically have much more freedom to experiment extensively with different menu items, designs, and operating procedures than chains have.
Independents are often able to react more quickly to changing market conditions than large chains.
Independents are often better able to evaluate financial information and to determine whether they are performing as well as they should be performing.

Independents are often able to react more quickly to changing market conditions than large chains.

Which of the following chain operations was among the very first to offer franchising opportunities?
Howard Johnson’s
McDonald’s
Holiday Inn
Red Lobster

Howard Johnson’s

Which of the following is a trend likely to be seen in quick-service operations in the future?
A decrease in drive-through service
the addition of ethnic-fusion menu items
standardization of marketing strategies
New foods and higher quality items

New foods and higher quality items

Which of the following statements about lodging food service is true
Food and beverage departments typically can generate required profits on the basis of sales to in-house guests only.
Lodging food services often are designed to compete with food and beverage operations outside the hotel
Full-service hotels rarely offer in-room food service.
In the lodging industry, food service facilities are typically found only in large lodging operations.

Lodging food services often are designed to compete with food and beverage operations outside the hotel

Which of the following tends to encourage entrepreneurs to enter the restaurant business
Many restaurants require relatively little capital to get started.
Many menu items ideas can be found on the internet
It is easy to learn how to operate a restaurant
Independent restaurants often bring in more revenue than chains

Many restaurants require relatively little capital to get started.

Which of the following is a home food service innovation that is growing in popularity
providing home delivery that includes service during the meal and clean-up afterward
providing overnight delivery for long-distance take-out
providing home replacement meals that customers pick up and take home with them
all of the above

all of the above

Which of the following statements about food service in noncommercial facilities is true?
Noncommercial food service operators usually seek to minimize expenses while providing consumers with nutritious meals.
The first goal of food service operators in noncommercial facilities is to generate profits.
Food service operators in noncommercial facilities are prohibited by law from making profits.
Nutrition is of little concern to noncommercial food service operators.

Noncommercial food service operators usually seek to minimize expenses while providing consumers with nutritious meals.

Which of the following statements about commercial food service operations is true?
People aspiring to food service positions typically underrate commercial food service opportunities.
The work in commercial food service operations becomes significantly easier, both mentally and physically, as one moves up the organizational ladder.
Commercial food service employees must often work at times that other people want to be entertained.
Commercial food service operations are much more likely to have modern equipment than noncommercial operations.

Commercial food service employees must often work at times that other people want to be entertained

Which of the following statements about production personnel is true?
Production employees typically interact directly with guests.
Production employees include servers and buspersons.
Executive chefs manage production personnel in the kitchen.
In small operations, executive chefs typically have no production duties.

Executive chefs manage production personnel in the kitchen.

Ootah Samuels wants a position with a food service operator that values and uses modern technology and marketing techniques. Ootah should consider a position with:
a hotel restaurant.
a noncommercial food service operation.
a fast-food restaurant.
any of the above.

any of the above.

Which of the following statements about beverage service is true?
A bartender working at a public bar serves beverages to guests sitting or standing at the bar and to servers who take them to guests seated at tables.
A bartender working at a service bar usually serves beverages directly to guests who come from their tables to the bar for service.
A bar is either a public bar or a service bar, but virtually by definition cannot be a combination of both.
Bartenders only prepare beverages for beverage servers

A bartender working at a public bar serves beverages to guests sitting or standing at the bar and to servers who take them to guests seated at tables.

In general, the top managers in an organization are called upon to:
focus on meeting short-term goals
evaluate and create long-term plans.
supervise the supervisors
serve as linking pins between supervisors and staff.

evaluate and create long-term plans

A "flat" organizational structure is most likely to be appropriate for:
a very small independent restaurant.
a very large independent restaurant.
a chain attempting to maintain level sales in all its restaurants.
a restaurant attempting to recover from bad sales performance in a previous period.

a very small independent restaurant.

How is the organization chart of a country club different from the organization charts of most other food service operations?
Country clubs are much flatter organizationally than other food service operations.
A country club’s general manager is a figurehead position with no direct authority over other club employees.
A country club’s guests are also its owners, and therefore sit at the top of the club’s organization chart.
Country clubs typically do not have a board of directors, unlike most other food service operations

A country club’s guests are also its owners, and therefore sit at the top of the club’s organization chart.

The primary function of staff managers is to

provide support and advice to line managers.

Which of the following is not one of the three general categories of food service personnel?
delivery personnel
managers
production personnel
service personnel

delivery personnel

Which of the following positions is responsible for cold food preparation?
the sous chef
the steward
the garde-manager
the assistant cook

the garde-manager

Which of the following phrases describes a formal, written disciplinary program?
a way to address and correct improper behavior
not usually useful in a food service environment
method used by overly cautious managers
a form of punishment

a way to address and correct improper behavior

Which of the following statements about managing is true?
Effective managers leave problem-solving up to others.
Resources available to managers include money, time, and equipment.
People are not one of the resources available to food service managers.
Most managers typically have at least one unlimited resource.

Resources available to managers include money, time, and equipment.

Which of the following best defines managing for a food and beverage operation?
establishing long-term goals for the operation
using resources to meet organizational goals
developing rules and procedures for all employees
overseeing every activity that occurs at the property

using resources to meet organizational goals

Which of the following is one of the seven steps in the management process?
communicating
coordinating
mediating
executing

coordinating

Supervising, scheduling, and disciplining employees are part of the __________ management function.
staffing
coordinating
planning
directing

directing

The primary objective of noncommercial food and beverage operation owners is to:
reduce employee turnover.
minimize expenses.
generate repeat business.
gain a strong local reputation

minimize expenses.

Assembling and using resources to meet objectives are both functions of which management activity?
planning
organizing
staffing
coordinating

organizing

The processes of checking standard recipes, weighing incoming orders, and comparing actual results with budgeted results are included in the managerial task of:
planning.
directing.
controlling.
receiving.

controlling.

Which of the following actions is an example of superior hospitality?
presenting the guest check soon after the meal is over
bringing ketchup to the table when a guest orders french fries
refilling water glasses when requested
greeting regular guests by name

greeting regular guests by name

In a food and beverage operation, primary groups include which of the following?
suppliers
government agencies
guests
the local community

guests

Which of the following statements is true?
Noncommercial food service managers are less concerned about marketing than managers in commercial operations.
Noncommercial operations never use feasibility studies.
Only managers of self-operated noncommercial operations are concerned with marketing.
A feasibility study may be undertaken when the decision is made to self-operate or use a contract management company.

A feasibility study may be undertaken when the decision is made to self-operate or use a contract management company.

Which of the following statements about advertising is true?
When using outdoor advertising, the cost per potential guest reached is very high.
The cost of placing an ad in a newspaper is high relative to other advertising media.
Radio ads can saturate an entire market area.
Radio advertising is relatively high in cost per potential guest reached.

Radio ads can saturate an entire market area.

The function of a marketing plan is to translate __________ into __________.
goals; plans
market research; strategies and tactics
financial goals; appropriate advertisements
complex market data; easy-to-understand reports

market research; strategies and tactics

Concerns about the guest should be:
solely the responsibility of the operation s managers.
considered only when business seems to be declining.
incorporated into every part of managers activities.
primarily the responsibility of guest-contact staff.

incorporated into every part of managers activities

Which of the following best defines a moment of truth ?
any opportunity for a guest to form an impression about the property
the point in the guest experience at which the guest decides to formally complain
any situation in which the guest believes the property has exceeded expectations
the first contact that a guest has with a property

any opportunity for a guest to form an impression about the property

Feasibility studies will:
guide an operation s planners and architects.
provide ongoing market research data.
give a detailed overview of marketplace trends.
list specific advertising tactics to be used when the operation opens

guide an operation s planners and architects.

Food servers who frequently use suggestive selling techniques:
will typically be disliked by regular guests.
may risk driving away business and losing tips.
can have a significant positive effect on the operation s success.
are usually met with resistance from guests, who typically don’t like servers who suggest alternatives.

can have a significant positive effect on the operation s success.

The first responsibility of hospitality managers is to:
foster a stimulating and enjoyable work environment.
meet or exceed guest wants and needs.
develop appetizing and nutritious recipes.
encourage professional growth among employees.

meet or exceed guest wants and needs.

Managers can best understand what the competition is doing by:
following the latest information on the Internet.
experiencing what the competition has to offer.
seeking feedback via guest comment cards.
working with unbiased third-party consultants

experiencing what the competition has to offer.

Which of the following is an element of ongoing marketing research?
guest analysis
product analysis
feasibility analysis
property analysis

property analysis

Cholesterol is a fatty substance found in:
meat only.
shellfish only.
all animal and plant foods.
all animal foods.

all animal foods.

Which of the following statements about calories is true?
Women need more calories than do men.
People recovering from surgery should consume fewer calories than usual.
Generally speaking, people’s caloric intake needs decrease as they age.
People in a cold climate do not need more calories to stay warm.

Generally speaking, people’s caloric intake needs decrease as they age.

If an operation plans to list the calories for specific items on the menu, it is essential that:
all suppliers be informed of the change, so they can guarantee the consistent quality of their shipments.
the operation file appropriate paperwork with the U.S. Food and Drug Administration.
precise measurements are used during food preparation.
no appetizers be included in the listing.

precise measurements are used during food preparation.

Food and beverage operations can provide reduced-calorie food choices by:
providing half-portions of items.
offering fruit desserts instead of sweet desserts.
reducing the fat and sugar used in recipes.
all of the above

all of the above

Fat-soluble vitamins:
are absorbed and stored in the body.
must be consumed on a regular basis.
include vitamin C and thiamin.
primarily help cells obtain energy from food.

are absorbed and stored in the body.

In the United States, nutrition labeling is typically required for all of the following foods except:
packaged snack foods.
candy and other sweets.
frozen dinners.
meat and poultry

meat and poultry

The only correct statement about nutrients in the following group is:
if there is inadequate intake of carbohydrates, the body will divert proteins from tissue building to serve as fuel.
vitamins are produced in the human body.
water-soluble vitamins are stored in muscle tissue.
water makes up about 90 percent of an adult body s composition.

if there is inadequate intake of carbohydrates, the body will divert proteins from tissue building to serve as fuel.

Which of the following statements concerning nutrients is false?
Soaking food in water affects its vitamin content.
Minerals are located just below the skin of many vegetables.
A large number of vitamins and minerals do not dissolve in water.
The preparation precautions recommended for preserving water-soluble vitamins also apply to preserving the nutritive value of most minerals.

A large number of vitamins and minerals do not dissolve in water.

Humans consume more __________ than any other nutrient.
vitamins
water
carbohydrates
proteins

water

According to the recommended portion sizes on which the Food Guide Pyramid is based, one serving of meat is equal to __________ ounces.
three
six
eight
twelve

three

Prix fixe" refers to a(n) __________ menu.
à la carte
du jour
cycle-based
table d hôte

table d hôte

Breakfast menus typically focus on items that are:
fun to eat.
convenient for eating on the run.
simple and inexpensive.
light and flavorful.

simple and inexpensive.

One of the most common mistakes in menu design is:
using more than two colors.
omitting basic information about the restaurant.
printing the menu on two types of paper.
using freelance artists to design the menu

omitting basic information about the restaurant.

Which of the following statements about menus is true?
The name of the restaurant is all the copy the menu cover needs.
Menu items should be listed on the menu in such a way that none of them stands out from the others.
Dinner menu items should be simple, quick to make, and inexpensive.
A menu’s back cover should always be blank..

The name of the restaurant is all the copy the menu cover needs.

Which of the following statements about menu planning is false?
A reliable guide that menu planners can always use is that guest preferences are the same as their own.
To do a good job planning a menu, you must know what your guests want to eat and drink.
A restaurant’s theme or cuisine helps determine what types of items are appropriate to put on the menu.
A meal should be composed of foods that vary in

A reliable guide that menu planners can always use is that guest preferences are the same as their own.

Andrés and his wife, Isabel, would like to open a restaurant in the United States that would introduce a broad range of Americans to the cuisine of their native Peru. As the partners develop the menu, they should keep in mind that:
some ingredients may need to be changed to reach a broader range of guests.
most Americans have no interest in trying foreign food.
the majority of Americans will expect the menu to be entirely in Spanish.
planning an ethnic menu is no different than planning a menu featuring American entrées.

some ingredients may need to be changed to reach a broader range of guests.

After studying her menu, Malia decides to order an appetizer of stuffed mushrooms, a small pasta primavera entrée, and a slice of New York style cheesecake, with fresh strawberries on the side. Malia is most likely ordering from a(n) __________ menu.
cycle
à la carte
prix fixe
table d hôte

à la carte

A precosting analysis has just shown Ming that her projected costs are above the acceptable range. Which of the following steps is she most likely to take to ensure her operation shows a profit?
raise prices
increase portion sizes
add accompaniments to menu items
all of the above

raise prices

Aesthetic balance refers to:
the relationship between food costs, menu prices, and other financial/marketing considerations.
a commercial operation s need to place items on the menu that will yield a specific level of profitability.
the mix of guests from various demographic groups.
the degree to which meals have been developed with an eye to the colors, textures, and flavors of food

the degree to which meals have been developed with an eye to the colors, textures, and flavors of food

When managers are re-engineering a menu, they are likely to make all of the following changes except:
reposition dogs.
reprice plowhorses.
move puzzles.
keep stars.

reposition dogs.

.A menu items ____ is determined by dividing the total cost of the item by the number of portions?
a.Contribution margin
b.Total ingredient cost
c.Portion cost
d.Standard food cost

Portion cost

.Including sub-recipes as ingredients in a standard recipe is known as?
Preparing an ingredient file
Recipe indexing
menu costing
chaining recipes

chaining recipes

Elasticity of demand is best defined as?
a.The relationship between a menu’s most profitable and its least profitable items.
b.The extent to which demand for an item changes as the price changes
c.The response of customers to new menus, special promotions, and other marketing and advertising tactics
d.The determining factor in whether customers return to a particular food and beverage operation

The extent to which demand for an item changes as the price changes

What information should be included in a standard recipe?
a.Required quantity of each ingredient and preparation procedures
b.Portion size, portioning equipment, and garnish
c.Menu item rating scale
d.Both A and B.

Both A and B.

Which of the following statements about standard recipes is true?
a.To accurately increase a recipe a yield, a cook should simply muiltiply each ingredient by the correspoding percent of increase.
b.Recipes collected from trusted or authoritative sources do not need to be tested before they are added to the menu.
c.Ingredients on a standard recipe card should be listed in the order they are used.
d.Developing standard recipe is a management duty; managers should not ask for input form cooks and/or bartenders.

Ingredients on a standard recipe card should be listed in the order they are used.

An adjustment factor should be used?
a.To accurately increase or decrease the yield of a standard recipe
b.When developing any new standard recipe.
c.Whenever ingredient substitutions must be used in a standard recipe.
d.To determine the cost of a given menu item.

To accurately increase or decrease the yield of a standard recipe

Which of the following is a subjective pricing method?
a.Loss -leader price method
b.Standard pricing method
c.Lowest price method
d.Profit pricing method

.Loss -leader price method

The menu pricing method that bases pricing on the price the food service manager believes will represent a value to the guest is known as the___ price method?
a.Reasonable
b.Highest
c.Loss-Leader
d.Intuitive

.Reasonable

The per-ounce cost of an alcoholic beverage is determined by?
a.Dividing the cost of the bottle by the number of servings it yields/
b.Multiplying the number of servings per bottle by the cost of the bottle.
c.Dividing the total cost of the bottle by 15
d.Dividing the cost of the bottle by the number of ounces per bottle.

Dividing the cost of the bottle by the number of ounces per bottle.

Which of the following statements concerning menu pricing is true?
a.If you lower the price of an item by 10 percent and demand for the item to go up by 35 percent, the demand for the item is inelastic
b.The highest price method is an objective pricing method
c.Desired food cost percent markup is an objective pricing method
d.If the demand for an item is elastic, then the item is not considered to be price- sensitive

Desired food cost percent markup is an objective pricing method

The success of a just-in-time inventory system depends upon?
a.Having sufficient funds immediately available
b.Prime suppliers who work as partners with the food and beverage operation.
c.Extensive storage space at the food and beverage operation.
d.Maintaining the latest computer hardware and software.

b.Prime suppliers who work as partners with the food and beverage operation.

Determining whether it is less expensive to prepare a product on site than to purchase it ready-made is knowns as?
a.Taking an ingredient inventory
b.An internal-external comparison
c.Making a labor vs. production decision
d.A make or buy analysis

A make or buy analysis

Operations that use only a physical inventory system.
a.Periodically count the items in storage to see what is available
b.Can tell at any given moment exactly what quantities of items are on-hand.
c.Are using the most accurate means available to keep track of inventory
d.Have chosen a system that operates much like a checkbook record.

Periodically count the items in storage to see what is available

A perpetual inventory system tells managers?
a.The exact quantity of each product in storage
b.How much money has been spent on a given product during a given time period
c.The quantity of each product that should be in storage
d.Which products will likely need to be reordered within the next 30 days.

The quantity of each product that should be in storage

Which of the following techniques is effective in reducing purchasing costs?
a.Change the purchase unit size to a smaller container to reduce the suppliers handling changes.
b.Purchasing directly from a distributor or grower
c.Charge goods on credit to increase the supplier’s cash flow
d.Increase supplier services

Purchasing directly from a distributor or grower

In the food and berverage industry, a prime supplier is a(n):
a.Vendor that sells products to a food service provider using a just- in- time inventory system
b.Organization that strives always to have the lowest price on the items it sells.
c.Sales representative who makes frequent face-to-face presentations in order to build rapport and enhance customer service
d.Supplier that specializes in providing premium and often imported brands of food and beverages to a food and beverage establishment

Vendor that sells products to a food service provider using a just- in- time inventory system

When receiving alcoholic beverages, all of the following points should be observed except:
a.Purchasing and receiving tasks should be separated to guard against collusion
b.A random bottle from each shipment should be opened and sampled
c.Cases should be opened and the bottles should be checked
d.Beverages should be moved immediately to secure storage areas

A random bottle from each shipment should be opened and sampled

Moesha is working at her hotel and bar when a guests approaches and says, "I’d like a Screwdriver made with Stolichnaya, please". Glady’s is most likely to make the guests drink using a ___ brand of liquor.
a.Call
b.House
c.Premium
d.Substandard

Call

Inventory turnover rates are typically?
a.Lower for beverages than for foods
b.Of little concern for computerized operations
c.The same for both beverages and foods.
d.None of the above

Lower for beverages than for foods

Which of the following statements is true?
a.There is no need for a receiving clerk to weigh, count, or measure items if proper ordering systems are in place and working correctly
b.When a prime supplier system is in place, there is an increased need for maintaining a formal issuing system for food service items
c.A just-in-time inventory system depends on the food and beverage operation maintaining a scanning system similar to that found in supermarket check outs
d.Items in storage including alcoholic beverages can be easily tracked with the aid of high-tech storage and inventory systems.

Items in storage including alcoholic beverages can be easily tracked with the aid of high-tech storage and inventory systems.

Which of the following would most likely not be considered a food production principle?
a.Make sure food is clean
b.Serve hot food hot and cold food cold
c.Never prepare foods you wouldn’t eat yourself
d.Never be satisfied with a less-than- excellent product, Always try to make it perfect

Never prepare foods you wouldn’t eat yourself

Which of the following typically does not affect baking times and temperatures?
a.Altitude
b.Humidity
c.Moisture content of flour
d.Time of day

Time of day

Which of the following is not a method of tenderizing meat or poultry?
a.Injecting enzymes
b.Pounding
c.Freezing
d.Aging

Freezing

Fish with high fat content is an espicailly good souce of?
a.Gluten
b.Vitamins
c.Starch
d.None of the above

Vitamins

Which of the following is not typically a control activity used to preserve quality and maximize food production efficiency?
a.Implement procedures to reduce costs without lowering standards
b.Ensure that extra food is issued for production
c.Make sure that weighing and measuring tools are available and always used
d.Recruit personnel who are genuinely concerned about preparing and offering high-quality products

Ensure that extra food is issued for production

Which of the following is or should be a primary concerns of managers during food and beverage production?
a.Ensuring that proper receiving procedures are being followed
b.Making quality ingredients available for production
c.Ensuring that employees arrive to work on time
d.All of the above

Making quality ingredients available for production

Quality standards for food and beverage production must be incorporated into all of the following except?
a.Standard recipes
b.Purchase specifications
c.Proper tools and equipment
d.Suggestive selling techniques

Suggestive selling techniques

Which of the following is a dry-heat cooking method using hot air?
a.Baking
b.Broiling
c.Microwaving
d.Blanching

Baking

Egg yolks would be used as an emulsifying agent in which of the following products?
a.Sherbert
b.Broth
c.Mayonnaise
d.Souffle

Mayonnaise

Which of the following vegetables should be cooked without a cover?
a.Carrots
b.Broccoli
c.Potatoes
d.Corn

Broccoli

Which of the following statements concerning equipment maintenance and accident prevention is false?
a.Improper equipment maintenance can lead to unsafe working conditions
b.Employee should be trained in how to use, maintain, and clean equipment
c.Gas equipment should bear the seal of approval of the Underwriters Laboratories
d.A qualified electrician should inspect all electrical, wiring, and switches on a regular basis

Employee should be trained in how to use, maintain, and clean equipment

Who should be responsible for conducting sanitation and safety inspections?
a.Managers
b.Designated employees
c.An inspection company
d.OSHA

Managers

An employee who has been exposed to an infectious disease should____ before returning to work?
a.Consult a doctor
b.Stay home from work
c.Pass a physical
d.All of the above

Consult a doctor

Which of the following statements about knives is false?
a.Knives should not be used to open cardboard cartons
b.Dull knives cause more problems than sharp knives
c.Before washing knives, place them in sinks filled with soapy water
d.Don’t leave knives of the edge of a counter

Before washing knives, place them in sinks filled with soapy water

Which of the following statements about MSDS’S is false?
a.MSDS’S provide employees with instructions to follow when a spill or leak occurs
b.MSDS’S must be easily accessible by employees
c.MSDS’S should be reviewed with new employees during orientation
d.MSDS’S are provided by equipment manufacturers

MSDS’S are provided by equipment manufacturers

There are ___ Hazard Analysis Critical Control Point (HACCP) principles that must be incorporated into the food production/handling process to keep products safe?
a.Three
b.Five
c.Seven
d.Ten

Seven

Which of the following statements about storing and issuing food is true?
a.Frozen foods should be taken out if their original containers
b.Food containers should never be stored on the floor
c.Metal containers should be used to store staples such as flour and rice
d.Shelves should be lined with paper or other materials

Food containers should never be stored on the floor

In additon to the complete monthly inspection, you should conduct____ inspections of specifc work station areas or equipment?
a.Daily
b.Weekly
c.Bi-Weekly
d.Semi-annual

Daily

Employees who receive meats and poultry for the operation should look for the Inspected and Passed labels from which organization?
a.OSHA
b.USDA
c.FDA
d.U.S Public Health Service

USDA

Which of the following statements about unsafe food is false?
a.Acidity affects the ability of germs to grow
b.Not all microorganisms are dangerous
c.Once a food is poisoned by germs, there is nothing you can do to make it safe for consumption
d.The foods most often involved in staph poisoning are fruits

The foods most often involved in staph poisoning are fruits

Which of the following is a refrigerated room used for central storage purposes?
a.Reach-in
b.Walk-in
c.Roll-in
d.Deep freeze

Walk-in

Which of the following is a flat-bottomed cooking item that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer.server?
a.Range
b.Charbroiler
c.Oven
d.Tilting braising pan

Tilting braising pan

Plans to redesign the kitchen should address several concerns, including which of the following?
a.Physical fatigue
b.Government safety codes
c.Temperature
d.All of the above

All of the above

What would a lockable precious storage area most likely contain?
a.Dry items
b.Frozen items
c.Expensive items
d.Fresh items

Expensive items

Which of the following would not typically be found in a server supply station?
a.Clean dishes
b.Soiled dishes
b.Telephone
d.Microwave

Telephone

Which of the following statements about kitchen equipment is false?
a.Many of the kitchen fires that occur originate at the deep fryer
b.A tilting braising pan can reduce the total cooking time of many food products by as much as 25 percent
c.Low-pressure compartment steamers are excellent for preparing frozen or refrigerated pre-portioned items in pouches
d.A compartment steamer can be used much like a pressure cooker

Low-pressure compartment steamers are excellent for preparing frozen or refrigerated pre-portioned items in pouches

If preliminary planning reveals the remodeling project can’t be completed with the funds available, the project should be:
a.Deferred until the funds are available
b.Adjusted so that the plans match the budgeted funds
c.Cancelled
d.Any of the above

Any of the above

Which of the following statements about beverage equipment is false?
a.Most operations need far more beverage equipment than food service equipment
b.Three common sensing devices for automated beverage control systems are glass sensors, guest check sensors, and empty bottle sensors
c.Automated beverage control systems enhance production and service capabilities
d.A beverage control unit is the brain of an automated beverage control system.

Most operations need far more beverage equipment than food service equipment

When planning new construction or a remodeling project, which of the following people would typically not be part of the planning team?
a.General manager
b.Guests
c.Architect
d.Food service facility consultant

Guests

Which of the following is not one of the three basic types of bars?
a.Service bars
b.Public bars
c.Primary bars
d.Combination public/service bars

Primary Bars

Which of the following does not appear on the balance sheet?
assets
liabilities
transfers
equity

transfers

Posting supplier invoices and producing checks for payment would be part of which accounting software program?
accounts receivable
accounts payable
payroll accounting
financial reporting

accounts payable

Which trade association published the Uniform System of Accounts for Restaurants?
American Accounting Association
American Institute of Certified Public Accountants
National Restaurant Association
none of the above

National Restaurant Association

Which of the following provides a common accounting language for comparisons among properties?
a balance sheet
an income statement
a uniform system of accounts
an operations budget

a uniform system of accounts

Ratios are most useful or meaningful when compared against:
industry averages.
ratios from a past period.
projected ratios from a future period.
planned ratio goals.

planned ratio goals.

Which of the following would be a typical operation of accounts payable software?
producing paychecks
listing financial statement accounts
facilitating the reconciliation of cleared checks
monitoring collection activities

facilitating the reconciliation of cleared checks

Annual operations budgets are commonly divided into __________ plans.
daily
weekly
monthly
quarterly

monthly

Which of the following expenses are charged to the food and beverage department?
payroll associated with kitchen staff
gas and electricity used for cooking
music and entertainment provided for guests
all of the above

all of the above

What does "accounts payable" refer to?
obligations owed to the property from sales made on credit
liabilities incurred for food, supplies, equipment, or other goods and services purchased on account
the listing of financial statement accounts and account numbers
none of the above

liabilities incurred for food, supplies, equipment, or other goods and services purchased on account

To be useful as indicators or measurements, ratios:
should be computed until they yield profitability ratios.
must be compared against some standard.
should be computed by the accounting department, with the results distributed to employees as well as managers.
should not rely on figures from the income statement.

must be compared against some standard