Show:
Safety and Security
Pricing and Profitability
Responsible Food and Beverage Service
Meetings, Conventions, and Special Events
Banquets and Catering
100

A business owner who provides overnight accommodations for guests in exchange for reasonable compensation is known as a(n)

  • associate.
  • hotel manager.
  • innkeeper.
  • innkeeper.
100

An organization’s ability to manage how much money it spends is called

  • cash control.
  • cost control.
  • debt consolidation
  • cost control.
100

Which is an example of conservation?

  • Installing solar panels
  • Creating wind turbines
  • Turning lights off
  • Turning lights off
100

What type of event is an organized video game competition?

  • Festival
  • Sporting event
  • E-sport event
  • E-sport event
100

At a banquet, who is responsible for overseeing the beverage inventory and checking proof of age?

  • Captain
  • Vendor
  • Bartender
  • Bartender
200

Ensuring the safety and security of the hotel and its guests and preventing problems from occurring is known as

  • service recovery.
  • reasonable care.
  • loss prevention.
  • loss prevention.
200

The policies and procedures an operation uses to handle cash and credit card payments is called

  • cash flow.
  • cost control.
  • cash control.
  • cash control.
200

Using food that is grown in the surrounding regions is known as

  • organic.
  • local sourcing.
  • aquaculture.
  • local sourcing.
200

Which type of event focuses on education, the exchanging of ideas, and professional networking?

  • Trade show
  • Wellness event
  • Conference
  • Conference
200

At a banquet, which back of the house employee is in charge of cleaning and maintaining wares and equipment?

  • Steward
  • Production
  • Captain
  • Steward
300

The urgent procedures designed to maintain the safety of guests, employees, and the property are documented in the

  • safety plan.
  • evacuation plan.
  • emergency manual.
  • emergency manual.
300

What is the largest cost in a foodservice operation?

  • Food
  • Labor
  • Beverage

Food

300

Products that have been produced without pesticides or synthetic fertilizers are considered

  • organic.
  • farm fresh.
  • locally sourced
  • organic.
300

The biggest difference between business and leisure meetings is the purpose of the meeting and


if you can earn a certificate.

who is paying for the event.

where the event is held.

who is paying for the event.

300

A formal written agreement between two or more parties is called a(n)

  • contract.
  • arrangement.
  • request for proposal.
  • contract.
400

Which key allows the door lock to be overridden so you can open the electronically engaged deadbolt?

  • E-key
  • Master
  • Floor master
  • E-key
400

What should a receiving clerk receive with each delivery?

  • Invoice
  • Purchase order
  • Credit memorandum

Invoice

400

Which is an example of water conservation?

  • Serving guests water at the table
  • Thawing meat in a cooler
  • Scraping dirty dishes under running water
  • Thawing meat in a cooler
400

The flow of events or event itinerary is also known as the


plan.

agenda.

proposal.

agenda.

400

Calendars that include all events or functions in all meeting spaces at a property are called a(n)

  • function sheet.
  • event ledger.
  • function book
  • function book
500

Who is responsible for issuing keys to employees at a hotel?

  • General manager
  • Front desk agent
  • Director of security
  • Director of security
500

The quantity of an item that an organization should have on hand is called

  • par level.
  • stockout.
  • safety stock.

Par level

500

Using takeout containers that can be composted is an example of

  • recycling.
  • reducing waste.
  • conserving energy
  • recycling.
500

A request for proposal is a document that

  • describes the company’s purpose and key objectives.
  • defines the work involved in a particular assignment or position.
  • solicits potential purchases.
  • solicits potential purchases.
500

Knowing guest counts in advance for an event

  • makes for less efficient staffing procedures.
  • means that some food can be purchased in advance when it is less expensive.
  • enables the facility to cancel an event for one that is more lucrative
  • means that some food can be purchased in advance when it is less expensive.