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Food Beverage Management Certification Test Guide Questions and Answers
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Food Beverage Management Certification Test Guide Questions and Answers
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Food Beverage ManagementCertification Test Guide Questions and
Answers
which of the following statements about food service in noncommercial facilities is true?
(1) - Answer-Noncommercial food service operators usually seek to minimize expenses
while providing consumers with nutritious meals
Which of the following statements about lodging food service is true? (1) - Answer-
Lodging food services often must compete with food and beverage operations outside
the hotel to realize their economic goals.
The first big chain restaurant operator was: (1) - Answer-Fred Harvey
Schools and universities typically use ________ service when providing food service to
students. (1) - Answer-cafeteria
Which of the following tends to encourage entrepreneurs to enter the restaurant
business? (1) - Answer-Many restaurants require relatively little capital to get started.
What is an advantage that independent restaurants tend to have over large chain
restaurants? (1) - Answer-Independents are often able to react more quickly to
changing market conditions than large chains.
Which of the following would be considered a commercial food service facility? (1) -
Answer-food service provided by a caterer at off-site locations,.
One business will often create a name, theme, design, and set of operating methods
and sell the right to them to others. This type of food service establishment is called
a(n)? (1) - Answer-franchise
Which of the following statements about franchising is true? (1) - Answer-Franchise
agreements tend to favor the franchisor.
Which of the following is a trend likely to be seen in quick-service operations in the
future? (1) - Answer-new foods and higher-quality items
Which of the following is not one of the three general categories of food service
personnel? (2) - Answer-delivery personnel
In general, the top managers in an organization are called upon to: (2) - Answer-
evaluate and create long-term plans.
, The primary function of staff managers is to: (2) - Answer-provide support and advice to
line managers.
Which of the following statements about production personnel is true? (2) - Answer-
Executive chefs manage production personnel in the kitchen.
Which-of the following positions is responsible for cold food preparation? (2) - Answer-
the garde-manger
Whích of the following statements about beverage service is true? (2) - Answer-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 "flat" organizational structure is most likely to be appropriate for: (2) - Answer-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? (2) - Answer-country club's guests are also its
owners, and therefore sit at the top of the club's organization chart.
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:
(2) - Answer-a hotel restaurant, a noncommercial food service operation and a fast-food
restaurant all of the above
Which of the following statements about commercial food service operations is true? (2)
- Answer-Commercial food service employees must often work at times that other
people want to be entertained.
which of the following best defines managing for a food and beverage operation? (3) -
Answer-using resources to meet organizational goals
Which of the following statements about managing is true? (3) - Answer-Resources
available to managers include money, time, and equipment.
Which of the following is one of the seven steps in the management process? (3) -
Answer-coordinating
The processes of checking standard recipes, weighing incoming orders, and comparing
actual results with budgeted results are included in the managerial task of: (3) - Answer-
controlling
Assembling and using resources to meet objectives are both functions of which
management activity? (3) - Answer-organizing
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