QN1: The ___ is the broader environment outside the immediate environment of a particular food service business.
a) Micro-environment
b) Macro-environment
c) Macro- atmosphere
d) Micro-atmosphere
Answer
Answer: b) Macro-environment
QN2: A ___ key factor is a factor which will limit the activities of an undertaking and which is taken into account in preparing budgets.
a) Budget
b) Budget evaluation
c) Budget Analysis
d) Budget presentation
Answer
Answer: a) Budget
QN3: ___ budget guides the management in making necessary purchases, to be made in the budget period.
a) Production
b) Sales
c) Materials
d) Purchase
Answer
Answer: d) Purchase
QN4: The ___ budget is a forecast of the production for budget period.
a) Materials
b) Sales
c) Production
d) Selling expenses
Answer
Answer: c) Production
QN5: The preparation of production budget is dependent on the ___ budget.
a) Sales
b) Materials
c) Purchase
d) Selling expenses
Answer
Answer: a) Sales
QN6: ___ budget assists the purchase department in suitably planning the purchases, fixing the maximum and minimum levels of materials, etc
a) Selling expenses
b) Production
c) Sales
d) Materials
Answer
Answer: d) Materials
QN7: The ___ budget indicates all items of expenditure in the promotion, maintenance and distribution of finished products.
a) Selling expenses
b) Purchase
c) Materials
d) Sales
Answer
Answer: c) Materials
QN8: The ___ is in charge of the events room plus the organisation required to prepare the rooms for various events.
a) Administration Office staff
b) Dispense bar staff
c) Sales Manager
d) Banqueting head waiter
Answer
Answer: d) Banqueting head waiter
QN9: The ___ is responsible for all administration including meeting productive clients and discusssing the arrangements for the menu, table plans, costs, etc
a) Sales Manager
b) Conference Manager
c) Bnaqueting head waiter
d) Events head waiter
Answer
Answer: b) Conference Manager
QN10: ___ is the term used for the service of special events for a specific group of people at pre-set times, with the food provided being pre-determined
a) Event servicing
b) Event Planning
c) Special event catering
d) Event catering
Answer
Answer: d) Event catering
QN11: The main role of the ___ is to promote the event facilities of an establishment and where necessary to make initial approaches and contacts.
a) Banqueting Manager
b) Events Head Wine Waiter
c) Sales Manager
d) Banqueting head waiter
Answer
Answer: c) Sales Manager
QN12: The ___ is often responsible for organising and employing the banqueting events wine waiters.
a) Wine Waiter
b) Events Head Wine Waiter
c) Banqueting Manager
d) Events head
Answer
Answer: b) Events Head Wine Waiter
QN13: At the meeting when the booking is confirmed, an ___ will be completed.
a) Event feedback form
b) Event organisation form
c) Event planning form
d) Event booking form
Answer
Answer: d) Event booking form
QN14: ___ is used mainly when meals are plated, although some establishments use this style of service for silver service and other forms of service.
a) Wave service
b) Buffet
c) Top table service
d) Traditional plated service
Answer
Answer: a) Wave service
QN15: Which of these is not a type of buffet?
a) Fork buffet
b) Display buffet
c) Dessert buffet
d) Finger buffet
Answer
Answer: c) Dessert buffet
QN16: Conducting a ___ session one or two days before the event is extremely vital.
a) Tune -in
b) Tune-out
c) Tune-down
d) Tune-up
Answer
Answer: d) Tune-up
QN17: A cocktail party organised for purposes of social or business networking is called a ___
a) Mixer
b) Cocktail social
c) Conti-party
d) Corporate party
Answer
Answer: a) Mixer
QN18: ___ encourages people to step out of their drinking comfort zone.
a) Full bar
b) Drink menu
c) Cocktail menu
d) Wine bar
Answer
Answer: b) Drink menu
QN19: A ___ is a piece of furniture which is positioned in the dining room of a home and holds most of the equipment used at the table i.e crockery.
a) Gueridon
b) Guerivan
c) Guerida
d) Guerido
Answer
Answer: a) Gueridon
QN20: ___ is a reliable means of attracting the attention of other tables in the restaurant.
a) Roasting
b) Baking
c) Flaming
d) Steaming
Answer
Answer: c) Flaming
QN21: ___ the dish involves the staff member selecting the items to mix together for the items arranged in a trolley.
a) Carving
b) Serving the dish
c) ampwork
d) Mixing the dish
Answer
Answer: b) Serving the dish
QN22: ___ is the cooking or finishing of dishes, by adding a spirit and setting it alight.
a) Flambe
b) Carving
c) Mixing the dish
d) Lampwork
Answer
Answer: a) Flambe
QN23: According to Roger A. Strang, sales promotions are short-term ___ to encourage purchase or sale of a product or service.
a) Perks
b) Contributions
c) Incentives
d) advertisements
Answer
Answer: c) Incentives
QN24: Sales promotional tools have a few distinctive characteristics. These include:
a) Communication
b) Incentive
c) Invitation
d) All of the above
Answer
Answer: d) All of the above
QN25: ___ mean that the product is available at less than the normal price during the deal period only.
a) Coupns
b) Price deals
c) Quantity deals
d) Discounts
Answer
Answer: b) Price deals
QN26: ___ mean that more quantity of the same product is offered at no extra cost or just a nominal increase in the price.
a) Quantity deals
b) Price deals
c) Refund
d) Premium
Answer
Answer: a) Quantity deals
QN27: The objective of a ___ is to push more stocks to the trade, for getting early or immediate cash payment from the trade.
a) Incentive
b) Offer
c) discount
d) rebate
Answer
Answer: d) rebate
QN28: When a premium article is banded to the package of the product with a tape, adhesive or rubber band, the product is called___.
a) Container premium
b) Banded premium
c) Over-the-counter premium
d) Free-in-mail premium
Answer
Answer: b) Banded premium
QN29: ___ encourages consumers to stay brand loyal, increase usage rate and increase the attention getting power of the ads.
a) Self-liquidating premium
b) Sampling
c) Puch Money
d) Free-in-mail premium
Answer
Answer: d) Free-in-mail premium
QN30: ___ are temporary price reductions or reimbursement of expenses incurred by dealers, in full or partly.
a) Trade Allowances
b) Demonstrations
c) Buy-back allowances
d) Count and Recount
Answer
Answer: a) Trade Allowances
QN31: In a dynamic and rapidly changing environment, ___ conditions may appear with little or no warning.
a) Suitable
b) Favourable
c) Unfavourable
d) Risky
Answer
Answer: c) Unfavourable
QN32: Many firms develop ___ by rewarding consumers for each purchase.
a) Consumer attraction programs
b) Consumer incentive programs
c) Consumer loyalty programs
d) Consumer servicing programs
Answer
Answer: c) Consumer loyalty programs
QN33: ___ are those offered periodically only, such as holiday parties.
a) Special promotions
b) Special deals
c) Special discounts
d) Special offers
Answer
Answer: a) Special promotions
QN34: ___ consists of principles, practices and guidelines that an organisation follows when interacting with its customers.
a) Customer support management
b) Customer feedback management
c) Customer relationship management
d) Customer sales management
Answer
Answer: c) Customer relationship management
QN35: A ___ software which is linked to the point of sale software, generates sales information on the menu products.
a) Cloud DRM
b) Cloud DAM
c) Cloud CRM
d) Cloud CRP
Answer
Answer: c) Cloud CRM
QN36: ___ are the data that has been collected and takes marketing one step further.
a) Incentive programs
b) Sales programs
c) management programs
d) loyalty programs
Answer
Answer: d) loyalty programs
QN37: The size of the restaurant kitchen plays an important role in creating the ___.
a) Service card
b) Programme card
c) Food service
d) Menu
Answer
Answer: d) Menu
QN38: For designing the floor plan of the restaurant, the factors that should be taken into consideration are:
a) Available space
b) Type of restaurant
c) Seating arrangements
d) All of the above
Answer
Answer: d) All of the above
QN39: The ___ division manages the cleanliness of those regions of the hotel which are not cleaned by the housekeeping department.
a) Kitchen cleanliness
b) Type of restaurant
c) Seating arrangements
d) All of the above
Answer
Answer: a) Kitchen cleanliness
QN40: A restaurant’s ___ includes supplies, products and ingredients on hand to prepare and serve food and beverages.
a) Menu card
b) Pantry
c) Inventory
d) Room service
