Chapter 4 Review
1. A feasible study is a study that helps potential investors decide whether or not to
finance a project. The common functions in the studies are identifying market area
characteristic, evaluating the proposed site, analyzing the competit
Gordon Food Service Tour
Driving up to the Gordon Food Service plant I was amazed at the size of the place, most particular the height of the building. Gerry Cooke, Customer Hospitality Manager for GFS and our tour guide told me that it is cheaper fo
Chapter 7 Review
1. A food service operation benefits from using standard recipes because it develops
consistency with menu items, which is good for satisfying guests and creating a basis for
repeat business. Also, there are more efficient purchasing prac
HTM 213 PRACTICE QUIZ
Which of the following best defines managing for a food and beverage operation?
a. establishing long-term goals for the operation
b. using resources to meet organizational goals
c. developing rules and procedures for all
Which of the following statements about food service in noncommercial facilities is true?
a. Noncommercial food service operators usually seek to minimize expenses while providing consumers
with nutritious meals.
b. The first goal of food ser
HTM 213 Chapter 2 review quiz
Which of the following is not one of the three general categories of food service personnel?
a. delivery personnel
In general, the top managers in an organization are called upon to:
Commercial food service basically means dining related food service business that tend
to maximize their profits. The three basic types of commercial food service operations are
freestanding eating and drinking places, lod
HTM 213 Fall 2015 Semester Schedule
Introduction to HTM 213 Tuesday
The Foodservice Industry Thursday
Read Chapter 1 in the textbook
Labor Day Recess 09/07 & 09/08
Practice Quiz Chapter 4
The first responsibility of hospitality managers is to:
a. foster a stimulating and enjoyable work environment.
b. meet or exceed guest wants and needs.
c. develop appetizing and nutritious recipes.
d. encourage profes
Practice Quiz Chapter 5
Humans consume more _ than any other nutrient.
a. are absorbed and stored in the body.
b. must be consumed on a regular basis.
c. include vitam
HTM 213 PRACTICE QUIZ CHAPTER 7
What information should be included in a standard recipe?
a. required quantity of each ingredient and preparation procedures
b. portion size, portioning equipment, and garnish
c. menu item rating scale
HTM 213 PRACTICE QUIZ CHAPTER 8
A perpetual inventory system tells managers:
a. the exact quantity of each product in storage.
b. how much money has been spent on a given product during a given time period.
c. the quantity of each product that should b
Chapter 3 Review
The management process consists of seven different activities or tasks which are
planning; creating goals and objectives and ways to reach them, organizing; establishing
the flow of authority and the communication between people, coord
Chapter 5 Review
2. Some important points that commercial food service managers should consider when
assessing the nutritional content of food served in their operations are to offer items that
are nutritious and that appeal to guests who want such items,
Chapter 2 Review
2. The chief concerns of top managers are long-term plans and goals. They focus on other
managers on the external business environment and watch for environmental
opportunities and threats such as competitors changes in strategy. The chie
Case Study #2
1.) When assessing Ed Hastings approach to uplifting the culture of Victory Restaurants, I
would say he has a great start in ways that he can motivate his employees and ultimately build
better results in the business. It s
Case Study #4
1. There a few advantages of service charges and Fred points out a few of them. One of
them is the wait staff will be bringing in a steady amount of tips and wont get ripped
off by customers and declaring taxes wou
Case Study #1
1. There was very much wrong with the Hafadorns visit to Xaviers. To start, the exterior or
the restaurant was very poor. They had limited parking to accommodate busy nights, poor
lighting, and a dirty parking lot.
Chapter 1 Review
5. The three basic commercial food service categories are independent; owned by one or
more people that have one or more properties that have no chain relation, chain
restaurants; may be owned by a parent company, a franchise company, or
Chapter 6 Review
5. The three basic rules in menu planning are to know your guests (What kind of guests
visit your restaurant? What do they want to eat? What are they willing to pay?), know
your quality requirements (only items meeting the operations qual
Chapter 6, 7 & 8
The three basic rules of menu planning are: know your guests, know your quality
requirements, and know your operation. The menu should be made based on the guests
preferences but not the owners or managers. The menu p