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