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. 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