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Test your basic knowledge |
Hospitality Services
Start Test
Study First
Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
'The Danger Zone' of temperature
Chief Engineer
Front of the house in lodging
Six essential nutrients
2. Tourism segment that includes learning about nature and the environment.
Maslow's Hierarchy needs supplied by hospitality operations
A promotion
Ecotourism
Microwave cooking
3. Technique used to maximize room revenue using supply and demand.
Yield management
FTC
Five legal forms of business ownership
Price level classifications of lodging
4. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Front of the house in lodging
Franchiser
Yield management
Marketing plans
5. Informaton about a person - place or thing that is prepared as a news item.
Market segmentation
Front of the house in food service
Publicity
Front of the house in lodging
6. Guarantees that one who sees a person in serious danger because of negligence of another cannot be charged with contributory negligence when risking his own life to attempt to rescue - provided the attempt is not recklessly made.
Full service
Ecotourism
Good Samaritan Law
Three accounting positions
7. Price of a sleeping room used as the benchmark quotation.
FDA
Res ipsa loquitor
5 categories of cooking used in food prep
Rack rate
8. Foodservice which serves a captive audience.
Trends affecting hospitality industry
Stir-frying
Trend
Institutional food service
9. Wages - salaries - bonuses and benefits paid.
Catering proposal
Total compensation package
Front of the house in food service
Common terms for lodging operations
10. Loss of vitamins and minerals to water.
Five legal forms of business ownership
Marketing plans
5 categories of cooking used in food prep
Leaching
11. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
FDA
Support center
Yield management
Leaching
12. Growing target market which food services are modifying to accomodate.
Functions of food
Retirement age adults
Light on Foods
Key principles of plating food
13. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Limited service
Publicity
Market segmentation
Face-to-face meetings
14. Responsible for maintenance and repair of facilities.
Six essential nutrients
Support center
Market segmentation
Chief Engineer
15. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
(TQM) Total Quality Management
Trends affecting hospitality industry
Duties of executive chef
Six essential nutrients
16. Monies owed to the business.
Accounts receivable
Six essential nutrients
Computerized systems
Rack rate
17. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Technology has impacted food service's
Duties of executive chef
(TQM) Total Quality Management
Marketing plans
18. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Duties of executive chef
(TQM) Total Quality Management
Motel
19. Someone who organizes - manages and asumes the risks of a new business.
Mise en place
Entrepeneur
Microwave cooking
Full service
20. Detailed description of services offered and their prices for an event presented to the client.
5 categories of cooking used in food prep
Catering proposal
Members of a kitchen brigade
Art of service
21. Process of converting raw materials into a service.
Retirement age adults
Hospitality industry definition for technology
Front of the house in food service
Leaching
22. Information management.
23. Againg of American population; changes in income - and changes in family.
Menu specifications
Three accounting positions
Light on Foods
Trends affecting hospitality industry
24. 'spring-type' for dry ingredients;' balance' for weighting batters and mixes; 'portion' for weighing portions of food and rolls: ' baker's' for ingredients or scaling dough.
Scales for food service
Technology has impacted food service's
Front of the house in lodging
Computerized systems
25. Design of products and environmnets that are usable by all people to the greatest extent possible.
Menu specifications
Scales for food service
FDA
Universal design
26. 41 F - 140 F which allows foodborne organisms to grow.
27. Name developed as automobiles became widely used in California in 1925.
Motel
Marketing plans
FDA
Back of the house in lodging
28. Method of cooking that uses very little fat.
Market segmentation
DRV
Stir-frying
Accounts payable
29. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Emotional and social needs met by food
Back of the house in lodging
DRV
Retirement age adults
30. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Owner-managed businesses
Catering proposal
Shape of a plate
Menu specifications
31. Lodging operations without food and beverage.
4 Methods of Placing Kitchen orders
Limited service
Conversion formula to enlarge a recipe
Empathize with the guest
32. Business executives preference for meetings.
Hospitality industry definition for technology
Six essential nutrients
Members of a kitchen brigade
Face-to-face meetings
33. Chopping and peeling - change food from its original state - especially Vitamin C.
Motel
Common terms for lodging operations
Manipulation techniques
5 categories of cooking used in food prep
34. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
35. Reduce the amount of paper to be managed.
Rack rate
Computerized systems
'The Danger Zone' of temperature
Res ipsa loquitor
36. Desired yield/Original yield= Conversion Factor - Multiply the Conversion Factor by quantity of each ingredient in original recipe to get new quantities - ie - Conversion Factor/Original Quantity = New Quantity
Motel
Key control
Conversion formula to enlarge a recipe
Universal design
37. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
A promotion
Institutional food service
Manipulation techniques
Cater to short-term guests
38. Controller - auditor - credit manager.
Three accounting positions
Franchiser
RDA
Stir-frying
39. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Human resources
Catering contract
Front office department
Front of the house in food service
40. Assisting and serving customers so that they enjoy themselves.
Art of service
Commercial food service
Motel
DRV
41. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
RDA
Chief Engineer
Manipulation techniques
Microwave cooking
42. Department that directly produces income for the business.
FTC
Limited service
Art of service
Revenue center
43. Services are provided by owner and do not have payrolls.
DRV
Owner-operated businesses
Total compensation package
Motel
44. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Universal design
DRV
Empathize with the guest
Five legal forms of business ownership
45. Operations not associated with a lodging operation.
Theme
Market segments
Free standing food and beverage
Shape of a plate
46. Remove moisture and grease; create a picture with the food.
Limited service
(TQM) Total Quality Management
Key principles of plating food
Stir-frying
47. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Ecotourism
Back of the house in lodging
Cater to long-term guests
Accounts payable
48. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Publicity
Art of service
Market segments
Marketing plans
49. Federal agency that investigates unfair methods of competition in business.
FTC
Accounts payable
FDA
Owner-managed businesses
50. Include food preparation areas - food receiving and food storage areas.Banquest or catering changing room arrangements and decoration. Storage and management of equipment and supplies for banquets.
Back of the house in food service
DRV
Catering contract
Key principles of plating food