Deck 8: Responsible Marketing for Hotels and Restaurants

Question 1

What does an 'organic' label on food products mean?

A) The food must contain only organically produced ingredients
B) The food must contain a minimum of 95% organically produced ingredients
C) The food must contain at least 80% organic ingredients
D) The food must contain at least 70% organic ingredients

Answer 1

B

Question 2

What does a 'made with organic ingredients' label on food products mean?

A) The food must contain only organically produced ingredients
B) The food must contain a minimum of 95% organically produced ingredients
C) The food must contain at least 70% organic ingredients
D) The food must contain at least 80% organic ingredients

Answer 2

C

Question 3

If a whole dish is labelled with the bio seal, what is the standard to obtain this organic certification in German gastronomy and hospitality?

A) They need to take part in the control procedure of the 'EG-Öko-Verordnung'
B) At least 95% of the ingredients have to be organically produced
C) All levels of production and processing of the food products as well as their final preparation in the kitchen should be controlled
D) All of answers are correct

Answer 3

D

Question 4

Which of following is NOT one of the benefits from organic farming?

A) A lower pollution from pesticides
B) A lower energy use
C) A lower level of biodiversity
D) A lower level of waste

Question 5

In general, organic farmers are encouraged:

A) To decrease soil fertility through conservation farming systems
B) To use as few products as possible from renewable resources
C) To take advantage of crop rotation
D) To produce less of the needed animal fodder on the farm

Question 6

Which of the following is NOT one of the key points differentiating organic from conventional food production?

A) Only a small amount of antibiotics are allowed in livestock farming
B) The use of genetically modified organisms and ionizing radiation is strictly prohibited
C) Most synthetic plant protection agents and mineral nitrogen fertilizers should not be applied
D) All animals should be fed on 100% organic feed, which should not contain any animal by-products or growth hormones

Question 7

Which of the following is NOT a description of 'biodynamic agriculture'?

A) It is a method of organic farming that emphasizes holistic development by considering the entire farm as an organism
B) A biodynamic farms produces as many commodities as possible
C) It is considered as being sustainable agriculture
D) These farmers are widely represented by their international association 'Demeter'

Question 8

What is the most challenging aim of sustainable agricultural practices?

A) Packaging
B) Transporting
C) Closing of nutrient cycles
D) More than one of these

Question 9

Which of the following is the activity for the development of sustainable agricultural practices?

A) Knowledge-building
B) Stakeholder involvement
C) Technical support
D) More than one of these

Question 10

Which of the following is NOT the description of 'Fair Trade'?

A) It seeks to increase the market
B) It is a trading partnership, seeking greater equity in international trade
C) It contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers
D) It tries to distribute profit in a more equitable manner

Question 11

What is the particular ethical issue in the supply chain, in terms of fair trade?

A) Labour conditions
B) Animal well-being
C) Human rights and the environment
D) More than one of these

Question 12

Which of the following is NOT one of the organizations or certifications to monitor and certify farms raising animals humanely, outdoors on pasture?

A) The Animal Welfare Approved
B) The Validus Animal Welfare Review
C) Bird Friendly
D) American Humane Association

Question 13

The food mile or food transportation debate is concerned with the environmental and social costs associated with food transport, from where it is produced:

A) To the consumer
B) To the wholesaler
C) To the retailer or catering outlet
D) All of answers are correct

Question 14

Which of the following is NOT one of the major cultural, structural and commercial reasons for the increase in food miles?

A) Higher prices of imported food products
B) Increases in leisure travel and consequent exposure to and demand for exotic food products
C) Changes in consumer lifestyle and demographics leading to an increase in preference for ready-made food and food consumed outside the home
D) Growth in numbers of logistics service providers and their tendency to offer an ever-increasing range of services

Question 15

Which of the following is NOT one of key points for a growing understanding of the connectedness of sustainable development and local food systems?

A) Reduction of traffic and carbon emissions
B) Promotion of 'soft' nature-based tourism
C) Decreasing of regional value chains
D) Fostering regional cultures and rural livelihood

Question 16

Which of the following is NOT one of the top ten trends of the survey by the National Restaurant Association?

A) Healthful kids' meals
B) Elders' nutrition
C) Sustainability
D) Locally sourced meats and seafood

Question 17

What is the major obligation for being a member of 'Biosphere hosts' association in the hospitality industry?

A) Within two years of certification, the restaurant needs to source 50% of its food products from outside of the biosphere area
B) More than 50% of its beverages and the ingredients of more than six dishes need to be sourced from within of the state of Baden Württemberg
C) The restaurants and adjacent hotels need to become EMAS-certified
D) All of answers are correct

Question 18

Which of the following is NOT one of the considerations for restaurant managers to define their specific region regarding local foods and how this definition can be communicated to their clients in order to avoid mistrust?

A) Always strive for quality
B) Define the scope
C) Decide on communication strategy
D) All of answers are correct

Question 19

What is the benefit of local food systems, 'from farm to fork'?

A) Cutting out middlemen and long supply chains
B) Decreasing the environmental impact from travel (food miles)
C) Helping to support the local economy
D) All of these answers are correct

Question 20

What is the benefit of local food systems for consumers?

A) Better prices for seasonal products
B) Access to more diverse food, as farmers can choose more independently what species to grow
C) The potential to build personal trust relations to good producers and maybe even to influence or take part in farming activities
D) All of these answers are correct