Host 154 Pt. 2: Questions & Complete Solutions (A+)
Which of the following statements about menus is true? Right Ans - 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: Right Ans - lowering service standards.
Simplifying a menu for the sake of operational efficiency and guest satisfaction
is called: Right Ans - menu rationalization.
A menu that changes daily for a certain number of days and until the menu
repeats itself is called a Right Ans - cyclical
Which of the following is not a menu design mistake? Right Ans - 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? Right Ans - 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: Right Ans -
a and c.
A menu that offers an entire meal with several courses for one price is a(n)
__________ menu. Right Ans - Table d'hote
Which of the following is not one of today's menu trends? Right Ans - a and
b
Which of the following is one of today's beverage trends? Right Ans -
restaurants are displaying beverages much more conspicuously
Which of the following statements about uniforms for staff members is true?
Right Ans - 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: Right Ans - soiled-dish area.
Which of the following can provide managers with a running balance of
supplies in stock? Right Ans - the perpetual inventory record
Radiant food warmers keep food hot using: Right Ans - infrared energy.
A terminal that allows a server to enter guest orders but not settle guest
accounts is called a __________ terminal. Right Ans - precheck
An open-stock item is a(n): Right Ans - item available from more than one
supplier.
Flight-type dishwashers are typically used: Right Ans - in operations that
serve more than 1,000 guests per meal.
To kill bacteria, rinse water is heated to __________ in commercial dishwashers.
Right Ans - 180°F (82°C)
Disposables make sense at a takeout, quick-service, or catering operation for
all of the following reasons except: Right Ans - they are more durable than
standard tableware.
Restaurant china is: Right Ans - a uniquely American blend of fine china
and porcelain.
a uniquely American blend of fine china and porcelain. Right Ans - 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: Right Ans -
meet the needs of solo guests.
A footcandle is equal to: Right Ans - one lumen per square foot.
When selecting a designer, food service managers should: Right Ans - all of
the above.
Which of the following statements about menus is true? Right Ans - 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: Right Ans - lowering service standards.
Simplifying a menu for the sake of operational efficiency and guest satisfaction
is called: Right Ans - menu rationalization.
A menu that changes daily for a certain number of days and until the menu
repeats itself is called a Right Ans - cyclical
Which of the following is not a menu design mistake? Right Ans - 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? Right Ans - 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: Right Ans -
a and c.
A menu that offers an entire meal with several courses for one price is a(n)
__________ menu. Right Ans - Table d'hote
Which of the following is not one of today's menu trends? Right Ans - a and
b
Which of the following is one of today's beverage trends? Right Ans -
restaurants are displaying beverages much more conspicuously
Which of the following statements about uniforms for staff members is true?
Right Ans - 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: Right Ans - soiled-dish area.
Which of the following can provide managers with a running balance of
supplies in stock? Right Ans - the perpetual inventory record
Radiant food warmers keep food hot using: Right Ans - infrared energy.
A terminal that allows a server to enter guest orders but not settle guest
accounts is called a __________ terminal. Right Ans - precheck
An open-stock item is a(n): Right Ans - item available from more than one
supplier.
Flight-type dishwashers are typically used: Right Ans - in operations that
serve more than 1,000 guests per meal.
To kill bacteria, rinse water is heated to __________ in commercial dishwashers.
Right Ans - 180°F (82°C)
Disposables make sense at a takeout, quick-service, or catering operation for
all of the following reasons except: Right Ans - they are more durable than
standard tableware.
Restaurant china is: Right Ans - a uniquely American blend of fine china
and porcelain.
a uniquely American blend of fine china and porcelain. Right Ans - 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: Right Ans -
meet the needs of solo guests.
A footcandle is equal to: Right Ans - one lumen per square foot.
When selecting a designer, food service managers should: Right Ans - all of
the above.
