Explore key management controls in the foodservice sector of the hospitality industry. This quiz assesses knowledge on commercial operations, cost control, and management processes, vital for effective foodservice management.
The accounting department
The banquet department
The rooms division
Room service
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Food Cost, Beverage Cost, Labour (payroll & benefits)
McDonalds, Tim Horton’s, Starbucks
Front of House Operations, Back of House Operations, Management Functions
None of the above
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Greeting, seating, sales, serving, payment
Planning, organizing, influencing, controlling
Seating, sales, serving, bussing, payment
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Planning, Organizing, Influencing, controlling
Pre-purchase functions, BOH functions, FOH functions
Plan, Organize, Evaluate, Recycle
Establish quality standards, measure actual results, determine whether standards have been met, take corrective action, evaluate corrective action
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Inefficiency, Fraud, Errors, Waste
Wages, Food Costs, Beverage Costs, Benefits
Wages, Food Costs, Theft, Marketing
Inefficiency, Theft, Over-Purchasing, Training
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Control how the product is made, describes plate presentation, provides consistency, guarantee consistency in cost
Ensure product tastes good every time, help the cook to prepare items, help in purchasing, control costs
Identify menu item ingredients, tell you how much inventory is required for a specific period of time, are used to initiate the exchange of goods from operator and supplier
None of the above
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Receiving, invoice management, storage practices, inventory management, Issuing, and kitchen production
Standardized recipes, recipe cost cards, par stock, requisitions, shopping lists, purchase orders
Set standards, writing standardized recipes, costing recipes, produce recipes, evaluate for menu item popularity
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Brand recognition, employee recruitment, opportunities to market across large regions, assistance in construction training.
Brand recognition, Opportunities to market across large regions, benefits from centralization (Buyer’s discounts, standardized building designs, menu planning, purchase specs), Ability to obtain business loans for property/equipment acquisition.
Brand recognition, Customers have demonstrated a decided preference for casual dining outlets, price, convenience.
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Snack bar at an airport terminal
Meal program at a college or university
Concession stand at a sports facility
An upscale, fine dining facility at a resort
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