Food & Beverage

1. 1The right order of foodservice cyclus goes as:
   1. [blank_start]Consumer and market[blank_end]
   2. [blank_start]Formulation of policy[blank_end]
   3. [blank_start]Interpretation of demand[blank_end]
   4. [blank_start]Convergence of facilities[blank_end]
   5. [blank_start]Provision[blank_end]
   6. [blank_start]Production and service[blank_end]
   7. [blank_start]Control of costs and revenues[blank_end]
   8. [blank_start]Monitoring of consumer satisfaction[blank_end]

   1. AConsumer and market
   2. BFormulation of policy
   3. CInterpretation of demand
   4. DConvergence of facilities
   5. EProvision
   6. FProduction and service
   7. GControl of costs and revenues
   8. HMonitoring of consumer satisfaction
2. 2Foodservice cyclus could be used..

   1. AAs a basis (framework) to analyse and compare different foodservice operations
   2. BTo help understand how an individual operation works
   3. CTo help understand how the restaurant works
3. 3System approach has 2 dimensions; systematic approach and management operating system

   1. ATrue
   2. BFalse
4. 4in the traditional vs systematic system approach; traditional approach characterise:

   1. ABased on assumptions of linearity in the marketplace
   2. BIntuitive
   3. CInformation not readily available
   4. DService driven
   5. EQuantitative
   6. FInformation available as needed
   7. GSensitive to changes in business conditions
   8. HCost and service driven
5. 5What are the 4 systems in food service?

   1. AFood production
   2. BBeverage provision
   3. CDelivery
   4. DCustomer management
   5. EManagement of information
6. 6The dimensions of the hospitality industry's product are:

   1. AIntangibility
   2. BPerishability
   3. CVariability of output
   4. DStimultaneous production and consumption
   5. EEase of duplication
   6. FHeterogeneity
   7. GDemand variation
   8. HDifficulty of comparison
7. 7Catering in business and industry, education, healthcare and the armed forces are examples of Profit markets
   

   1. ATrue
   2. BFalse
8. 8Hotels, commercial restaurants, pubs, fast food and leisure outlets are examples of cost markets
   

   1. ATrue
   2. BFalse
9. 9The meal experience factors

   1. AFood and drink on offer
   2. BLevel of service
   3. CLevel of cleanliness and hygiene
   4. DPerceived value for money and price
   5. EAtmosphere of the establishment
10. 10In the concept development phase you have to do background research, market research and analyse data.

    1. ATrue
    2. BFalse

11. 11decision making process goes as follow:
    [blank_start]recognition of need[blank_end]
    [blank_start]information search[blank_end]
    [blank_start]evaluation of alternatives[blank_end]
    [blank_start]buy[blank_end]

    1. Arecognition of need
    2. Binformation search
    3. Cevaluation of alternatives
    4. Dbuy
12. 12With price determination; subjective price method is based on assumption.While, objective price method is based on calculation of various cost and profit margin.

    1. ATrue
    2. BFalse
13. 13The risk levels
    1. [blank_start]Minimal risk[blank_end]: safe conditions
    2. [blank_start]Some risk[blank_end]: acceptable, however, attention must be given
    3. [blank_start]Significant risk[blank_end]: requires immediate attention
    4. [blank_start]Dangerous risk[blank_end]: requires the cessation of the process
    

    1. AMinimal risk
    2. BSome risk
    3. CSignificant risk
    4. DDangerous risk

Description

Quiz on Food & Beverage, created by C Garrucha on 26/01/2016.

Author

C Garrucha

Language

English

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