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Introduction To Hospitality: Restaurants

  • Answer 35 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. What are the responsibilities of the food and beverage director?


3. National School Lunch Program

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

5. Average Guest Check

6. What does B&I Stand for?

7. Cyclical Menus

8. Back of House Operations

9. The two components of restaurant forecasting?

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

11. Front of House Operations

12. Different Types of Bars?

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

14. Capture Rate

15. Fusion Cooking

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

17. Guest counts/covers

18. Skills needed for food and beverage director?

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

20. Service Bars

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

22. Labor Cost Percentage

23. 5 mother sauces

24. California Menus

25. Contribution Margin

26. 6 main types of menus

27. A la Carte Menus

28. Food Cost Percentage

29. Par Stock

30. Table d'hote Menus

31. Tourist Menus

32. Curbside Appeal

33. Du jour Menus

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

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