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Food & Beverage Planning Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

Page 1

Question 1 1. The food service industry makes up about _____ of the entire U.S. workforce today.

Question 2 2. This cuisine is known for its emphasis on freshness, simplicity and lightness. It was developed in contrast to the rich and more complicated cuisine commonly served in 19th and early 20th century food establishments.

Question 3 3. _____ is credited with establishing the earliest culinary texts, which helped bring a common language and more standardization to kitchen workers.

Question 4 4. The brigade system was first introduced to kitchens by a man named _____.

Question 5 5. This cuisine is known for its highly elaborate menu items with detailed embellishments and ornate garnishes. It's typically a multi-course experience made up of a variety dishes that are rich and hearty.

Page 2

Question 6 6. Which group of people is referred to as the secondary group of people the food and beverage operations manager needs to interact with?

Question 7 7. Why does a food and beverage operations manager need to interact with more than one food vendor?

Question 8 8. What does the food and beverage operations manager need to do after sourcing his raw food vendors?

Question 9 9. Why is it important for the kitchen and restaurant space to be setup in a certain manner?

Question 10 10. Which of the following is NOT a question the food and beverage operations manager needs to ask a vendor of raw food materials?

Page 3

Question 11 11. All of these are service positions in a food and beverage operation EXCEPT which?

Question 12 12. All of these are food production roles in a restaurant or food and beverage establishment EXCEPT which?

Question 13 13. What is the primary function of a service worker in a food and beverage operation?

Question 14 14. What are food production workers primarily responsible for?

Question 15 15. What role does a food expediter play?

Page 4

Question 16 16. Commercial establishments rely on sales over _____.

Question 17 17. Which category includes school cafeterias, hospital dining areas, and food service operations inside of military bases?

Question 18 18. Commercial food service operations include all of the following EXCEPT:

Question 19 19. Commercial food service operations _____.

Question 20 20. Which category includes fast-food restaurants, catering events and food stands inside football stadiums?

Page 5

Question 21 21. Individuals in middle management are tasked with facilitating _____ between upper and lower levels of management.

Question 22 22. Management roles in a food service operation will vary based on the _____ of the restaurant.

Question 23 23. An owner or franchise operator is considered which level of restaurant management?

Question 24 24. Which of these answers best illustrates the organizational structure of a medium-sized restaurant?

Question 25 25. This level of management may be responsible for overseeing staff or tracking food inventory.

Food & Beverage Planning Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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