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Test your basic knowledge |
Hospitality Services
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. Technique used to maximize room revenue using supply and demand.
Total compensation package
Cater to long-term guests
Yield management
Members of a kitchen brigade
2. Lodging operations without food and beverage.
Ecotourism
Five legal forms of business ownership
Limited service
Six essential nutrients
3. Method of cooking that uses very little fat.
Stir-frying
DRV
Back of the house in lodging
Res ipsa loquitor
4. Monies owed to the business.
Market segments
Accounts receivable
Face-to-face meetings
Res ipsa loquitor
5. Run by owner but owner also hires a supporting staff of employees.
Human resources
Owner-managed businesses
Full service
Catering contract
6. Lodging operations with food and beverage.
5 categories of cooking used in food prep
Revenue center
Duties of executive chef
Full service
7. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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8. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Key principles of plating food
DRV
Human resources
Mise en place
9. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Chief Engineer
Franchiser
(TQM) Total Quality Management
Front of the house in food service
10. Price of a sleeping room used as the benchmark quotation.
Front office department
Rack rate
Six essential nutrients
Cater to long-term guests
11. Informaton about a person - place or thing that is prepared as a news item.
Accounts payable
Ecotourism
Publicity
Total compensation package
12. Growing target market which food services are modifying to accomodate.
Key control
USDA
Retirement age adults
Maslow's Hierarchy needs supplied by hospitality operations
13. Department that directly produces income for the business.
Revenue center
DRV
Cater to short-term guests
Members of a kitchen brigade
14. 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.
Res ipsa loquitor
Good Samaritan Law
Institutional food service
Maslow's Hierarchy needs supplied by hospitality operations
15. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Accounts payable
Trends affecting hospitality industry
Five legal forms of business ownership
Microwave cooking
16. The business of managing the most important resource used by a business-people.
Human resources
Difference between tools and utensils
(TQM) Total Quality Management
Face-to-face meetings
17. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Five legal forms of business ownership
Members of a kitchen brigade
(TQM) Total Quality Management
Market segments
18. 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.
Expediter
Three accounting positions
Catering proposal
4 Methods of Placing Kitchen orders
19. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Res ipsa loquitor
Trends affecting hospitality industry
Functions of food
Universal design
20. '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.
Hospitality industry definition for technology
Support center
Shape of a plate
Scales for food service
21. Services are provided by owner and do not have payrolls.
Duties of executive chef
Owner-operated businesses
Art of service
Ecotourism
22. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Free standing food and beverage
Retirement age adults
Five legal forms of business ownership
Difference between tools and utensils
23. 41 F - 140 F which allows foodborne organisms to grow.
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24. Foodservice which serves a captive audience.
DRV
Institutional food service
Res ipsa loquitor
Maslow's Hierarchy needs supplied by hospitality operations
25. Name developed as automobiles became widely used in California in 1925.
Motel
Five legal forms of business ownership
Front of the house in lodging
Total compensation package
26. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Maslow's Hierarchy needs supplied by hospitality operations
Emotional and social needs met by food
Front office department
Cater to long-term guests
27. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Technology has impacted food service's
Mise en place
Kitchen brigade
RDA
28. Most common job-related accidents.
Total compensation package
Falls and cuts
Owner-managed businesses
Good Samaritan Law
29. Speeds oxidation causing loss of nutrients.
FTC
Manipulation techniques
DRV
Light on Foods
30. A direction or tendency that a significant number of individuals appear to be following.
5 categories of cooking used in food prep
Accounts receivable
Trend
Yield management
31. Assisting and serving customers so that they enjoy themselves.
Face-to-face meetings
Art of service
Technology has impacted food service's
Stir-frying
32. Federal agency that establishes and enforces food product standards.
5 categories of cooking used in food prep
Face-to-face meetings
USDA
(TQM) Total Quality Management
33. Business executives preference for meetings.
Maslow's Hierarchy needs supplied by hospitality operations
Back of the house in food service
Face-to-face meetings
Publicity
34. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
RDI
Common terms for lodging operations
Res ipsa loquitor
35. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Res ipsa loquitor
Back of the house in food service
Limited service
Market segmentation
36. 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
Mise en place
Good Samaritan Law
Menu specifications
37. Emphasizes and supports the composition of food.
Expediter
Market segments
Functions of food
Shape of a plate
38. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Catering contract
Universal design
Cater to long-term guests
Support center
39. Security - acceptance - love - business - family.
Emotional and social needs met by food
DRV
Support center
Back of the house in food service
40. Remove moisture and grease; create a picture with the food.
Kitchen brigade
Key control
Key principles of plating food
Members of a kitchen brigade
41. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Conversion formula to enlarge a recipe
Emotional and social needs met by food
Human resources
Market segmentation
42. Federal agency requiring truthful and informative labeling of products.
Front of the house in food service
Manipulation techniques
Leaching
FDA
43. Process of converting raw materials into a service.
Hospitality industry definition for technology
Trends affecting hospitality industry
Stir-frying
Key principles of plating food
44. Information management.
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45. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Human resources
Back of the house in lodging
Hospitality industry definition for technology
Marketing plans
46. Final details and pricing signed by the client.
FDA
Full service
Catering contract
Light on Foods
47. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
FTC
Kitchen brigade
'The Danger Zone' of temperature
Owner-managed businesses
48. Foodservice which compete for customers in an open market.
Commercial food service
Good Samaritan Law
Five legal forms of business ownership
4 Methods of Placing Kitchen orders
49. Monies owed by the business.
Price level classifications of lodging
Trend
Mise en place
Accounts payable
50. Reduce the amount of paper to be managed.
Support center
Price level classifications of lodging
Computerized systems
Owner-managed businesses
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