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Terms in this set (57)
Which of the following would be considered a commercial food service facility?
food service provided by a caterer at off-site locations
Which of the following statements about managing is true?
Resources available to managers include money, time, and equipment.
The management function __________ includes supervising, scheduling, and disciplining employees.
Which of the following phrases describes a formal, written disciplinary program?
a way to address, correct, and reinforce behavior
Which of the following is not one of the three general categories of foodservice personnel?
The processes of checking standard recipes, weighing incoming orders, and comparing actual results with budgeted results are included in the managerial task of:
In general, the top managers in an organization are called upon to:
evaluate and create long-term plans
Which of the following chain operations was among the very first to offer franchising opportunities?
The primary objective of noncommercial food and beverage operation owners is to:
Food servers who effectively use suggestive selling techniques:
can have a significant positive effect on the operation's success
Which of the following is an element of ongoing marketing research?
Managers can best understand what the competition is doing by:
actually experiencing what the competition has to offer.
Which of the following statements about food service in noncommercial facilities is true?
Noncommercial food service operators usually seek to minimize expenses while providing consumers with nutritious meals.
Which of the following statements about commercial food service operations is true?
Commercial food service employees must often work at times that other people want to be entertained.
What is an advantage that independent restaurants tend to have over large chain restaurants?
Independents are often able to react more quickly to changing market conditions than large chains.
Which of the following is a trend likely to be seen in quick-service operations in the future?
new foods and higher-quality items
Which of the following actions is an example of superior hospitality?
greeting regular guests by name
Which of the following is a home food service innovation that is growing in popularity?
all of the above
Which of the following best defines managing for a food and beverage operation?
using resources to meet organizational goals
Which of the following statements about franchising is true?
Franchise agreements tend to favor the franchisor.
A "flat" organizational structure is most likely to be appropriate for:
a very small independent restaurant.
The function of a marketing plan is to translate __________ into __________.
marketing research; strategies and tactics
How is the organization chart of a country club different from the organization charts of most other food service operations?
A country club's guests are also its owners, and therefore sit at the top of the club's organization chart.
Which of the following best defines moments of truth?
any opportunities a guest has to form an impression about the property
Which of the following tends to encourage entrepreneurs to enter the restaurant business?
Many restaurants require relatively little capital to get started
Which of the following statements about beverage service is true?
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.
Concerns about the guest should be:
incorporated into all of a food service manager's activities.
The primary function of staff managers is to:
provide support and advice to line managers
Which of the following statements about lodging food service is true?
Lodging food services often must compete with food and beverage operations outside the hotel to realize their economic goals.
The first responsibility of hospitality managers is to:
meet or exceed guest wants and needs.
moments of truth
any opportunity that a guest has to form an impression of the food and beverage operation
Understand guest expectations and managements role
5 parts of a feasibility study
Identifying market area characteristics
Evaluating the proposed site
Analyzing the competition
Projecting operating results
understand the planning process
a business plan that translates ongoing market research into strategies and tactics. creating a marketing plan involves selecting target markets, determine objectives, c creating action plans to meet those objectives, and monitoring and evaluating those plans to measure their success and help set new objectives
marketing research: 3 types of analysis
creating a marketing plan
first select target market(s)
then determine objectives
thirdly create action plans
lastly, evaluate and revise (as necessary)
implementing the plan (pg 76)
advertising strategies (pg 80)
outdoor advertising, newspapers, magazines, radio, TV, direct mail
non-commercial(pg 97) vs. commercial operations
know the six basic nutrients
know the food pyramid catagories (pg101)
fruits, grains, proteins vegetables, dairy
understand nutrition labeling
menu planning & nutrition
food storage & nutrition
know the difference between the four menus
understand what to consider in menu development
the degree to which meals have been constructed with an eye to complementary colors, textures, and flavors of food
understand menu design and formatting cover to cover
know the four classification in the contribution of a menu
understand standardization of recipes
the number by which the amount of each ingredient in a standard recipe is multiplied to increase or decrease the recipe's yield: desired yield divided by original yield
know the difference between subjective and objective strategies
know how sub-recipes are handled
elasticity of demand
a term economists use to describe how demand responds to price changes
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