• Question 1

1 out of 1 points

Recently, the organic dairy sector has surpassed organic fruit and vegetable sales, becoming the largest category of organic sales.
Answers: True
 False

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  • Question 2

1 out of 1 points

Foodborne illness can result from exposure to chemical, physical, or biological contaminants.
Answers:  True
False
  • Question 3

1 out of 1 points

The implementation phase of the policy cycle includes writing policy statements indicating the specific regulations, requirements, or modifications to behavior expected and provides clear definitions for terms and concepts found in the policy document.
Answers: True
 False
  • Question 4

1 out of 1 points

Cluster analysis can be used to segment customer groups into target markets.
Answers:  True
False
  • Question 5

1 out of 1 points

DMOs are as diverse as the destinations that support them.
Answers:  True
False
  • Question 6

1 out of 1 points

Foodies are considered neophiles and/or adventurers.
Answers:  True
False
  • Question 7

1 out of 1 points

Good governance assumes that individuals in positions of power have different standards than the general public.
Answers: True
 False
  • Question 8

1 out of 1 points

Factor analysis can be used to understand the types of activities preferred by a target market.
Answers:  True
False
  • Question 9

1 out of 1 points

The growing practices used in agricultural production is a major consumer concern of the modern era.
Answers:  True
False
  • Question 10

1 out of 1 points

Food tourism destinations should only focus on exploration and not familiarity.
Answers: True
 False
  • Question 11

1 out of 1 points

Food service and food processing activities can occur in the same kitchen or facility.
Answers:  True
False
  • Question 12

1 out of 1 points

Even if someone in a community does not engage in food tourism, they may be impacted by food tourism growth.
Answers:  True
False
  • Question 13

1 out of 1 points

Workers who do not contact food must receive food safety training.
Answers: True
 False
  • Question 14

1 out of 1 points

Foodborne illness can be fatal.
Answers:  True
False
  • Question 15

1 out of 1 points

Antimicrobial rubs or lotions are adequate substitutes for handwashing.
Answers: True
 False
  • Question 16

1 out of 1 points

In the case of a foodborne illness outbreak, food tourism operators should help their visitors figure out which bacteria is causing their symptoms.
Answers: True
 False
  • Question 17

1 out of 1 points

The goal of common sanitation practices is to reduce or eliminate pathogenic viruses and bacteria.
Answers:  True
False
  • Question 18

1 out of 1 points

Market segmentation requires knowledge about tourist demographics, interests and attitudes, and nationality?
Answers:  True
False
  • Question 19

1 out of 1 points

A food destination should communicate the food options in a way that supports the destination brand.
Answers:  True
False
  • Question 20

1 out of 1 points

Attributes are the descriptive qualities, such as the physical characteristics, that a visitor believes the destination to have.
Answers:  True
False
  • Question 21

2 out of 2 points

When did the enclosure movement occur?
Answers: 12th and 13th centiries
During the Roman Empire
 

18th and 19th centuries

After World War II
  • Question 22

2 out of 2 points

Potomac Point Winery offers which of the following guest activities
Answers: Wine Tastings
Winery tours
Picnics
 

All of the above

  • Question 23

2 out of 2 points

If a product is listed as “organic” it must contain what percentage of organic ingredients?
Answers: 100%
 

95%

90%
It must contain at least 1 organic product in the ingredients
  • Question 24

2 out of 2 points

According to Brent Gattis, Agricultural Lobbyist, which of the following was added to the farm bill in order to get enough votes to pass the bill?
Answers: Sugar beets
 

Popcorn

Hazlenuts
Wine
  • Question 25

2 out of 2 points

In food safety, FATTOM stands for
Answers: Fertilizer, acid, temperature, time, oxygen, and moisture
Food, alkalinity, temperature, time, oxygen, and moisture
Food, acid, temperature, time, oxygen, and mold
 

Food, acid, temperature, time, oxygen, and moisture

  • Question 26

2 out of 2 points

Country of origin labeling is NOT required for which of the following products?
Answers: Fruits
Vegetables
 

Beef

None of the above
  • Question 27

2 out of 2 points

Bacteria is essential in the production of
Answers: cheese.
fermented vegetables.
vinegar.
 

all of the above.

  • Question 28

2 out of 2 points

Which of the following groups would NOT be involved in regulating food safety in a food tourism operation?
Answers:  

Travel agencies

Local inspectors
State or regional agencies
Federal or national agencies
  • Question 29

2 out of 2 points

External stakeholders include
Answers: conference centers.
hotels.
 

tour companies.

attractions.
  • Question 30

2 out of 2 points

Which behavior is typical of a neophile?
Answers: Staying in a luxury hotel that has all the amenities of home
 

Eating food they do not recognize

Traveling by coach to see the sights
All of the above
  • Question 31

2 out of 2 points

Which of the following is a tangible asset of a destination?
Answers: Culture
History
Relaxation
 

None of the above

  • Question 32

2 out of 2 points

A target market is NOT defined by
Answers: income levels.
political views.
 

previous travel.

food allergies.
  • Question 33

2 out of 2 points

Progressive taxes
Answers: manage the growth of a community.
increase government spending for social services and infrastructure development
place a greater burden (relative to income) on the poor than on the rich.
 

none of the above.

  • Question 34

2 out of 2 points

From the following description, choose the applicable food movement.

These consumers are concerned with reducing food waste and limiting the energy used in food production as well as reducing food miles. They purchase almost exclusively organic foods or, at a minimum, food produced with no synthetic chemicals.

Answers:  

Sustainable consumption

Foodie
Green
Locavore
  • Question 35

2 out of 2 points

Zoning ordinances are specifically designed to
Answers:  

manage the growth of a community.

increase government revenue for social services and infrastructure development.
place a greater burden (relative to income) on the poor than on the rich.
none of the above.
  • Question 36

2 out of 2 points

Which of the following represents a risk when purchasing a holiday?
Answers: Tourism activities tend to last longer than other leisure activities
Tourism activities require a larger financial investment than other leisure activities
Travel experiences become a part of one’s life story
 

All of the above

  • Question 37

2 out of 2 points

According to Barr and Levy’s foodie types, a Squalor Scholar Cook
Answers: uses only organic methods, grows their own produce and flowers, slaughters their own meat, and uses simple ingredients in their cooking.
regards food as an artistic material, aims to impress by creating ice sculptures, elaborately decorated cakes, or butter statues.
does their research and knows the history of their favorite foods and recipes and values traditional recipes. Their academic and historical knowledge of food sets them apart from others.

 

is drawn to ethnic and foreign foods, constantly wants to try new things and experience new cultures through food.
  • Question 38

2 out of 2 points

Food safety plans should address which of the following?
Answers: Worker hygiene and training
Visitor responsibilities
Kitchen or processing facility sanitation
 

All of the above

  • Question 39

2 out of 2 points

When might a face-to-face survey be the most appropriate survey option?
Answers:  

The target population is homeless

The target population speaks a language other than the official language of the country
The target population attends a specific event
All of the above
  • Question 40

2 out of 2 points

The definition of food processing includes which of the following?
Answers: Drying or dehydrating produce
Bottling or canning foods
Pasteurizing dairy products
 

All of the above

  • Question 41

2 out of 2 points

Which of the following is a goal of tourism governance?
Answers: To ensure that certain standards are maintained
To control growth and sustain communities and environments
To ensure a quality tourism product or experience
 

All of the above

  • Question 42

2 out of 2 points

Travelers who are generally conservative and have little interest in visiting strange places are typically classified as
Answers:  

pschyocentric travelers.

allocentric travelers
adventurers.
neophiles.
  • Question 43

2 out of 2 points

Which of the following is NOT a common survey data analysis method?
Answers: SWOT analysis
Factor analysis
Cluster analysis
 

None of the above

  • Question 44

2 out of 2 points

Which of these factors did NOT contribute to the changes in the global lifestyle and family situations?
Answers: Increases in disposable income
Decrease in free time
 

Creation of ready-to-eat meals

Smaller family sizes
  • Question 45

2 out of 2 points

Which of the following have been designated as intangible World Heritage sites?
Answers: Japanese sushi
Chilean wine
Swiss chocolate
 

None of the above

  • Question 46

2 out of 2 points

Which of the following is NOT necessary for proper handwashing?
Answers: Warm running water and soap
Disposable towels or air dryers
 

Antimicrobial rubs or lotions

Dedicated handwashing sinks or outdoor stations
  • Question 47

2 out of 2 points

Which of the following steps are important in preventing viral foodborne illness?
Answers: Properly cooking foods
Washing produce that has been sprayed with pesticides
 

Practicing proper hygiene

Storing raw foods at a low temperature
  • Question 48

2 out of 2 points

Visitors can be exposed to harmful pathogens in which of the following areas?
Answers: U-pick fields
Animal pens or attractions
Eating areas
 

All of the above

  • Question 49

2 out of 2 points

Bottom-up planning
Answers: allows local communities to set their own goals and make decisions about their resources.
allows individuals and groups most affected by the outcomes of policy to have power and control.
establishes avenues to verify that the process is participatory, consensus oriented, equitable, and inclusive.
 

all of the above.

  • Question 50

2 out of 2 points

According to Hall and Sharples (2003), which of the following are primary food tourism types by interest level?
Answers: A high interest in food tourism is indicated by traveling to a destination primarily to visit a restaurant, market, or winery; all tourist activities are food-related.
Moderate interest includes participation in food-related activities as a part of wider range of activities at the destination.
No interest in food-related activities or considers food a minor part of the tourist experience.
 

All of the above.

  • Question 51

20 out of 20 points

Match the appropriate definition to the vocabulary word. Each definition will only be used once and all definitions will be used.
o

Question Correct Match
Foodie  F.

Someone with a long-standing passion for eating and learning about food but who is not a food professional.

Locavore  C.

A person whose diet consists principally of locally grown or produced food.

Expectation  O.

A strong belief that something will happen.

Neophile  Q.

A person who is more likely to try something new that is unfamiliar or may not be available at home.

Tourist typologies  P.

The classification of tourists by their behavior.

Attributes  A.

Descriptive qualities that a visitor believes a destination to have.

Collaboration  S.

The process of joint decision-making among autonomous key stakeholders of an inter-organizational community to manage and resolve complex planning problems.

Tourism product  T.

A visitors’ experience of a destination, including tangible and intangible assets, and the perceived satisfaction derived from that experience.

Branding  M.

A name, term, sign, symbol, or design, or combination of them, which is intended to identify the goods and services of one seller or group of sellers and to differentiate them from those of competitors.

Top-down policy  L.

A policy created by senior executives or officials independent of those affected by the policy.

Inelastic good  E.

A good whose price does not affect the quantity sold of that good; the quantity sold is stable regardless of whether the price increases or decreases.

Geographical Indication (GI)  N.

A certification that covers agricultural products and foodstuffs that are closely linked to a geographic area.

Regressive taxes  H.

Taxes that place a greater burden (relative to income) on the poor than on the rich.

Revenue  K.

Money that is made by a business or organization through product sales and investments.

Psychographic segmentation  I.

Grouping potential tourists based on life style choices, hobbies, interests, and values.

Secondary data  R.

Data collected by someone other than the researcher.

Cluster analysis  D.

A statistical method used to group a set of objects such that objects in the same group are more similar to each other than to those in other groups.

Hygiene  G.

Personal practices related to cleanliness that reduces or eliminates the spread of disease.

Pathogen  B.

A microbe that can cause illness in humans.

Marketing plan  J.

A plan that focuses on defining and accessing a target market and the unique products or services that differentiate the business from itscompetitors.

o

o

All Answer Choices
A.

Descriptive qualities that a visitor believes a destination to have.

B.

A microbe that can cause illness in humans.

C.

A person whose diet consists principally of locally grown or produced food.

D.

A statistical method used to group a set of objects such that objects in the same group are more similar to each other than to those in other groups.

E.

A good whose price does not affect the quantity sold of that good; the quantity sold is stable regardless of whether the price increases or decreases.

F.

Someone with a long-standing passion for eating and learning about food but who is not a food professional.

G.

Personal practices related to cleanliness that reduces or eliminates the spread of disease.

H.

Taxes that place a greater burden (relative to income) on the poor than on the rich.

I.

Grouping potential tourists based on life style choices, hobbies, interests, and values.

J.

A plan that focuses on defining and accessing a target market and the unique products or services that differentiate the business from itscompetitors.

K.

Money that is made by a business or organization through product sales and investments.

L.

A policy created by senior executives or officials independent of those affected by the policy.

M.

A name, term, sign, symbol, or design, or combination of them, which is intended to identify the goods and services of one seller or group of sellers and to differentiate them from those of competitors.

N.

A certification that covers agricultural products and foodstuffs that are closely linked to a geographic area.

O.

A strong belief that something will happen.

P.

The classification of tourists by their behavior.

Q.

A person who is more likely to try something new that is unfamiliar or may not be available at home.

R.

Data collected by someone other than the researcher.

S.

The process of joint decision-making among autonomous key stakeholders of an inter-organizational community to manage and resolve complex planning problems.

T.

A visitors’ experience of a destination, including tangible and intangible assets, and the perceived satisfaction derived from that experience.