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HRMA 1337, Exam 2 Study Guide Ver. 1

by: Theresa Nguyen

HRMA 1337, Exam 2 Study Guide Ver. 1 Hrma 1337

Marketplace > University of Houston > Hotel and Restaurant Management > Hrma 1337 > HRMA 1337 Exam 2 Study Guide Ver 1
Theresa Nguyen
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Covers chapters 6 - 10
Intro to Hospitality Industry
S. Barth
Study Guide
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This 12 page Study Guide was uploaded by Theresa Nguyen on Sunday October 16, 2016. The Study Guide belongs to Hrma 1337 at University of Houston taught by S. Barth in Fall 2016. Since its upload, it has received 24 views. For similar materials see Intro to Hospitality Industry in Hotel and Restaurant Management at University of Houston.

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Date Created: 10/16/16
HRMA 1337 Exam 2 Review 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. c. Classical French cuisine uses more natural flavors and ingredients than nouvelle cuisine. 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. 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? 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. 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? 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.  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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