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NOCTI ACTUAL EXAM QUESTIONS AND ANSWERS 100% CORRECT
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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...

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  • November 13, 2024
  • 11
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • nocti
  • nocti actual exam
  • nocti actual exam questions and answers

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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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