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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. Department that directly produces income for the business.
Retirement age adults
Revenue center
Leaching
Human resources
2. Responsible for maintenance and repair of facilities.
Chief Engineer
Art of service
Good Samaritan Law
Members of a kitchen brigade
3. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Cater to long-term guests
'The Danger Zone' of temperature
Good Samaritan Law
Hospitality industry definition for technology
4. Put oneself in antoher's place and understand his or her feelings.
Six essential nutrients
Empathize with the guest
Back of the house in lodging
Shape of a plate
5. Price of a sleeping room used as the benchmark quotation.
Market segmentation
Rack rate
Art of service
Common terms for lodging operations
6. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Revenue center
Back of the house in food service
Support center
Light on Foods
7. Informaton about a person - place or thing that is prepared as a news item.
Stir-frying
Light on Foods
Theme
Publicity
8. 41 F - 140 F which allows foodborne organisms to grow.
9. A direction or tendency that a significant number of individuals appear to be following.
Key principles of plating food
Limited service
Falls and cuts
Trend
10. Name developed as automobiles became widely used in California in 1925.
Leaching
Motel
Key principles of plating food
Six essential nutrients
11. Business executives preference for meetings.
Emotional and social needs met by food
(TQM) Total Quality Management
Res ipsa loquitor
Face-to-face meetings
12. Federal agency that investigates unfair methods of competition in business.
Universal design
Front of the house in food service
FTC
Market segments
13. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Owner-managed businesses
Duties of executive chef
Revenue center
Price level classifications of lodging
14. Most common job-related accidents.
Three accounting positions
Falls and cuts
4 Methods of Placing Kitchen orders
RDI
15. Federal agency that establishes and enforces food product standards.
USDA
Limited service
Front office department
Cater to short-term guests
16. Protein - carbohydrates -fats - vitamins - minerals -and water.
Shape of a plate
Entrepeneur
Six essential nutrients
Kitchen brigade
17. 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.
Three accounting positions
Good Samaritan Law
4 Methods of Placing Kitchen orders
Common terms for lodging operations
18. Detailed description of services offered and their prices for an event presented to the client.
Functions of food
Light on Foods
Market segments
Catering proposal
19. Againg of American population; changes in income - and changes in family.
RDI
Trends affecting hospitality industry
Three accounting positions
Catering proposal
20. Lodging operations with food and beverage.
Full service
RDI
5 categories of cooking used in food prep
Light on Foods
21. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Accounts receivable
Rack rate
Difference between tools and utensils
Five legal forms of business ownership
22. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Cater to short-term guests
Universal design
Key control
23. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Difference between tools and utensils
FDA
Commercial food service
Res ipsa loquitor
24. Monies owed by the business.
4 Methods of Placing Kitchen orders
Mise en place
DRV
Accounts payable
25. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
26. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Technology has impacted food service's
USDA
Mise en place
Difference between tools and utensils
27. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Free standing food and beverage
Retirement age adults
FDA
28. Services are provided by owner and do not have payrolls.
'The Danger Zone' of temperature
Owner-operated businesses
Retirement age adults
Ecotourism
29. Loss of vitamins and minerals to water.
Accounts receivable
Institutional food service
Leaching
Support center
30. Reduce the amount of paper to be managed.
Light on Foods
Theme
Retirement age adults
Computerized systems
31. Wages - salaries - bonuses and benefits paid.
Kitchen brigade
Total compensation package
Common terms for lodging operations
Human resources
32. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Maslow's Hierarchy needs supplied by hospitality operations
Light on Foods
Res ipsa loquitor
Face-to-face meetings
33. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Entrepeneur
Back of the house in lodging
Light on Foods
Microwave cooking
34. Assisting and serving customers so that they enjoy themselves.
Support center
Key principles of plating food
Front of the house in food service
Art of service
35. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Mise en place
Support center
Market segmentation
Difference between tools and utensils
36. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Face-to-face meetings
Price level classifications of lodging
Kitchen brigade
Trends affecting hospitality industry
37. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Retirement age adults
FTC
DRV
Kitchen brigade
38. Design of products and environmnets that are usable by all people to the greatest extent possible.
Universal design
Five legal forms of business ownership
Cater to short-term guests
Franchiser
39. Lodging operations without food and beverage.
Kitchen brigade
Scales for food service
Limited service
Emotional and social needs met by food
40. 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
Key control
Market segmentation
Trend
Conversion formula to enlarge a recipe
41. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Key control
Menu specifications
Three accounting positions
Total compensation package
42. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Key principles of plating food
Front office department
Cater to short-term guests
Commercial food service
43. Foodservice which serves a captive audience.
Emotional and social needs met by food
Market segments
Institutional food service
Limited service
44. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Support center
Owner-operated businesses
'The Danger Zone' of temperature
45. Federal agency requiring truthful and informative labeling of products.
FDA
'The Danger Zone' of temperature
RDI
Key control
46. Tourism segment that includes learning about nature and the environment.
Motel
USDA
Menu specifications
Ecotourism
47. Final details and pricing signed by the client.
Accounts receivable
Empathize with the guest
Catering contract
Full service
48. Growing target market which food services are modifying to accomodate.
USDA
Rack rate
Retirement age adults
4 Methods of Placing Kitchen orders
49. A subject around which decor - food - menu -etc are planned.
FDA
Marketing plans
Theme
Good Samaritan Law
50. Controller - auditor - credit manager.
Difference between tools and utensils
FDA
Shape of a plate
Three accounting positions