FBM201 Exam With Questions And 100%
Correct Answers
The four systems operating within a food service operation are:
A: food production, beverage production, service process, customer sequence
B: food production, beverage provision, service sequence, customer process
C: food service, beverage production, service sequence, customer sequence
D: food service, beverage production, service production, customer sequence -
Answer B
The experience economy refers to:
A: Creating meal experience for the customers
B: Creating service quality for the customers
C: Creating qualified food & beverage for the customers
D: Creating unique and memorable experiences aspart of the delivery interaction -
Answer D
Which one is NOT the characteristic of hospitality industry
A: Intangibility
B: Perishability
C: Variability
D: Separability - Answer D
The restaurant style that primarily self-service with customer choosing selection from a
counter or counters in varying designs and layouts is called
A:Cafeteria
B: Casual dining
C: Fine dining
D: Bistro - Answer A
The restaurant styles that offer the greater combination of food with science using many
of the technical advances in equipment and ingredients is called
,A: Popular catering
B: Molecular gastronomy
C: Themed restaurant
D: Fusion cuisine - Answer B
The type of market where there is some restriction on the food and drink on offer is
called
A: Captive markets
B: Non-captive markets
C: Semi-captive markets
D: None of the above - Answer C
PESTLE model is refered to:
A: Political, Economic, Socio/cultural, Technological, Legal, Ecological
B: Policy, Economy, Society, Technology, Legacy, Ecology
C: Policy, Ecology , Science, Technology, Law, Economy
D: Political, Economic, Scientific, Technological, Legal, Ecological - Answer A
One of the objectives of liquor licensing requirements is to:
A: Carried out periodic risk assessments
B: Ensure the safety, security and well-being of staff and customers
C: The prevention ofpublic nuisance
D: Service standards comply with health, safety, environmental and food hygiene
regulations - Answer C
A perception of the desirability of a particular product over another in order to satisfy a
set of established goals is called
A: Worth
B:Value
C: Cost
D: Price - Answer A
The cost of products should include:
, A: Price to purchase the product
B: The cost of not going somewhere else
C: The cost of transport and time
D: All of the above - Answer D
The market segmentation criterion that is further on from demographic grouping and
identifies the social class, life style and personality characteristics of a consumer is:
A: Geographic segmentation
B: Demographic segmentation
C: Psychographic segmentation
D: Behavioural segmentation - Answer C
According to the text book, the customers who have poor case and poor time are most
suitable for which of the following dining experience:
A: Restaurant or takeaway
B: Fine dining
C: Takeaway fast food
D: Popular catering dining - Answer C
If the key consumer need is slow unhurried service, which of the following concepts are
the most suitable?
A: Home delivery
B: Local family restaurants
C: Casual dining
D: Take away service - Answer B
Consumers have when they decide to choose a food and beverage product.
A: Different priorities
B: A set of demands
C: Several needs
D: A variety of goals - Answer D
Correct Answers
The four systems operating within a food service operation are:
A: food production, beverage production, service process, customer sequence
B: food production, beverage provision, service sequence, customer process
C: food service, beverage production, service sequence, customer sequence
D: food service, beverage production, service production, customer sequence -
Answer B
The experience economy refers to:
A: Creating meal experience for the customers
B: Creating service quality for the customers
C: Creating qualified food & beverage for the customers
D: Creating unique and memorable experiences aspart of the delivery interaction -
Answer D
Which one is NOT the characteristic of hospitality industry
A: Intangibility
B: Perishability
C: Variability
D: Separability - Answer D
The restaurant style that primarily self-service with customer choosing selection from a
counter or counters in varying designs and layouts is called
A:Cafeteria
B: Casual dining
C: Fine dining
D: Bistro - Answer A
The restaurant styles that offer the greater combination of food with science using many
of the technical advances in equipment and ingredients is called
,A: Popular catering
B: Molecular gastronomy
C: Themed restaurant
D: Fusion cuisine - Answer B
The type of market where there is some restriction on the food and drink on offer is
called
A: Captive markets
B: Non-captive markets
C: Semi-captive markets
D: None of the above - Answer C
PESTLE model is refered to:
A: Political, Economic, Socio/cultural, Technological, Legal, Ecological
B: Policy, Economy, Society, Technology, Legacy, Ecology
C: Policy, Ecology , Science, Technology, Law, Economy
D: Political, Economic, Scientific, Technological, Legal, Ecological - Answer A
One of the objectives of liquor licensing requirements is to:
A: Carried out periodic risk assessments
B: Ensure the safety, security and well-being of staff and customers
C: The prevention ofpublic nuisance
D: Service standards comply with health, safety, environmental and food hygiene
regulations - Answer C
A perception of the desirability of a particular product over another in order to satisfy a
set of established goals is called
A: Worth
B:Value
C: Cost
D: Price - Answer A
The cost of products should include:
, A: Price to purchase the product
B: The cost of not going somewhere else
C: The cost of transport and time
D: All of the above - Answer D
The market segmentation criterion that is further on from demographic grouping and
identifies the social class, life style and personality characteristics of a consumer is:
A: Geographic segmentation
B: Demographic segmentation
C: Psychographic segmentation
D: Behavioural segmentation - Answer C
According to the text book, the customers who have poor case and poor time are most
suitable for which of the following dining experience:
A: Restaurant or takeaway
B: Fine dining
C: Takeaway fast food
D: Popular catering dining - Answer C
If the key consumer need is slow unhurried service, which of the following concepts are
the most suitable?
A: Home delivery
B: Local family restaurants
C: Casual dining
D: Take away service - Answer B
Consumers have when they decide to choose a food and beverage product.
A: Different priorities
B: A set of demands
C: Several needs
D: A variety of goals - Answer D
