NOCTI ACTUAL EXAM QUESTIONS AND ANSWERS 100% CORRECT
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Course
NOCTI
Institution
NOCTI
NOCTI ACTUAL EXAM QUESTIONS AND ANSWERS 100% CORRECT
the department that is responsible for the supply and delivery of water, heat, light, power, air conditioning, and refrigeration to all areas of the resort is the ___ department - Answer- engineering and maintenance
currently in the united st...
NOCTI ACTUAL EXAM QUESTIONS
AND ANSWERS 100% CORRECT
the department that is responsible for the supply and delivery of water, heat, light,
power, air conditioning, and refrigeration to all areas of the resort is the ___ department
- Answer- engineering and maintenance
currently in the united states, the most commonly used tools for booking trips are travel
- Answer- websites
communication with media regarding a crisis should be issued only by the - Answer-
authorized manager
the operator of any public lodging or public food establishment may remove or ask a
guest to leave the establishment because of - Answer- poor hygiene
OSHA has an employee regulation known as "employee right to know". this regulation
outlines that the employer must make the employee aware of - Answer- hazardous
substances and/or agents that may be encountered at work
due tot he federal food code consumer advisory requirements, it is legally necessary
that all menus has a disclaimer to include which of the following? - Answer- consuming
overcooked meats might increase a customer's risk of food borne illness
diversity awareness programs teach employees to ___ differences - Answer- accept
and value
establishments are allowed to limit the guests who are served based on - Answer-
facility capacity
an employee took a 12 week unpaid absence from his job as a dining room manager to
care for his injured, elderly mother. when the employee came back, the supervisor said
that he was being reassigned to a host position because he obviously didn't care
enough about his job. what law may have been violated? - Answer- family medical leave
act
under the ADA, the hospitality industry requires that restaurants be accessible to
individuals with - Answer- disabilites
, the manager has decided not to post an advertisement for a server opening in a local
newspaper's classified section because, in the past, the advertisement resulted in a
number of minorities applying for the job. what act is the manager in danger of
violating? - Answer- title VII of the civil rights act
when controlling food service cost, portion control is - Answer- essential to operating an
effective food service operation
a cycle menu - Answer- changes everyday for a certain period of days
menu item selection decisions should include foods - Answer- with nutritional balance
that ensure variety, color, and texture
an advantage of a limited menu is - Answer- speed of production and service
which type of menu item is growing in popularity in restaurants? - Answer- heart healthy
calculate the percentage of food costs (rounded up) for the menu items below.
-grilled ribee (12 ounces) $10.00/lb
-baked potato $0.22 each
-steamed asparagus ( 4 ounce) $4.00/lb
-seasoning and miscellaneous ingredients $0.50/plate
menu price=$32.95 - Answer- 28 percent
to reduce food waste effectively, - Answer- order the highest quality of food available on
the market
which of the following equals one pound of butter? - Answer- 18 ounces
one tablespoon equal - Answer- 1/2 ounce
a/an ___ is a list of goods prepared by the supplier then supplier then shipped to the
receiving department, which states prices and shipping charges - Answer- packing slip
the practice of using the oldest foods first is called - Answer- FIFO
if a base recipe for 50 portions called for 7 pounds 10 ounces of ground beef, ___
pounds of beef are required for 433 portions. - Answer- 61
to "baste" means to - Answer- pour liquid over food during cooking
to cook food quickly in a small amount of fat is to - Answer- saute
the french culinary term, ___, means "everything in its place" - Answer- mise en place
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