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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. Tourism segment that includes learning about nature and the environment.
Accounts payable
Franchiser
Limited service
Ecotourism
2. Againg of American population; changes in income - and changes in family.
Front of the house in lodging
Res ipsa loquitor
Trends affecting hospitality industry
(TQM) Total Quality Management
3. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Microwave cooking
Common terms for lodging operations
Res ipsa loquitor
Cater to short-term guests
4. Operations not associated with a lodging operation.
Free standing food and beverage
Trends affecting hospitality industry
Common terms for lodging operations
FTC
5. Run by owner but owner also hires a supporting staff of employees.
Members of a kitchen brigade
Owner-managed businesses
Market segmentation
Owner-operated businesses
6. Price of a sleeping room used as the benchmark quotation.
Functions of food
Rack rate
Publicity
Back of the house in food service
7. Services are provided by owner and do not have payrolls.
Back of the house in food service
Manipulation techniques
Price level classifications of lodging
Owner-operated businesses
8. Federal agency that investigates unfair methods of competition in business.
USDA
Marketing plans
FTC
Empathize with the guest
9. Design of products and environmnets that are usable by all people to the greatest extent possible.
Cater to long-term guests
Free standing food and beverage
Microwave cooking
Universal design
10. 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
Human resources
Full service
Art of service
11. Emphasizes and supports the composition of food.
Shape of a plate
Hospitality industry definition for technology
Cater to short-term guests
Owner-managed businesses
12. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Catering proposal
Five legal forms of business ownership
RDI
Good Samaritan Law
13. Reduce the amount of paper to be managed.
Entrepeneur
Front of the house in food service
Computerized systems
Support center
14. Monies owed to the business.
(TQM) Total Quality Management
Accounts receivable
Duties of executive chef
Res ipsa loquitor
15. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Conversion formula to enlarge a recipe
Market segments
'The Danger Zone' of temperature
Functions of food
16. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
17. Wages - salaries - bonuses and benefits paid.
Universal design
Empathize with the guest
Marketing plans
Total compensation package
18. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Catering proposal
Hospitality industry definition for technology
Duties of executive chef
USDA
19. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
USDA
Public relations
Conversion formula to enlarge a recipe
Human resources
20. Loss of vitamins and minerals to water.
5 categories of cooking used in food prep
Yield management
Back of the house in food service
Leaching
21. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
RDI
Owner-managed businesses
Difference between tools and utensils
Motel
22. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Five legal forms of business ownership
Face-to-face meetings
Catering contract
23. 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
Rack rate
Conversion formula to enlarge a recipe
Face-to-face meetings
FDA
24. Assisting and serving customers so that they enjoy themselves.
Maslow's Hierarchy needs supplied by hospitality operations
Art of service
Retirement age adults
Front of the house in food service
25. Information management.
26. Informaton about a person - place or thing that is prepared as a news item.
Trends affecting hospitality industry
Publicity
Emotional and social needs met by food
Res ipsa loquitor
27. Detailed description of services offered and their prices for an event presented to the client.
Back of the house in food service
Catering proposal
Human resources
Yield management
28. Protein - carbohydrates -fats - vitamins - minerals -and water.
Accounts payable
Functions of food
Free standing food and beverage
Six essential nutrients
29. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Five legal forms of business ownership
RDI
Mise en place
Full service
30. Someone who organizes - manages and asumes the risks of a new business.
Institutional food service
Entrepeneur
Difference between tools and utensils
Maslow's Hierarchy needs supplied by hospitality operations
31. Put oneself in antoher's place and understand his or her feelings.
Menu specifications
Accounts payable
Trend
Empathize with the guest
32. Federal agency that establishes and enforces food product standards.
Front of the house in food service
Institutional food service
Functions of food
USDA
33. Foodservice which compete for customers in an open market.
Face-to-face meetings
Commercial food service
Owner-operated businesses
Five legal forms of business ownership
34. Name developed as automobiles became widely used in California in 1925.
Motel
Entrepeneur
5 categories of cooking used in food prep
Art of service
35. Process of converting raw materials into a service.
Hospitality industry definition for technology
Total compensation package
Good Samaritan Law
Leaching
36. Department that directly produces income for the business.
Entrepeneur
Revenue center
Accounts payable
Menu specifications
37. Person who works in front of the pss-through window assembling orders before taken to customers.
Kitchen brigade
Expediter
Marketing plans
Difference between tools and utensils
38. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Front of the house in food service
Scales for food service
Hospitality industry definition for technology
Support center
39. Final details and pricing signed by the client.
Catering contract
Microwave cooking
Members of a kitchen brigade
Entrepeneur
40. Most common job-related accidents.
Accounts payable
Maslow's Hierarchy needs supplied by hospitality operations
Falls and cuts
Back of the house in lodging
41. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Human resources
Price level classifications of lodging
FDA
Empathize with the guest
42. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Light on Foods
Market segments
RDA
Revenue center
43. Remove moisture and grease; create a picture with the food.
Mise en place
Six essential nutrients
Key principles of plating food
Ecotourism
44. Lodging operations without food and beverage.
USDA
Limited service
'The Danger Zone' of temperature
Chief Engineer
45. Growing target market which food services are modifying to accomodate.
Institutional food service
Art of service
Retirement age adults
Front office department
46. Method of cooking that uses very little fat.
Good Samaritan Law
Menu specifications
Stir-frying
Franchiser
47. Lodging operations with food and beverage.
Scales for food service
Full service
Falls and cuts
Human resources
48. Security - acceptance - love - business - family.
Emotional and social needs met by food
Technology has impacted food service's
Empathize with the guest
Motel
49. 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.
Support center
Back of the house in food service
DRV
Rack rate
50. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Cater to long-term guests
Expediter
Market segmentation
Public relations