Food & Beverage Operations Information

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FOOD & BEVERAGE MANAGEMENT

Chapter 2
Organization of Food & Beverage Operations

Exercises :
FB 104

Federico Legini – Swiss Hotel Management School

Organization of Food and Beverage Operations

1.

Which of the following is not one of the three general categories of food service
personnel?
a.
b.
c.
d.

2.

In general, the top managers in an organization are called upon to:
a.
b.
c.
d.

3.

provide support and advice to line managers.
create the weekly staffing schedules for all departments.
supervise revenue-generating departments.
train newly hired or promoted line managers.

Which of the following statements about production personnel is false?
a.
b.
c.
d.

5.

focus on meeting short-term goals.
evaluate and create long-term plans.
supervise the supervisors.
serve as linking pins between supervisors and staff.

The primary function of staff managers is to:
a.
b.
c.
d.

4.

delivery personnel
managers
production personnel
service personnel

Production employees typically interact directly with guests.
Production employees are responsible primarily for food production.
Executive chefs manage production personnel in the kitchen.
An executive chef may have both managerial and production duties.

Which of the following positions is responsible for cold food preparation?
a.
b.
c.
d.

the sous chef
the steward
the garde-manger
the assistant cook

Federico Legini – Swiss Hotel Management School

6.

Which of the following statements about beverage service is true?
a.
b.
c.
d.

7.

A "flat" organizational structure is most likely to be appropriate for:
a.
b.
c.
d.

8.

b.
c.
d.

Country clubs are much flatter organizationally than other food service
operations.
A country club's general manager is a figurehead position with no direct
authority over other club employees.
A country club's guests are also its owners, and they therefore sit at the top
of the club's organization chart.
Country clubs typically do not have a board of directors, unlike most other
food service operations.

Ootah Samuels wants a position with a food service operator that values and uses
modern technology and marketing techniques. Ootah should consider a position
with:
a.
b.
c.
d.

10.

a very small independent restaurant.
a very large independent restaurant.
a chain attempting to maintain level sales in all its restaurants.
a restaurant attempting to recover from bad sales performance in a previous
period.

How is the organization chart of a country club different from the organization
charts of most other food service operations?
a.

9.

A bartender working at a public bar serves beverages to guests sitting or
standing at the bar and to servers who take them to guests seated at tables.
A bartender working at a service bar usually serves beverages directly to
guests who come from their tables to the bar for service.
A bar is either a public bar or a service bar, but virtually by definition cannot
be a combination of both.
All of the above statements are true.

a hotel restaurant.
a noncommercial food service operation.
a fast-food restaurant.
any of the above.

Which of the following statements about commercial food service operations is true?
a.
b.
c.
d.

People aspiring to food service positions typically underrate commercial food
service opportunities.
The work in commercial food service operations becomes significantly easier,
both mentally and physically, as one moves up the organizational ladder.
Commercial food service employees must often work at times that other
people want to be entertained.
Commercial food service operations are much more likely to have modern
equipment than noncommercial operations.
Federico Legini – Swiss Hotel Management School

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