HTM I Unit 1.03 Quiz (FH31)
Authored by Louis Joseph
Hospitality and Catering
12th Grade
Used 20+ times
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31 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an example of a non-commercial foodservice?
Quick-service restaurant
Catering service
Full-service restaurant
Lounge/Bar
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main difference between a quick-service restaurant and a full-service restaurant?
The type of food served
The speed of service
The level of customer interaction
The price of the food
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is not a position in the front of the house in a food and beverage operation?
Server
Host/Greeter
Chef
Bartender
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the term for the number of employees who leave an organization?
Employee satisfaction
Employee retention
Employee turnover
Employee recruitment
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which service style involves plates with ordered food being served to guests at their tables?
Buffet
Cafeteria
Plated service
Drive-Thru
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the term for a recipe that has been tried, adapted, and retried several times for use by a given food service operation?
Standardized recipe
Specialty recipe
Custom recipe
Experimental recipe
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the study of nutrients in food and how they nourish the body called?
Culinary arts
Gastronomy
Nutrition
Dietetics
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