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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.
  • 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. California Menus

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

3. Cyclical Menus

4. Different Types of Bars?

5. Table d'hote Menus

6. National School Lunch Program

7. Food Cost Percentage

8. Skills needed for food and beverage director?

9. Contribution Margin

10. 6 main types of menus

11. Front of House Operations

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

13. Tourist Menus

14. Fusion Cooking

15. A la Carte Menus

16. What does B&I Stand for?

17. The two components of restaurant forecasting?

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

19. 5 mother sauces

20. Du jour Menus

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

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

23. Guest counts/covers

24. Labor Cost Percentage

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

26. Curbside Appeal

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

28. Back of House Operations

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

30. FIFO

31. Capture Rate

32. Service Bars

33. Par Stock

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

35. Average Guest Check