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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. Put oneself in antoher's place and understand his or her feelings.
Commercial food service
Expediter
Empathize with the guest
Market segmentation
3. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Res ipsa loquitor
Support center
Trend
Market segmentation
4. Lodging operations with food and beverage.
Full service
Front of the house in food service
Functions of food
Total compensation package
5. Run by owner but owner also hires a supporting staff of employees.
Universal design
Market segments
Franchiser
Owner-managed businesses
6. Name developed as automobiles became widely used in California in 1925.
A promotion
Market segments
4 Methods of Placing Kitchen orders
Motel
7. Information management.
8. Technique used to maximize room revenue using supply and demand.
Yield management
Catering proposal
Res ipsa loquitor
Computerized systems
9. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Six essential nutrients
Market segmentation
Face-to-face meetings
Marketing plans
10. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Technology has impacted food service's
Microwave cooking
Ecotourism
(TQM) Total Quality Management
11. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
A promotion
Retirement age adults
Art of service
Conversion formula to enlarge a recipe
12. Foodservice which serves a captive audience.
Light on Foods
Institutional food service
Chief Engineer
5 categories of cooking used in food prep
13. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Menu specifications
Back of the house in lodging
Computerized systems
Cater to short-term guests
14. Assisting and serving customers so that they enjoy themselves.
Art of service
Common terms for lodging operations
Light on Foods
Good Samaritan Law
15. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Shape of a plate
Empathize with the guest
Conversion formula to enlarge a recipe
16. Inn - hotel - motel - motor hotel - and motor lodge.
Back of the house in food service
Accounts receivable
Common terms for lodging operations
Functions of food
17. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Kitchen brigade
Duties of executive chef
4 Methods of Placing Kitchen orders
Support center
18. Chopping and peeling - change food from its original state - especially Vitamin C.
Publicity
Members of a kitchen brigade
Manipulation techniques
Expediter
19. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Kitchen brigade
Owner-managed businesses
Total compensation package
Catering proposal
20. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
'The Danger Zone' of temperature
Hospitality industry definition for technology
Functions of food
Expediter
21. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Publicity
Public relations
Cater to long-term guests
Marketing plans
22. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
A promotion
Trend
Motel
Market segmentation
23. Federal agency requiring truthful and informative labeling of products.
Theme
Support center
FDA
Market segmentation
24. Controller - auditor - credit manager.
Universal design
Limited service
Three accounting positions
Cater to long-term guests
25. Most common job-related accidents.
Falls and cuts
Microwave cooking
Publicity
Six essential nutrients
26. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Res ipsa loquitor
Cater to short-term guests
(TQM) Total Quality Management
Yield management
27. Reference Daily Intake standards set for for protein - vitamins and minerals.
Accounts payable
Retirement age adults
RDI
Microwave cooking
28. Business executives preference for meetings.
FTC
Hospitality industry definition for technology
Face-to-face meetings
Limited service
29. 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
Franchiser
Public relations
Trends affecting hospitality industry
Conversion formula to enlarge a recipe
30. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Theme
Duties of executive chef
Falls and cuts
Five legal forms of business ownership
31. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Accounts payable
Revenue center
Hospitality industry definition for technology
32. Method of cooking that uses very little fat.
Yield management
Stir-frying
'The Danger Zone' of temperature
Res ipsa loquitor
33. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Catering contract
RDA
Public relations
34. Growing target market which food services are modifying to accomodate.
(TQM) Total Quality Management
Res ipsa loquitor
Owner-operated businesses
Retirement age adults
35. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Shape of a plate
'The Danger Zone' of temperature
Microwave cooking
Menu specifications
36. Someone who organizes - manages and asumes the risks of a new business.
Entrepeneur
Accounts receivable
'The Danger Zone' of temperature
Full service
37. Protein - carbohydrates -fats - vitamins - minerals -and water.
Emotional and social needs met by food
Expediter
Six essential nutrients
Scales for food service
38. Wages - salaries - bonuses and benefits paid.
Back of the house in food service
Total compensation package
Common terms for lodging operations
Limited service
39. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Front of the house in lodging
Light on Foods
Catering contract
Difference between tools and utensils
40. Foodservice which compete for customers in an open market.
Cater to short-term guests
Catering proposal
Front of the house in lodging
Commercial food service
41. Emphasizes and supports the composition of food.
Ecotourism
Full service
DRV
Shape of a plate
42. Reduce the amount of paper to be managed.
Computerized systems
Ecotourism
5 categories of cooking used in food prep
Price level classifications of lodging
43. 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
Technology has impacted food service's
Computerized systems
Stir-frying
44. Operations not associated with a lodging operation.
Free standing food and beverage
Human resources
'The Danger Zone' of temperature
RDI
45. Lodging operations without food and beverage.
Members of a kitchen brigade
Owner-operated businesses
Franchiser
Limited service
46. Design of products and environmnets that are usable by all people to the greatest extent possible.
Universal design
Revenue center
RDI
Shape of a plate
47. Loss of vitamins and minerals to water.
Leaching
Key principles of plating food
Owner-managed businesses
Cater to short-term guests
48. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
DRV
Price level classifications of lodging
Duties of executive chef
49. Informaton about a person - place or thing that is prepared as a news item.
Falls and cuts
Stir-frying
Publicity
USDA
50. A direction or tendency that a significant number of individuals appear to be following.
Theme
Front office department
Trend
Chief Engineer