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