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1. Most upscale restaurants are

Managed by management companies
Part of large multi-unit organizations
Independently owned
Franchised

2. In which of the following types of restaurant service is food placed on service-ware in the kitchen and brought to the table by the server who then places individual portions on the guests' plates?

English service Russian service French Service American Service Ala Carte

3. In a classic (French) kitchen, the "garde manger" was responsible for

Cold foods Vegetable preparation Soup preparation Desserts None of the Above

4. Which of the following businesses may provide commercial cater?

(A) Restaurants (B) Mobile-unit caterers (C) Vending commissaries A and B above All of the Above

5. Room Service operations are priced higher because

Labor costs are higher
Part of large multi-unit organizations
Cost of small wares, plates, etc. that are frequently stolen by guests
All of the above
None of the above

6. One feature that differentiates casual-service properties from family-service properties is that casual-service restaurants is that they

Offer alcoholic beverages
Offer live music
Have more extensive menus
Tend to use more convenience and prepared foods in their menus

7. Which of the following types of restaurants are most likely to feature comfort foods?

Family-service
Quick-service/Fast Food
Upscale
Casual-service

8. Banquet events are more profitable than ala carte dining because

Celebration of special events mean more expensive items can be sold The number of guests is know in advance so overproduction is limited Alcohol is typically sold All of the above None of the Above

9. Which of the following is/are part of the food production process?

(A) Cooking (B) Preparing (C) Holding A and B above All of the Above None of the Above

10. Which of the following is not a task that a sommelier will typically do?

Obtain wine glasses
Suggest appropriate wines
Accept guest payment for food and wines that were served
Replace wine that has been rejected

11. Items sold in recreational facility concession operations (examples: football and baseball stadiums) should:

(A) Have few, if any, significant production requirements
(B) Need little, if any, equipment
(C) Require little, if any, production time
       A and C Above
       All of the above

12. For offsite catering, which of the following activities must be done before all the others?

Menu planning-costing decisions
Initial site visit
Resource planning activities
Obtain event guarantee

Questions #13-20

USING THE CHOICES FROM THE RIGHT COLUMN, ENTER THE LETTER OF THE ITEM THAT BEST MATCHES THE STATEMENT OR QUESTION IN THE LEFT COLUMN.
SOME ANSWERS MAY NOT BE USED AT ALL AND SOME MAY BE USED MORE THAN ONCE TO ANSWER A QUESTION.
SEE EXAMPLE DIRECTLY BELOW FOR HYPOTHETICAL QUESTION 21.

21. A for profit business that produces food for groups at off-site locations.

You can use uppercase or lowercase letters.

13. Foodservice operations whose financial goal does not primarily involve generating profits from the sale of food and beverage products and or services. 14. An operation that provides a limited menu and limited service at low prices. 15. A foodservice operation that provides very high quality food and beverage products served with a very high standard of service. 16. A business arrangement whereby one party allows another to use its logo, name and systems. 17. A moderately priced restaurant offering a full, informal menu with an ethnic theme or environment: alcoholic beverage are frequently served. 18. A commercial foodservice operation such as a buffet or table-service restaurant with relatively low check averages that does not typically offer alcohol. 19. The typical basis for the guarantee for an off-site catered event. 20. Consistent delivery of products and services.

[A] commercial foodservice operations [B] back-of-the-house [C] chain [D] captive market [E] brand loyalty [F] noncommercial foodservice [G] quick-service restaurant [H] moments of truth [I] franchise [J] caterer [K] casual-service restaurant [L] upscale restaurant [M] family service restaurant [N] fast food restaurant [O] number of guests to be provided for [P] quality

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