SECTION A: MULTIPLE CHOICE
l0MARKS
QUESTION 1: MULTIPLE CHOICE QUESTIONS
[10 MARKS]
Evaluate the statements in each numbered section and select the most appropriate answer or
phrase from the given possibilities. Fill in the appropriate letter next to the number of the
correct statement/phrase on your ANSWERSHEET.
1.1 The functions performed by foodservice managers include staffing which means ensuring
quality, safety, and sanitation of all food prepared:
a. True
b. False
1.2
One of the benefits of systems thinking more effective communication:
a. True
b. False
1.3 Physical hazard includes:
a. Glassfrom service ware and staples from packaging material
b. Nails and toxic metals
c. Staples from packaging material and pesticides
d. Jewellery and fungi
1.4 The a la carte menu:
a. All food items are price separately
b. It is planned, written and price daily
c. Offers a complete meal at a fixed price, usually with a choice of some items
d. All of the above
1.5 Full-service food operators include:
a. Casual dining restaurants
b. Family restaurants
c. Carryout restaurants
d. All of the above
1.6 A Servant Leader is motivated by a natural desire to serve, not to lead and puts others
before himself.
a. True
b. False
1.7 Reporting means involves keeping supervisors, managers, and subordinates informed
concerning responsibility through records, research, reports, inspection, and other methods:
a. True
b. False
1.8 Food allergies are caused by the big eight which includes:
a. Milk, eggs, fish, and wheat
b. Tree nuts, peanuts, and soybeans
c. All of the above
d. None of the above
Food Service Systems (FSS621S)
2nd Opportunity- January 2024
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