WorksheetsFINALS REVIEW MICRO PERSPECTIVE
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
What is the dictionary meaning of recreation
a)
A. Physical activity done in school
b)
B. The process of restoring or giving new life to something
c)
C. Passive activity without purpose
d)
D. Work done during leisure
2.
Which of the following is a team sport considered a recreational activity?
a)
A. Jogging
b)
B. Baseball
c)
C. Gardening
d)
D. Playing the guitar
3.
What role does the government play in recreation and leisure?
a)
A. Ignoring community needs
b)
B. Providing and supporting public recreational facilities
c)
C. Limiting access to recreation
d)
D. Closing all public parks
4.
Which of the following is not a typical recreational facility provided by local agencies?
a)
A. Community centers
b)
B. Swimming pools
c)
C. Playgrounds
d)
D. Office buildings
5.
Recreation may be:
a)
A. Only physical
b)
B. Always done in groups
c)
C. A solitary or group activity
d)
D. Always indoors
6.
What defines sports in the context of recreation?
a)
A. Games that require no rules
b)
B. Physical activities with skill and competition
c)
C. Mental relaxation techniques
d)
D. Activities only for professionals
7.
What is sports tourism?
a)
A. Traveling for business
b)
B. Traveling to play or watch sports
c)
C. Attending art exhibits
d)
D. Visiting historical landmarks
8.
One major challenge for recreation in the 21st century is:
a)
A. Avoiding new programs
b)
B. Excluding people with disabilities
c)
C. Serving a diverse society with inclusive programs
d)
D. Limiting access to city parks
9.
What year was gambling legalized in Las Vegas?
a)
a) 1925
b)
b) 1931
c)
c) 1940
d)
d) 1978
10.
What was the first European gambling house called?
a)
a) Monte Carlo
b)
b) Ridotto
c)
c) The Casino Royale
d)
d) Venetian
11.
Which of these is a table game?
a)
a) Slot machines
b)
b) Roulette
c)
c) Video poker
d)
d) Bingo
12.
What is an ancillary department in a casino?
a)
a) The main gaming floor
b)
b) Support services such as restaurants, bars, and entertainment centers
c)
c) Slot machine maintenance
d)
d) Security team
13.
Which of the following is a common reason people visit casinos?
a)
a) To learn new skills
b)
b) To gamble for recreation and entertainment
c)
c) To work as staff
d)
d) To attend conferences
14.
What is pathological gambling?
a)
a) A medical term for gaming revenue
b)
b) A chronic failure to resist impulses to gamble
c)
c) A type of card game
d)
d) A casino security technique
15.
What does the term merging frenzy refer to in gaming entertainment?
a)
a) Increasing hotel rooms in casinos
b)
b) Casinos combining to create larger corporations for profit and growth
c)
c) Government scrutiny of casinos
d)
d) Hiring more staff
16.
Which job in hotel operations helps guests with their luggage?
a)
a) Reservationist
b)
b) Bell attendant
c)
c) Front desk clerk
d)
d) Housekeeping staff
17.
Who is responsible for fixing slot machines?
a)
a) Marketing staff
b)
b) Gaming operation staff
c)
c) Cashier
d)
d) Bartender
18.
Georges Auguste Escoffier is famous for:
a)
A) Creating the brigade kitchen system
b)
B) Introducing fast food chains worldwide
c)
C) Inventing sushi
d)
D) Developing food photography techniques
19.
What is a strategy to improve profit margins in a restaurant?
a)
A) Increasing food waste
b)
B) Offering loyalty programs and upselling
c)
C) Hiring untrained staff
d)
D) Reducing customer volume
20.
Why is the menu considered the basis of the entire kitchen operation?
a)
A) Because it determines the pricing strategy
b)
B) Because it dictates the types of dishes to be produced and related tasks
c)
C) Because it decides the location of the restaurant
d)
D) Because it limits customer volume
21.
What is a key characteristic of classical cuisine?
a)
A) Use of fast cooking techniques only
b)
B) Elaborate, rich sauces and complex preparation
c)
C) Only vegetarian dishes
d)
D) Minimalist presentation
22.
What is the primary goal of a loyalty program in restaurant promotions?
a)
A) Attract new customers only
b)
B) Encourage repeat business and reward regular customers
c)
C) Reduce staff turnover
d)
D) Increase food costs
23.
Which factor influences kitchen organization the most?
a)
A) The restaurant’s website design
b)
B) The menu and volume of food to be produced
c)
C) The number of tables in the dining room
d)
D) The chef’s favorite cooking style
24.
Why is customer service considered a key consideration in promotions?
a)
A) It reduces the need for marketing
b)
B) Good service builds a positive reputation and encourages repeat business
c)
C) It is less important than price
d)
D) It only affects staff morale
25.
Which of the following is NOT part of the physical facilities affecting kitchen organization?
a)
A) Cooking equipment
b)
B) Dining room seating
c)
C) Storage and refrigeration
d)
D) Staff uniforms
100 %
