Introduction to Hospitality
The Restaurant Business
Restaurant Management
Safety & Sanitation
Random Units 1-4
100

Name the fruit that is the symbol of hospitality.

What is the pineapple. 
100

How many restaurants are in the U.S with how many sales and how many employees. 

What is 1 million restaurants, 300 billion sales, and 9.9 million employees


100

What is the role of a general manager in a restaurant? 

What is oversee operations of the entire facility and business. 

100

Small living organisms that can only be seen through a microscope.

What is a microorganism


100

What is the food temperature danger zone?

What is 41-135 degrees Fahrenheit. 

200

The ability to share and understand the feelings of others. 

What is empathy. 

200

The main ingredient in a restaurant is __________. 

What is cuisine. 

200

What are the three general functions/responsibilities of front-of-the- house employees?

What is welcome and seating, beginning of sales, and taking orders. 

200

What is the difference between foodborne illness and foodborne illness outbreak?

What is one is a disease transmitted to people by food, and the other is when 2 or more people get the same illness after eating the same food. 

200

A great method for growing a particular business to multiple locations with the same or similar products and services. 

What is a Franchise


300

List 3 examples of back-of-the house employees in restaurants or hotels.

What is housekeeping, cooks, busser etc

300

The five categories of restaurants 

What is fine dining, casual dining, family restaurants, fast-casual, and quick service

300

Free Points 


Free Points

300

What is FAT TOM and what does it stand for?

What is the 6 conditions bacteria needs to grow, and it stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. 

300

Approximately how many people work in the hospitality industry? 

What is 16.3 million people.

400

List 3 examples of front-of-the house employees in restaurants or hotels. 

What is server, host, front desk agent, cashiers, bartenders etc. 

400

List the 6 different types of menus.

What is al la carte', table d'hote, du jour, tourist, california, and cyclical menus

400

What is the difference between suggestive selling and upselling? 

Suggestive selling is recommending menu items, while upselling is increasing the overall sales and tips. 
400

List the populations that are considered high-risk for foodborne illness.

What is elderly people, pre-school age children, and people with immune compromised systems. 

400

What are the four types of pathogens?

What is fungi, parasites, bacteria, and viruses

500

List 5 keys to successful service

What is teamwork, initiative, enjoyable work environment, guest loyalty, and problem solving skills 
500

A menu generally consists of how many appetizers, how many entrees, and how many desserts?

What is 6-8 appetizers, 8-16 entrees, and 4-6 desserts 

500

What are the 7 functions of the back-of-the-house employees? 

What is food productions, purchasing, receiving, marketing & sales, HR, accounting, security, engineering & maintenance.

500

The process by which bacteria and microorganisms are unintentionally transferred from one substance or object to another with harmful effects. 

What is cross-contamination

500

What are the 5 factors to consider when pricing menu items? 

What is the competitions prices, food cost, cost of labor, other costs, and profits expected. 

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