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Food, Beverage & Alcohol Operations Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

Page 1

Question 1 1. Which of the following would be included in the food cost of a restaurant dish?

Question 2 2. (Purchases - Net Inventory) / Food Sales is the formula for calculating which of the following?

Question 3 3. A restaurant manager should typically set aside around 1/3 of his budget for _____.

Question 4 4. Moisture, light, and temperature are _____.

Question 5 5. What is the result of reducing a food's oxygen exposure?

Page 2

Question 6 6. What can a food service worker do to reduce the risk of cross-contamination?

Question 7 7. In order to avoid microbial growth, _____ must be kept below 40 degrees and _____ must be kept above 140 degrees once it has been cooked.

Question 8 8. What is a managed food service?

Question 9 9. Prison cafeterias, hospital cafeterias, and school cafeterias are all examples of _____.

Question 10 10. What, and how many meals to make, time frame, and budget are all factors to take into consideration when _____.

Page 3

Question 11 11. What is a craft beer?

Question 12 12. A menu at an Italian restaurant suggests wine choices to go along with various main dishes. What is this an example of?

Question 13 13. When does a restaurant have liquor liability?

Question 14 14. Which answer choice contains the best example of measured service?

Question 15 15. Social host liability laws apply to which of the following?

Page 4

Question 16 16. Which of the following is an example of a table d'hote menu?

Question 17 17. Joe's Crab Hut utilizes a du jour menu. What does this mean?

Question 18 18. What is the goal of a tourist menu?

Question 19 19. What is inventory control?

Question 20 20. A database management system is the easiest method to _____.

Page 5

Question 21 21. Buddy's Beer has been running a very successful promotional campaign in Arizona. Should they attempt to recreate this exact campaign in New Mexico? Why or why not?

Question 22 22. In one dish, you use 2 sticks of celery. Your purchase price for a bunch of celery is $0.98. This particular bunch has 15 sticks of celery in it. What is the cost of celery for this dish?

Question 23 23. Which of the following is TRUE of food preparation worker hand washing?

Question 24 24. Identify the food item that can be stored for the long-term.

Question 25 25. What would a food cost percentage of 50% indicate?

Page 6

Question 26 26. The process of checking the actual food and beverage stock and comparing it to what is sold is known as _____.

Question 27 27. Liquor liability insurance provides for all of the following protections EXCEPT:

Question 28 28. Which of the following is NOT a reason why organizations use managed food services?

Question 29 29. How do an a la carte menu and a table d' hote menu differ?

Question 30 30. Cindy started using menu planning skills about two months ago, and she is glad she did. What are some of the ways she and her family have benefited from having planned meals?

Food, Beverage & Alcohol Operations Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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