According to The Office Of National Statistics the UK is spending more on eating out, this is due to what?
A.
This could be due to the decline in the number of people who smoke or indulge in other personal choices such as drinking alcohol
B.
Increased numbers of food outlets and restaurants
C.
Less skilled people in the home to cook food
D.
Increase in the levels of discounts offered from businesses
2.
What is the role for a development Chef?
A.
Provides training to the kitchen staff
B.
Talk to the managers about menu and dish selections
C.
Employed to create the menu for the brand or concept
D.
Advises the manager how to increase sales
3.
What needs to be considered when developing a menu?
A.
nutritional composition, flavours, cost, seasonality, volume required and optimum storage
B.
staff performance and enthusiasm
C.
Range of drinks available on the premises
D.
Mangers preferences
4.
What does seasonality mean and how can it impact on the dish production:
A.
Seasonality could mean ingredients aren’t available at certain times of the year, or they could be if they are sourced from other suppliers which could carry a higher cost
B.
Seasonality is related to rotation of the menu
C.
Seasonality relates to the availability of staff
D.
Seasonality means dishes take longer to prepare at certain times of the year
5.
What is the best description of resource management:
A.
A Resource management is the process by which businesses manage their various resources effectively
B.
Staff being instructed about how many complimentary mints to give out with customer’s bills
C.
Evaluating how much money is spent on managers on an annual basis
D.
Regularly checking the stock levels
6.
Identify the correct combination of the different types of resources used in the modern workplace:
Rough cut of carrots, onion and celery, often the base of stock, soups and sauces
D.
Batons of carrots and potatoes
8.
What is the French term in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side:
A.
Mirepoix
B.
Brunoise
C.
Jardinière
D.
Jardinière
9.
All hospitality businesses must maintain standards of safety for its customers and staff. This means that management must make sure all staff know how to identify risks and keep everyone safe. This can be done by training:
A.
All staff in health and safety procedures
B.
Everyone in risk assessment procedures
C.
All managers in fire safety procedures
D.
Everyone in emergency procedures
10.
When thinking about the OSKAR model what does this help you to do:
