hotel management science problems -...

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Copyright © Texas Education Agency, 2013. All rights reserved.

Hospitality and Tourism Hotel Management

Multiple Choice Science Assessment Questions

All science problems address TEKS 130.223. Hotel Management.

Hotel Management (10) The student understands the importance of health, safety, and

environmental management systems in organizations and their importance to organizational performance and regulatory compliance. The student is expected to: (B) apply safety and sanitation standards common to the workplace (D) demonstrate first aid and cardiopulmonary resuscitation skills (E) research sources of food-borne illness and determine ways to prevent

them Biology (8) Science concepts. The student knows that taxonomy is a branching

classification based on the shared characteristics of organisms and can change as new discoveries are made. The student is expected to: (C) compare characteristics of taxonomic groups, including archaea,

bacteria, protists, fungi, plants, and animals (10) Science concepts. The student knows that biological systems are composed

of multiple levels. The student is expected to: (A) describe the interactions that occur among systems that perform the

functions of regulation, nutrient absorption, reproduction, and defense from injury or illness in animals

(B) describe the interactions that occur among systems that perform the functions of transport, reproduction, and response in plants

(C) analyze the levels of organization in biological systems and relate the levels to each other and to the whole system

Hotel Management Science Assessment Questions


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Assessment Questions

1. When the heart stops, the lack of oxygenated blood can cause brain

damage in only a few minutes. A person may die within a. 4 - 6 minutes b. 10 - 15 minutes c. 17 - 20 minutes d. 25 - 30 minutes

2. CPR procedures state that if the person appears unconscious, tap or

shake his or her shoulder and a. go through their pockets? b. ask loudly, “Are you OK?” c. ask as soft as you can “Are you OK?” as not to wake them up d. walk away as quickly as possible

3. When is CPR used?

a. when a person faints b. when a person has a seizure c. when a person stops breathing and has a heartbeat d. when a person stops moving

4. With two steps, almost all bleeding can be controlled by: a. pressure and elevation b. remove clothing and ignore c. pour talcum powder and wait 10 minutes d. place ice and wait 10 minutes

5. All of the following are signs of heat stroke except for

a. deep and rapid breathing b. seizures-like activity c. coma or confusion d. cool and energized

6. Eggs should be cooked until the whites and yolks are firm or, for dishes

containing eggs, until an internal temperature of 160 degrees Fahrenheit is reached because ______________ is destroyed by the heat of cooking.

a. Salmonella b. Norovirus c. Hepatitis A d. Hepatitis B



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7. The USDA recommends that you wash your hands thoroughly with soap in warm water for at least ________ seconds. Make sure to scrub under your fingernails, between your fingers, and on the backs of your hands.

a. 5 seconds b. 10 seconds c. 15 seconds d. 20 seconds

8. Different causes of food poisoning cause different symptoms, so there is

no one symptom that is a food borne illness; however, common symptoms include all the following except:

a. abdominal cramping, diarrhea b. nausea, vomiting c. fever, headache d. burst of energy and body aches

9. You can't see, smell or taste harmful bacteria that may cause illness. In every step of food preparation, follow the guidelines to keep bacteria away except for:

a. wash hands and surfaces often b. don’t cross contaminate c. cook to proper temperature d. leave out at room temperature as much as possible

10. Which of the following is true about bacteria?

a. all bacteria multiplies very slowly b. all bacteria give people food poisoning c. some bacteria caused illness can be treated with antibiotics d. all bacteria love freezing temperatures



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Answer Key

1) a 2) b 3) c 4) a 5) d 6) a 7) d 8) d 9) d 10) c

hotel management science problems -...

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