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.

 

· Question Selected Match Induced effects E. Changes in expenditures within a region as a result of household spending of the income earned in tourism and supporting industries. Territorial development F. Development that integrates multiple sectors or industries in a specific region. Multipliers   Economies of scale G. The cost savings gained by increasing levels of production. Economic impact P. The sum of direct, indirect, and induced effects. Globalization D. The creation of an international standardized culture as a result of the exchange of worldviews, products, and ideas. Bonding social capital I. Social networks of homogeneous groups of people with common values and beliefs. Foodways O. Cultural, social, and economic practices relating to the production and consumption of food. Human capital T. The stock of knowledge, habits, social, and personality attributes, including creativity, embodied in the ability to perform labor to produce economic value. Value-added products B. Products that have experienced some type of post-harvest processing that adds value to the basic food item. Food-based attraction S. A permanent structure that draws tourists and operates all year. Coopetition L. Simultaneously cooperating and competing in order to support joint community-building projects. Commodification H. The process of transforming goods, services, ideas, and people into objects of trade in an effort to support economic growth or profit. Consolidation C. The merging or joining of groups or companies, leading to a reduction in the total number. Fallowing R. The practice of leaving a field unused for one season to manage pests or soil fertility. Principle of comparative advantage A. The ability of a provider of goods or services to produce good more efficiently than its competitors, such that its total cost per unit of output is lower. Discount rate N. The interest rate used to discount the value of future earnings or costs. Cluster Q. Geographically close group of interconnected companies and associated institutions in an industry, linked by shared aims and complementary resources. Self-sufficiency M. The ability to supply one’s own needs without external assistance. Bridging social capital J. Social networks of socially heterogeneous groups that include people with different backgrounds.

 

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