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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. 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
FDA
DRV
5 categories of cooking used in food prep
Support center
2. Business executives preference for meetings.
Publicity
Limited service
Technology has impacted food service's
Face-to-face meetings
3. A subject around which decor - food - menu -etc are planned.
Theme
5 categories of cooking used in food prep
Front of the house in lodging
Technology has impacted food service's
4. Controller - auditor - credit manager.
Empathize with the guest
USDA
Chief Engineer
Three accounting positions
5. Protein - carbohydrates -fats - vitamins - minerals -and water.
Six essential nutrients
Res ipsa loquitor
Falls and cuts
Empathize with the guest
6. Monies owed by the business.
Accounts payable
5 categories of cooking used in food prep
RDI
Free standing food and beverage
7. Person who works in front of the pss-through window assembling orders before taken to customers.
USDA
Retirement age adults
Expediter
Res ipsa loquitor
8. Responsible for maintenance and repair of facilities.
Chief Engineer
Commercial food service
5 categories of cooking used in food prep
RDA
9. Someone who organizes - manages and asumes the risks of a new business.
5 categories of cooking used in food prep
FDA
Entrepeneur
Catering contract
10. 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
Institutional food service
Cater to long-term guests
Conversion formula to enlarge a recipe
Accounts receivable
11. Reduce the amount of paper to be managed.
Computerized systems
Art of service
Expediter
Key control
12. Tourism segment that includes learning about nature and the environment.
Falls and cuts
Duties of executive chef
Ecotourism
Scales for food service
13. Foodservice which compete for customers in an open market.
Total compensation package
Shape of a plate
Difference between tools and utensils
Commercial food service
14. Inn - hotel - motel - motor hotel - and motor lodge.
Falls and cuts
Market segmentation
Six essential nutrients
Common terms for lodging operations
15. Remove moisture and grease; create a picture with the food.
Key principles of plating food
Theme
Accounts payable
Expediter
16. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Retirement age adults
Catering proposal
Cater to short-term guests
Motel
17. Name developed as automobiles became widely used in California in 1925.
Motel
5 categories of cooking used in food prep
FDA
Menu specifications
18. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Mise en place
Front of the house in lodging
Difference between tools and utensils
Three accounting positions
19. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
4 Methods of Placing Kitchen orders
Retirement age adults
Kitchen brigade
(TQM) Total Quality Management
20. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Kitchen brigade
Back of the house in food service
Front office department
Publicity
21. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Microwave cooking
DRV
Market segments
Five legal forms of business ownership
22. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Motel
Five legal forms of business ownership
Expediter
Trends affecting hospitality industry
23. Operations not associated with a lodging operation.
Free standing food and beverage
Accounts payable
Members of a kitchen brigade
Menu specifications
24. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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25. Reference Daily Intake standards set for for protein - vitamins and minerals.
Maslow's Hierarchy needs supplied by hospitality operations
Art of service
RDI
Menu specifications
26. Loss of vitamins and minerals to water.
Marketing plans
Manipulation techniques
Kitchen brigade
Leaching
27. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Falls and cuts
Back of the house in lodging
Res ipsa loquitor
Cater to short-term guests
28. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Ecotourism
Front of the house in lodging
Conversion formula to enlarge a recipe
Duties of executive chef
29. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Free standing food and beverage
Market segmentation
Entrepeneur
RDA
30. Security - acceptance - love - business - family.
Face-to-face meetings
Emotional and social needs met by food
Maslow's Hierarchy needs supplied by hospitality operations
RDA
31. Emphasizes and supports the composition of food.
Shape of a plate
Duties of executive chef
Key principles of plating food
Revenue center
32. Federal agency requiring truthful and informative labeling of products.
Functions of food
FDA
Universal design
Catering contract
33. 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.
Good Samaritan Law
FTC
Stir-frying
Accounts receivable
34. Monies owed to the business.
'The Danger Zone' of temperature
Trend
Institutional food service
Accounts receivable
35. Federal agency that establishes and enforces food product standards.
Back of the house in food service
USDA
Maslow's Hierarchy needs supplied by hospitality operations
Three accounting positions
36. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Catering proposal
Three accounting positions
Members of a kitchen brigade
Emotional and social needs met by food
37. Lodging operations with food and beverage.
Kitchen brigade
Revenue center
Full service
5 categories of cooking used in food prep
38. Design of products and environmnets that are usable by all people to the greatest extent possible.
Front office department
Universal design
Revenue center
Market segments
39. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Manipulation techniques
Menu specifications
Marketing plans
Revenue center
40. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Marketing plans
Price level classifications of lodging
Hospitality industry definition for technology
Front of the house in food service
41. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
Light on Foods
Key principles of plating food
Menu specifications
42. Chopping and peeling - change food from its original state - especially Vitamin C.
Front of the house in lodging
Franchiser
Manipulation techniques
Chief Engineer
43. Federal agency that investigates unfair methods of competition in business.
FTC
Support center
(TQM) Total Quality Management
Trend
44. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Leaching
Functions of food
RDI
Common terms for lodging operations
45. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Kitchen brigade
Back of the house in lodging
Six essential nutrients
Res ipsa loquitor
46. Most common job-related accidents.
Yield management
Computerized systems
Falls and cuts
USDA
47. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Owner-managed businesses
Microwave cooking
Manipulation techniques
Good Samaritan Law
48. '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.
Owner-operated businesses
Yield management
Scales for food service
Commercial food service
49. Include dining rooms - banquest halls - snack counters - and beverage outlets.
RDA
Free standing food and beverage
Light on Foods
Front of the house in food service
50. 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.
Franchiser
RDI
4 Methods of Placing Kitchen orders
Key principles of plating food