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