Chapter 1:About Controlling In The Foodservice Industry

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

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

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

Explanation

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

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

Meals prepared and served at an extended care facility

A lunch program served by an elementary school

Food outlets at a shopping mall

Government food service facilities on a military base

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

Explanation

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

3. The "Big Three" in the Foodservice Industry refers to:

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

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.

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.

4. The basic steps in the management control process are:

Planning, Organizing, Influencing, controlling

Pre-purchase functions, BOH functions, FOH functions

Plan, Organize, Evaluate, Recycle

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.

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.

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

The accounting department

The banquet department

The rooms division

Room service

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

Explanation

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

6. 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:

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

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.

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.

7. Standardized recipes:

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

None of the above

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.

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.

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

Inefficiency, Fraud, Errors, Waste

Wages, Food Costs, Beverage Costs, Benefits

Wages, Food Costs, Theft, Marketing

Inefficiency, Theft, Over-Purchasing, Training

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.

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.

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

Greeting, seating, sales, serving, payment

Planning, organizing, influencing, controlling

Seating, sales, serving, bussing, payment

Front of house focused on guests and guest experience.

Explanation

Front of house focused on guests and guest experience.

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

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

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.

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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