Hospitality Management Practice Questions
Course Introduction
Hospitality Management is the study of the principles and practices involved in overseeing operations within the hospitality industry, including hotels, restaurants, resorts, and other service-oriented businesses. This course covers topics such as customer service excellence, food and beverage management, human resources, marketing, financial planning, and event coordination. Students will develop practical and leadership skills necessary to ensure quality guest experiences, efficient business operations, and profitability in a dynamic and globalized industry. Through theoretical learning and case studies, the course prepares students for diverse career opportunities within the hospitality sector.
Recommended Textbook
Food Service Organizations A Managerial and Systems Approach 8th Edition by Mary B. Gregoire
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15 Chapters
564 Verified Questions
564 Flashcards
Source URL: https://quizplus.com/study-set/3899 Page 2
Chapter 1: Systems Approach to a Foodservice Organization
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41 Verified Questions
41 Flashcards
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Sample Questions
Q1) Which of the following would not be considered a sustainable practice?
A) recycling aluminum foil.
B) purchasing EnergyStar equipment.
C) practicing green washing.
D) allowing customers to use a refillable cup.
Answer: C
Q2) One of the characteristics of an entrepreneur is an enjoyment of taking uncalculated risks.
A)True
B)False
Answer: False
Q3) Procurement, production, safety/sanitation/maintenance, and distribution/service are _______________ in the foodservice systems model.
A) inputs
B) functional subsystems
C) linking processes
D) controls
Answer: B
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Chapter 2: Managing Quality
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31 Verified Questions
31 Flashcards
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Sample Questions
Q1) A model for coordinating process improvement efforts is a ____________.
A) pareto analysis
B) control chart
C) plan-do-check-act cycle
D) cause and effect diagram
Answer: C
Q2) What is the only hotel company to win the Baldrige Award on two occasions?
A) Radisson
B) Hilton
C) Hyatt
D) Ritz Carlton
Answer: D
Q3) Quality should be defined by the manager, not the customer.
A)True
B)False
Answer: False
Q4) ISO 9000 standards are U.S.-based standards for quality performance.
A)True
B)False
Answer: False
Page 4
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Chapter 3: The Menu
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) The most important factor to consider in menu planning is
A) price of ingredients.
B) availability of production equipment.
C) customer satisfaction.
D) skill level of production employees.
Answer: C
Q2) Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers.
A)True
B)False
Answer: False
Q3) The principle of eye gaze motion in menu design suggests that the _____________ of a three-fold menu is the prime menu sales area.
A) upper left corner
B) center
C) upper right corner
D) lower right corner
Answer: B
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Chapter 4: Food Product Flow
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38 Verified Questions
38 Flashcards
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Sample Questions
Q1) The Food Code requires a minimum of _____________ foot-candles of light where an employee is working with food.
A) 10
B) 20
C) 50
D) 100
Q2) The Program, developed by an architect for a new kitchen, includes A) the schematic design.
B) construction documents.
C) blueprints.
D) projected timeline for the project.
E) all of the above.
Q3) Being certified at the GOLD level is the highest recognition given by the Leadership in Energy and Environmental Design organization for sustainable design.
A)True
B)False
Q4) Fluorescent lights over a work area in the kitchen are an example of _____________ lighting.
Q5) The movement of product or people through an operation is termed
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Chapter 5: Procurement
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48 Verified Questions
48 Flashcards
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Sample Questions
Q1) The abbreviation, LIFO, stands for _____________
Q2) A yield grade of "1" stamped on a beef carcass would mean
A) increased muscle and decreased fat.
B) decreased muscle and increased fat.
C) absence of defects and brightly colored flesh.
D) occasional defects and somewhat dull colored flesh.
Q3) Farmers may used petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label
A)True
B)False
Q4) The recommended temperature for storage of food in the dry storage area is _____________.
Q5) Taking an actual count of products in storage is termed a _____________ inventory.
A) perpetual
B) rotating
C) physical
D) beginning
Q6) Halal foods are important to those of which religion? ___________.
Page 7
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Chapter 6: Food Production
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58 Verified Questions
58 Flashcards
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Sample Questions
Q1) A current recipe has a yield of 200 servings and a total weight of 40 pounds. You want the cook to prepare 50 servings of the product. If you use the factor method to adjust the recipe, what is the conversion factor you will use to adjust the recipe?
A) 4
B) 40
C) .25
D) 10
Q2) Thawing frozen meats in a refrigerator causes the refrigerator to use _____________ energy.
A) more
B) the same amount of C) less
Q3) A "clamshell" is
A) an oven that incorporates both steam and heat to cook food.
B) a grill with hinged cooking top that allows grilling of both sides of a product simultaneously.
C) a fryer with an airtight lid which allows for frying under pressure.
D) a steam jacketed kettle, which is floor mounted, can be tilted, and includes a rotating agitation attachment.
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Chapter 7: Distribution and Service
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32 Verified Questions
32 Flashcards
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Sample Questions
Q1) Assembling patient meal trays in the kitchen close to the point of production is termed decentralized service.
A)True
B)False
Q2) One constraint to using a split tray meal delivery system is
A) supervision is needed at point of service to oversee decentralized tray assembly
B) it is difficult to maintain the temperature of cold food items
C) the meal cart is difficult to sanitize D the cold and heated portions of a patient's meal are in separate compartments in the Cart and must be matched together before meal service
Q3) The most common style of table service in commercial foodservice operations in the United States is _____________ service.
A) family style
B) counter
C) American style
D) self
Q4) _______________ assembly involves assembly of meal trays in an area separate from where it was produced.
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Chapter 8: Safety, Sanitation, and Maintenance
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52 Verified Questions
52 Flashcards
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Sample Questions
Q1) Cross contamination of nonpotable and potable water can happen when:
A) a vacuum breaker is installed on water lines
B) brown water is used in an outdoor sprinkling system
C) a hose used to fill a mop bucket is left submerged in the mop bucket
D) an air gap is left between the edge of a sink and the water faucet
Q2) Tracking the temperature of milk from the time it leaves the farm until it reaches the foodservice operation is termed:
A) HACCP monitoring
B) Procurement vendor evaluation
C) SOP (Standard Operating Procedures)
D) Cold Chain Management
Q3) Peeling an apple and then leaving it out in the air so it turns brown
A)physical spoilage
B)chemical spoilage
C)microbiological spoilage
D)biochemical spoilage
Q4) When a piece of equipment is "clean" it is free of disease-causing organisms.
A)True
B)False
Q5) Shellstock identification tags must be kept of file for ____ days.
Page 10
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Chapter 9: Management Principles
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) The authority that is based on a manager's expertise is termed
A) formal authority.
B) positional authority.
C) acceptance authority.
D) authority of competence.
Q2) Technical skill
A) is most important at the start of one's management career.
B) involves working with people and understanding their behavior.
C) is needed to recognize the interrelationships of factors on the job.
D) requires effective communication skills.
Q3) Policies are important in organizations because they
A) specify what must or must not be done.
B) are single-use plans that help guide employee efforts on a project.
C) provide a general guide for organizational behavior.
D) give a chronological sequence of activities that are to occur to achieve organizational goals.
Q4) Social responsibility is an organization's responsibility to society beyond its profit generation.
A)True
B)False
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Chapter 10: Leadership and Organizational Change
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) A change agent is a person who initiates a change.
A)True
B)False
Q2) The ERG theory grouped human needs into what three categories?
A) existence, relatedness, growth
B) esteem, respect, group cohesiveness
C) expectancy, relationships, goals
D) excellence, responsibility, generosity
128
Q3) The motivation theory that is based on the belief that people act to increase pleasure and decrease displeasure is
A) two-factor (maintenance and motivational).
B) achievement-power-affiliation.
C) expectancy.
D) reinforcement.
Q4) According to the work by Kouzes and Posner, a leader enables others to act
A)True
B)False
Q5) The extent to which a person is in tune with his/her own feelings and the feelings of others is termed: _______________.
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Chapter 11: Decision Making, Communication, and Balance
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33 Verified Questions
33 Flashcards
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Sample Questions
Q1) The acculturation process when individuals are absorbed in a new culture and withdraw from their former culture is termed
A) assimilation.
B) integration.
C) separation.
D) deculturation.
Q2) Decision making is the selection of a course of action from a variety of alternatives.
A)True
B)False
Q3) When selecting a food supplier, Jim Jones, the foodservice manager compared the dependability, price, and variety of products offered by three different suppliers. This illustrates which step in the decision-making process?
A) Defining the problem.
B) Evaluating alternatives.
C) Implementing the decision.
D) Evaluating the decision.
Q4) What type of group decision making is used to develop consensus among a group of experts?
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Chapter 12: Management of Human Resources
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43 Verified Questions
43 Flashcards
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Sample Questions
Q1) Which of the following requires that employers analyze their work force and develop a plan of action to correct areas of past discrimination?
A) Affirmative Action
B) Equal Employment Opportunity
C) Equal Pay Act
D) Wagner
Q2) The Americans with Disabilities Act requires that
A) all persons with disabilities who apply for a job be hired.
B) equal consideration be given to disabled applicants who meet job qualifications.
C) persons with disabilities who meet some but not all qualifications must be hired.
D) special accommodations must be made for all persons with disabilities who apply.
Q3) Uncontrolled overtime can result in reduced payroll costs per meal.
A)True
B)False
Q4) The ratio of output to input is termed productivity.
A)True
B)False
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Chapter 13: Management of Financial Resources
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35 Verified Questions
35 Flashcards
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Sample Questions
Q1) Accumulated depreciation is applied to which balance sheet category?
A) current assets
B) fixed assets
C) current liabilities
D) long-term liabilities
Q2) One difference between a for-profit and a not-for-profit organization is
A) a for-profit organization will budget for a profit each year and a not-for-profit will budget to break-even.
B) a for-profit organization will prepare an income statement and balance sheet each year, a not-for-profit will not prepare these statements.
C) a for-profit organization is not operated for anyone's personal gain, a not-for- profit operation is expected to provide a return for its investors.
D) excess revenue over expenses, in a for-profit organization can go to the organization's owners, in a not-for-profit organization this excess goes back into the organization.
Q3) The fundamental accounting equation is assets = liabilities + owners equity.
A)True
B)False
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Chapter 14: Marketing Foodservice
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31 Verified Questions
31 Flashcards
Source URL: https://quizplus.com/quiz/77665
Sample Questions
Q1) Which of the following is an accurate comparison of products and services?
A) Services have tangible attributes; products do not.
B) Services are produced at one point and sold at another; products are not.
C) Services cannot be stored for future sale; products can.
D) Services have homogeneity; products have heterogeneity.
Q2) Environmental forces are of great importance to the marketing manager because they help identify the target market.
A)True
B)False
Q3) Marketing mix is the combination of product and price that creates value for the customer.
A)True
B)False
Q4) Companies who have developed frozen, individual meals to be sold in supermarkets are responding to A) behavioristic variables.
B) psychographic variables.
C) demographic variables.
D) geographic variables.
Q5) List at least three social networking sites.
Page 16
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Chapter 15: Meals, Satisfaction, and Accountability
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28 Verified Questions
28 Flashcards
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Sample Questions
Q1) Which of the following is not true about a mystery shopper?
A) mystery shoppers are not identified in advance to the staff serving them
B) mystery shoppers are typically managers in the organization
C) mystery shoppers act as a customer and complete an evaluation of their experience
D) mystery shoppers can motivate employees to improve performance
Q2) Quality desired in food products ingredients should be included in food specifications.
A)True
B)False
Q3) Underproduction of food can result in increased costs and decreased customer satisfaction.
A)True
B)False
Q4) In a menu engineering analysis, items that are categorized as puzzlers are ones that are
A) items that are popular and profitable
B) items that are popular but not profitable
C) items that are profitable but not popular
D) items that are neither profitable nor popular
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