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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. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Catering proposal
Key control
A promotion
Technology has impacted food service's
2. Wages - salaries - bonuses and benefits paid.
Front of the house in lodging
Full service
Kitchen brigade
Total compensation package
3. Operations not associated with a lodging operation.
Market segmentation
Free standing food and beverage
Conversion formula to enlarge a recipe
Menu specifications
4. 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
Stir-frying
Face-to-face meetings
DRV
Conversion formula to enlarge a recipe
5. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Technology has impacted food service's
Three accounting positions
RDA
Light on Foods
6. Name developed as automobiles became widely used in California in 1925.
Limited service
Motel
Common terms for lodging operations
Three accounting positions
7. Detailed description of services offered and their prices for an event presented to the client.
Three accounting positions
Catering proposal
Owner-managed businesses
Duties of executive chef
8. Business executives preference for meetings.
4 Methods of Placing Kitchen orders
Yield management
5 categories of cooking used in food prep
Face-to-face meetings
9. Againg of American population; changes in income - and changes in family.
Trends affecting hospitality industry
Good Samaritan Law
Owner-managed businesses
Commercial food service
10. Informaton about a person - place or thing that is prepared as a news item.
Stir-frying
Publicity
RDI
Kitchen brigade
11. Federal agency requiring truthful and informative labeling of products.
Expediter
FDA
FTC
Cater to long-term guests
12. The business of managing the most important resource used by a business-people.
Human resources
RDA
Front of the house in lodging
Members of a kitchen brigade
13. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Members of a kitchen brigade
Entrepeneur
Difference between tools and utensils
Motel
14. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Total compensation package
Cater to short-term guests
Res ipsa loquitor
Duties of executive chef
15. Run by owner but owner also hires a supporting staff of employees.
Hospitality industry definition for technology
Owner-managed businesses
Total compensation package
Full service
16. A major part of guestroom security.
Rack rate
Scales for food service
Publicity
Key control
17. Controller - auditor - credit manager.
Six essential nutrients
Three accounting positions
Microwave cooking
5 categories of cooking used in food prep
18. Responsible for maintenance and repair of facilities.
Trend
Chief Engineer
Face-to-face meetings
Shape of a plate
19. Lodging operations with food and beverage.
Duties of executive chef
Falls and cuts
Full service
Total compensation package
20. Tourism segment that includes learning about nature and the environment.
Front of the house in food service
Ecotourism
Maslow's Hierarchy needs supplied by hospitality operations
Support center
21. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Market segmentation
Microwave cooking
Key principles of plating food
Price level classifications of lodging
22. Monies owed to the business.
Commercial food service
Retirement age adults
Accounts receivable
Five legal forms of business ownership
23. Dry heat-baking - roasting - and broiling; Moist Heat- foods with liquids; Frying-browns by sauteing or flip frying - pan frying - griddle frying - deep frying - or pressure deep frying; Combination Cooking Method-first three methods in a sequence or
5 categories of cooking used in food prep
'The Danger Zone' of temperature
Light on Foods
Theme
24. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Chief Engineer
Front of the house in food service
Support center
Trends affecting hospitality industry
25. 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.
DRV
Good Samaritan Law
Face-to-face meetings
Common terms for lodging operations
26. Design of products and environmnets that are usable by all people to the greatest extent possible.
Conversion formula to enlarge a recipe
5 categories of cooking used in food prep
Universal design
A promotion
27. Speeds oxidation causing loss of nutrients.
Back of the house in lodging
Light on Foods
Technology has impacted food service's
Functions of food
28. Foodservice which compete for customers in an open market.
RDA
Stir-frying
'The Danger Zone' of temperature
Commercial food service
29. Lodging operations without food and beverage.
Three accounting positions
FDA
Limited service
Cater to long-term guests
30. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Three accounting positions
(TQM) Total Quality Management
USDA
Catering proposal
31. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Hospitality industry definition for technology
Falls and cuts
(TQM) Total Quality Management
Marketing plans
32. Process of converting raw materials into a service.
Front of the house in food service
Good Samaritan Law
Hospitality industry definition for technology
Common terms for lodging operations
33. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Microwave cooking
Shape of a plate
Members of a kitchen brigade
Trend
34. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Maslow's Hierarchy needs supplied by hospitality operations
Commercial food service
Price level classifications of lodging
Front of the house in lodging
35. Price of a sleeping room used as the benchmark quotation.
Art of service
Trend
Rack rate
Duties of executive chef
36. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Accounts payable
Kitchen brigade
Owner-managed businesses
RDI
37. A subject around which decor - food - menu -etc are planned.
Theme
Shape of a plate
Price level classifications of lodging
Front of the house in food service
38. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Kitchen brigade
Key control
Front office department
Res ipsa loquitor
39. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
Key principles of plating food
Total compensation package
FTC
40. 1. Server calls order in a clear voice; 2. Written orders placed on a spindle with new orders to right; 3.Designated kitchen employee reads the order aloud; 4. Computer entries.
4 Methods of Placing Kitchen orders
Kitchen brigade
Front of the house in food service
Empathize with the guest
41. 41 F - 140 F which allows foodborne organisms to grow.
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42. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
RDA
Expediter
Franchiser
Trends affecting hospitality industry
43. Information management.
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44. Method of cooking that uses very little fat.
Maslow's Hierarchy needs supplied by hospitality operations
Art of service
Motel
Stir-frying
45. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
5 categories of cooking used in food prep
Free standing food and beverage
Market segments
Back of the house in lodging
46. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Light on Foods
A promotion
Five legal forms of business ownership
47. Security - acceptance - love - business - family.
(TQM) Total Quality Management
Emotional and social needs met by food
A promotion
Ecotourism
48. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Good Samaritan Law
Owner-managed businesses
Catering proposal
Menu specifications
49. Someone who organizes - manages and asumes the risks of a new business.
'The Danger Zone' of temperature
Free standing food and beverage
Entrepeneur
Face-to-face meetings
50. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Duties of executive chef
Mise en place
Back of the house in food service
Owner-managed businesses