| 1 |  |
Which is not one a common type of service staff? |
| | A) | Host |
| | B) | Chef |
| | C) | Cashier |
| | D) | Server |
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| 2 | |
What type of establishment often has a kitchen manager instead of an executive chef? |
| | A) | Chain restaurant |
| | B) | Hotel |
| | C) | Fast-food restaurant |
| | D) | Caterer |
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| 3 | |
What test ensures that you know the basics in preventing foodborne illness, food allergies, and food contamination? |
| | A) | HACCP certification |
| | B) | Associate's degree in food service |
| | C) | Certified Professional Food Manager certification |
| | D) | Certified Professional Food Safety certification |
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| 4 | |
What do foodservice-specific bachelor's degrees offer students? |
| | A) | Food management skills |
| | B) | Hands-on training in food preparation techniques |
| | C) | Guaranteed apprenticeships |
| | D) | Guaranteed entry-level jobs |
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| 5 | |
When is the job rotation method commonly used? |
| | A) | When training entry-level employees |
| | B) | During an internship |
| | C) | In military training programs |
| | D) | When an employee is on vacation |
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| 6 | |
Which of the following does not influence industry trends? |
| | A) | Culture |
| | B) | Diversity |
| | C) | Economy |
| | D) | Weather |
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| 7 | |
Which of the following is a trend in the foodservice industry? |
| | A) | More theme restaurants |
| | B) | An interest in ethnic foods |
| | C) | Supermarkets carrying ready-to-eat meals |
| | D) | All of the above |
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| 8 | |
Which of the following is a noncommercial operation? |
| | A) | Fast-food chain |
| | B) | Fine-dining restaurant |
| | C) | School |
| | D) | Hotel |
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| 9 | |
Which type of restaurant would employ a server, busser, and line cook? |
| | A) | Quick-service restaurant |
| | B) | Full-service restaurant |
| | C) | Fine-dining restaurant |
| | D) | None of the above |
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| 10 | |
Why do commercial kitchens often purchase baked goods from bakeries and pastry shops? |
| | A) | It is hard to find good pastry chefs. |
| | B) | Commercial kitchens do not have the time to make baked goods. |
| | C) | This method costs less than making the foods in-house. |
| | D) | Commercial kitchens use very little of these foods. |
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| 11 | |
What are three advantages to opening a food-production business? |
| | A) | Ownership, job satisfaction, and earning potential |
| | B) | Ownership, competition, and earning potential |
| | C) | Job satisfaction, competition, and earning potential |
| | D) | Ownership, job satisfaction, and free food |
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| 12 | |
Who runs a chain restaurant? |
| | A) | The owner of the company |
| | B) | A manager-employee in each location |
| | C) | The head chef |
| | D) | A board of directors |
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| 13 | |
Which is not part of a business plan? |
| | A) | Executive summary |
| | B) | Product and Service Plan |
| | C) | Market Analysis |
| | D) | Sample menu |
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| 14 | |
What is an example of an entrepreneurship business? |
| | A) | Sole proprietorship |
| | B) | Partnership |
| | C) | Corporation |
| | D) | All of the above |
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| 15 | |
Which is not a defined zone in the U.S.? |
| | A) | Residential |
| | B) | Business |
| | C) | Entertainment |
| | D) | Manufacturing |
