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HOST 154 - Managing Food & Beverage Operations: Questions And Answers
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HOST 154 - Managing Food & Beverage Operations: Questions And Answers
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HOST 154 - Managing Food & Beverage Operations:Questions And Answers
Which of the following is a trend within the food and beverage industry?
Right Ans - More food and beverage operations are serving ethically sourced
foods.
How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above.
Cheng is passionate about the environment. He chooses to eat at a restaurant
that uses energy-saving equipment and has a recycling program. This is an
example of: Right Ans - An alignment of guest and business values.
Theresa Ortiz is the Dining Room Manager of the Restful Hotel's restaurant.
She goes out of her way to get acquainted with all of the restaurant's
managers and employees because she knows that without these internal
customers, the restaurant's external customers - guests - could not be served.
Theresa is following the ___________ practice of know-lead leadership. Right
Ans - knowing others
Rick Jones, the General Manager of the Red Tree Restaurant, makes it a point
to meet with the owner of the restaurant as often as he can. This is a part of
which of the five practices of know-lead leadership? Right Ans - knowing
others
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - knowing self
Samantha went to a restaurant where the food is displayed on counters and
tables, and she and the other guests can help themselves to as much of the
items as they wish to eat. Samantha is eating at a restaurant that is practicing
___________ service. Right Ans - buffet
Which level of management is most concerned with long-term plans and
goals? Right Ans - top managers
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