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