Socrative 1

Question 1

Restaurants can be classified as commercial foodservice operations and institutional foodservice operations

Answer 1

true

Question 2

The foodservice industry clearly categorizes between the different types of restaurant (e.g. Quick Service, Fast-Casual etc.)

Answer 2

false

Question 3

Hard Rock, Harley-Davidson Cafe and Planet Hollywood restaurants are examples of ethnic restaurants

Answer 3

false

Question 4

A gastronomic restaurant is usually more profitable than an ethnic restaurant

Answer 4

false

Question 5

Because foodservice operators are in the service sector of business, many aspects of management are more difficult for them than for their manufacturing or retailing management counterparts

Answer 5

true

Question 6

The P&L is important because it indicates the ______________(1) and _______________ (2) of an operation.

Answer 6

(1) Efficiency; (2) Profitability

Question 7

The cost sector includes, among others, the following type of operations:

Answer 7

hospitals

Question 8

The difference between institutional food service and private (for profit) food service is:

Answer 8

Institutional catering is focused on minimizing the cost to the customer. They achieve this through the scaling of their operation

Question 9

Within the private sector, the difference between the open food service market and the restricted market lies in:

Answer 9

The restricted market is by invitation only, the open market can be accessed by any operator

Question 10

The difference between contact and contract food service is:

Answer 10

• Contract food service lies within the restricted food service market and requires the new entrant (food service operator) to sign a contract with a parent company which is usually limited in duration
• Contact food service lies within the well fare food service where food is being served and where costs to produce food are kept to a minimum. Striking a balance between between quality and cost is its main objective.
• In “contract” food service the customer is put first (profit), in “contact” food service the objective is to find the most convenient solution to meal catering through food service professionals as this aspect is not part of the core business