Name: _______________________________________________
Choose the correct answer. C. Selecting a supplier
1. Which of the following best describes the main goal of D. Storing the goods
meal management in a food service establishment? 10. Which term best describes the process of comparing
A. To serve meals quickly to customers actual versus expected inventory?
B. To minimize the number of staff needed A. Purchasing
C. To ensure meals are planned, prepared, and B. Stock verification
served efficiently C. Receiving
D. To use the most expensive ingredients available D. Yield testing
2. What is the most appropriate description of a commissary 11. What tool helps determine the edible portion of a food
food service system? item?
A. Meals are prepared and served on-site immediately A. Recipe card
B. Food is purchased from a third-party provider B. Costing sheet
C. Food is prepared in a central kitchen and distributed C. Yield test
to other locations D. Menu plan
D. Each department manages its own meals 12. Portion control is primarily used to:
independently A. Speed up cooking time
3. Which of the following is not a typical component of an B. Maximize customer satisfaction
organizational structure in foodservice? C. Reduce food waste and manage costs
A. Chain of command D. Improve kitchen staff productivity
B. Vertical integration 13. In batch cooking, food is prepared:
C. Staffing pattern A. Just before serving
D. Departmental hierarchy B. In large quantities, regardless of demand
4. A job specification differs from a job description in that C. In planned intervals based on customer flow
it: D. Only at the beginning of the day
A. Lists duties and responsibilities 14. What is the safest temperature range for holding hot
B. Describes salary range foods?
C. Specifies the qualifications needed for the job A. 50°F–70°F (10°C–21°C)
D. Indicates daily work schedule B. 120°F–140°F (49°C–60°C)
5. Which foodservice establishment is most likely to C. 135°F and above (57°C and above)
prioritize nutrition over profit? D. 40°F–50°F (4°C–10°C)
A. Fine-dining restaurant 15. Which law regulates food safety practices in the
B. School cafeteria Philippines?
C. Café A. Labor Code
D. Catering business B. Clean Air Act
6. In kitchen design, what does the term work triangle refer C. Food Safety Act of 2013
to? D. Consumer Act of 2000
A. The distance between the sink, stove, and 16. Which of the following is not a basic type of meal
refrigerator service?
B. The arrangement of three chefs per workstation A. Russian service
C. The layout for dining tables B. Family-style service
D. The triangular placement of safety signs C. Butler service
7. A static menu is most suitable for: D. Corporate service
A. Restaurants offering seasonal dishes 17. In which type of service does a server portion food onto
B. Establishments with changing daily specials guests' plates from a platter?
C. Fast food chains with a consistent menu A. French service
D. Hospital cafeterias B. Buffet service
8. The key consideration in menu engineering is: C. Russian service
A. Portion size D. Cafeteria service
B. Ingredient cost 18. What is an effective strategy in motivating food service
C. Menu item popularity and profitability staff?
D. Nutritional balance A. Assigning repetitive tasks
9. What is the first step in the purchasing process? B. Offering flexible scheduling
A. Inspecting received goods C. Reducing communication
B. Preparing the purchase order D. Ignoring staff feedback
19. A well-designed duty schedule allows for: 29. Which function is typically the first step in the managerial
A. Maximum customer flow process?
B. Random task allocation A. Organizing
C. Fair and efficient staff rotation B. Controlling
D. Longer employee shifts C. Planning
20. What is the key role of supervision in a food service D. Evaluating
setting? 30. The HACCP system focuses on:
A. Menu planning A. Managing food aesthetics
B. Providing financial support B. Reducing customer complaints
C. Ensuring policies and standards are followed C. Identifying and controlling food safety hazards
D. Preparing staff meals D. Tracking employee absences
21. A democratic leadership style is characterized by:
A. Authoritarian control
B. Staff involvement in decision-making
C. Minimal direction
D. Frequent punishment
22. A sign of poor supervision is:
A. Delegation of tasks
B. Regular staff meetings
C. High staff turnover
D. Clear job expectations
23. A meal service evaluation tool is used to:
A. List new ingredients
B. Track nutritional intake
C. Assess service quality and customer satisfaction
D. Design new menus
24. What is typically included in a food service performance
appraisal?
A. Personal interests
B. Salary negotiation
C. Job efficiency and service standards
D. Kitchen cleanliness
25. Which of the following best describes quality control in
food service?
A. Hiring more chefs
B. Using only local ingredients
C. Consistency in food preparation and service
D. Offering food discounts
26. Which tool best helps evaluate customer satisfaction?
A. Employee handbook
B. Feedback form
C. SOP manual
D. Purchase order
27. Which of the following is not a responsibility of the dining
area supervisor?
A. Monitoring table turnover
B. Overseeing food plating in the kitchen
C. Ensuring guest satisfaction
D. Coordinating with servers
28. One of the key benefits of proper meal management in
institutions is:
A. Minimizing facility expansion
B. Reducing the need for menus
C. Promoting health and wellness
D. Increasing kitchen noise
Essay:
Explain the importance of effective meal management in a food service establishment.
What topic do you think or expect to learn about?
Answer Key:
1. C
2. C
3. B
4. C
5. B
6. A
7. C
8. C
9. C
10. B
11. C
12. C
13. C
14. C
15. C
16. D
17. C
18. B
19. C
20. C
21. B
22. C
23. C
24. C
25. C
26. B
27. B
28. C
29. C
30. C
Week Topics Learning Activities Assessment
Course Orientation & Overview - Introduction to Meal
1 Management - Course requirements, grading system, class Discussion, Ice-breaker activity Participation
policies
Principles of Food Service Management - Definition, Lecture-discussion, Group
2 Short quiz
objectives, importance - Types of food service systems research
Organizational Structure in Food Service Establishments
3 - Types of establishments (institutional, commercial) - Chain Case study: foodservice org charts Quiz, Reflection
of command, staffing patterns
Roles and Functions of Food Service Personnel - Job Guest speaker / Video interview Role-playing,
4
descriptions and specifications with foodservice professionals Worksheet
Planning and Designing a Food Service Operation - Drawing a sample layout, Submission of
5
Workflow, kitchen layout, equipment selection Simulation kitchen layout
Menu Planning and Nutritional Considerations - Types of Group activity: Plan a menu for
6 Menu presentation
menus, meal patterns, menu engineering target group
Purchasing and Receiving Procedures - Supplier selection, Fieldwork/Simulation of receiving
7 Written report
order systems, storage procedures
Inventory Control and Food Costing - Food cost Quiz, Computation
8 Solve costing exercises
computation, yield tests, cost control exercises
Production Management and Portion Control - Hands-on food prep demo (simple
9 Practical test
Forecasting, standard recipes, batch cooking recipes)
Sanitation and Safety in Food Service - Personal hygiene, Demo: Proper hygiene, safety
10 Practical exam
food safety laws, HACCP practices
Dining Area and Table Service Management - Table setting, Simulation: Different meal service Practical
11
meal service styles, customer service styles evaluation
Personnel Management in Food Service - Hiring, training, Create a staffing plan and duty
12 Output submission
scheduling, staff motivation schedule
Supervision and Leadership in Food Service - Leadership Group role-play on supervision
13 Peer evaluation
styles, problem-solving, conflict resolution scenarios
Evaluation and Quality Control in Meal Management - Design a meal service evaluation Output: Evaluation
14
Monitoring tools, customer feedback, performance appraisals tool checklist
Final Outputs and Course Wrap-Up - Presentation of Meal Rubric-based
15 Group project presentation
Management Project - Reflection and feedback grading
