Chapter 10: What is a performance standard?

Defines what task must be done and how the task is to be completed

Chapter 9: What should happen if an allergen is included in a customer's food?

The entire plate of food must be replaced, and a new meal must be prepared

Chapter 10: What is the benefit of having a training checklist?

To ensure all training has been completed

Chapter 11: What is a strategic business segment?

A specific revenue-generating source

Chapter 11: What is a job aid?

A tool developed to communicate training information to staff

Chapter 9: What should managers do to ensure effective communication regarding an allergy or intolerance?

Develop communication policies for responsible staff

Chapter 11: What should be included in the marketing objectives section of a marketing plan?

The specific goals that the marketing plan aims to achieve

Chapter 9: What should managers review to determine which allergens are present in their establishment?

Ingredients, recipes, and plating

Chapter 10: Who should be tested carefully to see if they can supervise a specific nutrition program?

The responsible person for the nutrition program

Chapter 11: Why is it essential to identify a specific time period for completing an activity in a marketing plan?

It helps to ensure the effectiveness of the activity

Chapter 11: How can involving others in the marketing plan development process be beneficial?

It can result in greater commitment to the plan

Chapter 9: What is cross-contact?

When one food item comes in contact with another food item

Chapter 11: Why is it important to estimate the costs of undertaking each marketing activity in advance?

To ensure that the marketing plan conforms to the budget

Chapter 9: What is a food-allergen program?

Goals and actions that aims to protect customers with food allergies

Chapter 11: What is a SWOT analysis?

A guide for staff to boost operation's visibility to the targeted audience, A tool that assesses an operations strengths, weaknesses, and opportunities

Chapter 11: What should be included in the first section of a marketing plan?

The guests that the establishment seeks to attract

Chapter 11: What is a marketing plan?

A document that guides staff in increasing the operation’s visibility

Chapter 10: What is the purpose of reviewing the design of a training program?

To improve the effectiveness of the training program

Chapter 11: What should a manager consider before choosing a marketing activity to undertake?

The message communicated and how customer response can be evaluated

Chapter 10: What is the purpose of incorporating different shifts and multiple groups in a training program?

To provide flexibility for employees

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Chapter 9: Food Allergens and Special Dietary Requests

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Answers

1
Chapter 10: What is a performance standard?
A tool developed to communicate training information to staff
Defines what task must be done and how the task is to be completed
A list of employees who attended each training session
A formal process to transfer knowledge and skill to an employee
2
Chapter 9: What should happen if an allergen is included in a customer's food?
The restaurant should offer the customer a discount on their next meal
The restaurant should ask the customer if they want the dish to be remade
The entire plate of food must be replaced, and a new meal must be prepared
The restaurant should offer the customer a free dessert
3
Chapter 10: What is the benefit of having a training checklist?
To ensure all training has been completed
To track employee performance
To ensure all employees attend training
To monitor the implementation of a nutrition program
4
Chapter 11: What is a strategic business segment?
A group of employees in a specific department
A list of suppliers for the business
A list of competitors in the industry
A specific revenue-generating source
5
Chapter 11: What is a job aid?
A tool developed to communicate training information to staff
A performance standard
A list of employees who attended each training session
A formal process to transfer knowledge and skill to employees
6
Chapter 9: What should managers do to ensure effective communication regarding an allergy or intolerance?
Develop policies detailing how chefs will communicate with the customer
Create policies on how kitchen staff communicates with customers
Develop communication policies for responsible staff
Develop policies detailing how waitstaff will communicate with the customer
7
Chapter 11: What should be included in the marketing objectives section of a marketing plan?
The operation’s target market
The specific goals that the marketing plan aims to achieve
The revenue and financial goals of the operation
The estimated costs of each marketing activity
8
Chapter 9: What should managers review to determine which allergens are present in their establishment?
Ingredients, recipes, and plating
Local laws
Customer reviews
Sales reports
9
Chapter 10: What is the ADDIE model used for?
To analyze customer feedback
To evaluate employee performance
To develop a training program
To monitor the implementation of a nutrition program
10
Chapter 10: Who should be tested carefully to see if they can supervise a specific nutrition program?
The responsible person for the nutrition program
All employees
The trainer
The manager
11
Chapter 10: Education is designed to transfer knowledge and skill to an employee
False
True
12
Chapter 11: Why is it essential to identify a specific time period for completing an activity in a marketing plan?
It helps to save time and money
It helps to reduce the workload of the management team
It helps to reduce competition from other businesses
It helps to ensure the effectiveness of the activity
13
Chapter 11: How can involving others in the marketing plan development process be beneficial?
It can result in greater commitment to the plan
It can decrease the effectiveness of the marketing plan
It can increase the workload of the management team
It can reduce the costs of the marketing plan
14
Chapter 9: What is cross-contact?
When two different types of food are accidentally mixed together
When the kitchen staff forgets to use fresh ingredients
When two people accidentally bump into each other in the kitchen
When one food item comes in contact with another food item
15
Chapter 11: Why is it important to estimate the costs of undertaking each marketing activity in advance?
To identify the target market for the marketing activity
To assess the operation’s competitors in the market
To ensure that the marketing plan conforms to the budget
To determine the customers’ response to the marketing activity
16
Chapter 9: What is a food-allergen program?
A set of goals and actions to promote the use of genetically modified food
A set of goals and actions to promote healthy eating
A set of goals and actions to promote the use of local food
Goals and actions that aims to protect customers with food allergies
17
Chapter 11: What is a SWOT analysis?
A specific marketing activity that is identified in a marketing plan
A guide for staff to boost operation's visibility to the targeted audience
A tool that assesses an operations strengths, weaknesses, and opportunities
A guide for staff to decrease the operation’s visibility to its audience
18
Chapter 9: Is fish an allergen?
True
False
19
Chapter 9: Who is responsible for delivering the completed dish and checking that the staff understood the allergy?
The manager
The head chef
The customer
The server
20
Chapter 11: What should be included in the first section of a marketing plan?
The suppliers that the establishment works with
The competitors that the establishment faces
The employees that the establishment seeks to attract
The guests that the establishment seeks to attract
21
Chapter 11: What is a marketing plan?
A document that guides staff in cleaning the kitchen
A document that guides staff in scheduling employee shifts
A document that guides staff in managing inventory
A document that guides staff in increasing the operation’s visibility
22
Chapter 9: Which of the following is not a step in determining the details of a food-allergen program?
Review marketing plans
Designate the head chef
Determine the extent of the program
Determine whether the plan satisfies external requirements
23
Chapter 10: Who is responsible for maintaining a list of employees who attended each training session?
The customer
The trainer
The employee
The manager
24
Chapter 10: What is the purpose of reviewing the design of a training program?
To incorporate different shifts and multiple groups
To ensure written materials are prepared
To determine which employees should attend training
To improve the effectiveness of the training program
25
Chapter 10:In the ADDIE model's evaluation stage, which method effectively checks if employees learned?
All of the above
Written quiz or test
Verbal questioning
On-the-job evaluations
26
Chapter 9: Are customers responsible for mentioning food allergens to their waiter/waitress?
False
True
27
Chapter 11: What should a manager consider before choosing a marketing activity to undertake?
What message is to be communicated, and who will be responsible for it
What is the cost of the activity, and how can it be implemented
The message communicated and how customer response can be evaluated
Who is the competition, and what is the revenue goal
28
Chapter 10: What is the purpose of incorporating different shifts and multiple groups in a training program?
To improve the effectiveness of the training program
To provide flexibility for employees
To make sure everyone attends the training
To save time
29
Chapter 11: There are five features that should be included in a marketing plan
True
False
30
Chapter 9: What should be used to ensure that the chefs are aware of the allergy?
Text messages
Verbal communication
Point-of-sale software programs
Paper notes

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