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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. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Marketing plans
Maslow's Hierarchy needs supplied by hospitality operations
Front of the house in food service
Computerized systems
3. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Six essential nutrients
Cater to short-term guests
Back of the house in food service
4. Security - acceptance - love - business - family.
Emotional and social needs met by food
Common terms for lodging operations
Publicity
Falls and cuts
5. 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.
5 categories of cooking used in food prep
4 Methods of Placing Kitchen orders
Manipulation techniques
Full service
6. Business executives preference for meetings.
Retirement age adults
Revenue center
Face-to-face meetings
Duties of executive chef
7. '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.
USDA
Scales for food service
Revenue center
Mise en place
8. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Price level classifications of lodging
Expediter
Free standing food and beverage
9. Controller - auditor - credit manager.
Market segments
Ecotourism
Entrepeneur
Three accounting positions
10. Monies owed by the business.
'The Danger Zone' of temperature
Accounts payable
Back of the house in lodging
Trends affecting hospitality industry
11. Assisting and serving customers so that they enjoy themselves.
Commercial food service
Owner-operated businesses
Art of service
Yield management
12. Detailed description of services offered and their prices for an event presented to the client.
Catering proposal
FTC
Front office department
Kitchen brigade
13. Include food preparation areas - food receiving and food storage areas.Banquest or catering changing room arrangements and decoration. Storage and management of equipment and supplies for banquets.
(TQM) Total Quality Management
Stir-frying
Face-to-face meetings
Back of the house in food service
14. Wages - salaries - bonuses and benefits paid.
Publicity
Menu specifications
Mise en place
Total compensation package
15. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
Three accounting positions
Conversion formula to enlarge a recipe
Common terms for lodging operations
16. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Cater to short-term guests
Art of service
Members of a kitchen brigade
Front office department
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.
Theme
Retirement age adults
Light on Foods
Good Samaritan Law
18. Responsible for maintenance and repair of facilities.
Chief Engineer
Good Samaritan Law
(TQM) Total Quality Management
Market segments
19. Foodservice which compete for customers in an open market.
Ecotourism
Expediter
FDA
Commercial food service
20. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Public relations
Duties of executive chef
Owner-operated businesses
Marketing plans
21. Informaton about a person - place or thing that is prepared as a news item.
Kitchen brigade
Owner-managed businesses
Cater to long-term guests
Publicity
22. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Kitchen brigade
Six essential nutrients
Maslow's Hierarchy needs supplied by hospitality operations
Menu specifications
23. Method of cooking that uses very little fat.
Commercial food service
Publicity
Owner-managed businesses
Stir-frying
24. Design of products and environmnets that are usable by all people to the greatest extent possible.
Rack rate
Hospitality industry definition for technology
Yield management
Universal design
25. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Scales for food service
Expediter
Entrepeneur
Res ipsa loquitor
26. 41 F - 140 F which allows foodborne organisms to grow.
27. Price of a sleeping room used as the benchmark quotation.
Yield management
Leaching
Rack rate
Expediter
28. Againg of American population; changes in income - and changes in family.
Back of the house in lodging
Retirement age adults
Entrepeneur
Trends affecting hospitality industry
29. Reduce the amount of paper to be managed.
Public relations
Computerized systems
Commercial food service
Price level classifications of lodging
30. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Motel
Scales for food service
A promotion
5 categories of cooking used in food prep
31. Emphasizes and supports the composition of food.
Kitchen brigade
Shape of a plate
Accounts payable
USDA
32. A subject around which decor - food - menu -etc are planned.
Difference between tools and utensils
Cater to long-term guests
Theme
Catering contract
33. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Functions of food
Light on Foods
Front office department
Art of service
34. 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
Back of the house in food service
(TQM) Total Quality Management
Retirement age adults
35. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Universal design
'The Danger Zone' of temperature
Back of the house in food service
Five legal forms of business ownership
36. Inn - hotel - motel - motor hotel - and motor lodge.
Commercial food service
Duties of executive chef
Common terms for lodging operations
Art of service
37. Put oneself in antoher's place and understand his or her feelings.
Empathize with the guest
Scales for food service
Leaching
Emotional and social needs met by food
38. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Total compensation package
Back of the house in lodging
Menu specifications
Motel
39. Federal agency that establishes and enforces food product standards.
Front of the house in food service
USDA
Cater to short-term guests
Entrepeneur
40. Final details and pricing signed by the client.
DRV
'The Danger Zone' of temperature
Catering contract
Functions of food
41. Foodservice which serves a captive audience.
Institutional food service
Key principles of plating food
Free standing food and beverage
Publicity
42. Tourism segment that includes learning about nature and the environment.
Ecotourism
Owner-managed businesses
Kitchen brigade
Front of the house in lodging
43. Someone who organizes - manages and asumes the risks of a new business.
Trends affecting hospitality industry
Support center
Entrepeneur
Mise en place
44. Run by owner but owner also hires a supporting staff of employees.
Common terms for lodging operations
Owner-managed businesses
Franchiser
Emotional and social needs met by food
45. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
RDA
Duties of executive chef
Kitchen brigade
Front of the house in lodging
46. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
RDI
Price level classifications of lodging
Marketing plans
Members of a kitchen brigade
47. A major part of guestroom security.
FDA
Key control
Accounts payable
Total compensation package
48. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Human resources
Cater to short-term guests
Cater to long-term guests
Maslow's Hierarchy needs supplied by hospitality operations
49. Process of converting raw materials into a service.
Stir-frying
4 Methods of Placing Kitchen orders
Hospitality industry definition for technology
Owner-managed businesses
50. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Difference between tools and utensils
Institutional food service
Front office department
Kitchen brigade