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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. Process of converting raw materials into a service.
Accounts receivable
Common terms for lodging operations
Hospitality industry definition for technology
Retirement age adults
2. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Chief Engineer
Duties of executive chef
DRV
Good Samaritan Law
3. Responsible for maintenance and repair of facilities.
RDA
Cater to long-term guests
Yield management
Chief Engineer
4. Speeds oxidation causing loss of nutrients.
Face-to-face meetings
Motel
Light on Foods
Full service
5. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Universal design
FDA
Leaching
6. Federal agency that investigates unfair methods of competition in business.
Key control
Cater to short-term guests
USDA
FTC
7. Detailed description of services offered and their prices for an event presented to the client.
Catering proposal
Universal design
Five legal forms of business ownership
FDA
8. Reduce the amount of paper to be managed.
Owner-managed businesses
Face-to-face meetings
Good Samaritan Law
Computerized systems
9. Assisting and serving customers so that they enjoy themselves.
Stir-frying
Universal design
Art of service
Marketing plans
10. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
USDA
Five legal forms of business ownership
FTC
11. Security - acceptance - love - business - family.
Emotional and social needs met by food
Hospitality industry definition for technology
Catering contract
Limited service
12. The business of managing the most important resource used by a business-people.
Human resources
Members of a kitchen brigade
Light on Foods
Marketing plans
13. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Cater to long-term guests
Shape of a plate
(TQM) Total Quality Management
Total compensation package
14. Someone who organizes - manages and asumes the risks of a new business.
Leaching
Key control
Chief Engineer
Entrepeneur
15. Technique used to maximize room revenue using supply and demand.
Accounts payable
Market segmentation
Yield management
Kitchen brigade
16. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Common terms for lodging operations
FTC
Five legal forms of business ownership
Light on Foods
17. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
18. 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.
Difference between tools and utensils
Universal design
Yield management
4 Methods of Placing Kitchen orders
19. Most common job-related accidents.
Falls and cuts
Expediter
RDI
Art of service
20. 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
Shape of a plate
Retirement age adults
Expediter
5 categories of cooking used in food prep
21. 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.
FTC
4 Methods of Placing Kitchen orders
Three accounting positions
Back of the house in food service
22. Foodservice which compete for customers in an open market.
Human resources
Support center
Commercial food service
Universal design
23. '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
Good Samaritan Law
Members of a kitchen brigade
Menu specifications
24. Run by owner but owner also hires a supporting staff of employees.
Owner-managed businesses
Owner-operated businesses
Back of the house in food service
Leaching
25. Method of cooking that uses very little fat.
Institutional food service
Functions of food
Stir-frying
Key control
26. Monies owed by the business.
Accounts payable
Front of the house in lodging
Leaching
Full service
27. Name developed as automobiles became widely used in California in 1925.
Motel
Face-to-face meetings
Art of service
Empathize with the guest
28. Loss of vitamins and minerals to water.
Theme
Yield management
Leaching
Common terms for lodging operations
29. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Three accounting positions
Menu specifications
Mise en place
Members of a kitchen brigade
30. Department that directly produces income for the business.
Revenue center
Publicity
Empathize with the guest
Owner-managed businesses
31. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Front office department
RDA
Kitchen brigade
Universal design
32. Federal agency that establishes and enforces food product standards.
RDI
USDA
Scales for food service
Expediter
33. Price of a sleeping room used as the benchmark quotation.
A promotion
Microwave cooking
Back of the house in food service
Rack rate
34. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Cater to long-term guests
Free standing food and beverage
Kitchen brigade
Marketing plans
35. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Light on Foods
Motel
RDI
Res ipsa loquitor
36. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Kitchen brigade
Key principles of plating food
Marketing plans
Cater to short-term guests
37. Protein - carbohydrates -fats - vitamins - minerals -and water.
Accounts payable
Six essential nutrients
Five legal forms of business ownership
Owner-operated businesses
38. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Owner-operated businesses
Marketing plans
RDI
A promotion
39. Federal agency requiring truthful and informative labeling of products.
A promotion
FDA
Catering contract
Accounts receivable
40. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Institutional food service
Back of the house in lodging
Computerized systems
Owner-managed businesses
41. Emphasizes and supports the composition of food.
Front of the house in food service
Five legal forms of business ownership
Shape of a plate
Expediter
42. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Accounts receivable
Front of the house in lodging
Empathize with the guest
Hospitality industry definition for technology
43. Reference Daily Intake standards set for for protein - vitamins and minerals.
Free standing food and beverage
Accounts receivable
RDI
Cater to short-term guests
44. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Empathize with the guest
Good Samaritan Law
Chief Engineer
Functions of food
45. 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
Key principles of plating food
Conversion formula to enlarge a recipe
Publicity
Support center
46. Remove moisture and grease; create a picture with the food.
Expediter
Full service
Cater to long-term guests
Key principles of plating food
47. Growing target market which food services are modifying to accomodate.
Retirement age adults
Technology has impacted food service's
Back of the house in lodging
RDA
48. Final details and pricing signed by the client.
Limited service
Catering contract
Menu specifications
Front office department
49. A subject around which decor - food - menu -etc are planned.
Art of service
Leaching
Theme
Owner-managed businesses
50. Information management.