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Review Questions- Chapter 12 CA 1
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Page 1: CA1, CH8, FRMCA, Tillotson, Review

Review Questions- Chapter 12

CA 1

Page 2: CA1, CH8, FRMCA, Tillotson, Review

A brief letter that introduces an applicant to an employer is aa. résumé.b. portfolio.c. cover letter.d. job application.

Page 3: CA1, CH8, FRMCA, Tillotson, Review

The form filled out by anyone who wants a job in an operation is called aa. résumé.b. portfolio.c. cover letter.d. job application.

Page 4: CA1, CH8, FRMCA, Tillotson, Review

What is a written summary of experience, skills, and achievements that relate to the job being sought?a. Résuméb. Portfolioc. Cover letterd. Job application

Page 5: CA1, CH8, FRMCA, Tillotson, Review

A video résumé should be __________ minutes in length.a. 1 to 3b. 4 to 5c. 5 to 10d. 10 to 15

Page 6: CA1, CH8, FRMCA, Tillotson, Review

Which part of a résumé lists skills and capabilities?a. Objectiveb. Educationc. Experienced. Qualifications

Page 7: CA1, CH8, FRMCA, Tillotson, Review

By 2019, how many more jobs are predicted to be in the restaurant and foodservice industry?a. 1 millionb. 1.8 millionc. 8 milliond. 18 million

Page 8: CA1, CH8, FRMCA, Tillotson, Review

A grant or financial aid awarded to a student for the purpose of attending college is called a(n)a. loan.b. donation.c. scholarship.d. endowment.

Page 9: CA1, CH8, FRMCA, Tillotson, Review

The Free Application for Federal Student Aid is a government form students and their parents complete and submit to obtaina. federally funded scholarships.b. a scholarship that does not need to be repaid.c. federal grants or student loans at low interest rates.d. work study to offset educational costs.

Page 10: CA1, CH8, FRMCA, Tillotson, Review

Which of the following the basis of good business etiquette?a. Referencing your portfoliob. Being on time for the interviewc. Referring to research on the companyd. Mentioning the names of your references

Page 11: CA1, CH8, FRMCA, Tillotson, Review

When first meeting the interviewer, an applicant shoulda. refer to the interviewer as Sir or Madam.b. refer to the interviewer as Mr. or Ms.c. refer to the interviewer by his/her first name.d. avoid referring to the interviewer by any name or title unless so directed.

Page 12: CA1, CH8, FRMCA, Tillotson, Review

“Are you certified in cardiopulmonary resuscitation?” is an example of a(n) _________ question.a. illegalb. closedc. indirectd. open-ended

Page 13: CA1, CH8, FRMCA, Tillotson, Review

“Where do you see yourself in five years?” is an example of a(n) ________ question.a. illegalb. closedc. indirectd. open-ended

Page 14: CA1, CH8, FRMCA, Tillotson, Review

“Are you married?” is an example of a(n) _________ question.a. illegalb. closedc. indirectd. open-ended

Page 15: CA1, CH8, FRMCA, Tillotson, Review

How many minutes before an interview should an applicant arrive?a. 5b. 10c. 15d. 30

Page 16: CA1, CH8, FRMCA, Tillotson, Review

To advance in your career, you need to manage time and stress bya. prioritizing tasks and goals.b. eating when you are nervous.c. making sure you always have an assistant.d. assuming a position that does not pressure you.

Page 17: CA1, CH8, FRMCA, Tillotson, Review

It is standard business practice to give an employer how much notice before leaving a job?a. 1 dayb. 5 daysc. 1 weekd. 2 weeks

Page 18: CA1, CH8, FRMCA, Tillotson, Review

A method of connecting with several people to build relationships that may result in career advancement, industry updates, and knowledge or career enhancements isa. résumé.b. e-mailing.c. networking.d. interviewing.

Page 19: CA1, CH8, FRMCA, Tillotson, Review

Which entry-level position helps the more experienced cooks and chefs prepare and cook guests’ orders?a. Serverb. Sous chefc. Prep cookd. Executive chef

Page 20: CA1, CH8, FRMCA, Tillotson, Review

Which member of a restaurant or foodservice operation is responsible for the overall planning, direction, and coordination of the operation?a. Maitre‘db. Supervisorc. Executive chefd. General manager

Page 21: CA1, CH8, FRMCA, Tillotson, Review

Which member of a restaurant or foodservice operation oversees the kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items?a. Maitre’db. Supervisorc. Executive chefd. General manager

Page 22: CA1, CH8, FRMCA, Tillotson, Review

In the lodging industry, who is responsible for recruiting, selecting, and training qualified applicants and evaluating performance?a. Trainersb. Front officec. General managerd. Human resources

Page 23: CA1, CH8, FRMCA, Tillotson, Review

In which category of careers would you encounter a travel guide?a. Tourismb. Event planningc. Transportationd. Restaurant and foodservice

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In which category of career would you find housekeeping services?a. Travelb. Tourismc. Lodgingd. Restaurant and foodservice

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Where does a concierge typically work?a. In a hotelb. In a restaurantc. On a cruise shipd. At a travel office

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Baggage handlers and ticket agents generally work fora. airlines.b. cruise ships.c. rental car agencies.d. corporate travel offices.

Page 27: CA1, CH8, FRMCA, Tillotson, Review

A person who helps travelers book airplane and hotel reservations is aa. manager.b. hostess.c. tour guide.d. travel agent.

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What type of question can be answered with a simple yes or no?a. Closedb. Indirectc. Categoricald. Open-ended

Page 29: CA1, CH8, FRMCA, Tillotson, Review

When a student has demonstrated a high level of skill and met specific performance requirements, he or she may receive a ____________ that is administered through a professional organization.a. diplomab. certificationc. scholarshipd. work study

Page 30: CA1, CH8, FRMCA, Tillotson, Review

The execution of processes and the use of tools that increase a person’s efficiency and productivity are called __________ management.a. timeb. stressc. personneld. leadership

Page 31: CA1, CH8, FRMCA, Tillotson, Review

Which type of management uses a process for people to identify what causes them tension and pressure in the workplace and in their personal lives, and then applies various strategies to minimize the effects?a. Timeb. Stressc. Situationd. Leadership

Page 32: CA1, CH8, FRMCA, Tillotson, Review

Advertising and public relations are part of which lodging department?a. Front deskb. Human resourcesc. General managementd. Marketing and sales

Page 33: CA1, CH8, FRMCA, Tillotson, Review

A collection of samples that showcase interests, talents, contributions, and studies is called aa. résumé.b. portfolio.c. cover letter.d. job application.

Page 34: CA1, CH8, FRMCA, Tillotson, Review

By 2019, the National Restaurant Association estimates ___________ million people will be employed by the restaurant and foodservice industry.a. 10.5b. 13.1c. 14.8d. 16.9

Page 35: CA1, CH8, FRMCA, Tillotson, Review

After sending a résumé or applying for a position, call the business __________ to ask about openpositions and the status of an application.a. once a dayb. twice a weekc. once a weekd. once a month

Page 36: CA1, CH8, FRMCA, Tillotson, Review

Someone who advises, offers insights, and provides feedback on career development plans and progress is aa. coach.b. mentor.c. teacher.d. employer.

Page 37: CA1, CH8, FRMCA, Tillotson, Review

What is the most common interview mistake made by applicants?a. Insufficient answersb. Appearing uninterestedc. Dressing inappropriatelyd. Being late to the interview

Page 38: CA1, CH8, FRMCA, Tillotson, Review

All new hires must complete an I-9 form that verifies that the new hirea. is old enough to work.b. qualifies for the position.c. does not have a disability.d. is eligible to work in the United States.

Page 39: CA1, CH8, FRMCA, Tillotson, Review

A person who studies the composition of food is aa. chef.b. dietitian.c. food stylist.d. food scientist.

Page 40: CA1, CH8, FRMCA, Tillotson, Review

A banquet chef is part of which career category?a. Travelb. Tourismc. Lodgingd. Transportation

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Who is responsible for the kitchen team in the executive chef’s absence?a. Managerb. Dietitianc. Sous chefd. Station chef