Hospitality Management Exam

a.

A popular trend in military foodservice that offers alternatives to its personnel is: a. MRE's that can be cooked a variety of ways including grilled and broiled. b. more vegetarian options for in the MRE's c. a wider selection of meal choices and menu items d. quick service restaurants such as McDonald's and Burger King

d.

A wine expert, often found on the staff of a fine dining restaurant, is called the: a. Wine Captain b. Matrie d' c. Garcon de Cuisine d. Sommelier

c.

According to the Green Restaurant Association, a typical restaurant meal creates ________ pounds of waste a day. a. 333 b. 500 c. 275 d. 1500

d.

Advantages to a career in the leisure and recreation could include all of the following except: a. the opportunity to see professional and amateur sporting events or concerts on a regular basis b. to enjoy the great outdoors c. to have a set work schedule d. working with very large crowds in a short period of time

a.

Airlines may choose to eliminate or cut back on in-flight food service in order to: a. support lower fares b. decrease their carbon footprint c. provide better safety onboard d. increase business for the airport restaurants

c.

Average guest check is calculated by a. total number of guests served divided by total number of entrees prepared b. counting the average number of entrees prepped in one week c. dividing total sales by total number of guests d. adding the number of entrees and appetizers

b.

Based on USDA regulations, not more than _____ percent of calories should come from saturated fats in a school lunch program. a. 30 b. 10 c. 5 d. 15

d.

Beer is made up mostly of: a. malt b. barley c. hops d. water

b.

By law, champagne may only: a. come from the Armagnac region of France b. come from the Champagne region of France c. come from a vineyard that makes sparkling wine d. be prepared using the Charmont method

d.

Chicken is likely to remain a popular menu item for all the following reasons EXCEPT: a. it is perceived to be healthier b. it is relatively inexpensive to produce c. it is adaptable to various presentations d. it is more expensive than beef

a.

Coffee sales annually exceed: a. $4 billion b. $3 billion c. $8 billion d. $2.5 billion

b.

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as: a. order taking b. suggestive selling c. serving d. sales competition

b.

Family restaurants have evolved from: a. dinner houses b. coffee shops c. ethnic restaurants d. steak houses

d.

Food that is prepared and decoratively placed on to plates in the kitchen, carried into the dining room and served to the guests individually is known as what type of service? a. Russian b. French c. English d. American

d.

Formulating a budget that projects ales and costs on a weekly and monthly basis is known as: a. guesstimating b. estimating c. predicting d. forecasting

d.

Fortified wines have ____________ added. a. sugar b. carbon dioxide c. color d. brandy or wine alcohol

a.

Guest counts or covers are: a. the number of guests patronizing the restaurant over a given time b. the number of drinks sold over a given period of time c. the number of chairs in the dining room including bar stools d. the number of tables in the dining room

c.

How is food cost percentage calculated? a. food sales minus beverage sales b. sales minus cost c. cost of food sold divided by food sales d. food cost plus beverage cost divided by sales

d.

In college campus foodservice, the daily rate refers to the amount of: a. number of meal plans offered to students that live on campus b. food needed to prepare each day c. student and faculty necessary to realize a profit each week, based on the numbers of weeks in a semester d. money required per day from each person/student to pay for foodservice

a.

In the United States, premium wines are named after the: a. grape variety b. estate owner c. viticultural area where grown d. vineyard

d.

Legislation that governs the sale of alcoholic beverages is known as: a. federal liquor laws b. liquor license conditions c. National Highway Traffic-Safety Administration legislation d. Dram shop legislation

d.

Managed services includes all of the following except: a. military and healthcare facilities b. colleges, universities, secondary and elementary schools (K12) c. airports and national parks d. hotels, restaurants, coffee shops, and room service

c.

Most ethnic restaurants are: a. franchised b. celebrity owned c. independently owned and operated d. family style

c.

Once an employee has been trained, the next step is: a. assigning a permanent work schedule b. annual pay raises c. a comprehensive development plan d. get them on the floor working

c.

Par stock is best described as: a. the amount of product being delivered by a purveyor b. the number of menu items available c. a stock level that must be on hand at all times d. the point which a product should be reordered.

c.

Quick service restaurants have increased in popularity because of: a. delicious food b. fusion cuisine c. their location strategies d. extensive menus

a.

Self-operators are companies that: a. own and operate their food service operations b. contract their services only to commercial operations c. operate food service for the client on a contractual basis d. create new concepts for generating cash sales

a.

Sodexho's mission is to: a. create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together b. become the market leader in food and beverage services for colleges and universities c. provide job opportunities for graduates of hospitality programs d. become the dominate leader in the managed services segment

c.

Spirits differ from wine and beer in that they are: a. only made from fruits b. made from grapes and grain c. fermented and then distilled d. contain no water or juice

b.

The best California wines are produced: a. in the desert b. in the North and Central coastal region c. in the Southern California region d. in the great central valley region

c.

The founders of classical cuisine are: a. Bill Marriott and Howard Johnson b. Bobby Flay and Mario Batali c. Marie-Anntoine Careme and Auguste Escoffier d. Ray Kroc and Kemmons Wilson

b.

The largest airline catering company is: a. Southwest Chefs b. LSG Sky Chefs c. Sodexho d. Aramark

d.

The main focus of hospital foodservice is: a. a compliance with USDA nutritional regulations b. uniform standards c. speed of service d. tray line

a.

The making of a good wine is dependent on all of the following EXCEPT: a. fertilizer's and pesticides b. type of soil c. method of wine making d. quality of the grape variety

d.

The restaurant industry employs more than: a. 20 million people b. 5 million people c. 10 million people d. 12 million people

b.

The word restaurant comes from a French word meaning: a. respond b. restore c. rest d. refuel

a.

There are several methods used to classify restaurants, experts agree that the two main categories would be: a. independent and chain b. fine dining and quick service c. quick service and family d. independent and casual

b.

What is important to consider when designing the layout of a restaurant kitchen? a. size of the equipment b. projected business and menu design c. education of the staff d. number of cooks to employ

b.

What should the chef consider in determining production amounts for a given day or meal period? a. amount of product being delivered from proveyors b. amount needed for projected sales minus what is on hand c. number of service staff scheduled for a shift d. the number of hours available for production

d.

Wine is the fermented juice of freshly gathered ripe: a. grains b. malt c. potatoes d. grapes

par stock

a stock level that must be on hand at all times

chain restauraunt

any restaurant with headquarters, any restaurant with more than 10 units

fusion

combines elements of different culinary traditions

average guest check

dividing total sales by total number of guests

National School Lunch Program (NSLP)

federally assisted meal program operating in public and nonprofit private schools

proof

government documentatino of a distilled beverage's alcohol content

cognac

high quality brandy distilled in Cognac, France

dram shop legislation

law in 38 states that if a host who serves liquor to anyone who is obviously intoxicated or close are liable

casual dining

moderately price food in a casual atmosphere

batch cooking

preparing multiple portions of several meals at once

daily rate

rental income per paid occupied room in a given time period

ethnic restaurant

restaurant serving food pertaining to a specific group of people

wort

sweet infusion of ground malt or other grain before fermentation

tray line

system of food preparations (used in hospitals) moves trays along an assembly line

guest counts (covers)

the number of guests patronizing the restaurant over a given time