Host 154 Pt. 2 Exam Questions With Verified Answers.
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Course
Host 154
Institution
Host 154
Host 154 Pt. 2 Exam Questions With Verified
Answers.
Which of the following statements about menus is true? - answerMenu planning affects—and
is affected by—an operation's design and layout.
Food and beverage operations that wish to reduce prices might consider all of the following
except:...
Host 154 Pt. 2 Exam Questions With Verified
Answers.
Which of the following statements about menus is true? - answer✔Menu planning affects—and
is affected by—an operation's design and layout.
Food and beverage operations that wish to reduce prices might consider all of the following
except: - answer✔lowering service standards.
Simplifying a menu for the sake of operational efficiency and guest satisfaction is called: -
answer✔menu rationalization.
A menu that changes daily for a certain number of days and until the menu repeats itself is called
a - answer✔cyclical
Which of the following is not a menu design mistake? - answer✔taking the expectations of
guests into consideration when designing the menu
Which of the following is the most important factor managers should consider when changing a
menu? - answer✔guest demands
Because of his allergies, frequent restaurant guest David makes it a point to avoid pine nuts and
to ask about the ingredients of dishes when he is unsure. But after just one bite of his salad at Le
Arche Restaurant, David feels the tell-tale symptoms of an allergic reaction. After he recovers,
David complains to the restaurant's management. His grievance might be that the: - answer✔a
and c.
A menu that offers an entire meal with several courses for one price is a(n) __________ menu. -
answer✔Table d'hote
Which of the following is not one of today's menu trends? - answer✔a and b
Which of the following is one of today's beverage trends? - answer✔restaurants are displaying
beverages much more conspicuously
Which of the following statements about uniforms for staff members is true? - answer✔Shoes
are seldom if ever part of the uniform
In most food service operations, the vast majority of all breakage of china and glassware occurs
in the: - answer✔soiled-dish area.
Which of the following can provide managers with a running balance of supplies in stock? -
answer✔the perpetual inventory record
Radiant food warmers keep food hot using: - answer✔infrared energy.
A terminal that allows a server to enter guest orders but not settle guest accounts is called a
__________ terminal. - answer✔precheck
An open-stock item is a(n): - answer✔item available from more than one supplier.
Flight-type dishwashers are typically used: - answer✔in operations that serve more than 1,000
guests per meal.
To kill bacteria, rinse water is heated to __________ in commercial dishwashers. -
answer✔180°F (82°C)
Disposables make sense at a takeout, quick-service, or catering operation for all of the following
reasons except: - answer✔they are more durable than standard tableware.
Restaurant china is: - answer✔a uniquely American blend of fine china and porcelain.
a uniquely American blend of fine china and porcelain. - answer✔He can carpet the floor. He
can place acoustical panels or fabric wall hangings on the walls. a and b
A "community table" is a design trend used by restaurants to: - answer✔meet the needs of solo
guests.
A footcandle is equal to: - answer✔one lumen per square foot.
When selecting a designer, food service managers should: - answer✔all of the above.
When it comes to selecting colors for dining areas: - answer✔the important consideration should
be, "What do our guests want?"
Areas that combine a food service operation's dining area with a distinct bar section and a service
space to handle guest overflow are called: - answer✔coupled areas.
"Traffic flow" refers best to the: - answer✔movement of staff, guests, products, supplies, and
refuse through an organization.
A market analysis is best defined as a study of: - answer✔potential guests and their wants, needs,
and expectations.
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