Host154 Exam: Questions & Expert Verified Answers
An open-stock item is a(n):
A. item available from more than one supplier.
B. food item that has been opened and partially used.
C. dish, glass, or other tableware item that is clean and ready for use.
D. item that was purchased in bulk at a bargain price. Right Ans - a
Which of the following can provide managers with a running balance of
supplies in stock?
A. the standard purchase specification form
B. the purchase record
C. the perpetual inventory record
D. the issue requisition form Right Ans - c
In most food service operations, the vast majority of all breakage of china and
glassware occurs in the:
A. soiled-dish area.
B. dining room.
C. area where food is plated by food production personnel.
D. storeroom. Right Ans - a
Restaurant china is:
A. the highest quality tableware made for the retail trade.
B. a specific type of fine china containing a high percentage of bone ash.
, C. a uniquely American blend of fine china and porcelain.
D. a broad term applied to earthenware, stoneware, porcelain, and china.
Right Ans - c
Disposables make sense at a takeout, quick-service, or catering operation for
all of the following reasons except:
A. they cost less than standard tableware.
B. they are consistent with the quality of service guests expect.
C. they allow guests to consume products off-site.
D. they are more durable than standard tableware. Right Ans - d
When choosing linen colors, which of the following is considered "a timeless
color" and a "cool classic"?
A. light yellow
B. gray
C. teal
D. lavender Right Ans - b
Radiant food warmers keep food hot using:
A. gel-type canned fuel
B. boiling water and steam
C. constant pressure and electricity
D. infrared energy Right Ans - d
To kill bacteria, rinse water is heated to __________ in commercial dishwashers.
An open-stock item is a(n):
A. item available from more than one supplier.
B. food item that has been opened and partially used.
C. dish, glass, or other tableware item that is clean and ready for use.
D. item that was purchased in bulk at a bargain price. Right Ans - a
Which of the following can provide managers with a running balance of
supplies in stock?
A. the standard purchase specification form
B. the purchase record
C. the perpetual inventory record
D. the issue requisition form Right Ans - c
In most food service operations, the vast majority of all breakage of china and
glassware occurs in the:
A. soiled-dish area.
B. dining room.
C. area where food is plated by food production personnel.
D. storeroom. Right Ans - a
Restaurant china is:
A. the highest quality tableware made for the retail trade.
B. a specific type of fine china containing a high percentage of bone ash.
, C. a uniquely American blend of fine china and porcelain.
D. a broad term applied to earthenware, stoneware, porcelain, and china.
Right Ans - c
Disposables make sense at a takeout, quick-service, or catering operation for
all of the following reasons except:
A. they cost less than standard tableware.
B. they are consistent with the quality of service guests expect.
C. they allow guests to consume products off-site.
D. they are more durable than standard tableware. Right Ans - d
When choosing linen colors, which of the following is considered "a timeless
color" and a "cool classic"?
A. light yellow
B. gray
C. teal
D. lavender Right Ans - b
Radiant food warmers keep food hot using:
A. gel-type canned fuel
B. boiling water and steam
C. constant pressure and electricity
D. infrared energy Right Ans - d
To kill bacteria, rinse water is heated to __________ in commercial dishwashers.
