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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. Wages - salaries - bonuses and benefits paid.
Mise en place
Total compensation package
Falls and cuts
Revenue center
2. Chopping and peeling - change food from its original state - especially Vitamin C.
Face-to-face meetings
4 Methods of Placing Kitchen orders
Manipulation techniques
Functions of food
3. A subject around which decor - food - menu -etc are planned.
Five legal forms of business ownership
Theme
Technology has impacted food service's
Institutional food service
4. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
FDA
Rack rate
Duties of executive chef
Accounts receivable
5. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Emotional and social needs met by food
Res ipsa loquitor
Public relations
A promotion
6. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Yield management
Three accounting positions
Members of a kitchen brigade
Maslow's Hierarchy needs supplied by hospitality operations
7. Security - acceptance - love - business - family.
Emotional and social needs met by food
Retirement age adults
Conversion formula to enlarge a recipe
Motel
8. Informaton about a person - place or thing that is prepared as a news item.
Conversion formula to enlarge a recipe
Computerized systems
Market segmentation
Publicity
9. 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.
Public relations
Total compensation package
Good Samaritan Law
FTC
10. Detailed description of services offered and their prices for an event presented to the client.
Trend
USDA
Catering proposal
Mise en place
11. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Menu specifications
Price level classifications of lodging
Functions of food
RDI
12. Price of a sleeping room used as the benchmark quotation.
Members of a kitchen brigade
'The Danger Zone' of temperature
Empathize with the guest
Rack rate
13. Final details and pricing signed by the client.
Catering contract
Franchiser
Retirement age adults
Support center
14. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Computerized systems
(TQM) Total Quality Management
Human resources
Retirement age adults
15. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Front of the house in food service
5 categories of cooking used in food prep
Full service
16. 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
Motel
Three accounting positions
Functions of food
17. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Difference between tools and utensils
Market segmentation
Commercial food service
Five legal forms of business ownership
18. Assisting and serving customers so that they enjoy themselves.
Art of service
Theme
'The Danger Zone' of temperature
Mise en place
19. The business of managing the most important resource used by a business-people.
Emotional and social needs met by food
Catering proposal
DRV
Human resources
20. Remove moisture and grease; create a picture with the food.
Five legal forms of business ownership
Market segmentation
Key principles of plating food
Good Samaritan Law
21. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Six essential nutrients
Cater to long-term guests
Functions of food
Cater to short-term guests
22. Monies owed by the business.
Accounts receivable
Accounts payable
Revenue center
RDI
23. Federal agency that establishes and enforces food product standards.
4 Methods of Placing Kitchen orders
5 categories of cooking used in food prep
Key control
USDA
24. Most common job-related accidents.
Empathize with the guest
USDA
Members of a kitchen brigade
Falls and cuts
25. Method of cooking that uses very little fat.
Art of service
A promotion
Members of a kitchen brigade
Stir-frying
26. Design of products and environmnets that are usable by all people to the greatest extent possible.
Difference between tools and utensils
Hospitality industry definition for technology
Universal design
USDA
27. Process of converting raw materials into a service.
Res ipsa loquitor
RDA
Good Samaritan Law
Hospitality industry definition for technology
28. 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
Market segments
Res ipsa loquitor
Hospitality industry definition for technology
5 categories of cooking used in food prep
29. Monies owed to the business.
Accounts receivable
Trends affecting hospitality industry
Marketing plans
Key control
30. Federal agency requiring truthful and informative labeling of products.
Owner-operated businesses
Yield management
FDA
4 Methods of Placing Kitchen orders
31. Controller - auditor - credit manager.
Trend
Emotional and social needs met by food
Functions of food
Three accounting positions
32. Business executives preference for meetings.
Face-to-face meetings
4 Methods of Placing Kitchen orders
Institutional food service
Marketing plans
33. Operations not associated with a lodging operation.
Free standing food and beverage
Technology has impacted food service's
Art of service
FDA
34. Againg of American population; changes in income - and changes in family.
Trends affecting hospitality industry
Menu specifications
Universal design
Motel
35. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Menu specifications
Free standing food and beverage
Kitchen brigade
A promotion
36. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Maslow's Hierarchy needs supplied by hospitality operations
A promotion
Entrepeneur
Six essential nutrients
37. Someone who organizes - manages and asumes the risks of a new business.
Rack rate
Theme
Three accounting positions
Entrepeneur
38. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Front of the house in food service
Maslow's Hierarchy needs supplied by hospitality operations
Marketing plans
Hospitality industry definition for technology
39. '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
Human resources
Trend
40. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Trends affecting hospitality industry
Good Samaritan Law
Franchiser
(TQM) Total Quality Management
41. Person who works in front of the pss-through window assembling orders before taken to customers.
Price level classifications of lodging
Public relations
Expediter
Rack rate
42. Growing target market which food services are modifying to accomodate.
Retirement age adults
Front office department
Total compensation package
FTC
43. 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.
Universal design
4 Methods of Placing Kitchen orders
Back of the house in food service
FDA
44. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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45. Foodservice which compete for customers in an open market.
Computerized systems
Accounts receivable
Full service
Commercial food service
46. A major part of guestroom security.
Owner-managed businesses
Back of the house in lodging
RDI
Key control
47. A direction or tendency that a significant number of individuals appear to be following.
Emotional and social needs met by food
Franchiser
Expediter
Trend
48. Loss of vitamins and minerals to water.
Mise en place
Leaching
Limited service
Yield management
49. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Microwave cooking
Trends affecting hospitality industry
Trend
Yield management
50. Lodging operations with food and beverage.
Owner-managed businesses
Accounts receivable
Full service
Back of the house in lodging
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