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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. Name developed as automobiles became widely used in California in 1925.
Franchiser
Market segments
Motel
Full service
2. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Full service
Stir-frying
Leaching
Duties of executive chef
3. Put oneself in antoher's place and understand his or her feelings.
Shape of a plate
Light on Foods
Universal design
Empathize with the guest
4. Services are provided by owner and do not have payrolls.
Front of the house in lodging
Owner-operated businesses
Accounts payable
4 Methods of Placing Kitchen orders
5. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Theme
Difference between tools and utensils
Full service
6. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Manipulation techniques
Market segments
Res ipsa loquitor
Support center
7. Department that directly produces income for the business.
Expediter
Technology has impacted food service's
Front office department
Revenue center
8. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Commercial food service
Market segmentation
Difference between tools and utensils
Front office department
9. Reference Daily Intake standards set for for protein - vitamins and minerals.
Common terms for lodging operations
Rack rate
RDI
Kitchen brigade
10. Most common job-related accidents.
Light on Foods
Falls and cuts
Scales for food service
Entrepeneur
11. Technique used to maximize room revenue using supply and demand.
Stir-frying
4 Methods of Placing Kitchen orders
Yield management
Common terms for lodging operations
12. Growing target market which food services are modifying to accomodate.
Trend
Full service
Chief Engineer
Retirement age adults
13. Design of products and environmnets that are usable by all people to the greatest extent possible.
Scales for food service
Six essential nutrients
Mise en place
Universal design
14. Assisting and serving customers so that they enjoy themselves.
Public relations
Art of service
Full service
Microwave cooking
15. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Maslow's Hierarchy needs supplied by hospitality operations
Front of the house in food service
Cater to short-term guests
Rack rate
16. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Human resources
Accounts receivable
Conversion formula to enlarge a recipe
17. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
4 Methods of Placing Kitchen orders
Cater to long-term guests
Back of the house in lodging
Expediter
18. Method of cooking that uses very little fat.
USDA
Stir-frying
A promotion
Falls and cuts
19. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Marketing plans
RDA
Support center
Stir-frying
20. Protein - carbohydrates -fats - vitamins - minerals -and water.
Hospitality industry definition for technology
Six essential nutrients
Stir-frying
Leaching
21. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
Expediter
Franchiser
Common terms for lodging operations
22. Federal agency that establishes and enforces food product standards.
Mise en place
Scales for food service
USDA
Cater to short-term guests
23. Responsible for maintenance and repair of facilities.
FTC
Chief Engineer
Trend
Revenue center
24. Monies owed by the business.
(TQM) Total Quality Management
Accounts payable
Light on Foods
Expediter
25. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Trend
DRV
Shape of a plate
26. Information management.
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27. Emphasizes and supports the composition of food.
Front of the house in food service
Kitchen brigade
Back of the house in food service
Shape of a plate
28. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
Six essential nutrients
USDA
Limited service
29. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
FTC
Good Samaritan Law
Functions of food
Microwave cooking
30. Detailed description of services offered and their prices for an event presented to the client.
FDA
Catering proposal
RDI
Conversion formula to enlarge a recipe
31. 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
Menu specifications
Key principles of plating food
Back of the house in lodging
Conversion formula to enlarge a recipe
32. 41 F - 140 F which allows foodborne organisms to grow.
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33. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Empathize with the guest
Five legal forms of business ownership
Res ipsa loquitor
Market segments
34. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Support center
'The Danger Zone' of temperature
Stir-frying
Accounts payable
35. Tourism segment that includes learning about nature and the environment.
Ecotourism
Chief Engineer
DRV
Light on Foods
36. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Functions of food
Art of service
Menu specifications
Key control
37. Lodging operations with food and beverage.
Full service
Duties of executive chef
Retirement age adults
Six essential nutrients
38. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
FTC
A promotion
Kitchen brigade
Difference between tools and utensils
39. Remove moisture and grease; create a picture with the food.
Light on Foods
Key principles of plating food
Human resources
Leaching
40. Controller - auditor - credit manager.
Three accounting positions
Market segments
Computerized systems
Technology has impacted food service's
41. Someone who organizes - manages and asumes the risks of a new business.
Common terms for lodging operations
Manipulation techniques
Entrepeneur
RDI
42. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Six essential nutrients
Back of the house in lodging
Market segmentation
Cater to long-term guests
43. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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44. 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 proposal
Falls and cuts
Ecotourism
5 categories of cooking used in food prep
45. Federal agency requiring truthful and informative labeling of products.
Computerized systems
FDA
Commercial food service
Key principles of plating food
46. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Revenue center
Trends affecting hospitality industry
Retirement age adults
47. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Public relations
Commercial food service
Marketing plans
Human resources
48. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
RDA
Emotional and social needs met by food
Motel
49. Person who works in front of the pss-through window assembling orders before taken to customers.
Full service
Expediter
Owner-operated businesses
Front office department
50. Price of a sleeping room used as the benchmark quotation.
Technology has impacted food service's
Owner-managed businesses
Accounts payable
Rack rate