Quiz 1 | 02-23-24

Question 1

Is usually responsible for the success of the food and beverage operations from a business point of view.

Responsible for planning, monitoring, controlling, managing, directing, purchasing and train all the subordinates.

Answer 1

Food and Beverage Manager

Question 2

Is usually responsible all service staff in the restaurant and for seeing that all the preparation, service and clearing is efficiently carried out.

Answer 2

Supervisor/Head waiter

Question 3

Is usually responsible for the service station, or group of tables.
He or She takes the order or carries out the service at the station.

Answer 3

Captain waiter

Question 4

Are responsible for serving, entertaining, assisting and attaining complaints of the guests.
Plays important role in the food establishments.
Considered as the runner of food industry.

Answer 4

Waiter

Question 5

The assistant of waiters in serving the dining guests.

Answer 5

Bus boy

Question 6

Is usually responsible for suggesting, selling and serving non-alcoholic and alcoholic wines to the guest tables.

Answer 6

Steward/Sommelier

Question 7

is responsible for serving alcoholic drinks with showmanship.

Answer 7

Bartender

Question 8

Act as a runner in bar establishment if the waiters are busy.

Answer 8

Bar runner

Question 9

Collecting money from the guest room, fixing room mess and extending extra service to guests.

Answer 9

Room boy

Question 10

Is responsible for assisting and welcoming the guest from the entrance to their tables.

Answer 10

Receptionist

Question 11

Responsible for any money matters.

Answer 11

Cashier

Question 12

___ is very important in the field of food business.
It is treated as one word, refers to the art and science of planning, preparing, cooking and serving quality and quantity foods for customer satisfaction.

Answer 12

The Foodservice

Question 13

foodservice categorized into two classes

Answer 13

with service and self-service

Question 14

The former offers waiters/waitress to serve the customer

Answer 14

with service

Question 15

latter emphasizes service by the customer themselves.

Answer 15

self-service.

Question 16

The service of quality meals

Answer 16

OUTPUT

Question 17

Indicates as the resources available in the system. The M’s men, machines, materials, markets, money, methods and minutes.

Answer 17

INPUT

Question 18

Is the processing of the resources to achieve the desire output.

Answer 18

THRUPUT

Question 19

Is used to modify operations by setting standards to channeled towards goals and objectives.

Answer 19

CONTROL

Question 20

Refers to changes or adjustments of the process to achieve goals.

Answer 20

FEEDBACK

Question 21

Is the condition within which elements of the system interact with one another.

Answer 21

ENVIRONMENT

Question 22

Food is prepared and served under one roof. There is little time between food preparation and service. This system is typically in small foodservice operations such as schools, industrial canteens and single proprietor.

Answer 22

Conventional

Question 23

It is also known as Central Production Kitchen where there is a large central production area with centralized purchasing and delivering of foods to satellite units located in separate, remote areas for final preparation.

Answer 23

Commissary

Question 24

The system is either cook/chill or cook/freeze. Foods are prepared on the premises, then chilled or frozen and stored for use at a future or later time.

Answer 24

Ready-Prepared

Question 25

It has no off-premise food production. Fully-prepared foods are purchased and require only storage, final assembling, heating and serving. Often, the system uses "single use" disposable tableware, thus eliminating dishwashing unit.

Answer 25

Assembly/Serve

Question 26

____ launched their restaurant empire in 1888 in Central Philadelphia. This was the first automat.

Answer 26

Mr Joseph Horn and Mr. Frank Hardart

Question 27

____ think of fast food chain restaurants, food historians like to remind us the first "fast food" restaurants were Thermopolium, operated by ancient Romans.

Answer 27

Americans

Question 28

According to _____, the American food historian the phrase fast food was first coined by George G. Foster in 1848.

Answer 28

John Mariani

Question 29

According to John Mariani, the American food historian the phrase fast food was first coined by ____ in 1848.

Answer 29

George G. Foster

Question 30

___ was one of the earliest in flight caterers as a result of innovative actions by William Kahrl, the manager of the new Marriott Hot Shoppe across the road from Washington Airport in the late 1930's.

Answer 30

J. Williard Marriott

Question 31

J. Williard Marriott was one of the earliest in flight caterers as a result of innovative actions by ____, the manager of the new Marriott Hot Shoppe across the road from Washington Airport in the late 1930's.

Answer 31

William Kahrl

Question 32

____ first appeared in the late 1960's in mid-rise restaurants like steak and brew, featuring bon fide salad fixings to keep customers busy and happy until the real food came.

Answer 32

Salad bars

Question 33

____ had developed a great appetite for beef by the turn of the century, and after Detroit meat-packer G.H. Hammond out the refrigerated railway car in 1871, chilled carcasses became readily available in the East until it was reaches to Western frontier.

Answer 33

Americans

Question 34

_____ and his family opened a magnolia ice cream from Bankerohan, Davao City to Cubao in 1975 with Jollibee as the original name and other food chain restaurants around the Philippines.

Answer 34

Tony Tan Caktiong

Question 35

it has no off-premises food production.

Answer 35

Assembly

Question 36

any potable drinks that may sustain hunger or thirst. Commissary- is the central production kitchen.

Answer 36

Beverage

Question 37

regulates, directs, checks and modifies operations by using a sets of standards.

Answer 37

Control

Question 38

the food is prepared and served under one roof.

Answer 38

Conventional

Question 39

is the condition within which the elements of the system interact each other.

Answer 39

Environment

Question 40

is the major component of the material resources required in attaining its objective of serving quality meals.

Answer 40

Food

Question 41

is an art and science of serving quality and quantity food.

Answer 41

Food Service

Question 42

is probably the most diverse but specialized industry in the world.

Answer 42

Hospitality

Question 43

is differ because of the time span between preparation and service.

Answer 43

Food service system

Question 44

it indicates as the resources available to the system

Answer 44

Input

Question 45

is the goal of the system is which is serving quality meals.

Answer 45

Output

Question 46

the system which either cook or chill freeze or cook.

Answer 46

Ready-prepared

Question 47

the origin of the word restaurant.

Answer 47

Soup Restorante

Question 48

is the process of the resources so as to achieve the desired output.

Answer 48

Thru-put

Question 49

Philippine food industry regulation

Answer 49

Republic act no. 2674

Question 50

7 M's

Answer 50

men machines materials markets money methods minutes

Question 51

The Philippines was first regulate by republic act no. 2674, which was approved on June 10, 1960 by the ____

Answer 51

President Carlos P. Garcia.

Question 52

The Philippines was first regulate by republic act no. 2674, which was approved on ____ by then President Carlos P. Garcia.

Answer 52

June 10, 1960