Restaurant, Food and Beverage Services

Specific Competencies and Skills Tested in this Assessment:

 

General Hospitality and Tourism Technical Skills

• Demonstrate knowledge of hospitality and tourism management (e.g., no-shows, overbooking)
• Apply marketing strategies and techniques within a hospitality and tourism context
• Apply customer service techniques in a hospitality and tourism context
• Identify elements of geography and climate that affect the hospitality and tourism industry

 

Restaurant, Food and Beverage Services Technical Skills

• Plan, prepare, and cost menus
• Describe techniques for food preparation
• Identify and describe the correct use of restaurant tools and equipment
• Explain procedures for kitchen and restaurant sanitation
• Identify various types of food service operations and career options
• Provide effective customer and table service

 

Academic Foundations

• Apply reading skills in a hospitality and tourism career environment
• Apply writing skills in a hospitality and tourism career environment
• Apply mathematical skills in a hospitality and tourism career environment
• Apply knowledge of economics in a hospitality and tourism career environment

 

Systems

• Describe the relationship of roles and responsibilities among hospitality and tourism professionals
• Analyze impact on hospitality and tourism systems based on influences such as changes in technology

 

Ethics and Legal Responsibilities

• Apply appropriate laws, regulations, industry standards to hospitality/tourism situations
• Identify ethical issues and demonstrate ethical behavior in hospitality and tourism situations

 

Communications

• Locate, organize, reference written information to communicate with coworkers/clients
• Develop and deliver formal and informal presentations using media to engage and inform diverse audiences
• Apply listening skills; interpret verbal and nonverbal behaviors to communicate with coworkers and clients
• Interpret and use tables, charts, and figures

 

Information Technology Applications

• Use word processing, presentation, and email applications to prepare communications
• Use spreadsheet and database applications to manage and communicate data and information

 

Problem Solving, Critical Thinking, and Decision Making

• Use problem solving/critical thinking to locate information about problems and determine causes
• Use problem solving/critical thinking; determine root causes of problems; evaluate solutions

 

Leadership and Teamwork

• Exhibit leadership qualities to improve the quality of work and the work environment
• Work effectively in a team environment to improve the quality of work and the work environment

 

Safety, Health, and Environmental

• Identify/practice appropriate safety and health procedures for hospitality and tourism occupations
• Demonstrate emergency/first-aid knowledge and procedures for hospitality and tourism occupations

 

Employability and Career Development

• Demonstrate employability skills related to a career in hospitality and tourism
• Pursue career development skills to advance in hospitality and tourism careers



Written Assessment:

Administration Time: 2 hours 
Number of Questions: 103

Areas Covered: 

General Hospitality and Tourism Technical Skills: 13%

Restaurant, Food and Beverage Services Technical Skills: 19%

Academic Foundations: 13%

Systems: 6%

Ethic and Legal Responsibilities: 6%

Communications: 13%

Information Technology Applications: 6%

Problem Solving, Critical Thinking, and Decision Making: 7%

Leadership and Teamwork: 6%

Safety, Health, and Environmental: 6%

Employability and Career Development: 5%

Sample Questions:

Dividing the total consumer market into small groups of potential customers is referred to as market

1.  segmentation
2.  research
3.  integration
4.  development

 

Airlines often offer faster boarding services using

1.  electronic ticketing
2.  ATMs
3.  text messages
4.  passwords

 

When an employee is given an oral presentation, he/she should speak

1.  clearly and confidently
2.  in a low voice
3.  quickly and urgently
4.  in a monotone voice

 

Food preparation surfaces should be cleaned and sanitized

1.  after every shift
2.  twice a day
3.  after every item prepped
4.  at the end of the day

 

One entry-level position in the food service industry is a/an

1.  chef
2.  sous chef
3.  prep cook
4.  assistant buyer

 

Which of the following terms is correctly spelled?

1.  gretuity
2.  cordination
3.  reservations
4.  resturant

When traveling outside the United States, the traveler is required to obtain a

1.  driver’s license
2.  passport
3.  social security card
4.  birth certificate

 

Combining address file data with a form letter is called

1.  mail merge
2.  a personal letter
3.  a business letter
4.  auto-addressing

 

The term used to describe vegetables and pasta that are cooked until they are tender, but firm, is

1.  â la carte
2.  au gratin
3.  al dente
4.  a l’anglaise

 

The “back of the house” refers to

1.  individuals or departments who have direct contact with the guest
2.  individuals or departments who have indirect contact with the guest
3.  operational functions in the rear of the building
4.  departments in the front of the building