Ch 1 Test Questions
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School
Indiana University Of Pennsylvania *
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Course
346
Subject
Philosophy
Date
Feb 20, 2024
Type
docx
Pages
4
Uploaded by JusticeGoldfinchPerson920
True or False 1.
Point of Contact is the task of planning, organizing, influencing, and controlling each activity involved in the preparation and delivery of food and beverage, and related services. a.
True b.
False Answer: False Pg. 4
2.
In the catering world, we refer to everyone as a guest, not a customer a.
True b.
False
Answer: True Pg. 4
3.
The noncommercial segment of catering encompasses all catering activities involved in association with the armed forces and/or diplomatic events a.
True b.
False Answer: False Pg. 10
4.
High School catering is an off-premise catering service a.
True b.
False Answer: False Pg. 15
5.
Guests that visit cultural institutions during an event will vary because it is open to the public
a.
True b.
False
Answer: True Pg. 24
6.
Cultural institutions often use one of two different food service management systems a.
True b.
False Answer: True
Pg. 24
7.
Catering is a multifaceted segment of the food service industry
a.
True b.
False Answer: True Pg. 4
8.
On-premise catering indicates that the function is held exclusively within the caterer's own facility a.
True
b.
False
Answer: True
Pg. 10
9.
A zoo is a type of cultural institution
a.
True b.
False
Answer: True
Pg. 21
10. Cultural institutions are NOT open to the public, you must have a scheduled appointment a.
True b.
False
Answer: False
Pg. 26
Multiple Choice Questions
1.
What is a self-operation FBS? a.
When a cultural institution operates all foodservice and catering services using its
own employees and management staff
b.
The invitation to an external hospitality management company to provide FBS in a cultural institution c.
A food service operation hired exclusive to the property d.
None of the above e.
All of the Above
Answer: A Pg. 24 2.
What does POC stand for? a.
People of Catering b.
Point of Contact c.
Print on Contract d.
None of the above Answer: B Pg. 4
3.
What is brick and mortar? a.
A business operating from within a building offering face to face product and service delivery to its customers b.
An old operation that is still in business
c.
Family owned operation
d.
A modern operation that focuses on home made goods and services, everything is fresh and no products have high production
e.
None of the above Answer: A
Pg. 4 4.
What is not a type of service style? a.
French
b.
Buffet
c.
Brick and mortar d.
Carving Station
e.
None of the above Answer: C
Pg. 4 5.
Which is not a catering segment? c.
Noncommercial d.
Commercial e.
Military f.
Butler g.
All of the above Answer: D
Pg. 10 6.
What are the two main types of catering? a.
On-premise and off-premise
b.
Military and cultural
c.
On-premise and military
d.
None of the above Answer: A Pg. 10
7.
Which of the following is NOT a type of cultural institution? a.
Museum
b.
Zoo
c.
Historical Venue
d.
Fast-food restaurant
e.
None of the above Answer: D
Pg. 21 8.
Why is the availability of time a significant critical constraint for caterers in a cultural institution? a.
Cultural institutions are only open during specific hours of the day
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b.
Cultural institutions are open to the public c.
Cultural institutions are NOT open to the public
d.
None of the above Answer: B
Pg. 26
9.
Where are catering resources usually stored for an off-premise caterer? a.
Storage Cages
b.
At their homes
c.
At a different location, such as a storage unit
d.
All of the above
e.
None of the above
Answer: A
Pg. 28
10. What type of catering is hospital catering? a.
On-premise
b.
Off premise
c.
Private/Non-profit
d.
Military
e.
None of the above Answer: A
Pg. 11