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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. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
2. Most common job-related accidents.
Marketing plans
Kitchen brigade
Franchiser
Falls and cuts
3. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Microwave cooking
'The Danger Zone' of temperature
Duties of executive chef
Five legal forms of business ownership
4. Wages - salaries - bonuses and benefits paid.
Total compensation package
Ecotourism
Theme
Back of the house in lodging
5. Department that directly produces income for the business.
Marketing plans
Revenue center
Free standing food and beverage
Cater to long-term guests
6. Someone who organizes - manages and asumes the risks of a new business.
Entrepeneur
Falls and cuts
Retirement age adults
FTC
7. Foodservice which compete for customers in an open market.
5 categories of cooking used in food prep
Commercial food service
Menu specifications
Trends affecting hospitality industry
8. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Kitchen brigade
Expediter
Market segmentation
Key control
9. Againg of American population; changes in income - and changes in family.
Stir-frying
RDI
Trends affecting hospitality industry
Shape of a plate
10. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
Owner-operated businesses
Empathize with the guest
DRV
11. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Six essential nutrients
Front of the house in lodging
Revenue center
Three accounting positions
12. Federal agency requiring truthful and informative labeling of products.
Accounts receivable
Shape of a plate
FDA
5 categories of cooking used in food prep
13. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
FTC
Kitchen brigade
Publicity
Trend
14. Federal agency that establishes and enforces food product standards.
5 categories of cooking used in food prep
USDA
'The Danger Zone' of temperature
Technology has impacted food service's
15. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Functions of food
Support center
RDI
A promotion
16. Person who works in front of the pss-through window assembling orders before taken to customers.
FDA
Expediter
Six essential nutrients
Common terms for lodging operations
17. Price of a sleeping room used as the benchmark quotation.
Catering proposal
Rack rate
Duties of executive chef
Publicity
18. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Functions of food
Menu specifications
Stir-frying
Price level classifications of lodging
19. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Trend
Members of a kitchen brigade
Motel
Catering contract
20. Process of converting raw materials into a service.
Support center
Limited service
Hospitality industry definition for technology
Difference between tools and utensils
21. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Empathize with the guest
Hospitality industry definition for technology
Falls and cuts
Franchiser
22. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Catering contract
Owner-managed businesses
Market segments
Shape of a plate
23. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front of the house in lodging
Accounts payable
Front office department
Trend
24. Foodservice which serves a captive audience.
Conversion formula to enlarge a recipe
Institutional food service
Back of the house in lodging
Accounts payable
25. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Trends affecting hospitality industry
Motel
Microwave cooking
Limited service
26. Monies owed to the business.
Owner-operated businesses
Accounts receivable
Kitchen brigade
Front office department
27. Assisting and serving customers so that they enjoy themselves.
Accounts payable
Chief Engineer
Emotional and social needs met by food
Art of service
28. Information management.
29. Security - acceptance - love - business - family.
Functions of food
Conversion formula to enlarge a recipe
Emotional and social needs met by food
Technology has impacted food service's
30. Federal agency that investigates unfair methods of competition in business.
FTC
Retirement age adults
Publicity
Franchiser
31. Method of cooking that uses very little fat.
Accounts receivable
Stir-frying
Conversion formula to enlarge a recipe
Yield management
32. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Expediter
Five legal forms of business ownership
Price level classifications of lodging
Manipulation techniques
33. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Commercial food service
Kitchen brigade
Five legal forms of business ownership
34. Final details and pricing signed by the client.
Revenue center
Entrepeneur
Catering contract
Yield management
35. Loss of vitamins and minerals to water.
Universal design
Leaching
Rack rate
Empathize with the guest
36. Controller - auditor - credit manager.
Computerized systems
Publicity
Menu specifications
Three accounting positions
37. '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.
Face-to-face meetings
Light on Foods
Scales for food service
Maslow's Hierarchy needs supplied by hospitality operations
38. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Key principles of plating food
Back of the house in lodging
Front of the house in food service
Marketing plans
39. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Face-to-face meetings
Kitchen brigade
Light on Foods
Public relations
40. 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
Scales for food service
Publicity
5 categories of cooking used in food prep
Catering proposal
41. Responsible for maintenance and repair of facilities.
Shape of a plate
Front office department
Chief Engineer
Universal design
42. Business executives preference for meetings.
Face-to-face meetings
FTC
Owner-operated businesses
Support center
43. Remove moisture and grease; create a picture with the food.
RDI
Face-to-face meetings
Institutional food service
Key principles of plating food
44. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
A promotion
Manipulation techniques
Marketing plans
Chief Engineer
45. Services are provided by owner and do not have payrolls.
Ecotourism
USDA
Owner-operated businesses
Leaching
46. Informaton about a person - place or thing that is prepared as a news item.
Front of the house in food service
(TQM) Total Quality Management
Publicity
Menu specifications
47. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Chief Engineer
Trend
Free standing food and beverage
Functions of food
48. Detailed description of services offered and their prices for an event presented to the client.
Difference between tools and utensils
Cater to short-term guests
Revenue center
Catering proposal
49. A subject around which decor - food - menu -etc are planned.
Front of the house in food service
Market segments
Theme
Emotional and social needs met by food
50. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Back of the house in food service
Six essential nutrients
Difference between tools and utensils
4 Methods of Placing Kitchen orders