Food and Beverage Operations

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1. Which of the following statements about franchising Franchise agree-

is true? ments tend to fa-
Franchisees typically have the freedom to change vor the franchisor.
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

2. One business will often create a name, theme, design, Franchise

and set of operating methods and sell the right to use
them to others. This type of food service establish-
ment is called a(n)
Independent operation
Franchise
Chain
Contract management company

3. Which of the following would be considered a com- Food service pro-

mercial food service facility? vided by a cater-
Food service provided by a caterer at off-site loca- er at off-site loca-
tions tions
Food service in prisons
Food service in military installations
Food service in public school

4. What is an advantage that independent restaurants Independents are

tend to have over large chain restaurants? often able to re-
Independents can acquire cash and credit more eas- act more quick-
ily than chains. ly to changing
Independents typically have much more freedom to market conditions
experiment extensively with different menu items, de- than large chains.
signs, 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 finan-
cial information and to determine whether they are
performing as well as they should be performing.
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5. Which of the following chain operations was among Howard Johnson's

the very first to offer franchising opportunities?
Howard Johnson's
McDonald's
Holiday Inn
Red Lobster

6. Which of the following is a trend likely to be seen in New foods and

quick-service operations in the future? higher quality
A decrease in drive-through service items
the addition of ethnic-fusion menu items
standardization of marketing strategies
New foods and higher quality items

7. Which of the following statements about lodging food Lodging food ser-
service is true vices often are de-
Food and beverage departments typically can gener- signed to compete
ate required profits on the basis of sales to in-house with food and bev-
guests only. erage operations
Lodging food services often are designed to compete outside the hotel
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 typ-
ically found only in large lodging operations.

8. Which of the following tends to encourage entrepre- Many restaurants

neurs to enter the restaurant business require relatively
Many restaurants require relatively little capital to get little capital to get
started. 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

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

10. Which of the following statements about food service Noncommercial

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

11. Which of the following statements about commercial Commercial food

food service operations is true? service employ-
People aspiring to food service positions typically ees must often
underrate commercial food service opportunities. work at times that
The work in commercial food service operations be- other people want
comes significantly easier, both mentally and physi- to be entertained
cally, 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 noncommer-
cial operations.

12. Which of the following statements about production Executive chefs

personnel is true? manage produc-
Production employees typically interact directly with tion personnel in
guests. the kitchen.
Production employees include servers and busper-
sons.
Executive chefs manage production personnel in the
kitchen.

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In small operations, executive chefs typically have no
production duties.

13. Ootah Samuels wants a position with a food service any of the above.
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.

14. Which of the following statements about beverage A bartender work-

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

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

16. A "flat" organizational structure is most likely to be a very small in-

appropriate for: dependent restau-
a very small independent restaurant. rant.
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.
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17. How is the organization chart of a country club differ- A country club's
ent from the organization charts of most other food guests are also its
service operations? owners, and there-
Country clubs are much flatter organizationally than fore sit at the top
other food service operations. of the club's orga-
A country club's general manager is a figurehead nization chart.
position with no direct authority over other club em-
ployees.
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 direc-
tors, unlike most other food service operations

18. The primary function of staff managers is to provide support

and advice to line
managers.

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

20. Which of the following positions is responsible for the garde-manag-

cold food preparation? er
the sous chef
the steward
the garde-manager
the assistant cook

21. Which of the following phrases describes a formal, a way to address

written disciplinary program? and correct im-
a way to address and correct improper behavior proper behavior
not usually useful in a food service environment
method used by overly cautious managers
a form of punishment

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

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

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

25. Supervising, scheduling, and disciplining employees directing

are part of the __________ management function.
staffing
coordinating
planning
directing

26. The primary objective of noncommercial food and minimize expens-

beverage operation owners is to: es.
reduce employee turnover.
minimize expenses.
generate repeat business.
gain a strong local reputation

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

28. The processes of checking standard recipes, weigh- controlling.

ing incoming orders, and comparing actual results
with budgeted results are included in the managerial
task of:
planning.
directing.
controlling.
receiving.

29. Which of the following actions is an example of supe- greeting regular

rior hospitality? guests by name
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

30. In a food and beverage operation, primary groups guests

include which of the following?
suppliers
government agencies
guests
the local community

31. Which of the following statements is true? A feasibility study

Noncommercial food service managers are less con- may be under-
cerned about marketing than managers in commer- taken when the
cial operations. decision is made
Noncommercial operations never use feasibility stud- to self-operate
ies. or use a con-
Only managers of self-operated noncommercial op- tract management
erations are concerned with marketing. company.
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A feasibility study may be undertaken when the deci-
sion is made to self-operate or use a contract man-
agement company.

32. Which of the following statements about advertising Radio ads can sat-
is true? urate an entire
When using outdoor advertising, the cost per poten- market area.
tial 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 poten-
tial guest reached.

33. The function of a marketing plan is to translate market research;

__________ into __________. strategies and tac-
goals; plans tics
market research; strategies and tactics
financial goals; appropriate advertisements
complex market data; easy-to-understand reports

34. Concerns about the guest should be: incorporated into

solely the responsibility of the operation s managers. every part of man-
considered only when business seems to be declin- agers activities
ing.
incorporated into every part of managers activities.
primarily the responsibility of guest-contact staff.

35. Which of the following best defines a moment of truth any opportunity for
? a guest to form an
any opportunity for a guest to form an impression impression about
about the property 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

36. Feasibility studies will:

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

37. Food servers who frequently use suggestive selling can have a signifi-
techniques: cant positive effect
will typically be disliked by regular guests. on the operation s
may risk driving away business and losing tips. success.
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.

38. The first responsibility of hospitality managers is to: meet or exceed

foster a stimulating and enjoyable work environment. guest wants and
meet or exceed guest wants and needs. needs.
develop appetizing and nutritious recipes.
encourage professional growth among employees.

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

40. Which of the following is an element of ongoing mar- property analysis

keting research?
guest analysis
product analysis
feasibility analysis
property analysis

41. Cholesterol is a fatty substance found in: all animal foods.

meat only.
shellfish only.
all animal and plant foods.
all animal foods.

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

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

44. Food and beverage operations can provide re- all of the above
duced-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

45. Fat-soluble vitamins: are absorbed and

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

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

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

48. Which of the following statements concerning nutri- A large number of

ents is false? vitamins and min-
Soaking food in water affects its vitamin content. erals do not dis-
Minerals are located just below the skin of many veg- solve in water.
etables.
A large number of vitamins and minerals do not dis-
solve in water.
The preparation precautions recommended for pre-
serving water-soluble vitamins also apply to preserv-
ing the nutritive value of most minerals.

49. Humans consume more __________ than any other water

nutrient.
vitamins
water
carbohydrates
proteins

50. According to the recommended portion sizes on three

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

51. Prix fixe" refers to a(n) __________ menu. table d hôte

à la carte
du jour

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cycle-based
table d hôte

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

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

54. Which of the following statements about menus is The name of the
true? restaurant is all
The name of the restaurant is all the copy the menu the copy the menu
cover needs. 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..

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

56. Andrés and his wife, Isabel, would like to open a some ingredients
restaurant in the United States that would introduce may need to be
a broad range of Americans to the cuisine of their changed to reach
native Peru. As the partners develop the menu, they
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should keep in mind that: a broader range of
some ingredients may need to be changed to reach a guests.
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.

57. After studying her menu, Malia decides to order an à la carte

appetizer of stuffed mushrooms, a small pasta pri-
mavera entrée, and a slice of New York style cheese-
cake, with fresh strawberries on the side. Malia is
most likely ordering from a(n) __________ menu.
cycle
à la carte
prix fixe
table d hôte

58. A precosting analysis has just shown Ming that raise prices
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

59. Aesthetic balance refers to: the degree to

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

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

61. .A menu items ____ is determined by dividing the Portion cost

total cost of the item by the number of portions?
a.Contribution margin
b.Total ingredient cost
c.Portion cost
d.Standard food cost

62. .Including sub-recipes as ingredients in a standard chaining recipes

recipe is known as?
Preparing an ingredient file
Recipe indexing
menu costing
chaining recipes

63. Elasticity of demand is best defined as? The extent to

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

64. What information should be included in a standard Both A and B.

recipe?
a.Required quantity of each ingredient and prepara-
tion procedures
b.Portion size, portioning equipment, and garnish
c.Menu item rating scale
d.Both A and B.

65. Which of the following statements about standard Ingredients on a

recipes is true? standard recipe
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a.To accurately increase a recipe a yield, a cook card should be list-
should simply muiltiply each ingredient by the corre- ed in the order
spoding percent of increase. they are used.
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.

66. An adjustment factor should be used? To accurately in-

a.To accurately increase or decrease the yield of a crease or de-
standard recipe crease the yield of
b.When developing any new standard recipe. a standard recipe
c.Whenever ingredient substitutions must be used in
a standard recipe.
d.To determine the cost of a given menu item.

67. Which of the following is a subjective pricing .Loss -leader price

method? method
a.Loss -leader price method
b.Standard pricing method
c.Lowest price method
d.Profit pricing method

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

69. The per-ounce cost of an alcoholic beverage is deter- Dividing the cost
mined by? of the bottle by the
a.Dividing the cost of the bottle by the number of number of ounces
servings it yields/ per bottle.
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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.

70. Which of the following statements concerning menu Desired food cost
pricing is true? percent markup is
a.If you lower the price of an item by 10 percent an objective pric-
and demand for the item to go up by 35 percent, the ing method
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

71. The success of a just-in-time inventory system de- b.Prime suppliers

pends upon? who work as part-
a.Having sufficient funds immediately available ners with the food
b.Prime suppliers who work as partners with the food and beverage op-
and beverage operation. eration.
c.Extensive storage space at the food and beverage
operation.
d.Maintaining the latest computer hardware and soft-
ware.

72. Determining whether it is less expensive to prepare A make or buy

a product on site than to purchase it ready-made is analysis
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

73. Operations that use only a physical inventory system. Periodically count
a.Periodically count the items in storage to see what the items in stor-
is available age to see what is
b.Can tell at any given moment exactly what quanti- available
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ties 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.

74. A perpetual inventory system tells managers? The quantity of

a.The exact quantity of each product in storage each product that
b.How much money has been spent on a given prod- should be in stor-
uct during a given time period age
c.The quantity of each product that should be in stor-
age
d.Which products will likely need to be reordered
within the next 30 days.

75. Which of the following techniques is effective in re- Purchasing direct-

ducing purchasing costs? ly from a distribu-
a.Change the purchase unit size to a smaller contain- tor or grower
er 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

76. In the food and berverage industry, a prime supplier Vendor that sells
is a(n): products to a food
a.Vendor that sells products to a food service service provider
provider using a just- in- time inventory system using a just-
b.Organization that strives always to have the lowest in- time inventory
price on the items it sells. system
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

77. When receiving alcoholic beverages, all of the follow- A random bottle
ing points should be observed except: from each ship-
a.Purchasing and receiving tasks should be separat- ment should be
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ed to guard against collusion opened and sam-
b.A random bottle from each shipment should be pled
opened and sampled
c.Cases should be opened and the bottles should be
checked
d.Beverages should be moved immediately to secure
storage areas

78. Moesha is working at her hotel and bar when a guests Call
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

79. Inventory turnover rates are typically? Lower for bev-

a.Lower for beverages than for foods erages than for
b.Of little concern for computerized operations foods
c.The same for both beverages and foods.
d.None of the above

80. Which of the following statements is true? Items in stor-

a.There is no need for a receiving clerk to weigh, age including al-
count, or measure items if proper ordering systems coholic beverages
are in place and working correctly can be easily
b.When a prime supplier system is in place, there is tracked with the
an increased need for maintaining a formal issuing aid of high-tech
system for food service items storage and inven-
c.A just-in-time inventory system depends on the tory systems.
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.

81. Which of the following would most likely not be con-

sidered a food production principle?
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a.Make sure food is clean Never prepare
b.Serve hot food hot and cold food cold foods you wouldn't
c.Never prepare foods you wouldn't eat yourself eat yourself
d.Never be satisfied with a less-than- excellent prod-
uct, Always try to make it perfect

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

83. Which of the following is not a method of tenderizing Freezing

meat or poultry?
a.Injecting enzymes
b.Pounding
c.Freezing
d.Aging

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

85. Which of the following is not typically a control ac- Ensure that extra
tivity used to preserve quality and maximize food food is issued for
production efficiency? production
a.Implement procedures to reduce costs without low-
ering 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

86. Which of the following is or should be a primary

concerns of managers during food and beverage pro-
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duction? Making quality in-
a.Ensuring that proper receiving procedures are be- gredients avail-
ing followed able for production
b.Making quality ingredients available for production
c.Ensuring that employees arrive to work on time
d.All of the above

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

88. Which of the following is a dry-heat cooking method Baking

using hot air?
a.Baking
b.Broiling
c.Microwaving
d.Blanching

89. Egg yolks would be used as an emulsifying agent in Mayonnaise

which of the following products?
a.Sherbert
b.Broth
c.Mayonnaise
d.Souffle

90. Which of the following vegetables should be cooked Broccoli

without a cover?
a.Carrots
b.Broccoli
c.Potatoes
d.Corn

91. Which of the following statements concerning equip- Employee should

ment maintenance and accident prevention is false? be trained in how
a.Improper equipment maintenance can lead to un- to use, maintain,
safe working conditions and clean equip-
b.Employee should be trained in how to use, main- ment
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tain, 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

92. Who should be responsible for conducting sanitation Managers

and safety inspections?
a.Managers
b.Designated employees
c.An inspection company
d.OSHA

93. An employee who has been exposed to an infectious Consult a doctor

disease should____ before returning to work?
a.Consult a doctor
b.Stay home from work
c.Pass a physical
d.All of the above

94. Which of the following statements about knives is Before washing

false? knives, place them
a.Knives should not be used to open cardboard car- in sinks filled with
tons soapy water
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

95. Which of the following statements about MSDS'S is MSDS'S are pro-
false? vided by equip-
a.MSDS'S provide employees with instructions to fol- ment manufactur-
low when a spill or leak occurs ers
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

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

97. Which of the following statements about storing and Food containers
issuing food is true? should never be
a.Frozen foods should be taken out if their original stored on the floor
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 mate-
rials

98. In additon to the complete monthly inspection, you Daily

should conduct____ inspections of specifc work sta-
tion areas or equipment?
a.Daily
b.Weekly
c.Bi-Weekly
d.Semi-annual

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

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

101. Which of the following is a refrigerated room used for Walk-in

central storage purposes?
a.Reach-in
b.Walk-in
c.Roll-in
d.Deep freeze

102. Which of the following is a flat-bottomed cooking Tilting braising

item that can be used as a kettle, griddle, fry pan, pan
steamer, oven, or warmer.server?
a.Range
b.Charbroiler
c.Oven
d.Tilting braising pan

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

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

105. Which of the following would not typically be found in Telephone

a server supply station?
a.Clean dishes
b.Soiled dishes
b.Telephone
d.Microwave

106.
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Which of the following statements about kitchen Low-pressure
equipment is false? compartment
a.Many of the kitchen fires that occur originate at the steamers are
deep fryer excellent for
b.A tilting braising pan can reduce the total cooking preparing frozen
time of many food products by as much as 25 percent or refrigerated
c.Low-pressure compartment steamers are excellent pre-portioned
for preparing frozen or refrigerated pre-portioned items in pouches
items in pouches
d.A compartment steamer can be used much like a
pressure cooker

107. If preliminary planning reveals the remodeling project Any of the above
can't be completed with the funds available, the pro-
ject 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

108. Which of the following statements about beverage Most operations

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

109. When planning new construction or a remodeling Guests

project, which of the following people would typically
not be part of the planning team?
a.General manager
b.Guests

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c.Architect
d.Food service facility consultant

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

111. Which of the following does not appear on the bal- transfers
ance sheet?
assets
liabilities
transfers
equity

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

113. Which trade association published the Uniform Sys- National Restau-
tem of Accounts for Restaurants? rant Association
American Accounting Association
American Institute of Certified Public Accountants
National Restaurant Association
none of the above

114. Which of the following provides a common account- a uniform system

ing language for comparisons among properties? of accounts
a balance sheet
an income statement
a uniform system of accounts
an operations budget

115.
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Ratios are most useful or meaningful when compared planned ratio
against: goals.
industry averages.
ratios from a past period.
projected ratios from a future period.
planned ratio goals.

116. Which of the following would be a typical operation of facilitating the

accounts payable software? reconciliation of
producing paychecks cleared checks
listing financial statement accounts
facilitating the reconciliation of cleared checks
monitoring collection activities

117. Annual operations budgets are commonly divided monthly

into __________ plans.
daily
weekly
monthly
quarterly

118. Which of the following expenses are charged to the all of the above
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

119. What does "accounts payable" refer to? liabilities incurred

obligations owed to the property from sales made on for food, supplies,
credit equipment, or oth-
liabilities incurred for food, supplies, equipment, or er goods and ser-
other goods and services purchased on account vices purchased
the listing of financial statement accounts and ac- on account
count numbers
none of the above

120. To be useful as indicators or measurements, ratios: must be com-

should be computed until they yield profitability ra- pared against
tios. some standard
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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.

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