SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Entrepeneur
Theme
Market segmentation
Maslow's Hierarchy needs supplied by hospitality operations
2. 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.
Yield management
Face-to-face meetings
Revenue center
Back of the house in food service
3. 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.
Light on Foods
Expediter
Good Samaritan Law
Full service
4. Put oneself in antoher's place and understand his or her feelings.
Price level classifications of lodging
Empathize with the guest
Back of the house in food service
Human resources
5. Remove moisture and grease; create a picture with the food.
Market segments
Key principles of plating food
'The Danger Zone' of temperature
Face-to-face meetings
6. Most common job-related accidents.
RDI
Mise en place
Falls and cuts
Microwave cooking
7. Lodging operations with food and beverage.
Market segmentation
Three accounting positions
Institutional food service
Full service
8. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Support center
Yield management
Institutional food service
Trend
9. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Back of the house in lodging
Owner-managed businesses
Manipulation techniques
Front of the house in food service
10. Assisting and serving customers so that they enjoy themselves.
Art of service
Members of a kitchen brigade
Microwave cooking
Accounts payable
11. 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
Publicity
Conversion formula to enlarge a recipe
Light on Foods
Market segmentation
12. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
DRV
Hospitality industry definition for technology
Cater to long-term guests
Full service
13. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Hospitality industry definition for technology
Duties of executive chef
Res ipsa loquitor
Universal design
14. Name developed as automobiles became widely used in California in 1925.
Key control
RDA
Computerized systems
Motel
15. Growing target market which food services are modifying to accomodate.
Retirement age adults
Accounts receivable
Common terms for lodging operations
Theme
16. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Face-to-face meetings
Mise en place
Limited service
4 Methods of Placing Kitchen orders
17. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Cater to short-term guests
Leaching
Back of the house in lodging
'The Danger Zone' of temperature
18. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segmentation
Catering proposal
Light on Foods
Market segments
19. Wages - salaries - bonuses and benefits paid.
Back of the house in food service
Total compensation package
FDA
USDA
20. A subject around which decor - food - menu -etc are planned.
Entrepeneur
Theme
Motel
Menu specifications
21. Method of cooking that uses very little fat.
Stir-frying
FDA
Public relations
Face-to-face meetings
22. A major part of guestroom security.
Conversion formula to enlarge a recipe
Res ipsa loquitor
Empathize with the guest
Key control
23. Technique used to maximize room revenue using supply and demand.
A promotion
USDA
Yield management
Empathize with the guest
24. Security - acceptance - love - business - family.
Duties of executive chef
Limited service
Light on Foods
Emotional and social needs met by food
25. Inn - hotel - motel - motor hotel - and motor lodge.
Common terms for lodging operations
Rack rate
Owner-operated businesses
Front of the house in food service
26. A direction or tendency that a significant number of individuals appear to be following.
Emotional and social needs met by food
Catering proposal
Difference between tools and utensils
Trend
27. Foodservice which compete for customers in an open market.
Price level classifications of lodging
Good Samaritan Law
Commercial food service
Back of the house in food service
28. Informaton about a person - place or thing that is prepared as a news item.
Three accounting positions
Publicity
Microwave cooking
Public relations
29. Operations not associated with a lodging operation.
Market segmentation
Art of service
Free standing food and beverage
Cater to short-term guests
30. Emphasizes and supports the composition of food.
Shape of a plate
Trend
Catering contract
Catering proposal
31. Business executives preference for meetings.
Members of a kitchen brigade
Retirement age adults
Shape of a plate
Face-to-face meetings
32. Final details and pricing signed by the client.
Theme
Human resources
Public relations
Catering contract
33. 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.
4 Methods of Placing Kitchen orders
Full service
Three accounting positions
Front office department
34. Loss of vitamins and minerals to water.
Duties of executive chef
Owner-operated businesses
Leaching
Front of the house in lodging
35. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Leaching
Hospitality industry definition for technology
Cater to long-term guests
Price level classifications of lodging
36. Design of products and environmnets that are usable by all people to the greatest extent possible.
Limited service
Universal design
Hospitality industry definition for technology
Key principles of plating food
37. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Computerized systems
Front office department
RDA
Revenue center
38. Price of a sleeping room used as the benchmark quotation.
Res ipsa loquitor
Rack rate
Motel
Menu specifications
39. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Light on Foods
Universal design
Kitchen brigade
Functions of food
40. Protein - carbohydrates -fats - vitamins - minerals -and water.
Six essential nutrients
Hospitality industry definition for technology
Revenue center
Trends affecting hospitality industry
41. Controller - auditor - credit manager.
Three accounting positions
Good Samaritan Law
Cater to short-term guests
Retirement age adults
42. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Menu specifications
Difference between tools and utensils
Scales for food service
Franchiser
43. Federal agency that establishes and enforces food product standards.
Marketing plans
Owner-operated businesses
USDA
4 Methods of Placing Kitchen orders
44. Tourism segment that includes learning about nature and the environment.
Ecotourism
FDA
Face-to-face meetings
Cater to long-term guests
45. Detailed description of services offered and their prices for an event presented to the client.
Owner-operated businesses
Catering proposal
Key principles of plating food
Front office department
46. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Trends affecting hospitality industry
Leaching
Accounts receivable
Difference between tools and utensils
47. Againg of American population; changes in income - and changes in family.
Key control
Empathize with the guest
Trends affecting hospitality industry
Price level classifications of lodging
48. 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
Support center
Accounts receivable
Front of the house in food service
5 categories of cooking used in food prep
49. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Face-to-face meetings
Front of the house in lodging
Conversion formula to enlarge a recipe
Leaching
50. Federal agency requiring truthful and informative labeling of products.
Market segments
FDA
Full service
Three accounting positions
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests