Being able to understand the common vocabulary of the chefs will allow food scientists to:
a. Translate the chefs creations into commercializable products
b. Understand the role of the chef in their organization
c. Have coffee breaks and carry on a meaningful conversation with chefs
d. Watch the Food Network and understand what all those culinary creations made on television are
e. Develop alternative solutions around chefs' recipes in order to add more preservatives to the final formula
What are the two simplest theories offered by the field of psychology as to why people gamble and why they chase after losses?
What will be an ideal response?
List the three categories of commercial casino operations and briefly explain how they differ.
What will be an ideal response?
Which of the following best defines upselling according to this module?
a) When a catering manager sells a space for an off date for a better rate
b) When a catering manager gets her guest to spend more money on her event than the minimum stated in the catering contract
c) When a catering manager includes complementary audio/visual for a meeting to encourage a client to book during the off-season
d) When a catering manager is given the green light to book events without first receiving approval from the Director of Sales
e) When a catering manager gets her guest to agree upon a higher minimum budget when putting together the catering contract
Gaming is defined as to play or game for money;
anything involving no risk or uncertainty.
Indicate whether the statement is true or false
Goals for a beverage program should include _________________.
a. Financial viability
b. Customer satisfaction
c. Employee retention
d. Reinforcement of brand promise.
e. All of the above.
Why do sociologists study gambling?
What will be an ideal response?
What is one common practice used to manage labor costs on slower than anticipated shifts?
a. Send a few employees home early, preferably volunteers
b. Clock out highest paid employees and let others cover
c. Have salaried help cover for hourlies and earn their keep
d. Close early and save not only on labor but utilities as well
Which of the following best represents the main sections of a BEO?
a) A copy of the menu; Staff requirements; Guest list; Room set-up; Summary of Costs.
b) A copy of the menu; Expected attendance; Staffing requirements; Room set-up; Summary of Costs.
c) Food and beverage maximum; Expected attendance; Staffing requirements; Room set-up; Summary of costs.
d) Food and beverage maximum; Expected attendance; Guest list; Staffing requirements; Room set-up.
e) A copy of the menu; Expected attendance; Staffing requirements; Room set-up; a Force Majeure (unforeseen accident, occurrence, or event) clause.
To be successful as a R&D chef in the food manufacturing sector:
a. Knowledge of food safety is important because failure to implement proper safety measures could results in a food recall
b. Being able to conduct microbiological assays and consumer taste panels is crucial since those are all quality assurance functions
c. Having knowledge of food trends, and being able to translate those trends into products that consumers will buy is important because it will generate the most revenue for your employer
d. Establishing a wide network of contacts in the restaurant industry is needed in order to ensure that the market demand for your products is present
e. Having experience in food product distribution is crucial so that you may be able to widely distribute your products
Quick Reply
