Foodservice management
  • 1. Foodservice management is the practice of planning, organizing, and controlling the operations of a commercial or institutional food service facility. This includes menu planning, food purchasing, food preparation, service delivery, staffing, and financial management. Foodservice managers are responsible for ensuring that the facility operates efficiently, meets quality and safety standards, and provides an enjoyable dining experience for customers. They must also stay current with food trends, dietary guidelines, and regulations to effectively manage the operation.

    What does FIFO stand for in foodservice management?
A) First In, First Out
B) Frying Is For Others
C) Food Inventory Fast Order
D) Fresh Ingredients For Omelettes
  • 2. What does HACCP stand for in food safety?
A) Healthy and Clean Cooking Practices
B) Hygiene and Caring Cooks Policy
C) Harmful Allergens Control and Prevention
D) Hazard Analysis and Critical Control Points
  • 3. What is the purpose of a food safety audit in foodservice management?
A) To ensure compliance with regulations and standards
B) To implement new recipes
C) To reduce labor costs
D) To increase customer satisfaction
  • 4. Why is it important for a foodservice manager to have knowledge of food safety regulations?
A) To create innovative menus
B) To prevent foodborne illnesses
C) To increase restaurant profits
D) To train kitchen staff
  • 5. In foodservice management, what does 'BOH' stand for?
A) Bottom of Hill
B) Back of House
C) Business Operations Hub
D) Best of Hampshire
  • 6. What is the purpose of a self-service food station in a cafeteria setting?
A) To provide entertainment
B) To allow customers to serve themselves
C) To increase meal prices
D) To reduce food waste
  • 7. What does PLU stand for in relation to foodservice operations?
A) Professional Line Usage
B) Price Look-Up
C) Plate Lifting Upgrade
D) Personal Lunch Unit
  • 8. Which of the following is a common food safety hazard in a commercial kitchen?
A) Broken cutlery
B) Cross-contamination
C) Sticky floors
D) Overripe fruits
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