Question 1

Foods grown and processed without chemicals,preservatives,or artificial flavors or colors are referred to as

Accepted Answer

A)  convenience foods. 
B)  organic foods. 
C)  ready foods. 
D)  Sous vide foods. 
A)  convenience foods. 
B)  organic foods. 
C)  ready foods. 
D)  Sous vide foods.

Question 2

Every individual who will serve alcoholic beverages in a hotel must be trained in proper service procedures,and this training must be

Accepted Answer

A)  provided monthly. 
B)  provided weekly. 
C)  properly documented. 
D)  at least one hour long. 
A)  provided monthly. 
B)  provided weekly. 
C)  properly documented. 
D)  at least one hour long.

Question 3

"Farm-to-fork" or "Farm-to-table" trends are driven by concerns about personal health and

Accepted Answer

A)  product variety. 
B)  menu item expansion. 
C)  environmental sustainability. 
D)  product cost. 
A)  product variety. 
B)  menu item expansion. 
C)  environmental sustainability. 
D)  product cost.

Question 4

A hotel F&B Director is committed to a "farm-to-fork" purchasing philosophy.This F&B Director would likely purchase many

Accepted Answer

A)  convenience items. 
B)  locally sourced items. 
C)  organic items. 
D)  pre-prepared items. 
A)  convenience items. 
B)  locally sourced items. 
C)  organic items. 
D)  pre-prepared items.

Question 5

When would a "line-up" training session for staff typically be held?

Accepted Answer

A)  At the beginning of a work shift 
B)  At the end of a work shift 
C)  At the beginning of the work week 
D)  At the end of the work week 
A)  At the beginning of a work shift 
B)  At the end of a work shift 
C)  At the beginning of the work week 
D)  At the end of the work week

Foods grown and processed without chemicals,preservatives,or artificial flavors or colors are referred to as

Every individual who will serve alcoholic beverages in a hotel must be trained in proper service procedures,and this training must be

"Farm-to-fork" or "Farm-to-table" trends are driven by concerns about personal health and

A hotel F&B Director is committed to a "farm-to-fork" purchasing philosophy.This F&B Director would likely purchase many

When would a "line-up" training session for staff typically be held?

Overview of the Hotel Industry

The Guest Service Imperative

The Hotel General Manager

General Managers Are Leaders

Human Resources

Accounting

Revenue Management

Sales and Marketing

The Front Office

House-Keeping

Property Operation and Maintenance

Personal Safety and Property Security

Franchise Agreements and Management Contracts

Managing in the Global Hotel Industry

Filters

Exam 11: Food and Beverage

Foods grown and processed without chemicals,preservatives,or artificial flavors or colors are referred to as

Every individual who will serve alcoholic beverages in a hotel must be trained in proper service procedures,and this training must be

"Farm-to-fork" or "Farm-to-table" trends are driven by concerns about personal health and

A hotel F&B Director is committed to a "farm-to-fork" purchasing philosophy.This F&B Director would likely purchase many

When would a "line-up" training session for staff typically be held?

Overview of the Hotel Industry

The Guest Service Imperative

The Hotel General Manager

General Managers Are Leaders

Human Resources

Accounting

Revenue Management

Sales and Marketing

The Front Office

House-Keeping

Property Operation and Maintenance

Personal Safety and Property Security

Franchise Agreements and Management Contracts

Managing in the Global Hotel Industry

Filters