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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. Someone who organizes - manages and asumes the risks of a new business.
Cater to long-term guests
Entrepeneur
Price level classifications of lodging
A promotion
2. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Three accounting positions
Market segments
Back of the house in lodging
Kitchen brigade
3. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Kitchen brigade
Cater to long-term guests
Falls and cuts
Res ipsa loquitor
4. Technique used to maximize room revenue using supply and demand.
Revenue center
(TQM) Total Quality Management
Yield management
'The Danger Zone' of temperature
5. A direction or tendency that a significant number of individuals appear to be following.
Trend
A promotion
Human resources
Ecotourism
6. Wages - salaries - bonuses and benefits paid.
Light on Foods
Back of the house in lodging
Total compensation package
Revenue center
7. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Kitchen brigade
Common terms for lodging operations
Entrepeneur
8. Inn - hotel - motel - motor hotel - and motor lodge.
Common terms for lodging operations
Cater to long-term guests
Front of the house in lodging
Free standing food and beverage
9. Lodging operations with food and beverage.
Catering contract
Full service
Marketing plans
RDI
10. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Emotional and social needs met by food
(TQM) Total Quality Management
Menu specifications
Shape of a plate
11. 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 food service
5 categories of cooking used in food prep
Retirement age adults
Theme
12. Againg of American population; changes in income - and changes in family.
RDA
Cater to long-term guests
Trends affecting hospitality industry
FTC
13. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
FTC
Retirement age adults
RDA
Face-to-face meetings
14. Method of cooking that uses very little fat.
Revenue center
Maslow's Hierarchy needs supplied by hospitality operations
Stir-frying
Owner-operated businesses
15. Chopping and peeling - change food from its original state - especially Vitamin C.
Conversion formula to enlarge a recipe
(TQM) Total Quality Management
Functions of food
Manipulation techniques
16. Emphasizes and supports the composition of food.
Rack rate
Theme
Ecotourism
Shape of a plate
17. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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18. 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
Limited service
Conversion formula to enlarge a recipe
Revenue center
Microwave cooking
19. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Full service
Total compensation package
Retirement age adults
Duties of executive chef
20. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Franchiser
DRV
Cater to short-term guests
Key principles of plating food
21. 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
Rack rate
Maslow's Hierarchy needs supplied by hospitality operations
'The Danger Zone' of temperature
22. Services are provided by owner and do not have payrolls.
Owner-operated businesses
Yield management
Commercial food service
5 categories of cooking used in food prep
23. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Owner-managed businesses
Maslow's Hierarchy needs supplied by hospitality operations
Light on Foods
24. '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.
Light on Foods
Scales for food service
Back of the house in food service
Free standing food and beverage
25. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Rack rate
Microwave cooking
Expediter
Technology has impacted food service's
26. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Institutional food service
Support center
Revenue center
27. Operations not associated with a lodging operation.
Universal design
Difference between tools and utensils
Free standing food and beverage
Res ipsa loquitor
28. Lodging operations without food and beverage.
Public relations
Microwave cooking
Face-to-face meetings
Limited service
29. Reduce the amount of paper to be managed.
Maslow's Hierarchy needs supplied by hospitality operations
Mise en place
Computerized systems
FDA
30. Controller - auditor - credit manager.
Back of the house in lodging
Three accounting positions
Mise en place
Owner-managed businesses
31. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Functions of food
RDI
RDA
Members of a kitchen brigade
32. Assisting and serving customers so that they enjoy themselves.
Chief Engineer
Maslow's Hierarchy needs supplied by hospitality operations
Art of service
Functions of food
33. Federal agency that establishes and enforces food product standards.
RDA
Accounts receivable
USDA
FDA
34. Person who works in front of the pss-through window assembling orders before taken to customers.
Expediter
Computerized systems
Stir-frying
Six essential nutrients
35. Protein - carbohydrates -fats - vitamins - minerals -and water.
Six essential nutrients
Empathize with the guest
Art of service
Owner-operated businesses
36. Informaton about a person - place or thing that is prepared as a news item.
Publicity
Res ipsa loquitor
Light on Foods
DRV
37. Business executives preference for meetings.
4 Methods of Placing Kitchen orders
Face-to-face meetings
Publicity
Good Samaritan Law
38. Responsible for maintenance and repair of facilities.
Technology has impacted food service's
Chief Engineer
Total compensation package
Common terms for lodging operations
39. Detailed description of services offered and their prices for an event presented to the client.
Catering proposal
Motel
Light on Foods
Free standing food and beverage
40. Remove moisture and grease; create a picture with the food.
RDI
Theme
Key principles of plating food
Public relations
41. Monies owed by the business.
Public relations
Full service
Accounts payable
Commercial food service
42. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Trend
'The Danger Zone' of temperature
Six essential nutrients
Cater to short-term guests
43. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Manipulation techniques
Price level classifications of lodging
Revenue center
Good Samaritan Law
44. 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.
Ecotourism
Six essential nutrients
Computerized systems
4 Methods of Placing Kitchen orders
45. Design of products and environmnets that are usable by all people to the greatest extent possible.
Owner-managed businesses
Universal design
Key principles of plating food
Publicity
46. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Conversion formula to enlarge a recipe
Leaching
Five legal forms of business ownership
Cater to short-term guests
47. Name developed as automobiles became widely used in California in 1925.
Full service
4 Methods of Placing Kitchen orders
Motel
Price level classifications of lodging
48. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Good Samaritan Law
Expediter
Motel
Market segmentation
49. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Franchiser
Catering proposal
Theme
50. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Cater to long-term guests
Six essential nutrients
Art of service
Front of the house in food service
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