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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. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Kitchen brigade
Emotional and social needs met by food
Revenue center
Expediter
2. Protein - carbohydrates -fats - vitamins - minerals -and water.
Computerized systems
Six essential nutrients
Difference between tools and utensils
Publicity
3. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Back of the house in lodging
Total compensation package
Members of a kitchen brigade
Empathize with the guest
4. Process of converting raw materials into a service.
Catering proposal
Five legal forms of business ownership
Hospitality industry definition for technology
4 Methods of Placing Kitchen orders
5. Price of a sleeping room used as the benchmark quotation.
Hospitality industry definition for technology
Motel
Rack rate
Franchiser
6. Tourism segment that includes learning about nature and the environment.
Ecotourism
Public relations
Cater to short-term guests
Theme
7. '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.
Scales for food service
Emotional and social needs met by food
A promotion
Expediter
8. Method of cooking that uses very little fat.
(TQM) Total Quality Management
Kitchen brigade
Stir-frying
FTC
9. Put oneself in antoher's place and understand his or her feelings.
Catering contract
Members of a kitchen brigade
Empathize with the guest
Good Samaritan Law
10. Most common job-related accidents.
Falls and cuts
Difference between tools and utensils
Support center
Accounts receivable
11. Emphasizes and supports the composition of food.
Computerized systems
Limited service
Shape of a plate
Trends affecting hospitality industry
12. Informaton about a person - place or thing that is prepared as a news item.
Publicity
Difference between tools and utensils
Entrepeneur
A promotion
13. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Commercial food service
Microwave cooking
Front office department
Technology has impacted food service's
14. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Conversion formula to enlarge a recipe
Franchiser
Publicity
Functions of food
15. Operations not associated with a lodging operation.
Commercial food service
Market segments
Chief Engineer
Free standing food and beverage
16. Foodservice which compete for customers in an open market.
Commercial food service
Expediter
Art of service
Functions of food
17. Monies owed to the business.
Expediter
Owner-managed businesses
Accounts receivable
Computerized systems
18. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Revenue center
Microwave cooking
Commercial food service
A promotion
19. Detailed description of services offered and their prices for an event presented to the client.
Trends affecting hospitality industry
Key principles of plating food
Chief Engineer
Catering proposal
20. Federal agency that investigates unfair methods of competition in business.
FTC
Back of the house in food service
Computerized systems
A promotion
21. Controller - auditor - credit manager.
RDA
Support center
Hospitality industry definition for technology
Three accounting positions
22. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Technology has impacted food service's
Five legal forms of business ownership
USDA
4 Methods of Placing Kitchen orders
23. Department that directly produces income for the business.
Revenue center
A promotion
Menu specifications
Catering contract
24. 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
Leaching
Key principles of plating food
Cater to short-term guests
25. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
'The Danger Zone' of temperature
Public relations
Yield management
Back of the house in lodging
26. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Functions of food
Falls and cuts
Theme
27. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Yield management
Price level classifications of lodging
Franchiser
Front of the house in food service
28. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Motel
Owner-managed businesses
FTC
Res ipsa loquitor
29. The business of managing the most important resource used by a business-people.
Human resources
USDA
Five legal forms of business ownership
Ecotourism
30. Chopping and peeling - change food from its original state - especially Vitamin C.
Trends affecting hospitality industry
Support center
USDA
Manipulation techniques
31. Federal agency that establishes and enforces food product standards.
Hospitality industry definition for technology
Common terms for lodging operations
USDA
Front office department
32. Run by owner but owner also hires a supporting staff of employees.
Universal design
Entrepeneur
Owner-managed businesses
5 categories of cooking used in food prep
33. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Market segmentation
Emotional and social needs met by food
Mise en place
34. Services are provided by owner and do not have payrolls.
Owner-operated businesses
Owner-managed businesses
Ecotourism
Key control
35. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Revenue center
Six essential nutrients
Cater to short-term guests
Market segments
36. Security - acceptance - love - business - family.
Trends affecting hospitality industry
Total compensation package
Entrepeneur
Emotional and social needs met by food
37. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Price level classifications of lodging
Back of the house in lodging
Common terms for lodging operations
Back of the house in food service
38. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Theme
Front of the house in lodging
Owner-managed businesses
Key control
39. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Kitchen brigade
Accounts receivable
(TQM) Total Quality Management
40. Lodging operations with food and beverage.
Maslow's Hierarchy needs supplied by hospitality operations
Full service
FDA
Universal design
41. 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
Manipulation techniques
Leaching
Five legal forms of business ownership
42. 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
Accounts payable
5 categories of cooking used in food prep
Maslow's Hierarchy needs supplied by hospitality operations
Marketing plans
43. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
RDA
A promotion
Key principles of plating food
Front of the house in food service
44. Business executives preference for meetings.
(TQM) Total Quality Management
Light on Foods
Face-to-face meetings
Functions of food
45. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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46. Wages - salaries - bonuses and benefits paid.
Catering contract
Hospitality industry definition for technology
Falls and cuts
Total compensation package
47. Remove moisture and grease; create a picture with the food.
Key principles of plating food
Marketing plans
Trends affecting hospitality industry
Duties of executive chef
48. Information management.
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49. Technique used to maximize room revenue using supply and demand.
Front office department
Yield management
Motel
5 categories of cooking used in food prep
50. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Scales for food service
Theme
Publicity
(TQM) Total Quality Management