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Mod 6 Test

The document details the results of a completed quiz on chapters 1 and 2, where the user scored 16 out of 20 points. It includes a breakdown of answers for each question, highlighting correct and incorrect responses. Key topics covered include franchising, restaurant entrepreneurship, organizational structures, and trends in food service.

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john leddy
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33 views2 pages

Mod 6 Test

The document details the results of a completed quiz on chapters 1 and 2, where the user scored 16 out of 20 points. It includes a breakdown of answers for each question, highlighting correct and incorrect responses. Key topics covered include franchising, restaurant entrepreneurship, organizational structures, and trends in food service.

Uploaded by

john leddy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Review Test Submission: Module 6 Quiz: Chapter 1 and 2

Status Completed
Attempt Score 16 out of 20
points
Time Elapsed 15 minutes
Results Submitted
Displayed Answers

 Question 1
2 out of 2 points

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):

Selected c.
Answer: franchis
e.
 Question 2
0 out of 2 points

Which of the following tends to encourage entrepreneurs to enter the restaurant


business?

Selected c.
Answer: Many restaurants require relatively little capital to get
started.
 Question 3
2 out of 2 points

Which of the following positions is responsible for cold food preparation?

Selected d.
Answer: the garde-
manger
 Question 4
2 out of 2 points

What is an advantage that independent restaurants tend to have over large chain
restaurants?

Selected d.
Answer: Independents are often able to react more quickly to changing market
conditions than large chains.
 Question 5
0 out of 2 points

How is the organization chart of a country club different from the organization charts of
most other food service operations?

Selected a.
Answer: Country clubs are much flatter organizationally than other food service
operations.
 Question 6
2 out of 2 points

In general, the top managers in an organization are called upon to:

Selected c.
Answer: evaluate and create long-term
plans.
 Question 7
2 out of 2 points

Which of the following statements about production personnel is true?


Selected d.
Answer: Executive chefs manage production personnel in the
kitchen.
 Question 8
2 out of 2 points

Which of the following statements about food service in noncommercial facilities is true?
Selected c.
Answer: Noncommercial food service operators usually seek to minimize expenses
while providing consumers with nutritious meals.
 Question 9
2 out of 2 points

Which of the following statements about commercial food service operations is true?
Selected c.
Answer: Commercial food service employees must often work at times that other
people want to be entertained.
 Question 10
2 out of 2 points

Which of the following is a trend likely to be seen in quick-service operations in the


future?

Selected a.
Answer: new foods and higher-quality
items

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