FUNDAMENTALS IN FNB BY

JAYSON LUCENA
Match the term/details to complete each statement or choose the term that is being
described. 
The button mushroom was the only mushroom
Answer 1
most people knew. But today the market has a mushroom farm
wide range of mushrooms.  
There are many romantic special occasions, and
Answer 2
if you can plan the food side of said occasions romantic catering
you can have a good business.  
If you can provide a service for canning the
Answer 3
foods people want to preserve, you can have a canning service
great business.   
You can make peanut, almond, cashew,
macadamia, pistachio and other nut butter. By
Answer 4
making them yourself without preservatives and nut butter retail
added sugars you can have the upper hand of the  
processed products in the grocery stores.
If you are a chef, being a ______________ is a
Answer 5
great way to get your career going. It can also personal chef
work if you are a well-established chef.  
As a consultant, you can address restaurants,
Answer 6
chefs, nutritionists and organizations with food menu, food, nutrition consultant
services such as schools.  
 Although there are big national brands in the
Answer 7
segment, you can start your _____________ by delivery business
specializing in certain cuisines or locations.  
People are more aware of the food they eat and Answer 8
health food stores are for everybody now.  health food store
 
 Making fresh noodles is a great selling point for Answer 9
all these restaurants. Noodle Making
 
While kiosks are limited on what kind of food
Answer 10
they can sell, a _____________ can pretty much food truck
sell almost any food item.   
Energy drinks are everywhere, but they leave
much to be desired when it comes to health. If
Answer 11
you create your own natural energy drink, you energy drink business
can have a slice of this $32 billion market in  
2018.
If you have a passion for beer and you want to
Answer 12
make your brew, this is a great business micro-brewery
opportunity.  
If you are looking to gauge how people will
Answer 13
respond to your food, you can open pop-up restaurants
______________.  
Whether it is an outdoor mall, sports venue,
Answer 14
parks or other locations where there are a large food kiosks
group of people, ______________ are a must.  
There are thousands of catering gigs taking place
Answer 15
every week across the country, and not all of catering equipment rental
them have their own equipment.  
You can do experiment with producing your
Answer 16
own baby food through a combination of baby food business
steaming, roasting and pureeing.   
If you love the food industry, this is a great way Answer 17
to keep tabs on what is going on in your city. local restaurant guide
 
People want to eat good food, but their busy
Answer 18
schedules don’t allow them to cook the food ready-made meals
they want to eat.  
The right herb can take an ordinary recipe to Answer 19
another level.  herb farm
 
Just like the salt and herb idea, spices are also a
Answer 20
great way to start a business in your home and spice retail
grow.  

The competition, both large and small, are becoming very entrepreneurial. 
Select one:
True 
False
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If you see too much competition, then you know it is time to continue and gamble
with your idea. 
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True
False 
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Your recipe for success is knowing your market research facts.

Select one:
True 
False
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Food is an idea many people pursue as a business.

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True 
False
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The only problem is the fact that even if we love to eat, food is not easy to
prototype.
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True
False 
______________ farm is especially profitable with Answer 1
seasonal events such as Halloween, Thanksgiving, and picking  
others.
If you want to supplement the income of your cake
Answer 2
shop, one of the best ways of doing it is by offering cake decorating classes
_____________.   
Another excellent business idea is a combination of
Answer 3
meal planner and nutrition coach, this is known as fitness food prep
___________.   
Similar to the dietician, a professional
Answer 4
____________helps people to eat healthily over a set meal planner
period of time.   
There has been a huge surge in the popularity of
organic food in recent years, so an Answer 5
_____________could be the perfect food business idea organic food shop  
.

Profit is the amount left when expenses (including corporate income tax) are
subtracted from sales revenue.
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True 
False
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A lower profit margin means that a greater percentage of sales is retained by the

business owner, and a lower percentage is lost to operating and other costs.
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True
 False 
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The food and beverage sector grew out of simple origins: as people traveled from
their homes, going about their business, they often had a need or desire to eat or
drink. 
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True 
False
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Non-commercial food service comprises operations whose primary business is

food and beverage.
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True
False 
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Non-commercial food service establishments is when food and beverages

are served, but are not the primary business.
Select one:
True 
False

Full-Servic e Restaurants
 are perhaps the most fluid of the F&B operation types, adjusting and
changing to the demands of the marketplace. Full-Service Restaurants
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This prominent portion of the food sector generally caters to both residents and
visitors, and is represented in areas that are conveniently accessed by both.
Quick-Service Restaurants
Answer: 
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In  full-service restaurants, the menus offered are varied, but in general reflect
IMAGE
the Answer  of the restaurant or consumer’s desired experience.
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HIGHER
In full-service restaurants, consumer expectations are Answer  here than
with QSRs.
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fast-food
Formerly known as Answer  restaurants, quick-service
restaurants, or QSRs, make up 35.4% of total food sales in Canada.

Millennial and their younger siblings, generation Z,

Answer 1
are increasingly _____________, interested in health-oriented
where their food comes from and it’s quality.  
Large _______________ operate retail stores under
Answer 2
their Army and Air Force Exchange Service military and air force bases
(AAFES).   
_______________, often abbreviated as B & I, Answer 3
includes food service that serves private corporate
offices, industry and other workplaces including business and industry
 
government offices.
They’re open to trying out new foods from around
Answer 4
the globe; they use food to _______________ and self-identify
share on social media.  
 GPO’s are important gate-keepers and
Answer 5
______________ for you to understand and work intermediaries
with to expand the reach of your product.   
The ______________ (that includes the Army,
Navy and Air Force) have huge budgets for food Answer 6
and beverage as well as other types of consumer Department of Defense
 
products. 
Travel ________________ includes food service
Answer 7
and retail shops in airports and on highways and food service and retail
toll-road.   
Hospitals of every size have food service Answer 8
operations both for _________________. patients and staff
 
 Products move through a ______________, all the
way from manufacturers, or in the case of food, Answer 9
growers, through buying groups, wholesalers, supply chain
 
distributors and retailers. 
The ______________ demographic is highly Answer 10
desirable in terms of building your brand. 18 to 25 year-old
 
They’re aware of the impact of food production on
Answer 11
the _______________ of the planet and make sustainability
choices based on that awareness.  
Large hospitals are especially attractive venues for
food and beverage concepts, both for the Answer 12
_______________ that service the staff and retail cafeterias
 
visitors, and the in-patient food service operations.
________________ companies are businesses that
Answer 13
operate food services for other organizations as a contract management
business model.   
Most large business and government offices have Answer 14
some type of _______________ that food and on-premises food offerings
beverage and restaurant concepts can access.  
________________ bring together buying power Answer 15
and negotiate discounts for their clients. GPO’s
 

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The least in priority is for the planner and the caterer to have the same
understanding.
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True
False 
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 Guests help themselves to the foods and assemble their own plates. 
Russian (Silver) Service
Answer: 
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While French cart service and Russian service both prepare food tableside, in
Russian, the food goes on platters for the guests to select their own food.
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True 
False
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Butlered and Russian both allow guests to select their own food from a platter, but
the platters are assembled in the kitchen for butlered and tableside for Russian.
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True
False 
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Foods are cooked tableside, just like cart French service, but instead, servers put
the foods on platters and then pass the platters at tableside.
Russian (Silver) Service
Answer: 

FLOOR
The front-of-house manager stays on the Answer and keeps
communication directly with the general manager.
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MANAGEMENT
The owners usually are responsible for hiring the Answer  for a
restaurant and may also choose the executive chef. 
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EXECUTIVE CH
In a restaurant hierarchy, the Answer  is the manager of the entire
kitchen.
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The shift leader should stay in regular contact with the floor manager for Answer
CUSTOMER P
 and employee disputes.

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shift leaders
Answer  are chosen by the front-of-house managers for their leadership
qualities and experience.
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GENERAL MAN
The Answer  is responsible for the day-to day-decision-making of the
restaurant. 
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FRONT OF THE
The job of the Answer  manager is to assist the general manager and
the executive chef in customer relations and managing front of the house
employees.
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A restaurant organizational chart will show employees in an organized Answer

chain of comman
.
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MAJOR
 The business belongs to the owners and they will make all Answer  
restaurant decisions.
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HOST STATIO
A shift leader is usually chosen for Answer , bar, busing station and
among the servers.

Every commercial kitchen needs a dependable and

Answer 1
reliable______________, though the size and type will oven
depend on the establishment.   
The food you prepare must be properly stored in the
Answer 2
_______________ to maintain its original taste and refrigerators
prevent it going bad.  
_____________ can be organized into three categories:
Answer 3
cooking equipment, food preparation equipment and food service equipment
food refrigeration equipment.   
One of those choices is whether or not to pursue
Answer 4
commercial food service equipment leasing and financing.
_________________.   
Any piece of food that falls off the food being prepared
Answer 5
is collected in an area called the sediment zone located fryer
under the __________________.   
 Some items in a restaurant may be hand washed, but if
the establishment serves hundreds of customers, you'll Answer 6
have to turn to a _______________ that will clean large commercial dishwasher  
pots and dishes all at once.
Food service equipment for commercial restaurants is Answer 7
not ______________. cheap
 
Some of the equipment is complicated therefore the Answer 8
supplier needs to be available _______________. 24/ 7
 
 Once you have the size and needs of your Answer 9
________________ in mind, you need to get equipment
 that is efficient and produces the right output for the restaurant
demands of your customers.   
For easier hand washing, you can use large
Answer 10
_______________  that have taps and sprayer hoses to industrial sinks
make cleaning easier.  

Regular surprise checking conducted to review

Answer 1
standardized recipes and food products to maintain Spot Checking
quality.  
Knives, forks, and spoons used for eating or serving Answer 2
food. Cutlery
 
Alcoholic beverage mixed with a large volume of soft Answer 3
drink and served in a tall glass with straw. High Ball (Long Drink)
 
It is a process of unintentional transfer microorganisms
Answer 4
from one substance or object to another, with harmful Cross-Contamination
effect.  
Answer 5
A large flat dish or plate for serving food. Platter
 
A trolley used in F&B Services business on which the
Answer 6
food can be cooked, finished, or presented to the guest at Gueridon Trolley
the table.  
Answer 7
A dining system where the guests serve themselves. Buffet
 
Cooks cap with multiple folds represents the many Answer 8
different ways a chef knows to prepare a dish. Toque
 
British name for ‘Public House’, an establishment Answer 9
licensed to serve alcoholic drinks. Pub
 
On site, locally.
During Cart French Service, servers plate the finished foods onto individual plates
right
and serve them to guests from the Answer .
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The food during this service is prepared tableside. 

cart french service
Answer: 
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During Cart French Service, cold foods, such as Caesar Salad, are assembled on
gueridon
just the Answer . 
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small table
Gueridon  means Answer . 
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hot plate
Rechaud means Answer . 
TWO
Using Banquet French Service, the server, using Answer  large silver
forks in his or her serving hand places the food on the guests’ plates.
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Foods are presented on trays, from the left of the guest, by servers with utensils
available for seated guests to serve themselves.
Butlered Service
Answer: 
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The difference here is that the platters of foods are prepared in the kitchen.
Banquet French Service
Answer: 
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This is also used for butler passed hors-d'oeuvres at receptions.

Butlered Service
Answer: 
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LEFT
Using Banquet French Service, guests are served from the Answer .