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






2. FIFO






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?