NAME:__________________________________________________

HRM 211 Catering and Quantity Food production

SCORE:_____________
DATE:_____________________

Test I: Multiple Choice

Instruction: Read and understand the questions/situation below and encircle the letter that corresponds
with the correct answer.
1. A restaurant that can offer a variety of catering services to their customers?
a. Gourmet food store b. Hotel Food & Beverage
c. Full-Service
2. It is the ratio of catering functions to restaurant services that can be handled at a given time depends
on the size and flexibility of the physical plant. It is a major factor in the ability of a restaurant to provide
on-premise catering?
a. Location
b. Facilities
c. Style or concept
3. The crucial requirements to the successful development of catering services?
a. Purchasing & production
b. Equipment
c. Staff
4. The most profitable way of service to a restaurants and catering services to increase revenues without
increasing costs?
a. Takeout
b. Room service
c. Off-premise
5. What department that provides food-related guest services throughout a hotel, conference, or resort
property?
a. Housekeeping
b. Food and beverage
c. Front office
6. Food items for the outlets and satellite kitchen of the combined foodservice areas in the hotel are
provided from?
a. Baking sections
b. Restaurant
c. Central kitchen
7. A facility equipped with an on-site production kitchen and staff, which is dedicated to private parties?
a. Kitchen
b. Bar
c. Catering hall
8. The flexibility and often the originality of function spaces are important to the success of a catering
hall.
a. Facilities
b. Customer profile
c. Style or concept
9. Are private businesses offering catering services to the general public?
a. Off-premise catering
b. Independent caterers
c. On-premise catering
10. These businesses operate with and without permanent facilities of their own in which to hold
functions?
a. Independent caterers
b. On-premise catering
c. Off-premise catering
11. A caterers who operate without a formal facility must arrange for kitchen production and storage
space?
a. On-premise catering
b. Gourmet food store
c. Independent caterers
12. Are self-contained facilities that operate both full-service dining rooms and private function space
along with a variety of food-and-beverage outlets?
a. Gourmet food store
b. Private Clubs
c. Independent caterers
13. It is generally dependent on their membership for both dining room and catering business and
functioning as nonprofit organizations?
a. Gourmet food store
b. Private Clubs
c. Independent caterers
14. A type of clubs that are usually situated in the downtown areas of larger towns and cities?
a. Country clubs
b. Bar clubs
c. Private clubs

15. A type of clubs that require a suburban location and usually promote a combination of golf, tennis,
and boating as their primary recreational facilities?
a. Country clubs
b. Bar clubs
c. Private clubs
16. What type of companies that provides institutions such as hospitals, schools, and businesses with inhouse meal programs designed to meet specific needs?
a. Delicatessens
b. Contract feeding
c. Private clubs

Test II: Enumeration

Six important factors to be considered when having a decision to offer a Full-Service Restaurant
1. ___________________________________
2.____________________________________
3.____________________________________
4.____________________________________
5.____________________________________
6.____________________________________
Outlets for food-and-beverage services in the hotel are the following:
1. ___________________________________
2.____________________________________
3.____________________________________
4.____________________________________
5.____________________________________
6.____________________________________
7.____________________________________
Hotel catering services are usually classified as:
1.____________________________________
2.____________________________________
3.____________________________________
The primary catering market for a hotel is based on three factors:
1.____________________________________
2.____________________________________
3.____________________________________