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Culinary Arts > HAMG 2301 Restaurant Operation Management Midterm Exam Review > Flashcards

HAMG 2301 Restaurant Operation Management Midterm Exam Review Flashcards

1
Q

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

A

Preparation

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2
Q

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

A

Serving

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3
Q

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

A

Mission Statement

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4
Q

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

A

Staff Positions

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5
Q

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

A

democratic

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6
Q

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

A

FDA (Food and Drug Administration)

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7
Q

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

A

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

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8
Q

The first step in the HACCP system is to:

A

Assist hazards

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9
Q

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

A

should not

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10
Q

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

A

cross-contamination

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11
Q

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

A

Assault

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12
Q

The Heimlich maneuver is used to

A

To assist someone who is chocking

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13
Q

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

A

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

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14
Q

Ground fault circuit interrupters (GFCIs) should be used

A

in all work areas containing electricity and water/utilities

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15
Q

The best way to extinguish a grease fire is to:

A

poured salt over the fire

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16
Q

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

A

Water

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17
Q

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

A

Lipids

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18
Q

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

A

Fats, oils, and sweats

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19
Q

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

A

Palm oil

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20
Q

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

A

Calories from sugar

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21
Q

Effective advertising helps to do all the following except:

A

Increase revenue even if the quality of service is inconsistent

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22
Q

Relational guests are those who:

A

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

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23
Q

Today most restaurants _____ need an internet page:

A

do

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24
Q

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

A

publicity

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25
Q

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

A

guest profile

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26
Q

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:

A

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

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27
Q

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

A

low contribution margin and high popularity

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28
Q

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

A

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

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29
Q

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

A

list items that our prized separately alicakit

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30
Q

The first step in menu planning is to:

A

Incorporate menu planning priorities

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31
Q

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

A

McGregor

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32
Q

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

A

IRCA

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33
Q

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

A

FLSA

34
Q

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

A

before

35
Q

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

A

training

36
Q

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

A

decrease

37
Q

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

A

Balance sheet

38
Q

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

A

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

39
Q

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

A

Purchase of equipment or other assets

40
Q

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

A

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

41
Q

Pre-costing can be used to:

A

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

42
Q

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

A

base the calculation on the most expensive vegetable portion

43
Q

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

A

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

44
Q

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

A

can

45
Q

How many teaspoons are in one tablespoon?

A

3

46
Q

When should a receiving report be completed?

A

After the delivery invoices signed

47
Q

The proper storage temperature for refrigerated items is:

A

approximately 41°F (5°C)

48
Q

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

A

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

49
Q

The basic formula to calculate an inventory turnover rate is:

A

cost of goods sold (÷) by average inventory

50
Q

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

A

The bartender should sign the requisition form

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

F - False

52
Q
  1. 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.
A

T - True

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

F - False

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

F - False

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

F - False

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

F - False

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

F - False

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

T - True

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

T - True

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

F - False

61
Q
  1. Quality grading is optional for all food products.
A

T - True

62
Q
  1. All microorganisms are pathogens.
A

F - False

63
Q
  1. All organisms causing foodborne illness are aerobic.
A

F – False

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

F - False

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

T - True

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

F - False

67
Q
  1. All foods are potentially hazardous.
A

T - True

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

F - False

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

F - False

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

T - True

71
Q
  1. State OSHA laws can be less restrictive than Federal OSHA laws.
A

F - False

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

F - False

73
Q
  1. Electrical equipment should be unplugged before it is cleaned.
A

T - True

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

T - True

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

T - True

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

F - False

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

F - False

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

F - False

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

F - False

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

F - False

Culinary Arts (20 decks)

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