Culinary Management Question Bank
Course Introduction
Culinary Management is a comprehensive course designed to equip students with the essential skills and knowledge required to excel in the dynamic foodservice industry. The curriculum combines foundational culinary techniques with key principles of business management, including cost control, menu planning, kitchen operations, and human resource management. Students will explore topics such as food safety, procurement, marketing, and customer service while developing leadership abilities necessary for supervising culinary teams. Through a blend of practical experiences and theoretical learning, the course prepares individuals for successful careers as managers, entrepreneurs, or leaders in restaurants, hotels, catering companies, and other food-related enterprises.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary
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B. Gregoire
Chapter 1: Systems Approach to a Foodservice Organization
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Sample Questions
Q1) Which of the following would not be considered a sustainable practice?
A) recycling aluminum foil.
B) purchasing EnergyStar equipment.
C) practicing green washing.
D) allowing customers to use a refillable cup.
Answer: C
Q2) Procurement, production, safety/sanitation/maintenance, and distribution/service are part of transformation in the foodservice systems model.
A)True
B)False
Answer: True
Q3) A system is a
A) model of a real situation.
B) collection of interrelated parts.
C) framework of loosely organized ideas.
Answer: B
Q4) The professional organization representing dietetics professionals with a mission of leading the future of dietetics is the _______________.
Answer: Academy of Nutrition and Dietetics
Page 3
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Chapter 2: Managing Quality
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Sample Questions
Q1) Common to most total quality management definitions is a focus on empowerment of employees.
A)True
B)False
Answer: True
Q2) A data driven technique for eliminating defects in a process is referred to as _____________.
A) benchmarking
B) six sigma
C) reengineering
D) quality assurance
Answer: B
Q3) The process that includes the concept of providing a product or service only when a customer wants it is termed:_____________.
A) Lean
B) Benchmarking
C) Downsizing
D) Six Sigma
Answer: A
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Chapter 3: The Menu
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Sample Questions
Q1) Aesthetic factors in menu planning include fat, sodium, and fiber content of menu items.
A)True
B)False
Answer: False
Q2) The USDA sponsored program to improve school children's interest in tasty and nutritious foods is termed:
A) Let's Move
B) Milk Matters
C) Chefs Move to School
D) 5-a-Day
Answer: C
Q3) Having a food cost percentage of 40% means that
A) 40% of the cost of the food was wasted.
B) 40% of total costs were for food.
C) 40% of food costs were used for employee meals.
D) 40% of revenue was spent on food.
Answer: D
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Chapter 4: Food Product Flow
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Sample Questions
Q1) The assembly serve foodservice operation requires equipment to quickly chill or freeze foods.
A)True
B)False
Q2) In decentralized service, food is
A) dished onto trays in a commissary site and then transported to the patient units for service.
B) transported in bulk to galley kitchens near the patient units where patient trays are assembled.
C) dished onto trays from a trayline that is in physical proximity to the production area; trays then are transported to patient units.
D) prepared in a central kitchen and served to patients family style in a cafeteria located next to the kitchen area.
Q3) Which of the following is an example of sustainable design practices?
A) using incandescent light bulbs.
B) using VOC paint.
C) using bamboo for wood floors.
D) limiting the number and size of windows.
Q4) The movement of product or people through an operation is termed _____________.
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Chapter 5: Procurement
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Sample Questions
Q1) Farmers may used petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label
A)True
B)False
Q2) Taking an actual count of products in storage is termed a _____________ inventory.
A) perpetual
B) rotating
C) physical
D) beginning
Q3) Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.
A) performance
B) technical
C) approved brand
D) service
Q4) The recommended temperature for storage of food in the dry storage area is _____________.
Q5) The abbreviation, LIFO, stands for _____________
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Chapter 6: Food Production
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Sample Questions
Q1) ______________ is a process that reduces volume of waste in the landfill by decomposing waste into soil-like material?
A) Incineration.
B) Composting
C) Compacting
D) Pulping
Q2) Use of compact or T8 fluorescent lamps in foodservice operations will result in
A) less energy use
B) no change in energy use
C) increased energy use
Q3) A "clamshell" is
A) an oven that incorporates both steam and heat to cook food.
B) a grill with hinged cooking top that allows grilling of both sides of a product simultaneously.
C) a fryer with an airtight lid which allows for frying under pressure.
D) a steam jacketed kettle, which is floor mounted, can be tilted, and includes a rotating agitation attachment.
Q4) is a voluntary partnership among U.S. organizations, the U.S. Environmental Protection Agency (EPA), and the U.S. Department of Energy to do what?
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Chapter 7: Distribution and Service
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Sample Questions
Q1) Organic foods are an example of which type of authenticity?
A) Original
B) Exceptional
C) Natural
D) Referential
Q2) According to Pine and Gilmore, the realm of experience economy that provides a way to help customers enjoy themselves while eating is termed
A) education.
B) escapism.
C) aestheticism.
D) entertainment.
Q3) Which type of service is characterized by a customer coming to a central ordering/pick-up location to order and pay for food?
A) Quick service
B) Self service
C) Counter service
D) Waited service
Q4) _______________ assembly involves assembly of meal trays in an area separate from where it was produced.
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Chapter 8: Safety, Sanitation, and Maintenance
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Sample Questions
Q1) Scrapping is a term used to describe
A) a flight-type dishmachine.
B) the removal of lime buildup from the inside of a dishmachine.
C) disposal of fragments of discarded or leftover food in a dishwasher.
D) the power blower added to the end of dishmachines to promote rapid dish drying.
Q2) When a piece of equipment is "clean" it is free of disease-causing organisms.
A)True
B)False
Q3) The most important way to prevent foodborne illness is
A) sanitizing all surfaces before use.
B) purchasing food from reputable suppliers.
C) having employees wash their hands.
D) reducing the amount of time between production and service.
Q4) The foodborne pathogen that forms spores is
A) salmonella.
B) listeria monocytogenes.
C) clostridium perfringens.
D) staphylococcus aureus.
Q5) Shellstock identification tags must be kept of file for ____ days.
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Chapter 9: Management Principles
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Sample Questions
Q1) The authority that is based on a manager's expertise is termed
A) formal authority.
B) positional authority.
C) acceptance authority.
D) authority of competence.
Q2) _____________ departmentalization occurs when organization units are defined by the nature of the work being performed.
A) Functional
B) Product and service
C) Geographic
D) Customer
Q3) Which of the following activities would be considered part of the INTERPERSONAL role of a manager?
A) Telling employees about the new restaurant policies related to childcare.
B) Initiating a change in the way purchasing is done in the organization.
C) Hiring and training staff.
D) Negotiating the union contract.
Q4) A subsidy is considered a trade barrier.
A)True
B)False
Page 11
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Chapter 10: Leadership and Organizational Change
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Q1) Democratic is the leadership style in which the leader allows the group to make the decision.
A)True
B)False
Q2) Which of the following types of power come from the formal position held by an individual in an organization?
A) legitimate
B) coercive
C) expert
D) referent
Q3) Situational leadership would suggest that
A) one leadership style is appropriate in nearly all situations.
B) leaders should use their referent power in work situations to be successful.
C) behavior of effective leaders depends on the situation.
D) Theory Y beliefs on human behavior lead to success as a leader.
Q4) The extent to which a person is in tune with his/her own feelings and the feelings of others is termed: _______________.
Q5) ___________ power comes from the formal position one holds in an organization.
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Chapter 11: Decision Making, Communication, and Balance
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Sample Questions
Q1) Decision making is the selection of a course of action from a variety of alternatives.
A)True
B)False
Q2) The communication between management and union representatives to finalize a collective bargaining agreement is an example of A) delphi group interaction.
B) negotiation.
C) upward communication.
D) downward communication.
Q3) The use of the symbols :-) to indicate a sense of happiness is an example of an A) acronym.
B) emoticon.
C) icon.
D) chromatic.
Q4) The decision-making technique that involves graphically displaying the flow and sequence of activities and events is termed a linear program.
A)True
B)False
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Chapter 12: Management of Human Resources
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Sample Questions
Q1) Noncash compensation given to employees by their employer as part of their employment is termed _______________.
Q2) The productivity ratio, meals per labor hour, is calculated by dividing
A) total labor hours by the number of meals served.
B) total payroll cost by meals served per day.
C) total meals served by the total payroll cost.
D) meals served per day by labor hours for that day.
Q3) Which of the following is not an example of a benefit?
A) paid vacation time
B) paid health insurance
C) workman's compensation payments
D) overtime pay
Q4) Title VII of the Civil Rights Act prohibits Quid pro quo and hostile work environment harassment.
A)True
B)False
Q5) Validity refers to the accuracy of an employment test's results.
A)True
B)False
Q6) The length of employment at a particular institution is termed __________.
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Chapter 13: Management of Financial Resources
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Sample Questions
Q1) Jim had a beginning inventory of $5,500. During the month of April he purchased $4,000 of food and had an ending inventory of $3,800 at the end of the month. His sales for April were $8,750. What was his inventory turnover?
A) 1.2 times
B) 45.7%
C) 86:1
D) 1.88 turns
Q2) Which of the following costs is typically the highest in a foodservice operation?
A) food
B) labor
C) supplies
D) overhead
Q3) Improving the bottom line in an organization can occur either by increasing revenues or reducing costs
A)True
B)False
Q4) The formula to calculate food cost percentage is _____________.
Q5) A ______________ provides a visual way to quickly access financial performance.
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Chapter 14: Marketing Foodservice
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Sample Questions
Q1) Market segmentation means
A) dividing the total market into groups of people with similar product needs.
B) randomly choosing groups or segments of people to target for product sales.
C) selling a variety of products at a variety of stores nationwide to increase sales.
D) identifying sales managers to cover specific segments of the country.
151
Q2) _____________ is the marketing communication that serves specifically as an incentive to stimulate sales.
Q3) List at least three social networking sites.
Q4) Natural resources, population density, and subcultural values that influence customer's product needs are referred to as _____________ variables.
A) behavioristic
B) psychographic
C) demographic
D) geographic
Q5) Brand loyalty is repeated customer purchasing of a specific brand
A)True
B)False
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Chapter 15: Meals, Satisfaction, and Accountability
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Sample Questions
Q1) Customer satisfaction is part of which component in the foodservice systems model?
A) input
B) transformation
C) output
D) feedback
Q2) Quality attributes of food include all of the following EXCEPT
A) nutrition.
B) price.
C) flavor.
D) microbiological factors.
Q3) The framework for reporting financial data is termed the Uniform Systems of Accounts.
A)True
B)False
Q4) Customer comment cards
A) usually provide a comprehensive assessment of customer service.
B) tend to be lengthy so as to gather extensive information from customers.
C) may give a distorted view of overall customer satisfaction.
D) usually are handed out by the manager to ensure customer completion.
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