Review Questions

Interactive Questions Chapter 1

MCQ’s

1. What is the primary function of a commercial food service establishment?

A. Provide lodging 

B. Prepare and sell food and beverages.

C. Offer educational services 

D. Provide healthcare services

2. Which of the following is NOT a characteristic of a Quick Service Restaurant (QSR)? 

A. Fast and efficient service

B. Limited menu options

C. Table service

D. Low-cost value proposition

3. The food service industry can be broadly categorized into two main segments. Identify the segments, define them, and provide examples.

A. Fine dining and casual dining

B. Fast food and slow food

C. Commercial and non-commercial

D. International and domestic

Interactive Questions Chapter 2

MCQ’s

1. What characterizes a manager’s typical work pattern according to studies?

A. Long, uninterrupted periods of strategic planning

B. Formal meetings with structured agendas

C. Frequent, brief interactions and constant task-switching

D. Extended periods of solitary decision-making

2. In their informational role, managers act as:

A. Resource allocators and negotiators

B. Figureheads and leaders

C. Monitors, disseminators, and spokespeople

D. Entrepreneurs and disturbance handlers

3. Which level of management is responsible for strategic planning and ensuring high culinary standards?

A. Mid-level management

B. Executive level

C. Supervisory level

D. Entry-level management

4. Which leadership style involves making unilateral decisions and expecting immediate compliance?

A. Democratic leadership

B. Servant leadership

C. Transformational leadership

D. Autocratic leadership 

5. What is a key aspect of effective leadership in fostering a positive work environment?

A. Maintaining strict hierarchical structures

B. Limiting communication channels

C. Promoting open communication

D. Avoiding employee recognition

7. In their informational roles, managers only communicate with internal staff and never act as spokespeople to external parties. False

8. Servant leadership emphasizes the well-being and development of employees while creating an environment where everyone can succeed. True

Fill in the Blanks

9. The three primary roles of management are ____, informational, and decisional roles. interpersonal 

10. A ____ leadership style involves leaders making unilateral decisions and expecting employees to follow orders without question. autocratic 

11. The ____ is the highest-ranking chef in the kitchen, responsible for overseeing the entire kitchen operation, including menu creation and ingredient sourcing. Executive Chef 

12. In their role as ____, managers distribute essential information to subordinates, ensuring the team is well-informed and aligned with organizational goals. disseminator 

13. ____ leadership focuses on challenging employees to think outside the box, setting ambitious goals, and creating a shared vision for the future. Transformational

Interactive Questions Chapter 3

MCQ’s

1. Teamwork is most effective in achieving which of the following outcomes? 

A. Minimizing food waste  

B. Enhancing customer satisfaction and overall dining experience

C. Reducing the number of health code violations  

D. Streamlining back-of-house cleaning procedures 

2. According to the chapter, which of the following characteristics is NOT typically associated with high-functioning working groups?

A. A shared sense of purpose and clearly defined goals 

B. Open communication channels and a culture of active listening 

C. Tolerance for unresolved conflict and interpersonal friction

D. Mutual trust and respect among team members 

3. The chapter outlines several techniques for resolving conflict. Which approach emphasizes a collaborative effort to identify solutions that meet the needs of all involved parties?

A. Assigning blame and imposing disciplinary measures 

B. Avoiding the conflict altogether and hoping it resolves itself 

C. Facilitating a discussion using active listening and focusing on problem-solving

D. Issuing a formal written warning to the parties involved in the conflict 

5. Effective communication within a foodservice team is unidirectional, with clear instructions flowing from management to staff. False

Interactive Questions Chapter 4

MCQ’s

1. Which of the following is NOT a key area that effective orientation focuses on?  

A. People 

B. Procedures 

C. Performance 

D. Information 

2. Who typically conducts on-the-job training?  

A. External instructors 

B. HR managers 

C. Supervisors or senior staff members 

D. New employees themselves 

3. Which of the following is NOT a step in the progressive discipline approach?  

A. Verbal Counseling 

B. Written Warning 

C. Suspension With Pay 

D. Termination 

4. What is the purpose of a performance appraisal?

A. To criticize employees for their shortcomings 

B. To foster employee growth and development 

C. To increase employee turnover 

D. To discourage open communication 

5. What is the primary responsibility of employers under the Occupational Health and Safety Act (OHSA)?  

A. Ensuring workplace health and safety 

B. Maximizing profits 

C. Reducing employee benefits 

D. Ignoring safety regulations 

7. Performance appraisals are typically viewed as burdensome and unproductive. False

8. Discipline becomes necessary only when alternative measures have proven ineffective. True

9. The steps of progressive discipline typically involve suspension without pay before verbal counseling. False

10. Terminating an employee should always be done publicly to set an example for other employees.  False 

Interactive Questions Chapter 5

2. The income statement reports a company’s assets, liabilities, and owner’s equity. False

3. Pricing strategies have no impact on revenue generation in the food service industry. False

4. Effective inventory management can help reduce waste and ensure ingredient availability. True

5. A budget is a static document that does not require adjustments throughout the year. False

Match the Terms with the Sentence

6. Cash Flow Statement. Summarizes a company’s financial activities and position at a specific point in time.

7. Balance Sheet. Reports a company’s revenue, expenses, and net profit over a specific period.

8. Income Statement. Summarizes the cash inflows and outflows of a business during a specific period.

9. Cost Control. Strategies aimed at minimizing expenses while maintaining quality.

10. Inventory Management. The process of recording, classifying, summarizing, and analyzing financial transactions.

11. Accounting. The stock of goods and materials a business holds for sale or use.

Interactive Questions Chapter 6

MCQ’s

1. Which of the following best describes the unique aspect of foodservice marketing compared to manufacturing sectors?

A. Focus on tangible products only

B. Limited customer interaction

C. Long-term inventory storage

D. Direct service component and immediate consumption

2. What is the primary purpose of conducting a SWOT analysis in foodservice marketing?

A. To determine menu pricing

B. To evaluate employee performance

C. To assess internal and external factors affecting the organization

D. To calculate profit margins

3. In the context of social media marketing for foodservice operations, which statement is most accurate?

A. It’s only effective for large chain restaurants

B. It requires significant financial investment

C. It enables real-time customer engagement and feedback

D. It replaces traditional marketing completely

4. What is the primary purpose of market segmentation in foodservice?

A.  To reduce operational costs

B. To divide the total market into groups with similar product needs

C. To eliminate competition

D. To standardize all services

5. Which component of the marketing mix refers to how products are made available to customers?

A. Product

B. Price

C. Promotion

D. Place

7. Social media marketing has become an essential tool for foodservice operations to engage with customers and can effectively replace all traditional marketing methods. False

8. A well-integrated marketing plan must include coordination among all elements of the marketing mix (product, place, price, and promotion) while maintaining consistency with the organization’s mission. True

Fill in the Blanks

9. The __ is a business philosophy focused on directing resources and activities toward meeting customer needs and desires through an exchange process. marketing concept

10. __ divides the total market into smaller groups of people with similar product needs. Market segmentation

11. In foodservice operations, the __ is unique because it combines both tangible and intangible elements, where the food itself is tangible but the service is intangible. product

12. According to the American Marketing Association, a __ is defined as a name, term, design, symbol, or any other feature that identifies one seller’s goods or services as distinct from those of other sellers. brand

13. _ _ marketing leverages platforms like Facebook, Twitter, and Instagram to promote products and services while engaging with customers. Social media

Interactive Questions Chapter 7

MCQ’s

1. Which of the following best describes the primary purpose of strategic analysis in organizations?

A. To maintain current operational procedures

B. To evaluate and navigate the complexities of the competitive environment

C. To focus solely on internal operations

D. To implement short-term tactical plans

2. In the strategic management process, what is the relationship between vision and mission statements?

A. They are identical concepts used interchangeably

B. Vision statements are short-term while mission statements are long-term

C. Vision provides broad aspirational goals while mission outlines how to achieve them

D. Mission statements are unnecessary if there is a vision statement

3. According to the SMART framework, what does the ‘R’ represent?

A. Realistic

B. Relevant

C. Resourceful

D. Responsive

4. Which component of strategic management involves comparing actual performance against established standards?

A. Planning

B. Implementation

C. Monitoring results

D. Strategy formulation

5. What role do contingency plans play in strategic management?

A. They replace primary strategic plans

B. They address deficiencies in meeting performance standards

C. They focus only on external threats

D. They eliminate the need for monitoring results

7. Situation analysis involves identifying both opportunities and potential challenges facing an organization. True

8. The strategic management process eliminates the need for contingency planning. False

Fill in the Blanks

9. The process of keeping understanding of the competitive landscape current is called __ scanning. environmental

10. __ planning involves day-to-day planning by front-line employees, such as scheduling staff or managing inventory. Operational

11. The __ statement translates the vision into a more practical focus, describing how the organization intends to realize its vision. mission

12. __ plans are the specific actions taken to implement the marketing strategy. tactical

13. A marketing __ specifies what is to be achieved through marketing efforts and is typically expressed in both quantitative and qualitative terms. objective