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. Fusion Cooking






2. California Menus






3. Curbside Appeal






4. A la Carte Menus






5. Food Cost Percentage






6. Du jour Menus


7. Guest counts/covers






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






9. Cyclical Menus






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






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






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






13. Labor Cost Percentage






14. Back of House Operations






15. Table d'hote Menus






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






17. The two components of restaurant forecasting?






18. What does B&I Stand for?






19. National School Lunch Program






20. Average Guest Check






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






22. FIFO






23. 5 mother sauces






24. Tourist Menus


25. 6 main types of menus


26. Different Types of Bars?






27. Front of House Operations






28. Skills needed for food and beverage director?


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






30. Capture Rate






31. Par Stock






32. Service Bars






33. Contribution Margin






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






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