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Test your basic knowledge |
Hospitality Services
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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. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Cater to long-term guests
Retirement age adults
Front office department
Three accounting positions
2. Lodging operations with food and beverage.
Entrepeneur
Full service
Yield management
Front of the house in lodging
3. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Art of service
Public relations
Market segmentation
Functions of food
4. Services are provided by owner and do not have payrolls.
Full service
Marketing plans
Technology has impacted food service's
Owner-operated businesses
5. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
FDA
Good Samaritan Law
Res ipsa loquitor
Publicity
6. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Technology has impacted food service's
(TQM) Total Quality Management
Empathize with the guest
Front of the house in lodging
7. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Full service
Maslow's Hierarchy needs supplied by hospitality operations
Ecotourism
Support center
8. Process of converting raw materials into a service.
Hospitality industry definition for technology
Cater to short-term guests
Free standing food and beverage
Revenue center
9. Federal agency that establishes and enforces food product standards.
USDA
Full service
Accounts receivable
Front of the house in food service
10. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
5 categories of cooking used in food prep
A promotion
Art of service
Menu specifications
11. Most common job-related accidents.
Difference between tools and utensils
RDA
FDA
Falls and cuts
12. Federal agency that investigates unfair methods of competition in business.
Falls and cuts
FTC
Chief Engineer
Maslow's Hierarchy needs supplied by hospitality operations
13. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Menu specifications
Duties of executive chef
Key principles of plating food
Conversion formula to enlarge a recipe
14. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Manipulation techniques
Conversion formula to enlarge a recipe
Five legal forms of business ownership
15. Design of products and environmnets that are usable by all people to the greatest extent possible.
Universal design
Trends affecting hospitality industry
Motel
Expediter
16. 41 F - 140 F which allows foodborne organisms to grow.
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17. Inn - hotel - motel - motor hotel - and motor lodge.
Functions of food
Market segmentation
Cater to short-term guests
Common terms for lodging operations
18. Foodservice which serves a captive audience.
Institutional food service
Stir-frying
Catering proposal
Chief Engineer
19. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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20. Lodging operations without food and beverage.
Universal design
Limited service
Six essential nutrients
Shape of a plate
21. Price of a sleeping room used as the benchmark quotation.
Back of the house in food service
Full service
Retirement age adults
Rack rate
22. 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
Accounts payable
'The Danger Zone' of temperature
Back of the house in food service
23. Monies owed to the business.
Accounts receivable
Owner-operated businesses
Human resources
Expediter
24. Reference Daily Intake standards set for for protein - vitamins and minerals.
Full service
Face-to-face meetings
Cater to short-term guests
RDI
25. Protein - carbohydrates -fats - vitamins - minerals -and water.
Rack rate
Franchiser
Six essential nutrients
Institutional food service
26. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Revenue center
Manipulation techniques
Total compensation package
27. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Motel
Difference between tools and utensils
Kitchen brigade
28. Againg of American population; changes in income - and changes in family.
Trends affecting hospitality industry
Total compensation package
Six essential nutrients
RDA
29. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Kitchen brigade
Human resources
FTC
Revenue center
30. Growing target market which food services are modifying to accomodate.
Retirement age adults
5 categories of cooking used in food prep
Microwave cooking
Front office department
31. Speeds oxidation causing loss of nutrients.
Maslow's Hierarchy needs supplied by hospitality operations
Light on Foods
Empathize with the guest
Catering contract
32. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Front office department
4 Methods of Placing Kitchen orders
Marketing plans
Theme
33. Informaton about a person - place or thing that is prepared as a news item.
Catering proposal
Kitchen brigade
Publicity
USDA
34. Controller - auditor - credit manager.
Three accounting positions
Front office department
Duties of executive chef
Institutional food service
35. 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
Microwave cooking
Conversion formula to enlarge a recipe
Leaching
Front office department
36. Someone who organizes - manages and asumes the risks of a new business.
Entrepeneur
Falls and cuts
4 Methods of Placing Kitchen orders
Owner-operated businesses
37. Name developed as automobiles became widely used in California in 1925.
Motel
Limited service
Full service
Publicity
38. Responsible for maintenance and repair of facilities.
USDA
Market segmentation
Manipulation techniques
Chief Engineer
39. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Difference between tools and utensils
Motel
5 categories of cooking used in food prep
Accounts payable
40. Monies owed by the business.
Accounts payable
Cater to long-term guests
Microwave cooking
FTC
41. Run by owner but owner also hires a supporting staff of employees.
Owner-managed businesses
Face-to-face meetings
Limited service
Back of the house in food service
42. 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.
4 Methods of Placing Kitchen orders
Rack rate
Members of a kitchen brigade
FDA
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
Six essential nutrients
Catering contract
Motel
5 categories of cooking used in food prep
44. Person who works in front of the pss-through window assembling orders before taken to customers.
Expediter
Cater to short-term guests
Yield management
'The Danger Zone' of temperature
45. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Full service
Front of the house in food service
DRV
Conversion formula to enlarge a recipe
46. Emphasizes and supports the composition of food.
Common terms for lodging operations
Shape of a plate
Manipulation techniques
A promotion
47. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Public relations
Functions of food
Three accounting positions
48. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Back of the house in lodging
Universal design
Microwave cooking
Light on Foods
49. A subject around which decor - food - menu -etc are planned.
Catering contract
Chief Engineer
Theme
Emotional and social needs met by food
50. Information management.
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