Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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1.
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In
Canada, the food and beverage sector accounts for more than ___% of tourism related employment, and
provides first-job work experience for more young people than any other
industry.
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2.
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Cara
Operations Limited believes that __________ is/are its sustainable competitive advantage and
refers to it/them as “______________.”
a. | experience, efficiency | b. | quality, effectiveness | c. | people, teammates
| d. | profitability, the bottom line | e. | yield management, profitability | | |
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3.
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Foodservices are found in a variety of locations, and range from quick to luxury
service. Customers have certain expectations when visiting these operations. Which of the following
is NOT one of these expectations.
a. | Wide range of
choice. | b. | Excellent
service. | c. | Agreeable
ambiance and décor. | d. | Healthy and safe
food. | e. | Value for the
money they spend. | | |
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4.
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In
2000, the only property in Canada to win the AAA/CAA Five Diamond award was
___________.
a. | Truffles (Four Seasons Hotel,
Toronto) | b. | Beaver Club
(Queen Elizabeth Hotel, Montreal) | c. | Nuances (Casino
de Montreal) | d. | Dynasty (New
World Harbourside Hotel, Vancouver) | e. | Windjammer
(Hotel Beausejour, Moncton) | | |
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5.
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What
has been defined as “knowing what ought to be done, and having the will to do
it”?
a. | Mission statement | b. | Vision | c. | Goal | d. | Ethics | e. | Operating
philosophy | | |
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6.
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The
first restaurant franchise chain started in 1919 was ________.
a. | McDonald’s | b. | White Tower | c. | A & W | d. | White Castle | e. | Kentucky Fried Chicken (KFC) | | |
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7.
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Who
initiated the “brigade” system in the Savoy Hotel kitchen?
a. | Careme | b. | Delmonico | c. | Harvey | d. | Escoffier | e. | Boulanger | | |
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8.
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Who
initiated in-flight meals, providing box lunches in 1937?
a. | Harvey Houses | b. | Cara In-flight Catering | c. | Skyservice | d. | Marriott | e. | Sky Chefs | | |
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9.
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Several “eatertainment” concepts exist today. Over the past 20 years, what
restaurant(s) have been entertaining as well as serving?
a. | Delmonico’s | b. | Harvey Houses | c. | Lettuce Entertain You | d. | Hard Rock Café | e. | both c and d | | |
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10.
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Menu
planning should result in a menu that is both popular and profitable. Identify of the following that
is NOT true about a well-planned menu.
a. | The menu should
be completed after the facility planning is done. | b. | The menu should meet customer needs. | c. | The menu should be attentive to nutritional
values. | d. | The menu should
match the culinary skill of the kitchen staff. | e. | The menu should maintain acceptable food and labour
costs. | | |
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