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Intro. to Hospitality & Tourism REVIEW

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

Menu planning is a function in foodservice

a)

True

b)

False

2.

One way of obtaining customer feedback is by having ___________.

a)

mystery shoppers

b)

guest comment cards

c)

managers speaking with guests

d)

all the above

3.

Fine dining restaurants emphasize high quality service, ingredients, decor and have high _______________.

a)

ceilings

b)

chairs

c)

menu prices

d)

sinks

4.

What words describe someone who is practicing ethical behavior?

a)

dishonest, immorality, indecency

b)

fair, honest, respectful, law abiding citizen

c)

angry, mean, petty, bad

d)

liar, corrupt, evil, disgraceful

5.

If you don't make ethical decisions, you could end up in _______.

a)

love

b)

the basement

c)

the park

d)

prison

6.

The promise of a table in a restaurant is a ___________________.

a)

promise

b)

reservation

c)

walk-in

d)

appointment

7.

Cleaning dirty dishes from the table is the job of the _________________.

a)

busser

b)

expediter

c)

dishwasher

d)

host/hostess

8.

 

The ________________ handles the payments at the end of a meal.

a)

Executive Chef

b)

Host/Hostes

c)

Sous Chef

d)

Cashier

9.

A ___________________ is a professional cook.

a)

Expediter

b)

Manager

c)

Chef

d)

Cook

10.

The ___________________ is the 2nd in command in the kitchen.

a)

Sous Chef

b)

Executive Chef

c)

Manager

d)

Host/Hostess

11.

The 7 parts of a menu are appetizers, entrees, beverages, salads, soups, desserts, and side bars.

a)

True

b)

False

12.

The menu is the basic _________________ for a restaurant.

a)

game plan

b)

choice

c)

function

d)

role

13.

All customers expect __________________.

a)

bad service

b)

a to-go box

c)

good service

d)

their food to be free

14.

The 5 segments of the hospitality industry are _____________.

a)

food, lodging, canoeing, mountain climbing, tourism

b)

food, lodging, football, swim, politics

c)

food, lodging, travel, recreation, and tourism

d)

food, lodging, travel, recreation, cruise ships

15.

Making immediate eye contact and responding quickly to customer requests are an example of being a __________________ employee.

a)

customer-focused

b)

arrogant

c)

self-centered

d)

rude

16.

Food preparation includes measuring ingredients and processing food.

a)

True

b)

False

17.

The 3 communication methods are ____________.

a)

verbal, nonverbal, conversation

b)

verbal nonverbal, text

c)

verbal, nonverbal, written

d)

verbal, nonverbal, yelling

18.

Foodservice can range from simple snacks to fine dining.

a)

True

b)

False

19.

The lodging industry ________________________.

a)

provides a place to sleep

b)

provides entertainment

c)

provides food

d)

provides transportation

20.

_____________ is when someone excessively overeats and consumes large quantities of food in a short period of time is.

a)

Anorexia

b)

Binge eating

c)

Bulimia

21.

 

The ________________ is the whole idea of the restaurant, including the theme, location, decor, ambience, and service style.

a)

restaurant idea

b)

restaurant concept

c)

restaurant jingle

d)

restaurant experience

22.

A beverage is a liquid that is drinkable.

a)

True

b)

False

23.

The best place to store meats is in the __________.

a)

bed

b)

refrigerator/freezer

c)

microwave

d)

toaster oven

24.

Food and chemicals should ALWAYS be stored together.

a)

True

b)

False

25.

Washing your hands frequently throughout the day is a part of great _______.

a)

manners

b)

happiness

c)

hygiene

d)

hospitality