Rhm 241 Test 1

Front 1

Freestanding eating and drinking places include what types of operations?

Back 1

1. drive-throughs

2. faster service

3. casual service

4. indoor and outdoor seating

5. can be open for 24 hrs

Front 2

What are some trends in hotel food service?

Back 2

1. usually in large cities

2. place to stay as well as to eat

3. community events can be hosted and catered there

Front 3

Why types of institutions provide food service?

Back 3

1. business

2. hospitals

3. schools

Front 4

Who had the responsibility for food preparation in early hospitals? Who typically has that responsibility today?

Back 4

Was: cook, head housekeeper, head nurse

Now: Dietetic

Front 5

What are the three basic types of commercial food service operations?

Back 5

1. Independent

2. Chain Units

3. Franchises

Front 6

Advantages of chain restaurants

Back 6

1. can experiment more with menus

2. can develop a package for other chains to use

3. large chains can acquire cash

Front 7

Disadvantages of chain restuarants

Back 7

can be difficult for chains to keep up with the changing markets and economic conditions

Front 8

Advantages of Franchises

Back 8

1. start up assistance

2. more revenue bc of extensive advertising

3. lower food costs due to volume of purchasing

4. name recognition

Front 9

Disadvantages of Franchises

Back 9

1. contract is restrictive

2. menu, decor and furnishing is all set

3. little room to negotiate

Front 10

Advantages of using a management company to run a noncommercial food service operation?

Back 10

1. greater resources to solve problems

2. save money through effective negotiations with suppliers

3. can operate non-commercial food service programs at lower cost

Front 11

Disadvantages of using a management company to run a noncommercial food service operation?

Back 11

1. assume too much control

2. some people dislike having a profit-making business involved in the operation of health care, educational or other programs

3. may become dependent of the management company

Front 12

What factors affect food service trends?

Back 12

1. recessions

2. home meals

3. entertainment

4. carry-out

Front 13

What 3 categories can food service employees be grouped?

Back 13

1. managers

2. supervisors

3. entry-level production

Front 14

Whatare the chief concerns of top managers?

Back 14

long-term plans and goals, focus ore on external business environment

Front 15

concerns of middle managers?

Back 15

short-term goals, key position in which communication flows

Front 16

concerns of supervisors?

Back 16

short-term goals, transfer employee wishes and concerns upward

Front 17

What is a typical way to organize top managers in a large corporation?

Back 17

board of directors, chairperson, ceo, coo

Front 18

what tasks do restaurants or general managers preform?

Back 18

1. monitor budgets

2. serves as a restaurant contact

3. meets with clients

Front 19

line managers

Back 19

have authority within one or more revenue generating departments that directly provide goods and services

Front 20

Staff managers

Back 20

advisors provide support and advice to line managers; don't have direct impact on bringing in revenue

Front 21

What production personnel typically work in food service operations?

Back 21

1. executive chefs

2. assistant chefs

3. cooks

4. bakers

Front 22

Duties of a host?

Back 22

1. supervise service employees

2. check all phases of dining room prep

3. discuss menu specials

Front 23

What is a flat organization?

Back 23

every position supervised by owner/manager

Front 24

What is the difference between a country club and other organizations?

Back 24

country clubs have a fee members have to pay

Front 25

misconceptions of the food service industry?

Back 25

some people think there is an emphasis on technology and marketing in lodging

Front 26

challenges in the food service industry?

Back 26

1. physically difficult

2. a lot of decision making

3. must work when other people want to be entertained

Front 27

compensation in the food service industry?

Back 27

often higher then minimum wage

Front 28

Management process?

Back 28

using your own resources to meet goals

- planning

- organizing

- coordinating

- staffing

- directing

- controlling

- evaluating

Front 29

resources food service managers have to meet organizational goals?

Back 29

people, food and equipment

Front 30

purpose of an organizational chart?

Back 30

to have a visual and see how everything should be organized

Front 31

recruiting and hiring are apart of what process?

Back 31

staffing

Front 32

where does the process of controlling begin?

Back 32

establishing a budget

Front 33

manager responsibilities extend to which groups?

Back 33

1.guests

2. employees

3. owners

4. managers

Front 34

examples of food service operations that are regulated by the gov?

Back 34

taxes, building codes, safety inspector