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. Contribution Margin






2. Food Cost Percentage






3. 5 mother sauces






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






5. Du jour Menus

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6. 6 main types of menus

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






8. Par Stock






9. California Menus






10. What does B&I Stand for?






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






12. Curbside Appeal






13. National School Lunch Program






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






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






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






17. The two components of restaurant forecasting?






18. Average Guest Check






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






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






21. Front of House Operations






22. Skills needed for food and beverage director?

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23. FIFO






24. Cyclical Menus






25. Labor Cost Percentage






26. Service Bars






27. Back of House Operations






28. Different Types of Bars?






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






30. Capture Rate






31. A la Carte Menus






32. Fusion Cooking






33. Guest counts/covers






34. Tourist Menus

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35. Table d'hote Menus