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 is the most important part of a kitchen layout?






2. Service Bars






3. Contribution Margin






4. Different Types of Bars?






5. What does B&I Stand for?






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






7. Back of House Operations






8. Curbside Appeal






9. Guest counts/covers






10. A la Carte Menus






11. Front of House Operations






12. The two components of restaurant forecasting?






13. Par Stock






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






15. California Menus






16. Skills needed for food and beverage director?


17. 6 main types of menus


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






19. Labor Cost Percentage






20. FIFO






21. Food Cost Percentage






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






23. Table d'hote Menus






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






25. Tourist Menus


26. Du jour Menus


27. National School Lunch Program






28. Average Guest Check






29. Cyclical Menus






30. Capture Rate






31. 5 mother sauces






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






33. Fusion Cooking






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






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