Food and Beverage Management

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1. Printed Menus What was first offered in Delmonico's in New

York City in 1834?

-Printed menus
-Seating service
-Drive-in service
-Delivery service

2. Quick service What type of restaurant is most pervasive in

terms of the number of global units?

-Moderate/theme restaurants
-Fast casual
-Fine dining
-Quick service

3. -Excellent service Which of the following are characteristics of fine

-Maximizing guests' overall
dining experience
-High-quality food and so-
phisticated meals
dining restaurants? (Select ALL that apply)
-Emphasis on the value or deal
-Excellent service
-Maximizing guests' overall dining experience
-High-quality food and sophisticated meals

4. All of the above Which of the following is a characteristic of food

servers in fine dining restaurants?

- They must understand all aspects of the offer-

ings
-They must place a greater focus on the gra-
ciousness of the service
-They must anticipate each guest's every need
and strive to exceed that guest's expectations
-All of the above

5. True TRUE/FALSE

Foodservice today offers more career options

than ever before.
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 Food and Beverage Management
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6. True TRUE/FALSE

The first drive-in restaurant was opened in

Glendale, California, in 1936 in response to the
proliferation of automobiles.

7. True TRUE/FALSE

The nutritional and even therapeutic value of

food is today considered a vital component of
the holistic process of patient care.

8. Fine dining Which of the following offers the highest quality

in regards to food, method of preparation and
service?

-Fast casuals
-Fine dining
-Family/Midscale
-Moderate/Theme

9. True TRUE/FALSE

A food outlet at an office building is an example

of an onsite restaurant.

10. True TRUE/FALSE

The foodservice industry employs more minor-

ity managers than any other industry.

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