57 Questions
Which segment of the restaurant and foodservice industry accounts for 80% of the industry?
Commercial
What percentage of restaurant and foodservice managers are women?
Over 57%
By what year does the industry expect to have 14.8 million jobs?
2019
Which position in the F&B department is responsible for managing the functions in the dining room, ordering material, and preparing reports of staff and sales?
Restaurant Manager
Who is responsible for controlling labor expenses through staffing, budgeting, and scheduling in the F&B department?
F&B Service Manager
What is the role of the Food Safety Supervisor (FSS) in the F&B Services business?
To train and supervise other staff about safe practices of handling food
Which F&B ancillary department is responsible for ensuring cleanliness and orderliness in the commercial kitchen?
Kitchen
Which type of foodservice system involves purchasing and preparing raw foods on-site?
Conventional
Which type of foodservice system involves preparing food on-site and then chilling or freezing it for later use?
Ready Prepared System
Which type of foodservice system involves a central production or food factory that supplies food to off-site facilities for final preparation?
Commissary System
Which type of foodservice system involves purchasing fully prepared foods and assembling, heating, and serving them on-site?
Assembly/Serve System
Which industry segment prepares and serves food in support of some other establishment’s main function or purpose?
Noncommercial Segment
What is the combination of all the services that people need and will pay for when they are away from home?
Hospitality
During which time period did Europeans get introduced to coffee from Africa and coffeehouses opened in England?
The Renaissance through the French Revolution
Which time period saw the growth of the quickly-service restaurant segment of the industry?
The Twentieth Century
Which department is responsible for purchasing food and beverage products?
Purchaser
Where is the pantry located in relation to the dining area and kitchen?
Between the dining area and kitchen
Which outlet serves food and beverages in a lounge area?
Lounge Service
Who prepares cold beverages such as mocktails and cocktails?
Bartenders
Which type of foodservice establishment is known for its wide food and beverage menu and high customer expectations?
Full-Service Restaurant
What is the purpose of providing high quality food and beverages in the food and beverage service industry?
To attract new customers
What is the term for a dining system where guests serve themselves and is popular with a large number of guests and a small number of workforce?
Buffet
What is the purpose of spot checking in the food and beverage service industry?
To maintain quality
Which method of service involves the waiter bringing food on platters, showing it to the host for approval, and then placing it on the table?
Gueridon Service
Which method of service is commonly used in coffee shops where service is required to be fast?
American Service
Which method of service involves the food being served on the guest's plate in the kitchen with a predetermined portion?
Plate Service
Which method of service involves the food being taken in platters and casseroles and kept on the table of guests near their plates where the guests then help themselves?
French Service
Which segment of the restaurant and foodservice industry accounts for the majority of the industry?
Fast food segment
What is the projected number of jobs in the restaurant and foodservice industry by 2019?
14.8 million
What percentage of restaurant and foodservice managers are women?
57%
What is the annual sales figure of the restaurant and foodservice industry?
$550 billion
Which type of foodservice establishment is known for its wide food and beverage menu and high customer expectations?
Full-Service Restaurant
What is the purpose of spot checking in the food and beverage service industry?
To review standardized recipes and food products to maintain quality
Where is the pantry located in relation to the dining area and kitchen?
Adjacent to the kitchen
Who prepares cold beverages such as mocktails and cocktails?
Bartender
Which time period saw the emergence of coffeehouses in England and the introduction of Haute Cuisine in Europe?
The Renaissance through the French Revolution
What led to the growth of dining and lodging establishments in the city during the Industrial Revolution?
The invention of the railroad
Which industry segment accounts for 20% of the restaurant and foodservice industry and includes schools, universities, and military establishments?
Noncommercial segment
Which time period saw the rise of full-service, casual dining chain restaurants and the increasing popularity of eating out for convenience?
The Gilded Age
Which department in the F&B Services business is responsible for controlling labor expenses through staffing, budgeting, and scheduling?
F&B Service Manager
Which position in the F&B department is responsible for managing the functions in the dining room, ordering material, and preparing reports of staff and sales?
Restaurant Manager
Which F&B ancillary department is responsible for ensuring cleanliness and orderliness in the commercial kitchen?
Stewarding
What is the role of the Food Safety Supervisor (FSS) in the F&B Services business?
To recognize and prevent risks associated with food handling
Which type of foodservice system involves purchasing fully prepared foods and assembling, heating, and serving them on-site?
Assembly/Serve system
What is the main advantage of the Ready Prepared system?
Reduction in production labor cost
Which type of foodservice system involves a central production or food factory that supplies food to off-site facilities for final preparation?
Commissary system
What is the purpose of the F&B Services Department in a hotel?
To create the exact experience the guests wish for
Which method of service involves the food being prepared and assembled at tableside, with the guests selecting food from a cart while sitting at their tables?
Gueridon Service
Which type of foodservice system involves guests entering the dining area, collecting their plates, and going to buffet counters to help themselves?
Self-Service
Which type of foodservice establishment is known for its limited menu and space, where cutlery is handed over, tables are not covered, and high chairs are provided for narrow tables?
Cafeteria
Which method of service involves food being cooked, finished, or presented to the guest at a table, from a movable trolley?
Trolley/Gueridon Service
Which department is responsible for managing the functions in the dining room, ordering material, and preparing reports of staff and sales?
Service Department
Which type of foodservice system involves purchasing fully prepared foods and assembling, heating, and serving them on-site?
Ready-Prepared Foodservice System
Where is the pantry located in relation to the dining area and kitchen?
Between the dining area and kitchen
Which method of service involves the waiter bringing food on platters, showing it to the host for approval, and then placing it on the table?
Silver Service
Which time period saw the growth of the quickly-service restaurant segment of the industry?
20th century
Which outlet serves food and beverages in a lounge area?
Lounge Service
Study Notes
Restaurant and Foodservice Industry Overview
- The commercial restaurant and foodservice industry accounts for 80% of the industry.
- The industry expects to have 14.8 million jobs by a certain year.
- Women make up a significant percentage (not specified) of restaurant and foodservice managers.
- The annual sales figure of the restaurant and foodservice industry is substantial (not specified).
Departments and Positions
- The Food and Beverage (F&B) Services Department is responsible for managing the dining room, ordering material, and preparing reports of staff and sales.
- The F&B department is responsible for controlling labor expenses through staffing, budgeting, and scheduling.
- The Food Safety Supervisor (FSS) is responsible for ensuring food safety in the F&B Services business.
- The pantry is located near the dining area and kitchen.
- Bartenders prepare cold beverages such as mocktails and cocktails.
Foodservice Systems
- The Conventional System involves purchasing and preparing raw foods on-site.
- The Ready Prepared System involves preparing food on-site and then chilling or freezing it for later use.
- The Central Production System involves a central production or food factory that supplies food to off-site facilities for final preparation.
- The Assembly-Serve System involves purchasing fully prepared foods and assembling, heating, and serving them on-site.
Industry Segments
- The commercial restaurant and foodservice industry segment accounts for the majority of the industry.
- The non-commercial segment, including schools, universities, and military establishments, accounts for 20% of the restaurant and foodservice industry.
History
- Europeans were introduced to coffee from Africa during a certain time period, and coffeehouses opened in England during the 17th century.
- The Industrial Revolution led to the growth of dining and lodging establishments in the city.
- The 1970s and 1980s saw the rise of full-service, casual dining chain restaurants and the increasing popularity of eating out for convenience.
Methods of Service
- The French Service involves the waiter bringing food on platters, showing it to the host for approval, and then placing it on the table.
- The Plate Service involves the food being served on the guest's plate in the kitchen with a predetermined portion.
- The Buffet Service involves guests entering the dining area, collecting their plates, and going to buffet counters to help themselves.
- The Cart Service involves the food being prepared and assembled at tableside, with the guests selecting food from a cart while sitting at their tables.
Establishment Types
- A restaurant is known for its wide food and beverage menu and high customer expectations.
- A lounge serves food and beverages in a lounge area.
- A fast-food establishment is known for its limited menu and space, where cutlery is handed over, tables are not covered, and high chairs are provided for narrow tables.
Test your knowledge of different types of table service with this informative quiz! Learn about American/Plate Service, French Service, Gueridon Service, Silver Service, Russian Service, and more. Challenge yourself to remember the details of each service style and improve your understanding of dining etiquette.
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