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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. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Back of the house in lodging
Marketing plans
Functions of food
Front of the house in food service
2. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Cater to long-term guests
Trends affecting hospitality industry
Front of the house in food service
Members of a kitchen brigade
3. '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.
Emotional and social needs met by food
Universal design
Menu specifications
Scales for food service
4. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Market segments
Hospitality industry definition for technology
Owner-managed businesses
Difference between tools and utensils
5. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
A promotion
Mise en place
Motel
Back of the house in lodging
6. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Retirement age adults
A promotion
Price level classifications of lodging
Marketing plans
7. 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.
Good Samaritan Law
Catering contract
Owner-operated businesses
Res ipsa loquitor
8. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Mise en place
4 Methods of Placing Kitchen orders
Price level classifications of lodging
USDA
9. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
'The Danger Zone' of temperature
(TQM) Total Quality Management
Institutional food service
USDA
10. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Common terms for lodging operations
Trend
Franchiser
Full service
11. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Front office department
Cater to long-term guests
Commercial food service
Catering contract
12. Department that directly produces income for the business.
Catering contract
Marketing plans
Revenue center
Art of service
13. Monies owed by the business.
Universal design
Marketing plans
Accounts payable
Public relations
14. Design of products and environmnets that are usable by all people to the greatest extent possible.
Market segmentation
Cater to long-term guests
Conversion formula to enlarge a recipe
Universal design
15. Someone who organizes - manages and asumes the risks of a new business.
Computerized systems
Marketing plans
Front office department
Entrepeneur
16. Run by owner but owner also hires a supporting staff of employees.
Franchiser
Falls and cuts
Marketing plans
Owner-managed businesses
17. Federal agency that investigates unfair methods of competition in business.
Cater to long-term guests
Light on Foods
Commercial food service
FTC
18. 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
Face-to-face meetings
5 categories of cooking used in food prep
Microwave cooking
Institutional food service
19. Detailed description of services offered and their prices for an event presented to the client.
Accounts receivable
Market segmentation
Catering proposal
Manipulation techniques
20. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Institutional food service
Catering contract
Scales for food service
Public relations
21. Lodging operations with food and beverage.
Full service
Market segmentation
Commercial food service
RDA
22. Loss of vitamins and minerals to water.
(TQM) Total Quality Management
Leaching
Marketing plans
Commercial food service
23. Put oneself in antoher's place and understand his or her feelings.
Owner-managed businesses
Empathize with the guest
Public relations
Back of the house in lodging
24. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Manipulation techniques
Market segments
Difference between tools and utensils
Key control
25. 41 F - 140 F which allows foodborne organisms to grow.
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26. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Limited service
Microwave cooking
RDI
Manipulation techniques
27. 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
Conversion formula to enlarge a recipe
Marketing plans
Full service
Price level classifications of lodging
28. Monies owed to the business.
Empathize with the guest
Rack rate
Owner-operated businesses
Accounts receivable
29. Process of converting raw materials into a service.
Six essential nutrients
Support center
Commercial food service
Hospitality industry definition for technology
30. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Leaching
Front of the house in food service
Shape of a plate
Kitchen brigade
31. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Support center
Stir-frying
FDA
Good Samaritan Law
32. Method of cooking that uses very little fat.
Microwave cooking
Motel
Kitchen brigade
Stir-frying
33. Person who works in front of the pss-through window assembling orders before taken to customers.
Front office department
Catering proposal
Expediter
Five legal forms of business ownership
34. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Three accounting positions
Maslow's Hierarchy needs supplied by hospitality operations
Menu specifications
Leaching
35. Information management.
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36. Operations not associated with a lodging operation.
Yield management
Revenue center
Common terms for lodging operations
Free standing food and beverage
37. Lodging operations without food and beverage.
Limited service
Retirement age adults
Cater to short-term guests
Back of the house in lodging
38. Price of a sleeping room used as the benchmark quotation.
Marketing plans
Rack rate
'The Danger Zone' of temperature
Ecotourism
39. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Res ipsa loquitor
Maslow's Hierarchy needs supplied by hospitality operations
Functions of food
Duties of executive chef
40. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Conversion formula to enlarge a recipe
Cater to short-term guests
Chief Engineer
Revenue center
41. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Trend
Catering contract
Six essential nutrients
RDA
42. A subject around which decor - food - menu -etc are planned.
Universal design
Technology has impacted food service's
Theme
Accounts receivable
43. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Front of the house in lodging
Support center
Leaching
Cater to short-term guests
44. Assisting and serving customers so that they enjoy themselves.
Theme
'The Danger Zone' of temperature
Art of service
Owner-managed businesses
45. Remove moisture and grease; create a picture with the food.
Leaching
Rack rate
Trends affecting hospitality industry
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.
Empathize with the guest
FDA
Front office department
Market segmentation
47. A major part of guestroom security.
Key control
USDA
Difference between tools and utensils
Motel
48. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Front office department
Kitchen brigade
Commercial food service
Res ipsa loquitor
49. Wages - salaries - bonuses and benefits paid.
Catering contract
Total compensation package
Microwave cooking
Computerized systems
50. Chopping and peeling - change food from its original state - especially Vitamin C.
Front of the house in lodging
DRV
Functions of food
Manipulation techniques