Republic of the Philippines

City of Taguig

Taguig City University

Gen. Santos Ave., Central Bicutan, Taguig City

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

.NAME: Joshua T. Guerrero____________________________________ DATE: __3/16/23___

COURSE & SECTION:__________BSHMA2020______________ STUDENT #: __20-00530___

MIDTERM EXAMINATION (60 ITEMS)

HMPE 9 - QUICK SERVICE FOOD OPERATIONS

INSTRUCTIONS: READ THE QUESTIONS CAREFULLY! USE ONLY BLACK BALLPOINT PEN WHEN
ANSWERING. WRONG SPELLING WILL BE MARKED AS INCORRECT ANSWER. YOU ONLY HAVE
ONE (1) HOUR TO ACCOMPLISH THIS EXAM. GOOD LUCK!

I. IDENTIFICATION. Write your answers in the space provided.

food service industry 1. This encompasses all the activities, services, business functions involved in
preparing and serving food to people eating away from home.
Cafeterias 2. This service exists normally in industrial canteens, colleges, hospitals, or hotels.
Quick Service 3. This establishment is focused on providing customers with food as quickly and efficiently
as possible.
Upscale/ fine dining 4. These establishments are on the top of the restaurant “food chain”.
Family 5. Home-style cooking dominates this segment, and they are typically open for breakfast, lunch,
and dinner.
Single Point Service 6. This is a type of quick service wherein the guest orders, pays for his order, and
gets served all at a single point.
Non-Commercial food service 7. This can be defined as a food service operation where food and
beverage are not the primary focus of the business, but rather where food and beverage are present to
support or supplement a host.
Chains 8. These are multiple units of a single food service concept with one owner.
Menu Planning 9. This is the process of preparation of meals that are nutritionally adequate and
acceptable to consumers.
A la carfe 10. A type of menu wherein food items are priced individually.

II. ENUMERATION.

11. - 12. Two (2) Types of Food Service

● commercial
● non-commercial
13. - 17. Five (5) Common Technologies used in Quick Service Restaurant
● DRIVE-THROUGH MENU BOARDS
 Republic of the Philippines
City of Taguig

Taguig City University

Gen. Santos Ave., Central Bicutan, Taguig City

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

● INVENTORY MANAGEMENT SOFTWARE

● QR CODES
● ONLINE ORDERING
● PAY AT THE TABLE DEVICES

18. - 23. Six (6) Types of Quick Service Establishment

● FOOD COURTS
● TAKE AWAY
● SINGLE POINT SERVICE
● CAFETERIAS
● KIOSKS
● VENDING MACHINE

24. - 28. Give at least Five (5) Examples of Commercial Food Service Establishments
● FOOD TRUCKS/ STREET FOODS
● FINE DINING
● QUICK SERVICE
● CASUAL
● FAMILY

29. - 33. Give at least Five (5) Examples of Non-commercial Food Service Establishments.
● Airline
● College and University
● HealthCare
● Business and Industry
● Military

34. - 38. Five (5) Strategies Used by Quick Service Restaurants

● Quick Time
● Limited Menu
● Bundled Pricing
● Volume Business
● Franchisee Model

39. - 45. Seven (7) Steps To Make Quick Service Restaurant a Success
● MAINTAINING CONSISTENCY IN QUICK SERVICE RESTAURANT
 Republic of the Philippines
City of Taguig

Taguig City University

Gen. Santos Ave., Central Bicutan, Taguig City

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

● MAINTAINING QUALITY OF QUICK SERVICE RESTAURANT

● HIRING EMPLOYEES THAT ARE QUICK SERVICE RESTAURANT FIT
● EXPANDING QUICK SERVICE RESTAURANT
● MANAGING COST OF QUICK SERVICE RESTAURANT
● MONITORING MULTIPLE QUICK SERVICE RESTAURANT OUTLETS
● IMPROVING SALES OF QUICK SERVICE RESTAURANTS

III. ESSAY. (5 pts. each)

1. Explain the importance of Menu Planning in the Quick Service Restaurant.

- Menu planning is important in dining establishments and other food-related business. A

well-thought-out menu can guarantee that meals are made quickly. It helps the chefs to
set up their kitchen personnel to be most productive when preparing both specialities
and brand-new dishes in addition to restaurant classics.

2. Explain the Development of the Quick Service Industry.

-The modern concept of preparing food as a craft and a form of business can be traced all
the way back to at least 11th century with medieval. The restaurant industry term quick
service restaurant (QSR) would be recognized by Bill as what people usually call fast
food. Examples of such restaurants include McDonald's, Wendy's, and Burger King, and
drink and snack chains, such as Starbucks. These restaurants typically sell products at a
price point of about five dollars for each meal. This means that typically a person will
spend about five dollars for a sandwich meal or a fancy cup of coffee.
3. What is the importance of segmenting the market in the Quick Service Industry?
- Segmentation helps marketers to be more efficient in terms of time, money and other
resources. Market segmentation allows companies to learn about their customers. They
gain a better understanding of customer's needs and wants and therefore can tailor
campaigns to customer segments most likely to purchase products.

Prepared by:

GIDEON D. HOMBREBUENO JR.

Subject Instructor - Quick Service Food Operations

Checked by:
 Republic of the Philippines
City of Taguig

Taguig City University

Gen. Santos Ave., Central Bicutan, Taguig City

COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

PROF. EUNICE P. PEŇAFLOR

HM Program Chairperson

Approved by:

PROF. RAVENAL O. DELA FUENTE

OIC Dean - CHTM