Exam 1 review

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Ohio State University *

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OPERATIONS

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Management

Date

Feb 20, 2024

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pdf

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27

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Question 1 1/1pts Which of the following would be classified as a noncommercial food service operation? a concession stand at a sports facility an upscale, fine dining facility at a resort a meal program at a college or university a snack bar located in an airport terminal Question 2 1/1pts Which of the following would be classified as a commercial food service operation? a lunch program offered by a local school system cafeteria food service in a local shopping mall government food service facilities on a military base
Question 3 1/1pts Which of the following statements about hotel food and beverage operations is TRUE? The restaurant manager in a hotel has greater decision-making powers than a manager of a freestanding restaurant. Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property’s food and beverage outlets. Catering responsibilities in a hotel are generally a function of the marketing and sales department. Room service is typically the most profitable food service operation in a hotel.
Question 4 1/1pts Which of the following types of food and beverage operations faces the greatest challenge in relation to food transport and delivery systems? concession stands at sports facilities a freestanding restaurant cafeteria food service hotel food service Question 5 1/1pts Which of the following is a support center within a hotel? room service the accounting department the rooms department
Question 6 1/1pts Which of the following components of management best describes the tasks involved in motivating, training, evaluating, and disciplining employees? controlling directing staffing coordinating
Question 7 1/1pts Increased tension between the dining room service staff and the kitchen production staff has prompted the restaurant manager to create a team of supervisors to review current procedures for placing and picking up orders. Which of the following management functions best describes the kind of work that the team of supervisors will be performing? staffing controlling supervising coordinating
Question 8 1/1pts A restaurant manager notes that actual labor costs exceed the expected labor costs for the volume of business during the week. The manager calls a management meeting to discuss the situation and, if necessary, take corrective action to prevent excessive labor costs for upcoming weeks. Which of the following management functions best describes the kind of work that the management team will be performing? controlling planning organizing staffing
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