Republic of the Philippines

Western Mindanao State University

College of Home Economics
DEPARTMENT OF HOSPITALITY MANAGEMENT

COLLEGE OF HOME ECONOMICS

HOSPITALITY MANAGEMENT
A.Y 2023-2024/Midterm Exam

HMPE 2- FOOD AND BEVERAGE OPERATIONS AND MANAGEMENT

NAME_________________________________ DATE: _____________________

YR. and SEC. __________________________ SCORE: ___________________

Part I- DIRECTIONS: Multiple Choice

INSTRUCTIONS: Circle the correct answer for the Questions

1. Ingredients are assembled, and food is produced onsite

A. Conventional Food Service System
B. Ala Carte
C. Food Production
D. Convention Center
2. With conventional systems, preparation is timed in relation to when the food will be served and
eaten
A. Labor Intensive
B. Press Conference
C. Meeting
3. There may be great variability in food quality, portion sizes, and food costs due to unskilled labor
A. Consistency
B. Food Supplies
C. Optional Supplies
D. All of the Above
4. There may be more total inventory since it is dispersed across many locations.
A. Higher Food Cost
B. Cultural Events
C. Parties
D.All of the above
5. there can be significant cost savings from purchasing food and supplies in the very large
quantities needed for one very large operation rather than for several smaller operations

A. Lower food and supply costs

B.Marketing Plan
C. Get Crafty
D.China
6. Large, centralized facilities provide the opportunity to have a great deal of purchasing power.
A. Food
B. Food Cost
C. Labor Cost
D. Purchasing Power
7. This results in good fiscal management in that receiving sites maintain a “just-in-time” inventory.
A. Operations
B. Financial Planning
C. Inventory Control
 D. Aesthetic Quality

8. Menus are planned, and food is purchased and prepared centrally, which allows for consistency
in which food items that are being served at the schools throughout a district.
A. Human Resource Function
B. Event Evaluation
C. Financial Planning
D. Consistency
9. In French literally means "outside the work"; that is, "not part of the ordinary set of
courses in a meal
A. Jam Session Virtual Event
B. Meetings
C. Conferences
D. Hors d’oeuvre

9. It is considered a delicacy and is eaten as a garnish or spread.

A. Cabiar
B. Caviar
C. Parties
D. Fish
10. Potage in French word means.
A. Potato
B. Soup
C. Salad
D. Appetizer
11. Poisson means
A. Dish
B. Stew
C. Fish
D. Entree
12. Marie went to town and took Spaghetti Vongole following the ingredients spaghetti 10.00, clams
40.00, cheese 3.00, Olive oil 15.00. What the Total Food cost of the Vongole
A. 68.00
B. 75.00
C. 63.00
D. 85.00
13. Bucatini pasta is served usually on the Italian Fine Dining restaurant. Following the ingredients pasta
100.00, Chicken 120.00, Olive Oil 35.00, Chili 5.00, Parsley 5.00. Solve for the Food Cost.
A. 235.00
B. 270.00
C. 275.00
D. All of the Above BONUS
14. What’s the formula for Ideal Menu?
A. Total food cost/ Food cost
B. Cost Price/ Total Sales
C. Total Sales/.31
D. Total Food sales/ Food cost x100
15.COGS Stands for
A. Cost of Good Sales
B. Cost of Guts Substance
C. Cause of Fud Sales
D. None of the above
Part II. IDENTIFICATION
Directions: Identify the following terms based on the definitions stated. Write your answer on the space
provided before each number.

_______________BONUS_______ _1. Boissons in English Term

_________SUPPER_______________ 2. Last meal of the day

ALA CARTE_____________ 3. Ala Carte in English Term

__FOOD SERVICE SYSTEM__________4. The food service system has been used in many ways.
__________ __5. Large quantities of food can be prepared at one time and stored
for later prethermalization and service.
________________________ 6. Customers often view “homemade” products as having a higher
quality than prepared items.
FOOD SERVICE SYSTEM__________ 7. It is important to understand the flow of food through a
foodservice system to determine the system that will best meet your needs and to develop an effective
HACCP program. Food flows through ten possible processes:
TABLE OF THE HOST ______ 8. Table de Hote means.
______________________________9. change daily, depending on what’s available or what the chef
prepared.
FIXED MENU_________________ 10. Is a menu with few options and a fixed total price. It can be
confused with static menus because the words, outside of the context of menu names, are similar.

Part III- Directions. Answer three exam questions from the list provided. Devote about equal time and
space.

1. Draw a diagram of a ready-prepared foodservice system: (10 Pts.)

2. It is important to understand the flow of food through a foodservice system in order to

determine the system that will best meet your needs and to develop an effective HACCP
program. Food flows through ten possible processes: (20 Pts.)
 3. Compute for the ff:

A. IDEAL FOOD COST PERCENTAGE: Show your Solution below. (2 Pts each.)

A. P3333/P7869 = 0.42%
B. P 550/P500 = 1.1%
C. P1000/P2000= 0.5%
D. P7689/P8956=0.58%
E. P6578/P8789 =.75%

MENU TOTAL SALES PRICE MENU

56 P 350.00
PA S TA B A K E W I T H 1. 19, 600.00
SAUSAGE (BAKED
ZITI

BAKED ZUCCINI 78 P 450.00 2.42, 120

GNOCCHI 89 P540.00 3.48,060
CREMA CATALANA 90 P120.00 4.10,800
SPAGHETTI 70 P 466.00 5.32,620.
CARBONARA
TOTAL SALES 6.
NO. OF COVERS 8 7.

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