Hospitality Management Chapter 3 Review – Complete Study Guide, Key Concepts, and
Practice Questions
Consumers spend approximately the following amount of their food budget on food away from
home:
a) nearly three quarters.
b) almost half.
c) almost one-third.
d) less than one-quarter - ANS ✔✔b
The largest growth segment (as a percentage increase) in food service has been
a) on-site food service.
b) off-premise food service.
c) motel restaurants.
d) vending food service - ANS ✔✔d
One reason of fine dining restaurants' sales decline is
a) more formalized service.
b) Increased interest in value of food service.
c) decline in sales as an industry segment.
d) decreased interest in value by consumers - ANS ✔✔b
Food service in the near future is expected
a) to continue to grow.
b) to decline.
c) to remain about the same.
d) to grow only in the fine dining area - ANS ✔✔a
, Dining is predominantly
a) an event when people set out to impress their neighbors.
b) a social event.
c) a value-conscious event.
d) a family-oriented event. - ANS ✔✔b
The role of the server in a restaurant is principally
a) a mechanical one, that is, bringing the food.
b) to entertain the guest.
c) a combination of promptness and efficiency with anticipation of the guest's needs.
d) to represent the dignity of the restaurant and of the service profession - ANS ✔✔c
Fine dining restaurants are not
a) able to achieve major increases in productivity.
b) basically labor-intensive operations.
c) concerned with excellent service.
d) located in large population centers - ANS ✔✔a
In general, the eating and dining markets
a) differ in that one serves biological needs and the other social needs.
b) are the same because most restaurants fall into both categories.
c) are in each restaurant segment, but QSRs fall into the dining market.
d) do not overlap. - ANS ✔✔a
The terms "eating market" and "dining market," as used in the text, refer to
Practice Questions
Consumers spend approximately the following amount of their food budget on food away from
home:
a) nearly three quarters.
b) almost half.
c) almost one-third.
d) less than one-quarter - ANS ✔✔b
The largest growth segment (as a percentage increase) in food service has been
a) on-site food service.
b) off-premise food service.
c) motel restaurants.
d) vending food service - ANS ✔✔d
One reason of fine dining restaurants' sales decline is
a) more formalized service.
b) Increased interest in value of food service.
c) decline in sales as an industry segment.
d) decreased interest in value by consumers - ANS ✔✔b
Food service in the near future is expected
a) to continue to grow.
b) to decline.
c) to remain about the same.
d) to grow only in the fine dining area - ANS ✔✔a
, Dining is predominantly
a) an event when people set out to impress their neighbors.
b) a social event.
c) a value-conscious event.
d) a family-oriented event. - ANS ✔✔b
The role of the server in a restaurant is principally
a) a mechanical one, that is, bringing the food.
b) to entertain the guest.
c) a combination of promptness and efficiency with anticipation of the guest's needs.
d) to represent the dignity of the restaurant and of the service profession - ANS ✔✔c
Fine dining restaurants are not
a) able to achieve major increases in productivity.
b) basically labor-intensive operations.
c) concerned with excellent service.
d) located in large population centers - ANS ✔✔a
In general, the eating and dining markets
a) differ in that one serves biological needs and the other social needs.
b) are the same because most restaurants fall into both categories.
c) are in each restaurant segment, but QSRs fall into the dining market.
d) do not overlap. - ANS ✔✔a
The terms "eating market" and "dining market," as used in the text, refer to
