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Grade 11 Grade 12 College Continuing Education

Continuing Education Hotel Management and Hospitality Questions

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Continuing Education Hotel Management and Hospitality
When greeting our guests, we should always:
  1. Smile
  2. Make eye contact
  3. Have welcoming body language
  4. All of the above
Continuing Education Hotel Management and Hospitality
You should only wash your hands after handling fresh vegetables.
  1. True
  2. False
Continuing Education Hotel Management and Hospitality
How we communicate with each other and the client is always noticed by customers.
  1. True
  2. False
Continuing Education Hotel Management and Hospitality
Having a clean              appearance             is important for customers to see.
Continuing Education Hotel Management and Hospitality
When escorting a guest to their desired destination, we should always:
  1. Get there quickly so that we can help others
  2. Go extra slow so we can make sure they don't get lost
  3. Just point to the right place and not actually escort them
  4. Try to keep the pace so they feel comfortable walking with us
Continuing Education Hotel Management and Hospitality
Most rum is made in the             Caribbean             and                 Latin America                .
Continuing Education Hotel Management and Hospitality
When I am the first person seen by a customer, that experience is called:
  1. Customer Care
  2. Customer Relations
  3. Customer Interaction
  4. Greeter
  5. Customer Contact
Continuing Education Hotel Management and Hospitality
We can still greet people we know, but it must always be done professionally while we are in uniform.
  1. True
  2. False
Continuing Education Hotel Management and Hospitality
Businesses that physically move people from one place to another                   Travel Industry                  
Continuing Education Hotel Management and Hospitality
What are most vodkas made from?
  1. Potatoes, barley, rye, maize, wheat
  2. Wheat, corn, barley, wheat, rice
  3. Rice, corn, wheat, rye, sorghum
  4. Wheat, rye, barley, corn, sorghum
Continuing Education Hotel Management and Hospitality
A name, logo tagline, or any combination of these that distinguishes a product from it competitors is the         Brand        .
Continuing Education Hotel Management and Hospitality
A business that has only one location and one unit, it may also be called an independent business.                        Single-unit business                       
Continuing Education Hotel Management and Hospitality
Vodka is a           neutral           spirit, it has no distinctive         taste        ,         smell         or         color        .
Continuing Education Hotel Management and Hospitality
Vodka is rarely used as a substitute liquor.
  1. True
  2. False
Continuing Education Hotel Management and Hospitality
Which of the following is the primary grape in Rioja?
  1. Pinot Noir
  2. Tempranillo
  3. Macabeo
  4. Garnacha
Continuing Education Hotel Management and Hospitality
Recreation Industry                                                                          Businesses that provide activities for rest, relaxation, and enjoyment                                                                         
Continuing Education Hotel Management and Hospitality
How is rum made and what ingredients are used?
Continuing Education Hotel Management and Hospitality
Why is water added to vodka?
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