| 1 |  |
What does FMP stand for? |
| | A) | Foodservice Marketing Professional |
| | B) | Foodservice Menu Planning |
| | C) | Foodservice Management Professional |
| | D) | Foodservice Managerial Planning |
|
|
|
| 2 | |
Which is not a guideline for good time management? |
| | A) | Prepare monthly or yearly task plans. |
| | B) | Delegate responsibility. |
| | C) | Limit meetings. |
| | D) | Plan for emergencies. |
|
|
|
| 3 | |
What are the three elements that make up most of an operation's cost? |
| | A) | food, facilities, and labor |
| | B) | food, beverages, and facilities |
| | C) | beverages, labor, and insurance |
| | D) | food, beverages, and labor |
|
|
|
| 4 | |
Which is not an expense for a business? |
| | A) | Food costs |
| | B) | Tips |
| | C) | Benefits |
| | D) | Advertising |
|
|
|
| 5 | |
What is not a typical question to consider before making a purchasing decision? |
| | A) | How much food do we need to prepare the items on our menu? |
| | B) | How much room in each type of storage do we have? |
| | C) | Was the product damaged during shipment? |
| | D) | How long will the food last in storage? |
|
|
|
| 6 | |
Which of these is not a typical interview question? |
| | A) | What were customers like in the last place you worked? |
| | B) | What was a difficult challenge you had on the job? |
| | C) | Why should we hire you? |
| | D) | What is your national origin? |
|
|
|
| 7 | |
What is the process of making a new employee familiar with his or her job called? |
| | A) | Orientation |
| | B) | Mentorship |
| | C) | Positive reinforcement |
| | D) | Internship |
|
|
|
| 8 | |
How much space is typically allowed for the receiving and storage work area? |
| | A) | 40 percent |
| | B) | 10 percent |
| | C) | 25 percent |
| | D) | 50 percent |
|
|
|
| 9 | |
Which foodservice employees should be trained in basic first aid? |
| | A) | Restaurant managers |
| | B) | Servers |
| | C) | All employees |
| | D) | All service staff |
|
|
|
| 10 | |
Which of the following is not something health and safety inspectors check for? |
| | A) | Clean food storage areas |
| | B) | Friendly service |
| | C) | Food preparation processes |
| | D) | Proper worker sanitation practices |
|
|
|
| 11 | |
Which is not an element of the marketplace? |
| | A) | Location |
| | B) | People |
| | C) | Atmosphere |
| | D) | Economy |
|
|
|
| 12 | |
What is an important question to consider regarding competition? |
| | A) | How close are competitors to my chosen location? |
| | B) | Should a new structure be built or should an existing structure be renovated? |
| | C) | Who is my target market? |
| | D) | Will customers have easy access to my location? |
|
|
|
| 13 | |
What is the purpose of a position statement? |
| | A) | To explain an advertising plan |
| | B) | To explain what the business stands for and what its main goals are |
| | C) | To market a business |
| | D) | To promote what the business does best |
|
|
|
| 14 | |
What is the feeling that customers get from the interior and exterior of a facility called? |
| | A) | Positioning |
| | B) | Marketing |
| | C) | Public relations |
| | D) | Atmosphere |
|
|
|
| 15 | |
How can businesses improve their image in the community? |
| | A) | Through direct marketing |
| | B) | By sponsoring events their customers care about |
| | C) | Through promotions |
| | D) | By painting the facility |
