A majority of the revenue generated by the sale of food items goes to the agricultural producer
QUESTION 1
A majority of the revenue generated by the sale of food items goes to the agricultural producer.
True
False
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1 points
QUESTION 2
Food hubs are geographically dispersed yet interconnected facilities that trade local food with other food hubs.
True
False
1 points
QUESTION 3
A cost-benefit analysis is used to look at the immediate costs and benefits of a project.
True
False
1 points
QUESTION 4
Social capital consists of two primary elements: social networks and norms of reciprocity.
True
False
1 points
QUESTION 5
Globalization has created enormous opportunities for fast access to international tourism destinations.
True
False
1 points
QUESTION 6
Large up-front investments can be a major deterrent to the development of tourism within a community.
True
False
1 points
QUESTION 7
Strong sustainability is the philosophy that man-made capital is more important than natural capital.
True
False
1 points
QUESTION 8
Hotel operations require larger supplies of food during the off-season, while conference centers need larger supplies in the peak season
True
False
1 points
QUESTION 9
Territorial development is defined as leaning on a single economic sector as the primary economic driver.
True
False
1 points
QUESTION 10
One advantage of the tourism industry is the influx of white-collar professional jobs.
True
False
1 points
QUESTION 11
In a cost-benefit analysis, costs tend to be overstated when evaluating a food tourism project.
True
False
1 points
QUESTION 12
Some consumers prefer food that is labeled as locally grown and are willing to pay a premium for it.
True
False
1 points
QUESTION 13
Although income levels between urban and rural areas are significantly different, education levels remain the same.
True
False
1 points
QUESTION 14
Local sourcing is defined as commercial objects usually purchased during travel that remind people of past experiences and places visited.
True
False
1 points
QUESTION 15
Tourism depends on natural and cultural resources.
True
False
1 points
QUESTION 16
Local products have a larger economic impact on a region than using products imported from elsewhere.
True
False
1 points
QUESTION 17
Many tourists believe that experiencing a region or country’s food is essential to understanding its culture.
True
False
1 points
QUESTION 18
A farm working with a local destination marketing organization is a form of bridging social capital.
True
False
1 points
QUESTION 19
Tourists buy both tourism services and non-tourism services.
True
False
1 points
QUESTION 20
The banking industry has not played a significant role in the globalization of the food economy.
True
False
1 points
QUESTION 21
Sectorial development is defined as
leaning on a single economic sector as the primary economic driver. | ||
the development of multiple sectors or industries across a region using all of the available resources to encourage economic growth. | ||
the reallocation of resources—such as land, capital, infrastructure, and labor—to new activities as a means of avoiding risk. | ||
None of the above. |
2 points
QUESTION 22
Which of the following is a challenge faced by agricultural producers?
Decreasing commodity prices | ||
Increasing operational costs | ||
Fluctuating consumer demand | ||
All of the above |
2 points
QUESTION 23
Higher multipliers imply
fewer leakages to an economy. | ||
higher leakages to an economy. | ||
lower direct effects | ||
higher direct effects |
2 points
QUESTION 24
Globalization has been driven by
advancements in the banking industry. | ||
advancements in transportation. | ||
liberalization of trade policies. | ||
All of the above |
2 points
QUESTION 25
Globalization has caused which of the following impacts in tourism?
Encouraging the use of international food chains. | ||
The building of a destination brand that supports local tourism businesses. | ||
The development of unique destination attributes. | ||
All of the above. |
2 points
QUESTION 26
Which of the following is an advantage of food tourism development?
Creating opportunities to market and develop regions without traditional tourism resources. | ||
Enhancing destinations that already offer typical vacation experiences. | ||
Turning food traditions into marketable attractions that can create new business opportunities. | ||
All of the above. |
2 points
QUESTION 27
Strong sustainability refers to
tourism development that meets the needs of present tourists and host regions while protecting and enhancing opportunities for the future. | ||
the philosophy that man-made capital is more important than natural capital. | ||
the philosophy that the existing stock of natural capital must be maintained and enhanced because the functions it performs cannot be duplicated by manufactured capital. | ||
all of the above. |
2 points
QUESTION 28
Which of the following is NOT an element of social capital?
Diversity | ||
Common values | ||
Competition | ||
Feelings of trust |
2 points
QUESTION 29
Culinary tourism requires
high-end, expensive restaurants. | ||
a reputation for outstanding cuisine. | ||
a destination approach to tourism. | ||
all of the above. |
2 points
QUESTION 30
Which of the follow explains why estimating costs and benefits is difficult?
Costs are generally higher than benefits. | ||
Benefits are generally higher than costs. | ||
Costs and benefits are always equal. | ||
None of the above. |
2 points
QUESTION 31
Local sourcing requires
food establishments to buy produce that is in season. | ||
specific recipes that reduce the number of ingredients. | ||
the use of multinational food distribution companies. | ||
none of the above. |
2 points
QUESTION 32
Economies of scale are defined as
the cost savings gained by increasing levels of production. | ||
the revenue earned by increasing levels of production. | ||
the cost savings gained by international trade. | ||
the revenue earned by international trade. |
2 points
QUESTION 33
Which of the following is important to restaurants?
Having food delivered whenever it is available | ||
Getting different ingredients each time they order food | ||
Working with a number of different farmers to ensure variety | ||
None of the above |
2 points
QUESTION 34
Which of the following represents an authentic food experience?
The use of traditional ingredients, even if they are cooked in a microwave. | ||
Using traditional cooking techniques, even if the food is a recent import. | ||
Eating in a traditional manner, regardless of how the food is prepared. | ||
All of the above |
2 points
QUESTION 35
The disparity in education levels between rural and urban residents directly or indirectly effects which of the following?
The tax revenue | ||
Support of local businesses | ||
Decreases in community income levels | ||
All of the above |
2 points
QUESTION 36
Which of the following is NOT part of the tourism definition?
The temporary movement of people | ||
Destinations that include normal places of work and residence | ||
The activities undertaken during their stay in those destinations | ||
The facilities created to cater to tourists’ needs |
2 points
QUESTION 37
Food tourism implies
cultural distinctiveness. | ||
a quality experience. | ||
a product unique to a specific region. | ||
all of the above. |
2 points
QUESTION 38
Food tourism supports rural development because
all tourists want local food. | ||
it generates more indirect and induced economic impacts. | ||
rural areas import most of their food. | ||
there is nothing else to do in rural areas except eat. |
2 points
QUESTION 39
Which of the following is considered part of a brand?
A company logo | ||
A review on Travelocity | ||
A customer complaint | ||
Off-season discounts |
2 points
QUESTION 40
Demand for food-based souvenirs is increasing because
they allow tourists to relive a particular memory through the reconsumption of culture. | ||
they can be taken home and shared with loved ones who may not have traveled. | ||
they fall within the activity of shopping, one of the most common tourist activities. | ||
all of the above. |
2 points
QUESTION 41
What month is Virginia Wine Month?
August | ||
October | ||
February | ||
May |
2 points
QUESTION 42
A wine’s “nose” is a product of
the grapes that were used to make the wine. | ||
the area where the grapes were grow. | ||
fermentation temperatures. | ||
all of the above. |
2 points
QUESTION 43
“Room temperature” for a red wine means
75-80 degrees | ||
65-70 degrees | ||
45-50 degrees | ||
35-40 degrees |
2 points
QUESTION 44
On a wine bottle, the term Estate means:
all grapes are grown in the state or country where the winery is located. | ||
the winery is owned by a single family
. |
||
all the grapes are grown at the winery. | ||
the winery is a collaboration of local grape growers. |
2 points
QUESTION 45
According to Mike Kane, rural conservation requires a multifaceted approach which includes:
connecting people to the land. | ||
land use policy | ||
land stewardship | ||
all of the above |
2 points
QUESTION 46
One barrel of wine equals
60 gallons | ||
40 gallons | ||
100 gallons | ||
5 gallons |
2 points
QUESTION 47
What county boasts the most breweries and wineries in the Commonwealth of Virginia?
Fairfax | ||
Prince William | ||
Loudoun | ||
Fauquier |
2 points
QUESTION 48
Match the appropriate definition to the vocabulary word. Each definition will only be used once and all definitions will be used.
·
|
20 points
QUESTION 49
Use the table below to answer the following question.
Direct Requirements Matrix | |
Agriculture | |
Agriculture | 0.12 |
Mining | 0.01 |
Manufacturing | 0.17 |
Construction | 0.04 |
Transportation | 0.09 |
Service Industries | 0.03 |
Intermediate Usage | 0.46 |
Wages, Salaries, Supplements | 0.18 |
Gross operating Surplus | 0.30 |
Commodity Taxes | 0.04 |
Indirect taxes | 0.02 |
Total Production | 1.00 |
For every $1 worth of agriculture produced, how much is spent on construction?
$0.40 | ||
$0.04 | ||
$1.70 | ||
$0.17 |
3 points
QUESTION 50
Use the following chart to answer the question.
Production Possibility | ||
Virginia | Kentucky | |
Wine | 30 bottles | 20 bottle |
Whiskey | 10 bottles | 30 bottles |
The opportunity cost of producing 1 bottle of whiskey in Kentucky is
1/3 of a bottle of wine | ||
3 bottles of wine | ||
2/3 of a bottle of wine | ||
1 and 1/2 of a bottle of wine |