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HRTE Final Exam Review Part I

Total questions: 70

Worksheet time: 43mins

Name
Class
Date
1.

Which type of services do restaurants, banquets, and coffee shops provide to hospitality consumers?

a)

Lodging accommodations

b)

Means of transportation

c)

Food and beverage

d)

Entertainment

2.

Pete learned that all the segments of hospitality and tourism impact one another and are hard to distinguish sometimes. Which characteristic applies to this relationship?

a)

They all require lodging accommodations.

b)

They all provide entertainment.

c)

They are dissimilar

d)

They are interrelated

3.

Jacob went to New Orleans, Louisiana to see family at several reunions. Which factor prompted Jacob to travel to this destination?

a)

Climate

b)

Low cost

c)

Geography

d)

Heritage tourism

4.

A group traveled to Haiti to help rebuild homes that were destroyed by a natural disaster. Which type of tourism took place?

a)

Ecotourism

b)

Edutourism

c)

Agritourism

d)

Voluntourism

5.

Which is a component of the hospitality industry that focuses on meeting tourists’ transportation needs?

a)

Travel

b)

Lodging

c)

Recreation

d)

Business

6.

Mr. and Mrs. Green are booking a trip to Myrtle Beach, so they can play golf at several different golf courses in the area. Which type of tourists are Mr. and Mrs. Green?

a)

Cultural

b)

Heritage

c)

Educational

d)

Special interest

7.

Which types of tours are likely to appeal to individuals who are active and athletic and enjoy taking physical risks?

a)

Cultural

b)

Domestic

c)

Adventure

d)

International

8.

Which segment of the hospitality industry focuses on planning different types of trips?

a)

Recreation

b)

Tourism

c)

Lodging

d)

Travel

9.

Which is a component of the lodging industry?

a)

Campsites

b)

Landmarks

c)

Travel agencies

d)

Convention centers

10.

If Tony wants to enjoy and support maintaining the natural environment, in which category of tourism will this happen?

a)

Ecotourism

b)

Cultural tourism

c)

Heritage tourism

d)

Adventure tourism

11.

Which type of tourist is interested in visiting attractions such as the Football Hall of Fame, Daytona International Speedway, and Yankee Stadium?

a)

Nature lovers

b)

Art enthusiasts

c)

Sports fans

d)

Adventure seekers

12.

Which are components of the travel industry?

a)

Busses, theme parks, and rental cars

b)

Cruise ships, airlines, and resorts

c)

Airlines, rental cars, and trains

d)

Trains, cruise ships, and tour companies

13.

Which segment of the hospitality industry focuses on providing its target market with entertainment and relaxation services?

a)

Travel

b)

Recreation

c)

Lodging

d)

Food and beverage

14.

Which destination is most likely to appeal to individuals who like to participate in cold-weather sports?

a)

Florida amusement park

b)

Colorado snow-ski resort

c)

South Carolina beach hotel

d)

Southern California golf resort

15.

Which segment of the hospitality industry focuses on providing travelers with sleeping accommodations?

a)

Tourism

b)

Lodging

c)

Culinary

d)

Entertainment

16.

Which is a characteristic of a destination’s off-season?

a)

More outdoor events are scheduled.

b)

Restaurant sales increase.

c)

Tourism is high

d)

Tourism is low.

17.

Hospitality has come to mean:

a)

Being rude to people

b)

Not meeting the needs of customers

c)

Meeting the needs of guests with kindness and goodwill.

d)

Diversity amongst people

18.

The Hospitality industry has how many segments we will explore this semester?

a)

4

b)

2

c)

12

d)

6

19.

What does Mrs. Streitz say the Hospitality Industry is?

a)

Hotel industry

b)

The Customer Service Industry

c)

The food industry

d)

The Travel and Tourism Industry

20.

Is Hospitality the 2nd Largest employer in the US?

a)

True

b)

False

21.

What is the 1st segment we explore in Hospitality?

a)

Food and Beverage

b)

Hotels and Lodging

c)

Teaching

d)

Human Growth

22.

What is the last segment we explore in Hospitality

a)

Travel and Tourism

b)

Auto Body

c)

Food and Beverage

d)

Welding

23.

What segment is the largest and most varied segment of the hospitality industry?

a)

Hotels and Lodging

b)

Travel and Tourism

c)

Recreation and Attraction

d)

Food & Beverage

24.

What is the Hotel and Lodging segment?

a)

businesses that provide overnight accommodations

b)

business that allow you to lodge there

c)

business that provide entertainment

d)

business that feed you

25.

What is the Travel Industry

a)

businesses that feed you

b)

businesses that physically move travelers from one place to another

c)

businesses that entertain you

d)

businesses that allow you to sleep there

26.

What is an example of the Tourism segment?

a)

Chef

b)

Hotel Manager

c)

Waitress

d)

Travel Agency

27.

Recreation includes?

a)

entertainment

b)

spectator and participatory sports

c)

attractions

d)

food

28.

A single-unit business

a)

has more than ONE establishment (location)

b)

has only ONE establishment (location)

29.

Multiunit business has?

a)

has 2 or MORE establishments (locations)

b)

has only ONE establishment (location)

30.

A Chain is a business that has more than one establishment (location) under the same name and the same owner?

a)

True

b)

False

31.

A franchise is the right to do business using the brand and products of another business.

a)

False

b)

True

32.

Is Chick-fil-a a chain or franchise?

a)

Chain

b)

Franchise

33.

Is Hilton a chain or franchise?

a)

Chain

b)

Franchise

34.

What is a professional association?

a)

a club

b)

a business industry

c)

a group of people organized to improve themselves, their profession, and their industry

d)

a segment of hospitality that we do not explore in this class

35.

What is the international symbol for hospitality?

a)

Apple

b)

Pineapple

c)

Cherry

d)

Watermelon

36.

The customer is always______?

a)

Right

b)

Wrong

c)

Annoying

d)

Ugly

37.

What are the four segments of hospitality?

a)

Travel and Tourism, Lodging, Food and Beverage, and Recreation

b)

Sports, Marketing, Lodging, and Event Planning

38.

What is the temperature danger zone?

a)

10-30 degrees

b)

40-140 degrees

39.

Which of the following is an example of lodging?

a)

Hotel

b)

Train

40.

Which of the following do we include on a set table?

a)

Fork

b)

Rolling Pin

41.

Which is NOT a step of hand washing?

a)

Shake hands until dry

b)

Wash hands for 60 seconds

42.

What are the "Wonder Words" of customer service?

a)

I'm sorry

b)

Talk to my manager

43.

When adding flour to a mixer, how much should you add in?

a)

All of it at once

b)

A little at a time

44.

What are the three types of contaminants?

a)

Physical, Chemical, Biological

b)

Physical, Mental, Emotional

45.

Why is a recipe card important?

a)

It is colorful decor

b)

It tells us how much of each ingredient we need to create our food

46.

Which of these is the most responsible for food-borne illness?

a)

Bacteria

b)

Metals

47.

What is the LARGEST segment in the hospitality industry?

a)

Lodging and travel

b)

Food service

c)

Recreation

d)

Entertainment

48.

What restaurants focus on quality and are considered "upscale"

a)

Casual

b)

Fast Food

c)

Fine Dining

d)

Casual Fast

49.

What part of the restaurant staff greets guests and takes reservations?

a)

Host

b)

Chef

c)

Manager

d)

Server

50.

The Olive Garden is an example of...

a)

Fine dining

b)

Fast food

c)

Casual dining

d)

To-go only

51.

Which is NOT one of the 4 p's of the marketing mix?

a)

Price

b)

Product

c)

Printing

d)

Promotion

52.

Developing a statement that describes the purpose of your business is called a "mission statement"

a)

True

b)

False

53.

What does a SWOT analysis NOT include?

a)

Strengths

b)

Weaknesses

c)

Opportunities

d)

Target Audience

54.

Non-commercial food service makes all of its money from food sales.

a)

True

b)

False

55.

In a fine dining restaurant, who manages the entire kitchen operation?

a)

Sous chef

b)

Executive Chef

c)

Patissier

d)

Garde Manger

56.

In casual dining, food is....

a)

Moderately priced

b)

Expensive

c)

Cheap

d)

Free

57.

From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.

a)

True

b)

False

58.

When dining at a buffet, customers take trays and walk along the serving line, where servers SERVE THEM.

a)

True

b)

False

59.

Consists of food and beverage businesses that compete for customers and to make a profit.

a)

commercial foodservice

b)

noncommercial foodservice

60.

Provides customers with convenience, speed, and basic service at low prices.

a)

quick-service restaurant

b)

fine-dining restaurant

61.

Noncommercial foodservice can be organized into which of the following categories?

a)

Employers, health care facilities, and schools.

b)

Preparation, packaging, and serving.

c)

Quick service, full service, and catering.

d)

Contract, catering, and cafeteria.

62.

Specializes in preparing food for customers to take with them to eat at home or elsewhere.

a)

carryout restaurant

b)

full-service restaurant

c)

fine-dining restaurant

63.

What type of food service is this?

a)

catering

b)

buffet

c)

fast food

d)

non commercial

64.

What type of serving style is this?

a)

fast food

b)

cafeteria

c)

buffet

d)

fine dining

65.

Name this food service.

a)

fast food

b)

transportation

c)

in-transit

d)

catering

66.

When you are at a wedding or quincenera, what type of foodservice do they normally have for the guests?

a)

transportation

b)

non commercial

c)

fast food

d)

catering

67.

What kind of ambiance is this restaurant giving?

a)

fine dining

b)

casual dining

68.

If a restaurant has an all you can eat service where you serve your self, what style of foodservice is this?

a)

fast food

b)

cafeteria

c)

buffet

d)

catering

69.

What ambiance is this restaurant giving?

a)

fine dining

b)

casual dining

70.

Where should the knife be placed on the table and which way should the blade be facing

a)

to the right facing out

b)

to the right and facing in

c)

to the left facing out

d)

to the left facing in