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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. Lodging operations without food and beverage.
Limited service
RDA
Public relations
Technology has impacted food service's
2. Security - acceptance - love - business - family.
Three accounting positions
'The Danger Zone' of temperature
Difference between tools and utensils
Emotional and social needs met by food
3. Someone who organizes - manages and asumes the risks of a new business.
RDA
Face-to-face meetings
Res ipsa loquitor
Entrepeneur
4. Operations not associated with a lodging operation.
Back of the house in food service
Front office department
5 categories of cooking used in food prep
Free standing food and beverage
5. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Franchiser
Catering proposal
Commercial food service
Members of a kitchen brigade
6. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Front of the house in food service
Price level classifications of lodging
Key control
RDA
7. Federal agency that establishes and enforces food product standards.
USDA
Three accounting positions
Market segmentation
'The Danger Zone' of temperature
8. Protein - carbohydrates -fats - vitamins - minerals -and water.
Six essential nutrients
Light on Foods
Scales for food service
Hospitality industry definition for technology
9. 41 F - 140 F which allows foodborne organisms to grow.
10. Detailed description of services offered and their prices for an event presented to the client.
Owner-operated businesses
Catering proposal
Yield management
A promotion
11. Inn - hotel - motel - motor hotel - and motor lodge.
RDI
Back of the house in food service
Common terms for lodging operations
Conversion formula to enlarge a recipe
12. 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
Three accounting positions
Rack rate
13. Controller - auditor - credit manager.
DRV
Menu specifications
Owner-managed businesses
Three accounting positions
14. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Front office department
Accounts receivable
Microwave cooking
4 Methods of Placing Kitchen orders
15. Againg of American population; changes in income - and changes in family.
Trends affecting hospitality industry
Stir-frying
Mise en place
Yield management
16. '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.
Members of a kitchen brigade
Owner-operated businesses
Shape of a plate
Scales for food service
17. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Three accounting positions
Front of the house in lodging
Trend
18. Remove moisture and grease; create a picture with the food.
Catering proposal
Marketing plans
Limited service
Key principles of plating food
19. Design of products and environmnets that are usable by all people to the greatest extent possible.
Universal design
Front office department
Revenue center
FTC
20. Federal agency that investigates unfair methods of competition in business.
Entrepeneur
FTC
Empathize with the guest
Institutional food service
21. Growing target market which food services are modifying to accomodate.
Owner-managed businesses
RDI
Retirement age adults
Free standing food and beverage
22. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Art of service
Front of the house in food service
RDI
Marketing plans
23. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
RDA
Motel
Price level classifications of lodging
Conversion formula to enlarge a recipe
24. Lodging operations with food and beverage.
Catering proposal
Menu specifications
Full service
Hospitality industry definition for technology
25. Business executives preference for meetings.
Key principles of plating food
Face-to-face meetings
Conversion formula to enlarge a recipe
Empathize with the guest
26. Informaton about a person - place or thing that is prepared as a news item.
Expediter
Back of the house in food service
Publicity
Key principles of plating food
27. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Cater to short-term guests
Microwave cooking
Retirement age adults
Functions of food
28. Monies owed by the business.
USDA
Front office department
Market segments
Accounts payable
29. Foodservice which compete for customers in an open market.
Market segmentation
Kitchen brigade
Catering contract
Commercial food service
30. Final details and pricing signed by the client.
Institutional food service
Catering contract
Difference between tools and utensils
Motel
31. Include dining rooms - banquest halls - snack counters - and beverage outlets.
USDA
Institutional food service
Front of the house in food service
Limited service
32. Services are provided by owner and do not have payrolls.
Yield management
Owner-operated businesses
Duties of executive chef
Menu specifications
33. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
FDA
Catering contract
Market segmentation
Empathize with the guest
34. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Free standing food and beverage
Scales for food service
Institutional food service
35. Federal agency requiring truthful and informative labeling of products.
Cater to long-term guests
FDA
Commercial food service
Human resources
36. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Leaching
Front office department
Empathize with the guest
Institutional food service
37. Process of converting raw materials into a service.
Motel
Good Samaritan Law
Hospitality industry definition for technology
Common terms for lodging operations
38. 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.
Face-to-face meetings
Commercial food service
Expediter
Back of the house in food service
39. Name developed as automobiles became widely used in California in 1925.
Marketing plans
Market segments
Catering proposal
Motel
40. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
5 categories of cooking used in food prep
Theme
Cater to long-term guests
DRV
41. Loss of vitamins and minerals to water.
Members of a kitchen brigade
Universal design
Leaching
Key principles of plating food
42. Price of a sleeping room used as the benchmark quotation.
Commercial food service
Franchiser
Trend
Rack rate
43. Wages - salaries - bonuses and benefits paid.
Members of a kitchen brigade
Total compensation package
Shape of a plate
Ecotourism
44. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
RDA
Kitchen brigade
Empathize with the guest
5 categories of cooking used in food prep
45. Monies owed to the business.
Falls and cuts
Accounts receivable
Emotional and social needs met by food
Technology has impacted food service's
46. Emphasizes and supports the composition of food.
Shape of a plate
Limited service
Support center
Menu specifications
47. The business of managing the most important resource used by a business-people.
Light on Foods
Res ipsa loquitor
Human resources
Limited service
48. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Kitchen brigade
Res ipsa loquitor
Cater to long-term guests
Members of a kitchen brigade
49. 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
Front of the house in food service
Mise en place
Falls and cuts
50. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Good Samaritan Law
DRV
Ecotourism
Market segments