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POHT - Unit 3 - Lodging, Food & Beverage

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Which rating system uses DIAMONDS as a way to measure quality of lodging accommodations?

a)

Forbes

b)

AAA

c)

Yelp

d)

TripAdvisor

2.

What is typically NOT included in a continental breakfast? (Check all that apply)

a)

waffles

b)

fruit

c)

coffee

d)

scrambled eggs

3.

This type of lodging includes modern and expensive amenities which may include a state-of-the-art television, fine linens, and expensive toiletries.

a)

Full service hotels

b)

Luxury hotels

c)

Extended stay hotels

d)

Limited service hotels

4.

This type of lodging is ideal for travelers who want to be pampered and want easy access to ski slopes, casinos, or golf courses.

a)

Luxury hotels

b)

Extended stay hotels

c)

Resort hotels

d)

Full-service hotels

5.

This type of lodging is ideal for travelers who are planning to stay for over a week or month. Rooms typically include a kitchen and sitting area.

a)

Extended stay hotel

b)

Resort hotel

c)

Limited service hotel

d)

Campground

6.

This type of lodging is usually smaller and offers more personal interaction with the owner and/or other guests. This lodging typically includes personal touches and may be in a converted historic home.

a)

Campground

b)

Hostel

c)

Limited service hotel

d)

Bed and breakfast

7.

This type of lodging appeals to budget travelers and innovators (on Plog's model). Rooms are similar to dorms, with several travelers sharing the same room.

a)

Bed and breakfast

b)

Extended stay hotel

c)

Hostel

d)

Luxury hotel

8.

Which of the following is NOT typically characteristic of a hostel?

a)

Shared bathroom

b)

Bunk beds / dormitories

c)

Minibars

d)

Curfews

9.

A food and beverage business that often serves breakfast, lunch, and dinner and can be open 24 hours per day.

a)

Quick service restaurant

b)

Diner

c)

Upscale restaurant

d)

Ethnic restaurant

10.

In English, the main course. In French, the appetizer.

a)

à la carte

b)

hors d’oeuvre

c)

fare

d)

entree

11.

Small portions of food that come on the side, complement the main course, and which are priced separately.

a)

maître d’

b)

à la carte

c)

hors d’oeuvre

d)

fare

12.

Food grown without the use of pesticides, fertilizers, or other chemical additives.

a)

Ethnic fare

b)

Organic food

c)

Gluten free food

d)

Allergen free food

13.

This type of restaurant offers limited menus that are prepared quickly and usually have drive-thru windows and takeout.

a)

Concession

b)

Upscale

c)

Midscale

d)

Quick service

14.

This type of restaurant is also called a "sit-down" restaurant or "family-style" restaurant.

a)

Budget restaurant

b)

Midscale restaurant

c)

Upscale restaurant

d)

Concession stands

15.

The atmosphere or environment of a particular place—the kind of feeling it inspires.

a)

rating

b)

fare

c)

ambiance

d)

hors d’oeuvre

16.

John is helping to plan his wedding, which will include a reception in his parents' large backyard. What is his best option for feeding his guests?

a)

Concession stand

b)

Catering

c)

Quick service meals

17.

A place where you can buy snacks or food at a cinema, a fair, a stadium, or other entertainment venue.

a)

Midscale restaurant

b)

Quick service restaurant

c)

Concession stand

d)

Caterer

18.

Check all the examples of a quick service restaurant.

a)
b)
c)
d)
19.

What is typically NOT sold at a concession stand? (Check all that apply)

a)

Popcorn

b)

Hot dogs

c)

Pasta

d)

Candy

e)

Steak

20.

What do most hotels require upon checking in?

a)

All hotel guests' passports

b)

A deposit for possible incidents

c)

Guests' flight details

d)

Two credit cards on file with the hotel