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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. 41 F - 140 F which allows foodborne organisms to grow.
2. 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.
Catering contract
A promotion
Empathize with the guest
4 Methods of Placing Kitchen orders
3. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Face-to-face meetings
Publicity
Good Samaritan Law
4. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Members of a kitchen brigade
Universal design
Human resources
5. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
5 categories of cooking used in food prep
4 Methods of Placing Kitchen orders
Kitchen brigade
Cater to short-term guests
6. Technique used to maximize room revenue using supply and demand.
Yield management
Three accounting positions
Catering proposal
Back of the house in lodging
7. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
8. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Good Samaritan Law
Limited service
Support center
Institutional food service
9. Department that directly produces income for the business.
Light on Foods
Revenue center
Good Samaritan Law
Falls and cuts
10. Lodging operations with food and beverage.
Trend
Full service
Microwave cooking
Computerized systems
11. Foodservice which compete for customers in an open market.
Commercial food service
Face-to-face meetings
Stir-frying
Accounts payable
12. Monies owed by the business.
Shape of a plate
FDA
Retirement age adults
Accounts payable
13. Foodservice which serves a captive audience.
Menu specifications
Three accounting positions
Back of the house in food service
Institutional food service
14. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Conversion formula to enlarge a recipe
Res ipsa loquitor
Members of a kitchen brigade
Difference between tools and utensils
15. A major part of guestroom security.
Key control
RDA
Trend
FDA
16. Controller - auditor - credit manager.
Emotional and social needs met by food
5 categories of cooking used in food prep
Three accounting positions
Marketing plans
17. Reduce the amount of paper to be managed.
Art of service
Accounts payable
Computerized systems
Common terms for lodging operations
18. 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.
Back of the house in lodging
Computerized systems
'The Danger Zone' of temperature
Back of the house in food service
19. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Theme
DRV
Cater to short-term guests
Computerized systems
20. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Res ipsa loquitor
Emotional and social needs met by food
Empathize with the guest
21. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Catering proposal
FTC
Five legal forms of business ownership
Good Samaritan Law
22. Most common job-related accidents.
Full service
Functions of food
Falls and cuts
'The Danger Zone' of temperature
23. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Marketing plans
(TQM) Total Quality Management
Publicity
Expediter
24. Speeds oxidation causing loss of nutrients.
Light on Foods
Owner-operated businesses
Back of the house in lodging
Market segments
25. The business of managing the most important resource used by a business-people.
Motel
Key control
Limited service
Human resources
26. Federal agency that establishes and enforces food product standards.
Functions of food
USDA
Back of the house in lodging
Catering proposal
27. A subject around which decor - food - menu -etc are planned.
Institutional food service
5 categories of cooking used in food prep
Theme
Three accounting positions
28. Method of cooking that uses very little fat.
Hospitality industry definition for technology
Stir-frying
Face-to-face meetings
Shape of a plate
29. Price of a sleeping room used as the benchmark quotation.
FTC
Yield management
Rack rate
RDI
30. Process of converting raw materials into a service.
Hospitality industry definition for technology
Cater to long-term guests
Price level classifications of lodging
Public relations
31. Remove moisture and grease; create a picture with the food.
Chief Engineer
Franchiser
Key principles of plating food
RDA
32. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
4 Methods of Placing Kitchen orders
Six essential nutrients
Market segmentation
Chief Engineer
33. Design of products and environmnets that are usable by all people to the greatest extent possible.
Catering proposal
Empathize with the guest
FDA
Universal design
34. Someone who organizes - manages and asumes the risks of a new business.
Marketing plans
Leaching
Empathize with the guest
Entrepeneur
35. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Maslow's Hierarchy needs supplied by hospitality operations
Market segments
Microwave cooking
Conversion formula to enlarge a recipe
36. Operations not associated with a lodging operation.
Owner-managed businesses
Free standing food and beverage
Market segmentation
Back of the house in lodging
37. Assisting and serving customers so that they enjoy themselves.
Three accounting positions
Art of service
Back of the house in lodging
RDA
38. A direction or tendency that a significant number of individuals appear to be following.
Light on Foods
Trend
Kitchen brigade
Yield management
39. Responsible for maintenance and repair of facilities.
Total compensation package
Chief Engineer
Art of service
Public relations
40. Chopping and peeling - change food from its original state - especially Vitamin C.
Falls and cuts
FTC
Computerized systems
Manipulation techniques
41. Emphasizes and supports the composition of food.
Five legal forms of business ownership
Face-to-face meetings
Shape of a plate
Public relations
42. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
DRV
Back of the house in lodging
Accounts payable
Franchiser
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
Full service
5 categories of cooking used in food prep
Institutional food service
Empathize with the guest
44. Inn - hotel - motel - motor hotel - and motor lodge.
Trends affecting hospitality industry
Conversion formula to enlarge a recipe
Common terms for lodging operations
Catering proposal
45. 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
Catering proposal
Maslow's Hierarchy needs supplied by hospitality operations
Conversion formula to enlarge a recipe
Scales for food service
46. Security - acceptance - love - business - family.
Human resources
Emotional and social needs met by food
Motel
Back of the house in food service
47. Detailed description of services offered and their prices for an event presented to the client.
Revenue center
Owner-managed businesses
Six essential nutrients
Catering proposal
48. Services are provided by owner and do not have payrolls.
Owner-operated businesses
Franchiser
Total compensation package
Mise en place
49. Againg of American population; changes in income - and changes in family.
Limited service
Common terms for lodging operations
Trends affecting hospitality industry
Motel
50. Final details and pricing signed by the client.
FDA
Kitchen brigade
Total compensation package
Catering contract