Test your basic knowledge |

Introduction To Hospitality: Restaurants

Instructions:
  • Answer 35 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Du jour Menus

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2. Curbside Appeal






3. Different Types of Bars?






4. What is the expected pour cost of a bar?






5. Par Stock






6. Service Bars






7. Food Cost Percentage






8. Contribution Margin






9. What is the most important part of a kitchen layout?






10. What are the different components that make up the healthcare managed services?






11. Back of House Operations






12. Tourist Menus

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13. Skills needed for food and beverage director?

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14. Cyclical Menus






15. Fusion Cooking






16. How much do we spend on money away from home?






17. National School Lunch Program






18. Who is the largest In-flight airline cater?






19. Front of House Operations






20. 6 main types of menus

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21. Average Guest Check






22. What are the responsibilities of the food and beverage director?






23. What is the fastest growing ethnic restaurant in the U.S.?






24. What does B&I Stand for?






25. Labor Cost Percentage






26. FIFO






27. California Menus






28. Capture Rate






29. Guest counts/covers






30. The major reason for growth in the pizza segment?






31. The two components of restaurant forecasting?






32. 5 mother sauces






33. Which type of food service is focused on the tray line?






34. A la Carte Menus






35. Table d'hote Menus