HAMG 2301 Restaurant Operation Management Midterm Exam Review

Question 1

Which of the following is the first step in food production?

Answer 1

Preparation

Question 2

The process of moving products from production to service personnel is called:

Answer 2

Serving

Question 3

The planning tool that broadly identifies what a hospitality operation would like to accomplish and how it plans to accomplish it is called:

Answer 3

Mission Statement

Question 4

Technical, advisory specialists who provide advice to, but do not make decisions for others in the organization work in:

Answer 4

Staff Positions

Question 5

The “let’s figure it out together” leadership approach is an example of which leadership style?

Answer 5

democratic

Question 6

Which of the following regulatory agencies has developed a model food code?

Answer 6

FDA (Food and Drug Administration)

Question 7

After pots and pants have been cleaned, they can be sterilized by which of the following method(s)?

Answer 7

a. Heat
b. Chemicals
c. Vigorous scrubbing with hot soapy water
D. A AND B ABOVE

Question 8

The first step in the HACCP system is to:

Answer 8

Assist hazards

Question 9

The manager who is contacted by a guest alleging that a foodborne illness has occurred _____ contact the restaurant’s attorney immediately.

Answer 9

should not

Question 10

The process of transferring microorganisms between foods and/ or non-food items by direct or indirect contact is referred to as:

Answer 10

cross-contamination

Question 11

A threat or an attempt to injure a person without actually inflicting the injury is referred to as.

Answer 11

Assault

Question 12

The Heimlich maneuver is used to

Answer 12

To assist someone who is chocking

Question 13

Which of the following is/are signs of heat illness caused by working in hot food production areas?

Answer 13

a. Nausea
b. Blurred vision
c. Dizziness
D. ALL OF THE ABOVE

Question 14

Ground fault circuit interrupters (GFCIs) should be used

Answer 14

in all work areas containing electricity and water/utilities

Question 15

The best way to extinguish a grease fire is to:

Answer 15

poured salt over the fire

Question 16

Which of the following macronutrients has the largest number of calories per gram of nutrient?

Answer 16

Water

Question 17

Which of the following macronutrients has the largest number of calories per gram of nutrients?

Answer 17

Lipids

Question 18

Which of the following nutrients should, according to the USDA Food Guide Pyramid, be used most Sparingly?

Answer 18

Fats, oils, and sweats

Question 19

Which of the following is the least nutritious fat/oil?

Answer 19

Palm oil

Question 20

Information about the following _____ except is included on a nutritional label:

Answer 20

Calories from sugar

Question 21

Effective advertising helps to do all the following except:

Answer 21

Increase revenue even if the quality of service is inconsistent

Question 22

Relational guests are those who:

Answer 22

consider their entire affiliation with the business when making a purchase decision

Question 23

Today most restaurants _____ need an internet page:

Answer 23

do

Question 24

Newsworthy information about a restaurant distributed by the news media is called:

Answer 24

publicity

Question 25

The marketing tool that helps a property’s marketing efforts by allowing managers to focus on specific guest characteristics is called a/n:

Answer 25

guest profile

Question 26

A manager is using the ratio pricing method and determines that the ratio of food cost plus profit to food cost is $3.10. This means that:

Answer 26

for each $1.00 of revenue needed to cover food cost, an additional $3.10 is needed for non-food costs and profit

Question 27

According to the menu engineering model, plow horses are items with:

Answer 27

low contribution margin and high popularity

Question 28

Which of the following tactics is/are best to manage “dogs” according to the menu engineering model?

Answer 28

a. The prices should be raised to equal those of puzzles b. They should be removed from the menu c. Seven should be asked to suggestively sell them to increase sales D. A AND B ABOVE

Question 29

The term, “ala carte men,” refers to menus that:

Answer 29

list items that our prized separately alicakit

Question 30

The first step in menu planning is to:

Answer 30

Incorporate menu planning priorities

Question 31

Human resources assumptions about “Theory X” and Theory Y” were advanced by:

Answer 31

McGregor

Question 32

Laws relating to the employment of persons to work in the United States who are legally allowed to do so are issued by the:

Answer 32

IRCA

Question 33

In the United States, minimum wage laws are established by:

Answer 33

FLSA

Question 34

Job descriptions and job specifications should be developed _____ the applicant recruitment.

Answer 34

before

Question 35

All of the following activities are part of the staffing process except:

Answer 35

training

Question 36

If a restaurant’s actual revenue is greater than that budgeted, one would expertly fix expense, as a percentage of revenue, to:

Answer 36

decrease

Question 37

Which financial document details the value of a restaurant’s assets, debits, and equity?

Answer 37

Balance sheet

Question 38

The formula to calculate a restaurant’s solvency ratio is:

Answer 38

total asset (÷) by total liabilities purchases of equipment or other assets

Question 39

All the following activities increase a restaurant’s solvency ratio is:

Answer 39

Purchase of equipment or other assets

Question 40

Which of the following is typically the best tactic to use when budgeting for revenues?

Answer 40

Estimate on a weekly basis and then combine to create the annual revenue budget

Question 41

Pre-costing can be used to:

Answer 41

a. Determine the cost of all food items in a “meal” b. Determine the cost of ingredients in a menu item C. BOTH OF THE ABOVE d. Neither of the above

Question 42

To pre-cost an item such as a “vegetable choice” on a menu, the most conservative approach is to:

Answer 42

base the calculation on the most expensive vegetable portion

Question 43

To determine the food cost of an item used on a self-service buffet:

Answer 43

add the beginning portions to the refill portions and subtract the left-over portions

Question 44

Carefully developed standard recipe for an alcoholic beverage item _____ frequently help with a Dram Shop liability claim:

Answer 44

can

Question 45

How many teaspoons are in one tablespoon?

Answer 45

3

Question 46

When should a receiving report be completed?

Answer 46

After the delivery invoices signed

Question 47

The proper storage temperature for refrigerated items is:

Answer 47

approximately 41°F (5°C)

Question 48

Information to be marked on a product before (as) it enters the storage area includes:

Answer 48

a. Invoice cost b. Date of receipt c. Name of supplier D. BOTH A AND B

Question 49

The basic formula to calculate an inventory turnover rate is:

Answer 49

cost of goods sold (÷) by average inventory

Question 50

Which of the following is not a recommended issuing tactic for alcoholic beverages?

Answer 50

The bartender should sign the requisition form

Question 51

51. The earliest recorded cuisine is called “haute cuisine” and was developed by ancient cooks in ancient France.

Answer 51

F - False

Question 52

52. The “American Plan” is the basic price structure used by hotels in which some (or all) guest meals are included in the basic room rate.

Answer 52

T - True

Question 53

53. The hamburger sandwich was “invented” by the McDonald’s restaurant chain in the 1950’s.

Answer 53

F - False

Question 54

54. The terms “commercial: and “non-commercial” refer to how businesses within the accommodations (lodging) segment of the hospitality industry are organized.

Answer 54

F - False

Question 55

55. There are two types of restaurants; those that are self-operated and those that are contract management operated.

Answer 55

F - False

Question 56

56. Quick-service restaurants are best known for serving “comfort” foods.

Answer 56

F - False

Question 57

57. A sommelier in an upscale restaurant serves desserts, often from a dessert cart.

Answer 57

F - False

Question 58

58. Multi-unit restaurant organizations can be company-owned or franchised.

Answer 58

T - True

Question 59

59. As an organization “flatten,” the span of control within it increases.

Answer 59

T - True

Question 60

60. The first step in the food management process involves purchasing (procurement).

Answer 60

F - False

Question 61

61. Quality grading is optional for all food products.

Answer 61

T - True

Question 62

62. All microorganisms are pathogens.

Answer 62

F - False

Question 63

63. All organisms causing foodborne illness are aerobic.

Answer 63

F – False

Question 64

64. Organisms that cause foodborne illness grow best at a temperature of 41°-140°F(5°-60°C).

Answer 64

F - False

Question 65

65. Bacteria most involved in food contamination prefer a neutral PH (range of approximately 7.0).

Answer 65

T - True

Question 66

66. The maximum amount of time that potentially hazardous food should remain in the temperature danger zone is two hours.

Answer 66

F - False

Question 67

67. All foods are potentially hazardous.

Answer 67

T - True

Question 68

68. Food infections occur when microorganisms enter food, grow and reproduce and give off poisonous substances.

Answer 68

F - False

Question 69

69. Most contaminated food has an unusual taste and/or aroma.

Answer 69

F - False

Question 70

70. Symptoms of foodborne illnesses are similar to many other illnesses and are not unique.

Answer 70

T - True

Question 71

71. State OSHA laws can be less restrictive than Federal OSHA laws.

Answer 71

F - False

Question 72

72. When lifting a heavy object, it is important to lift with your back not with your legs.

Answer 72

F - False

Question 73

73. Electrical equipment should be unplugged before it is cleaned.

Answer 73

T - True

Question 74

74. To properly open the door of a compartment steamer, stand by its side and keep the door between you and the open steamer compartment.

Answer 74

T - True

Question 75

75. Hot oil/grease fires can frequently be extinguished by placing a lid over the container.

Answer 75

T - True

Question 76

76. It is appropriate to use a drinking glass to scoop the ice out of an ice bin if available.

Answer 76

F - False

Question 77

77. Material Safety Data Sheets (MSDSs) are only required for dishwashing chemicals.

Answer 77

F - False

Question 78

78. When an alarm sounds, it is always necessary for all employees to evacuate the restaurant immediately.

Answer 78

F - False

Question 79

79. All fires can be effectively distinguished by the use of the appropriate fire extinguisher.

Answer 79

F - False

Question 80

80. When a bomb threat is received, a manager should immediately search the facility.

Answer 80

F - False