464 Planning & Controls 6th edition Multiple Choice

464 Planning & Controls 6th edition Multiple Choice...

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Planning and Control for Food and Beverage Operations, Sixth Edition 1 464 – F&B Controls: The Challenge of Food and Beverage Operations NAME: _____________________________________________________ DATE: _________________________________ 1. Which of the following would be classified as a noncommercial food service operation? a. snack bar located in an airport terminal b. meal program at a college or university c. concession stand at a sports facility d. an upscale, fine dining facility at a resort 2. Which of the following would be classified as a commercial food service operation? a. meals prepared and served in a nursing home b. a lunch program offered by a local school system c. cafeteria food service in a local shopping mall d. government food service facilities on a military base 3. Martha’s company measures her performance as a manager primarily in terms of her ability to generate profits through creative marketing and pricing strategies. The type of food service organization for which Martha works might best be described as: a. a noncommercial food service operation. b. hospital food service program. c. private club. d. commercial food service operation. 4. Which of the following statements about hotel food and beverage operations is TRUE? a. Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property’s food and beverage outlets. b. Room service is typically the most profitable food service operation in a hotel. c. The restaurant manager in a hotel has greater decision-making powers than a manager of a freestanding restaurant. d. Catering responsibilities in a hotel are generally a function of the marketing and sales department. 5. Which of the following types of food and beverage operations faces the greatest challenge in relation to food transport and delivery systems? a. a freestanding restaurant b. hotel food service c. cafeteria food service d. concession stands at sports facilities 6. Which of the following is a support center within a hotel? a. the accounting department b. the banquet operation c. the rooms department d. room service 7. A department or division in a hospitality operation can be classified as a revenue center if: a. it generates revenue. b. it produces a profit. c. a and b d. none of the above
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2 Planning and Control for Food and Beverage Operations, Sixth Edition 8. Which of the following hotel staff members is an employee of a revenue center? a. an agent in the purchasing department b. a presser in the hotel laundry c. a maître d’ in the hotel’s premier restaurant d. the human resources manager 9. Which of the following components of management best describes the tasks involved in motivating, training, evaluating, and disciplining employees? a.
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This note was uploaded on 09/06/2010 for the course PLANNING A 464.7 taught by Professor Conradi during the Spring '10 term at University of Cape Town.

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464 Planning & Controls 6th edition Multiple Choice...

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