Chapter 1:About Controlling In The Foodservice Industry

1.

Which of the following would be classified as a commercial food service operation?

A.

Meals prepared and served at an extended care facility
B.

A lunch program served by an elementary school
C.

Food outlets at a shopping mall
D.

Government food service facilities on a military base

Correct Answer
C. Food outlets at a shopping mall

Explanation
A commercial operation is one that makes a profit from its production

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2.

Which of the following is a support centre within a hotel?

A.

The accounting department
B.

The banquet department
C.

The rooms division
D.

Room service

Correct Answer
A. The accounting department

Explanation
There are two departments within a hotel
Revenue: Any department that generates money.
Support: Departments that assist in the management of the establishment.

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3.

The “Big Three” in the Foodservice Industry refers to:

A.

Food Cost, Beverage Cost, Labour (payroll & benefits)
B.

McDonalds, Tim Horton’s, Starbucks
C.

Front of House Operations, Back of House Operations, Management Functions
D.

None of the above

Correct Answer
A. Food Cost, Beverage Cost, Labour (payroll & benefits)

Explanation
The "Big Three" (also known as Prime cost) are the largest costs in an establishment.
The Prime Cost can consume 60% of a property`s revenue.

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4.

Front of House Cost-Control functions include: (may be more than one right answer)

A.

Greeting, seating, sales, serving, payment
B.

Planning, organizing, influencing, controlling
C.

Seating, sales, serving, bussing, payment

Correct Answer(s)
A. Greeting, seating, sales, serving, payment
C. Seating, sales, serving, bussing, payment

Explanation
Front of house focused on guests and guest experience.

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5.

The basic steps in the management control process are:

A.

Planning, Organizing, Influencing, controlling
B.

Pre-purchase functions, BOH functions, FOH functions
C.

Plan, Organize, Evaluate, Recycle
D.

Establish quality standards, measure actual results, determine whether standards have been met, take corrective action, evaluate corrective action

Correct Answer
D. Establish quality standards, measure actual results, determine whether standards have been met, take corrective action, evaluate corrective action

Explanation
The correct answer is a sequence of steps in the management control process. It begins with establishing quality standards, then measuring actual results to determine if the standards have been met. If the standards are not met, corrective action is taken. Finally, the effectiveness of the corrective action is evaluated. This sequence ensures that quality standards are set and monitored, and any deviations are addressed and evaluated for improvement.

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6.

The 4 greatest causes of excess costs in a foodservice operation are:

A.

Inefficiency, Fraud, Errors, Waste
B.

Wages, Food Costs, Beverage Costs, Benefits
C.

Wages, Food Costs, Theft, Marketing
D.

Inefficiency, Theft, Over-Purchasing, Training

Correct Answer
A. Inefficiency, Fraud, Errors, Waste

Explanation
The correct answer is Inefficiency, Fraud, Errors, Waste. This answer accurately identifies the four greatest causes of excess costs in a foodservice operation. Inefficiency refers to inefficiencies in processes and operations that lead to wasted time and resources. Fraud refers to dishonest actions and practices that result in financial losses. Errors encompass mistakes and inaccuracies that can lead to additional costs. Waste refers to the unnecessary disposal of food or other resources, which leads to financial losses. Together, these four factors contribute significantly to increased costs in a foodservice operation.

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7.

Standardized recipes:

A.

Control how the product is made, describes plate presentation, provides consistency, guarantee consistency in cost
B.

Ensure product tastes good every time, help the cook to prepare items, help in purchasing, control costs
C.

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
D.

None of the above

Correct Answer
A. Control how the product is made, describes plate presentation, provides consistency, guarantee consistency in cost

Explanation
Standardized recipes control how the product is made by providing specific instructions and measurements. They also describe plate presentation, ensuring that the dish is visually appealing. Additionally, standardized recipes provide consistency in terms of taste and quality, guaranteeing that the product will turn out the same every time it is prepared. They also help in controlling costs by specifying the exact quantities of ingredients required.

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8.

The Operating Cycle of Control (OCC) divides any Food & Beverage operation into a series of coordinated procedures that are necessary to profitably and efficiently supply food and beverage products and services to guests, given an acceptable volume of service. Back of House Functions include:

A.

Receiving, invoice management, storage practices, inventory management, Issuing, and kitchen production
B.

Standardized recipes, recipe cost cards, par stock, requisitions, shopping lists, purchase orders
C.

Set standards, writing standardized recipes, costing recipes, produce recipes, evaluate for menu item popularity

Correct Answer
A. Receiving, invoice management, storage practices, inventory management, Issuing, and kitchen production

Explanation
The correct answer includes various back of house functions that are crucial for the efficient operation of a food and beverage establishment. These functions include receiving, invoice management, storage practices, inventory management, issuing, and kitchen production. Receiving involves the inspection and acceptance of incoming goods, while invoice management ensures accurate record-keeping and payment processing. Proper storage practices help maintain the quality and safety of food and beverage products. Inventory management involves tracking and controlling stock levels. Issuing refers to the distribution of goods to different departments or outlets. Finally, kitchen production involves the preparation and cooking of food items.

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9.

Multiunit operations are popular in the restaurant industry because: (May be more than one correct answer)

A.

Brand recognition, employee recruitment, opportunities to market across large regions, assistance in construction training.
B.

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.
C.

Brand recognition, Customers have demonstrated a decided preference for casual dining outlets, price, convenience.

Correct Answer(s)
A. Brand recognition, employee recruitment, opportunities to market across large regions, assistance in construction training.
B. 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.

Explanation
Multiunit operations are popular in the restaurant industry because they offer brand recognition, which helps attract customers and build trust. They also provide opportunities to market across large regions, allowing for greater reach and potential growth. Additionally, multiunit operations can benefit from centralization, such as buyer's discounts, standardized building designs, menu planning, and purchase specifications, which can lead to cost savings and operational efficiency. Furthermore, these operations can obtain business loans for property and equipment acquisition, making it easier to expand and invest in their establishments. Lastly, multiunit operations can assist in employee recruitment and provide training in construction, which can help ensure consistent quality and service across multiple locations.

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10.

Which of the following would be classified as a non-commercial food service operation?

A.

Snack bar at 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

Correct Answer
B. Meal program at a college or university

Explanation
A non-commercial operation is one that does not generate a profit from its production.

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