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UH / Business Management / MANA 1337 / North america gained most of its culinary legacy from what country?

North america gained most of its culinary legacy from what country?

North america gained most of its culinary legacy from what country?

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School: University of Houston
Department: Business Management
Course: Intro to Hospitality Industry
Professor: S. barth
Term: Fall 2016
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Cost: 50
Name: HRMA 1337, Exam 2 Study Guide Ver. 1
Description: Covers chapters 6 - 10
Uploaded: 10/16/2016
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HRMA 1337 Exam 2 Review 


North america gained most of its culinary legacy from what country?



Chapter 6: The Restaurant Business

∙ Which of the following statements is true about quick-service  restaurants?

a. They require maximum use of both skilled and unskilled labor. b. They use cheaper, processed ingredients. 

c. They have vast menus.

d. They are rare in convenient locations.

∙ Which of the following is a difference between nouvelle cuisine and  classical French cuisine?

a. Nouvelle cuisine is a heavier cuisine than the classical French  cuisine.

b. Classical French cuisine makes more use of modern technology and  scientific research than nouvelle cuisine. We also discuss several other topics like What is the age of the universe?

c. Classical French cuisine uses more natural flavors and ingredients  than nouvelle cuisine.


What is table d’hôte menus?



d. Nouvelle cuisine is based on simpler preparations than the classical  French cuisine. 

∙ Which of the following statements is true about franchising? a. It gives a franchisee absolute operational independence. b. It increases business risk for a franchisee. Don't forget about the age old question of tom woo

c. It is ineffective for growing a particular business to multiple  locations.

d. It limits a franchisee’s control over business decisions. 

∙ Family restaurants evolved from the __________ style of restaurant. a. coffee shop 

b. quick-service

c. fast-casual

d. casual dining

∙ Which of the following statements is true about the steak restaurant  segment?


What is du jour menus?



a. Some restaurants are adding additional value-priced items to their  menus to attract more guests. 

b. Most restaurants mainly get revenue from value-priced menu items. c. It is on the decline because of the nutritional concerns about red  meat.

d. Upscale steak dinner houses are losing expense account and  “occasion” diners.

∙ A __________ is one where a good selection of menu items is offered;  generally, at least 15 or more different entrées can be cooked to order, with nearly all the food being made on the premises from scratch using raw or fresh ingredients. Don't forget about the age old question of What is the goal of personality psychology?
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a. quick-service restaurant

b. fine-dining restaurant 

c. family restaurant

d. fast-casual restaurant

∙ Which of the following statements is a true statement about  independent restaurants? Don't forget about the age old question of grade distribution gsu

a. If the owners have more than one store, they usually function  interdependently.

b. They are typically owned by multiple partners who are usually not  involved in the day-to-day operation of the business.

c. They are usually affiliated with a national brand or name. d. They offer the owner independence, creativity, and flexibility but  are generally accompanied by more risk. We also discuss several other topics like calculus 2 cu boulder

∙ Which of the following is an example of back-to-basic cooking? a. substituting salt for herbs and spices

b. pursuing more cultural culinary infusion to develop bold and  aggressive flavors 

c. using water instead of flavored liquid

d. thickening soups using traditional thickening methods instead of  thickening by processing and using the food item’s natural starches ∙ North America gained most of its culinary legacy from __________. a. France 

b. Japan

c. Spain

d. Italy

∙ __________ offer a selection of one or more items for each course at a  fixed price.

a. Du jour menus

b. California menus

c. Table d’hôte menus 

d. À la carte menus

∙ Which of the following best describes back-to-basic cooking in the  twenty-first century?

a. taking classical cooking methods and experimenting on multiple  cooking recipes at the same time

b. using traditional cooking methods to cook the most highly-rated  dishes in the current market

c. using manual cooking methods to create dishes in the absence of  technology

d. taking classical cooking methods and infusing modern technology  and science to create healthy and flavorful dishes 

∙ __________ list the items “of the day.”

a. Table d’hôte menus

b. California menus

c. À la carte menus

d. Du jour menus

∙ Elegant dining with high-quality cooking following the style of classical  French cuisine is known as __________.

a. fusion cuisine

b. note-by-note cuisine

c. nouvelle cuisine

d. haute cuisine 

∙ __________ offer items that are individually priced.

a. Table d’hôte menus

b. Du jour menus

c. California menus

d. À la carte menus 

∙ Spago, a restaurant owned by Wolfgang Puck, is an example of a(n)  __________.

a. ethnic restaurant

b. quick-service restaurant

c. franchise restaurant

d. fine-dining restaurant 

Chapter 7: Restaurant Management

∙ Why does a host or hostess of a restaurant rotate the arriving guests  among the sections or stations?

a. to make the restaurant appear attractive and welcoming to the  guests

b. to ensure an even and timely distribution of guests 

c. to show the guests a variety of items available in the restaurant d. to ensure the familiarity of the waiters with the guests

∙ Which of the following is true of restaurant forecasting? a. It is used to predict staffing levels and labor cost percentages. b. It is used to predict the availability of menu items.

c. To forecast the number of guests for a year, the year is divided into  12 periods.

d. To forecast the number of guests for a year, the year is divided into  24 periods.

∙ __________ is the supply to be on hand at any time so that reordering  takes place to ensure the availability of adequate supply.

a. Product specification

b. Purchase order

c. Contribution margin

d. Par stock 

∙ The __________ is the difference between the cost of an item at a  restaurant and its sales price.

a. contribution margin 

b. controllable expense

c. prime cost

d. par stock

∙ In the context of the restaurant industry, which of the following is true  of point-of-sale systems?

a. They are used to track food, beverage, and other retail charges that occur at a restaurant. 

b. They are used to enhance the processing of orders to and in the  kitchen.

c. They are used to manage the payroll of employees in a restaurant. d. They are used to collect feedback from guests about the quality of  service at a restaurant.

∙ __________ are the number of guests patronizing the restaurant over a  given time period—a week, a month, or a year.

a. Overheads

b. Campers

c. Covers 

d. Bussers

∙ In the context of restaurant industries, which of the following is true of  the back of the house?

a. It involves creating and maintaining the curbside appeal. b. It includes anyone with guest contact from the hostess to the  busser.

c. It involves using various techniques to improve the sales of a  restaurant.

d. It includes purchase, storage, and production of food. ∙ Which of the following is the first step in creating production sheets at  a restaurant?

a. Checking out the cooks and holding them accountable for  production levels

b. Handing the sheets over to the cooks

c. Counting the products on hand for each station 

d. Deciding the amount of product required to reach the level for each  recipe

∙ How is the average guest check calculated in a restaurant? a. by deducting the cost of the items from the total income b. by deducting the cost of the items from their sales price c. by adding the food cost with the labor cost

d. by dividing total sales by the number of guests 

∙ Which of the following is true of American service used in restaurants? a. The food is prepared and placed onto plates in the kitchen, carried  into the dining room, and served to guests. 

b. The food is placed on a circular wheel in the center of the table,  which is rotated by the guests in order to share the items. c. The food is served by a waiter to each guest by carving small  portions out of a large dish.

d. The food is partially cooked in the kitchen and then brought to the  dining table, where the cooking is completed in front of the guests. ∙ Which of the following is a technique used by servers at a restaurant in which they offer a variety of beverages and specials, and invite guests  to select from the menu?

a. Suggestive selling 

b. Product specification

c. Restaurant forecasting

d. Down-selling

∙ Which of the following is true of financial reporting in restaurants? a. It needs to be flexible so that operators can manipulate it in ways  that are useful to them. 

b. It is used by servers to prioritize the guests based on their potential  bill amounts.

c. It is used by guests at the restaurant in order to calculate the  market price of a menu item.

d. It needs to be done once a month so that restaurateurs can make  decisions after profit is lost.

∙ Which of the following terms refer to areas in which guests do not  typically come in contact?

a. A point-of-sale terminal

b. A hole in the wall

c. The front of the house

d. The back of the house 

∙ The combined food and labor costs at a restaurant are known as  __________.

a. gross profit

b. par stock

c. contribution margin

d. prime cost 

∙ A menu item is said to be __________ when it is not available in a  restaurant.

a. “alley rallied”

b. “eighty-sixed” 

c. “in the weeds”

d. “on-the-fly”

Chapter 10: Recreation, Attractions, and Clubs

∙ Commercial recreation includes __________.

a. employee recreation

b. armed forces

c. voluntary organizations

d. theme parks

∙ The __________, located in Chicago, was founded in 1893 as a place to  house biological and anthropological collections for a world exposition. a. National Museum of African Art

b. Field Museum of Natural History 

c. National Museum of American History

d. Anacostia Community Museum

∙ The heart of Walt Disney World and its first famous theme park is the  __________, which is a giant theatrical stage where guests become part  of exciting Disney adventures.

a. Disney’s Hollywood Studios

b. Epcot

c. Opryland

d. Magic Kingdom 

∙ __________ are predominantly business oriented, although some have  rules prohibiting the discussion of business and the reviewing of  business-related documents in dining rooms.

a. Athletic clubs

b. City clubs 

c. Country clubs

d. Yacht clubs

∙ Which of the following statements is true of club managers? a. They typically work for five hours a day.

b. They do not keep regular hours. 

c. They typically work for three days a week.

d. They work for fewer hours when the club is busy.

∙ Which of the following statements is true of recreation? a. Personal recreational goals are more important than any other  business or personal goals.

b. Business associates of the current generation are in lesser need of  recreational activities than those of the previous generations. c. It is independent of a person’s lifestyle and attitude.

d. It seeks to establish an environment with characteristics that can  lead to happiness. 

∙ The world-famous __________ was founded in 1916 by Dr. Harry  Wegeforth.

a. Central Park Zoo

b. Philadelphia Zoo

c. San Diego Zoo 

d. Lincoln Park Zoo

∙ Which of the following statements is true of National Park  management?

a. The director is responsible for establishing and managing park  backcountry-management programs and ensuring that they comply  with directives, policies, and laws.

b. The director initiates the development of backcountry recreational  use plans as necessary.

c. The director is responsible for understanding the park’s resources  and their condition.

d. The director establishes and approves service-wide natural resource policies and standards. 

∙ Which of the following statements is true about country clubs? a. They offer only one type of membership.

b. They do not have banquet facilities.

c. They do not have a lounge or restaurant on the property. d. They are typically based on outdoor activities. 

∙ __________ allow members to enjoy one another’s company; members  represent many different professions, yet they have similar  socioeconomic backgrounds.

a. Country clubs

b. Athletic clubs

c. Yacht clubs

d. Social clubs 

∙ Leisure is best described as __________.

a. dislike of work

b. cause to remain in a certain state

c. use of time for therapeutic refreshment

d. time free from work 

∙ Which of the following departments is responsible for visitor protection, providing the chief response, and law enforcement in the Great Smoky  Mountains National Park?

a. Facility management

b. Ranger 

c. Administration

d. Resource education

∙ __________ is a Wild West–themed attraction in the foothills of the  Smoky Mountains in Pigeon Forge, Tennessee.

a. Gatorland

b. Legoland

c. Wet ’n Wild

d. Dollywood 

∙ Commercial recreation refers to __________.

a. recreational activities designed for the purpose of stress  management among individuals working in high-stress jobs b. recreational activities that are organized by governmental and  nonprofit agencies

c. recreation management degree programs offered in colleges d. outdoor recreational activities provided on a fee-for-service basis,  with a focus on experiences associated with the natural  environment

∙ __________ give city workers and residents an opportunity to work out,  swim, play squash or racquetball, and so on.

a. Social clubs

b. Yacht clubs

c. Dining clubs

d. Athletic clubs 

Chapter 8: Managed Services

∙ What was the rationale behind the regulation of the National School  Lunch Act by the United States government in 1946?

a. If students received good meals, the military would have healthier  recruits. 

b. Students would be less likely to commit a crime if they were  provided with good meals.

c. Students would be more likely to attend school if they were  provided with good meals.

d. If students received good meals, the hospitals would have fewer  patients.

∙ In the context of the National School Lunch Program, which of the  following is true of the regulations of the U.S. Department of  Agriculture about the amount of fat and saturated fat that can be  offered to students?

a. Saturated fat should not exceed 30 percent of calories per week. b. Fat should not exceed 30 percent of calories per week. c. Saturated fat should not exceed 40 percent of calories per week. d. Fat should not exceed 10 percent of calories per week.

∙ Which of the following techniques do most domestic flights employ in  order to reduce costs on in-flight foodservices?

a. They prepare the food inside the flight to reduce transport costs. b. They reschedule all flights to operate after lunchtime.

c. They eliminate packaging of the food by serving it as soon as it is  prepared.

d. They sell snacks instead of meals on a number of short flights. ∙ Which of the following is a disadvantage of food contract services  provided by college student unions?

a. Lack of availability of resource and support

b. Risk of losing contracts 

c. Limited amount of services offered

d. Lack of experience

∙ Which of the following is true of in-flight food service?

a. Food is prepared and packaged inside the appropriate flights. b. Food is prepared by flight attendants.

c. Food is prepared at a facility inside the airport.

d. Food is prepared at a facility close to but outside the airport.

∙ In the context of foodservice operations, which of the following is true  of the managed services operating ratios?

a. For concession operations, both labor costs and food costs are low. b. For retail operations, labor costs are low and food costs are high. c. For retail operations, both labor costs and food costs are high. d. For residential operations, labor costs are high and food costs are  low. 

∙ In the context of food contract services provided by student unions,  which of the following is true of the type of contract that the operator  signs?

a. If the account is small, operators contract for a bonus split. b. If the account is large, operators contract for a set percentage. c. If the account is large, the institution is exempted from food taxes. d. If the account is small, the fee is generally waivered.

∙ Which of the following is an example of a commercial foodservice? a. An elementary school

b. A hospital

c. A restaurant 

d. An airport

∙ Which of the following is a requirement for a school to qualify for  funding under the National School Lunch Program?

a. The children in the school have to select a minimum of three of the  five meal components. 

b. The school should have a minimum of 400 students.

c. The children in the school have to select a minimum of two of the  five meal components.

d. The school should have a minimum of 200 students.

∙ __________ are responsible for translating corporate philosophy to the  contractor and for overseeing the contractor to make certain that he or she abides by the terms of the contract.

a. Self-operators

b. Liaison personnel 

c. Levelling staff

d. Sales managers

∙ Which of the following is included in leisure and recreation foodservice  operations?

a. Hospitals

b. Stadiums 

c. Schools

d. Airports

∙ Under the regulations of the National School Lunch Program, students  must eat from what is commonly known as the __________. a. du jour menu

b. type A menu 

c. type C menu

d. à la carte menu

∙ Which of the following concepts used by hospitals involves contacting  patients before their arrival at the hospital so that the foodservice  professionals may find out the likes and requests of future patients? a. à la carte menu

b. Room service menu 

c. du jour menu

d. Type A menu

∙ What are the differences between managed services operations and  commercial foodservices?

a. Managed services operations facilitate easier catering than  commercial foodservices. 

b. Managed services operations have a higher number of dining  options than commercial foodservices.

c. Managed services operations have less consistency in the volume of business than commercial foodservices.

d. Managed services operations are more hurried than commercial  foodservices.

∙ __________ involves preparing food in large quantities and serving its  portions at different times.

a. Batch cooking 

b. Carry over cooking

c. High-altitude cooking

d. Outdoor cooking

Chapter 9: Tourism

∙ In the context of air travel, a market that provides passengers for a  particular destination is known as a __________.

a. prediction market

b. feeder market 

c. stock market

d. grey market

∙ Which of the following statements is true of the social and cultural  aspects of tourism?

a. An increase in the standard of living in a particular region leads to a  decline in the number of tourists from that region.

b. The infrastructure of a city contributes to its competitiveness as an  international destination. 

c. The increase in population of Eastern Europe is forecasted to result  in a decrease in the number of tourists.

d. It is predicted that the percentage of passport holders in the United  States will decline.

∙ The World Tourism Organization membership includes __________  countries.

a. 156 

b. 172

c. 67

d. 39

∙ The United States has a Visa Waiver Program with __________ countries. a. 156

b. 38 

c. 105

d. 52

∙ Which of the following is a difference between business travelers and  leisure travelers?

a. Business travelers tend to travel in larger groups than leisure  travelers.

b. Business travelers tend to travel farther than leisure travelers. c. Business travelers tend to spend less money on travel than leisure  travelers.

d. Business travelers tend to be older than leisure travelers. ∙ Which of the following factors has helped tourism to develop into the  industry that offers the greatest global employment prospects? a. A provision for all tourists from the affiliate members of the World  Tourism Organization to travel to the United States without a visa b. The provision of subsidies on airfares exclusively for tourists who  travel to the United States

c. The use of renewable energy sources to facilitate air travel d. An increase in the number of people with the money to travel ∙ In the context of tourism, which of the following refers to the  phenomenon in which businesses recycle and generate further use of  the money spent by tourists to travel, to stay in a hotel, or to eat in a  restaurant?

a. The accelerator effect

b. The clientele effect

c. The multiplier effect 

d. The wealth effect

∙ Which of the following is an example of fixed costs for airlines? a. Advertising

b. Insurance 

c. Fuel cost

d. Landing fee

∙ Which of the following statements is characteristic of the social and  cultural aspects of tourism?

a. Tourism has only a positive impact on communities.

b. World tourism organizations recognize tourism as a means of  enhancing observance of human rights. 

c. The desirability of a destination for international tourism is  unaffected by political stability.

d. Tourism rarely provides opportunities to interact both socially and  culturally with local people.

∙ Which of the following statements is true of the World Tourism  Organization?

a. The United Nations is its parent organization. 

b. The United States of America is one of its affiliate members. c. Its membership includes 67 countries.

d. Its membership includes 12 associate members.

∙ Which of the following industries is the world’s largest employer? a. Travel and tourism 

b. Software

c. Military

d. Food and beverage

∙ Heritage tourism is motivated by interest in __________. a. historic preservation 

b. food

c. nature

d. cultural events

∙ In the context of tourism, which of the following is the primary function of convention and visitor bureaus (CVBs)?

a. To ensure that a destination is up to expectations

b. To create demand for certain destinations

c. To research on the recreation and tourism attractions d. To attract and retain visitors to a city 

∙ The International Ecotourism Society defines __________ as “responsible travel to natural areas that conserves the environment and improves  the well-being of local people.”

a. enotourism

b. ecotourism 

c. geotourism

d. vinitourism

∙ In the context of air travel, which of the following is true of the hub and-spoke system?

a. It enables airlines to reduce passenger loads from small cities. b. It leads to an increase in the prices of tickets.

c. It leads to excessive fuel consumption.

d. It enables airlines to service more cities at a lower cost.

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