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Food & Bev Management Exam 1 Questions and Answers
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Food & Bev Management Exam 1 Questions and Answers
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Food & Bev Management Exam 1Questions and Answers
Number of Food and Beverage Operations - Answer-900,000
Sales of F + B Operations - Answer-683.4 Billion Sales
Number of F+B Employees - Answer-13.5 million (10% total US Workforce)
Food Dollar amount - Answer-47 cents of every dollar spent on food
Three Types of Ownership - Answer-Independent
Franchise/chain
Part of a larger Facility
6 Types of Service - Answer-Quick Service
Fast-casual
family dining
fine dining
specialty markets
Examples of Trends in F+B Industry - Answer-Food Trucks
Ethnic Food
Local Food
Social Media Marketing
Healthy Food Options
3 Parts of Food and Bev Staff - Answer-Managers
Production Personnel
Service Personnel
Level of Managers - Answer-Top Managers (long term plans and goals)
Middle Managers(shorter term goals)
Supervisors-responsive to staff members
Production Personnel - Answer-Chefs
Cooks
Assistant Cooks
Stewards
Bakers
Service Personnel - Answer-Dining Room Managers
Hosts
Restaurant Servers
, Banquet Servers
Bartenders
Beverage Servers
Cashiers
Supplies + Equipment - Answer-China
Glassware
Flatware
Trays
Disposables
Uniforms
Linens
Furniture
China Selection Considerations - Answer-Durability
Shape/color/pattern
easiness to clean
replaceability
Glassware: Selection Considerations - Answer-Compatibility with the operations theme
durability
size
whether or not to purchase same style for all beverages
Flatware Considerations - Answer-Balance
heft
pattern
compatibility of style of service
three types of Trays - Answer-Hand Tray
Bar Tray
Food Tray
Disposables Considerations - Answer-Cost
Compatibility w/ style of food service
customer convenience
Uniform Considerations - Answer-Cost
compatibility w/ style of food service
compatibility w/ theme
staff preferences: fit, style, comfort
Linen Considerations - Answer-Cost
Compatibility w/style of food service
compatibility w/ theme
quality
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