THIRD QUARTER EXAM
TLE 7
Name:__________________________________________ Grade:____________________ Date: ____________
Direction: Choose the LETTER of the correct answer. Write your answer in the space provided.
_____1. Which of the following is an example of a tourist who travels for leisure and recreation?
a. business tourist
b. leisure tourist
c. adventure tourist
d. educational tourist
_____2. Which of these types of tourism travel for health purposes?
a. ecotourism
b. medical tourism
c. business tourism
d. cultural tourism
_____3. Which of the following is an example of a form of tourism based on the purpose of travel?
a. domestic tourism
b. nature tourism
c. adventure tourism
d. wellness tourism
_____4. What type of tourist primarily travels to learn about history and culture?
a. cultural tourist
b. educational tourist
c. nature tourist
d. adventure tourist
_____5. What is a hotel primarily designed for?
a. lodging and accommodation c. offering entertainment
b. providing food and beverage d. offering recreational activities
_____6. Which of the following is NOT included in the scope of the hospitality industry?
a. lodging
b. travel services
c. cruise services
d. healthcare
_____7. What type of accommodation is commonly used for extended stays and often includes cooking
facilities?
a. motel
b. hostel
c. hotel
d. apartment hotel
_____8. Which of the following types of accommodations offers low-cost, shared living spaces for guests?
a. motel
b. hostel
c. resort
d. luxury hotel
_____9. A bed and breakfast facility is an example of which type of hotel?
a. boutique hotel
b. resort
c. inn
d. hostel
_____10. Which type of tourism involves travelling for the purpose of attending a conference or seminar?
a. business tourism
b. cultural tourism
c. medical tourism
d. adventure tourism
_____11. What is the main goal of travel agencies within the hospitality industry?
a. provide lodging
c. organize events
b. offer transportation services d. assist with travel arrangements
_____12. What is the primary service offered by a cruise ship?
a. adventure tourism
c. cultural experiences
b. accommodation and entertainment d. recreation and sports
_____13. A hotel that offers services such as conference rooms, wedding venues, and event planning falls
under which category?
a. resort
b. conventional hotel
c. motel
d. hostel
_____14. What is the scope of the hospitality industry focused on offering food and beverages?
a. accommodation
b. food and beverage services
c. travel services
d. recreation and entertainment
_____15. What is the importance of the HACCP principles in food preparation?
a. to maintain food quality
b. to ensure food safety
c. to reduce food cost
d. to improve food taste
_____16. Which of the following is a type of institutional food service operation?
a. fast food restaurant
b. school cafeteria
c. fine dining restaurant
d. buffet restaurant
______17. What is the primary responsibility of a chef in a commercial food service operation?
a. Supervise the service staff
b. Manage the kitchen and prepare meals
c. clean the dining area
d. handle customer complaints
______18. What type of tourism involves visiting natural areas to conserve the environment?
a. eco-tourism
b. adventure tousm
c. cultural tourism
d. business tourism
______19. What is an important feature of a recreational facility?
a. to offer overnight accommodation
b. to provide outdoor activities
c. to focus on business meetings
d. to serve food and drinks
______20. A guest house primarily offers which type of service?
a. entertainment
b. lodging
c. tour packages
d. food and beverage
_____21. What is the focus of a restaurant’s food preparation are?
a. cooking and meal presentation
b. arranging dining room furniture
c. booking guest reservations
d. organizing recreational activities
_____22. Which of the following is NOT a characteristic of a luxury hotel?
a. high-end services
b. expensive rates
c. basic facilities
d. premium location
_____23. What is the main goal of the tourism industry?
a. To offer financial profits
b. To promote cultural heritage
c. to provide travel services and experiences
d. to support business conventions
_____24. Which of the following is a key principle of heat transfer in cooking?
a.
b.
c.
d.
Heat is absorbed by food from the surrounding air
Heat flows from the hotter object to the cooler one
Heat rises from a hot pan to a cold pan
Heat stays the same across all temperatures
_____25. Which of the following is NOT one of the seven principles of HACCP?
a. Establishing critical control points
b. Monitoring food quality
c. identifying hazards
d. keeping records
_____26. Which of the following types of hotels caters to travelers seeking short-term stays for business
meetings?
a. Boutique hotel
b. Airport hotel
c. business hotel
d. hostel
_____27. What type of service does a resort primarily provide?
a. Food and beverage services
b. Entertainment and recreational activities
c. educational tours
d. business services
_____28. What is one of the main challenges in the hospitality industry?
a. Too many tourists
b. Managing customer expectations
c. high profits from food sales
d. limited career opportunities
_____29. What type of tourism is focused on promoting local culture and heritage?
a. Cultural tourism
b. Medical tourism
c. business tourism
d. adventure tourism
_____30. What type of kitchen layout is designed for high-volume meal production?
a. Assembly line
b. Closed kitchen
c. open kitchen
d. circular kitchen
_____31. Which of the following is a form of food service operation where food is prepared in a central
location and served in various units?
a. Institutional
b. Commercial
c. restaurant
d. buffet
_____32. Which of the following types of tourism involves travel for recreational sports activities?
a. Adventure tourism
b. Cultural tourism
c. business tourism
d. educational tourism
_____33. What principle of HACCP focuses on identifying hazards and determining if they are significant for
food safety?
a. Hazard identification
b. Monitoring
c. record-keeping
d. corrective action
_____34. Which of the following best describes the purpose of kitchen equipment maintenance?
a. To extent the life of tools and equipment
b. To improve food quality
c. to enhance customer experience
d. to increase food costs
_____35. What is the main purpose of food selection guidelines in the kitchen?
a. To ensure the food is tasty
b. To promote food safety
c. to enhance food presentation
d. to reduce food costs
_____36. Which type of accommodation usually offers all-inclusive packages, including meals and activities?
a. Motel
b. Resort
c. hotel
d. business hotel
_____37. Which of the following is the first principle of HAACP?
a. Establish critical limits
b. Conduct hazard analysis
c. monitor critical control points
d. Identify potential hazards
_____38. What type of tourism focuses on outdoor activities such as hiking and trekking?
a. Adventure tourism
b. Cultural tourism
c. eco-tourism
d. educational tourism
_____39. Which type of restaurant is designed for formal dining with high-end service?
a. Fast food restaurant
b. Casual dining restaurant
c. fine dining restaurant
d. buffet restaurant
_____40. What type of lodging is typically located near tourist attractions and provide short-term
accommodations?
a. Motel
b. Hostel
c. hotel
d. bed and breakfast
_____41. What is the correct procedure for cleaning tools and equipment?
a. Soak all items in water
b. Dry all item immediately after use
c. clean according to the manufacturer's instructions
d. rinse with hot water only
_____42. Which of the following describes the role of food safety principles in food preparation?
a. To ensure efficient cooking
b. To minimize food waste
c. to prevent foodborne illnesses
d. to reduce food costs
_____43. What is the most common tool used for measuring ingredients in a kitchen?
a. Scales
b. Spoons
c. cups
d. thermometers
_____44. Which of the following is a key factor in selecting food for preparation?
a. Availability and cost
b. Appearance and taste only
c. type of cooking method
d. preference of the chef
_____45. What is the role of heat in cooking?
a. To increase food temperature and alter texture
b. To reduce moisture in food
c. to prevent food spoilage
d. to improve food color
_____46. Which of the following is a major issue in the hospitality industry today?
a. Too many tourists
b. Labor shortages
c. excessive profits
d. high quality food standards
_____47. What type of hospitality service involves preparing food for large numbers of people in a closed
environment?
a. Catering
b. Buffet
c. banquet
d. room service
_____48. Which of the following describes the role of food preparation tools and equipment?
a. To reduce the workload of chefs
b. To enhance the taste of food
c. to improve the appearance of food
d. to increase customer’s satisfaction
_____49. Which of the following is the most important reason for following HACCP guidelines in food service?
a. To reduce costs
c. to improve the taste of food
b. To prevent contamination and foodborne illnesses d. to make food preparation faster
_____50. What is the first step in the cooking process that involves heat?
a. Boiling
b. Roasting
c. grilling
d. preheating
Prepared by:
Checked by:
RECELLE L. TUDA
TLE Teacher
RECELLE L. TUDA
School Head
___________________________
Parent’s Name and Signature