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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. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Ecotourism
Accounts payable
Cater to long-term guests
Full service
2. Federal agency that investigates unfair methods of competition in business.
Support center
FTC
Free standing food and beverage
Kitchen brigade
3. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Limited service
Light on Foods
Ecotourism
4. Protein - carbohydrates -fats - vitamins - minerals -and water.
Key control
Manipulation techniques
Institutional food service
Six essential nutrients
5. Foodservice which compete for customers in an open market.
Commercial food service
Rack rate
Face-to-face meetings
Trends affecting hospitality industry
6. Tourism segment that includes learning about nature and the environment.
Ecotourism
Market segments
4 Methods of Placing Kitchen orders
Motel
7. Federal agency requiring truthful and informative labeling of products.
Motel
USDA
Scales for food service
FDA
8. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Art of service
Universal design
Hospitality industry definition for technology
Front of the house in lodging
9. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Key control
Difference between tools and utensils
'The Danger Zone' of temperature
RDA
10. Process of converting raw materials into a service.
Owner-managed businesses
Hospitality industry definition for technology
Res ipsa loquitor
Marketing plans
11. Business executives preference for meetings.
Front of the house in lodging
Retirement age adults
Face-to-face meetings
Stir-frying
12. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Common terms for lodging operations
Revenue center
Functions of food
Difference between tools and utensils
13. Put oneself in antoher's place and understand his or her feelings.
Empathize with the guest
Support center
Key principles of plating food
Public relations
14. 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
Catering contract
Six essential nutrients
5 categories of cooking used in food prep
Functions of food
15. Wages - salaries - bonuses and benefits paid.
Price level classifications of lodging
Human resources
Three accounting positions
Total compensation package
16. Person who works in front of the pss-through window assembling orders before taken to customers.
Free standing food and beverage
Shape of a plate
Expediter
Technology has impacted food service's
17. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Members of a kitchen brigade
Key principles of plating food
Duties of executive chef
18. Controller - auditor - credit manager.
Kitchen brigade
Three accounting positions
USDA
Franchiser
19. Most common job-related accidents.
FTC
Common terms for lodging operations
Duties of executive chef
Falls and cuts
20. Speeds oxidation causing loss of nutrients.
Functions of food
Light on Foods
'The Danger Zone' of temperature
Cater to long-term guests
21. Run by owner but owner also hires a supporting staff of employees.
Yield management
Theme
Owner-managed businesses
Market segments
22. The business of managing the most important resource used by a business-people.
Total compensation package
Market segmentation
Human resources
Commercial food service
23. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Accounts receivable
Public relations
Catering contract
Ecotourism
24. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Total compensation package
DRV
A promotion
Face-to-face meetings
25. Services are provided by owner and do not have payrolls.
Owner-operated businesses
RDI
Res ipsa loquitor
RDA
26. Emphasizes and supports the composition of food.
Empathize with the guest
Rack rate
Shape of a plate
Franchiser
27. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Difference between tools and utensils
Full service
Ecotourism
Support center
28. '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.
Marketing plans
Retirement age adults
Full service
Scales for food service
29. Againg of American population; changes in income - and changes in family.
A promotion
Trends affecting hospitality industry
Rack rate
Marketing plans
30. Remove moisture and grease; create a picture with the food.
Marketing plans
Manipulation techniques
Leaching
Key principles of plating food
31. 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
USDA
Rack rate
5 categories of cooking used in food prep
32. A subject around which decor - food - menu -etc are planned.
Key principles of plating food
Theme
Public relations
Difference between tools and utensils
33. 41 F - 140 F which allows foodborne organisms to grow.
34. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Franchiser
RDI
Emotional and social needs met by food
Full service
35. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Light on Foods
Total compensation package
Rack rate
Res ipsa loquitor
36. Name developed as automobiles became widely used in California in 1925.
Owner-operated businesses
Public relations
Motel
Front office department
37. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Trends affecting hospitality industry
Market segmentation
Shape of a plate
38. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Maslow's Hierarchy needs supplied by hospitality operations
Public relations
Kitchen brigade
Menu specifications
39. Loss of vitamins and minerals to water.
Leaching
Limited service
Total compensation package
Front of the house in food service
40. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Motel
Menu specifications
Human resources
Total compensation package
41. A major part of guestroom security.
Hospitality industry definition for technology
Key control
Scales for food service
Duties of executive chef
42. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
5 categories of cooking used in food prep
Three accounting positions
(TQM) Total Quality Management
Support center
43. Monies owed by the business.
Accounts payable
Motel
Maslow's Hierarchy needs supplied by hospitality operations
Support center
44. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Price level classifications of lodging
Chief Engineer
Three accounting positions
45. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Marketing plans
Mise en place
Front of the house in lodging
Entrepeneur
46. Design of products and environmnets that are usable by all people to the greatest extent possible.
Five legal forms of business ownership
Stir-frying
Back of the house in food service
Universal design
47. A direction or tendency that a significant number of individuals appear to be following.
Duties of executive chef
Front of the house in lodging
Human resources
Trend
48. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Trends affecting hospitality industry
Hospitality industry definition for technology
Market segments
Yield management
49. Information management.
50. Shelter - rest - food and nourishment-basic physical needs/and safety and security.