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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. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Good Samaritan Law
Key principles of plating food
DRV
Functions of food
2. Againg of American population; changes in income - and changes in family.
FTC
Commercial food service
Motel
Trends affecting hospitality industry
3. Operations not associated with a lodging operation.
Free standing food and beverage
FDA
Maslow's Hierarchy needs supplied by hospitality operations
Trend
4. A direction or tendency that a significant number of individuals appear to be following.
Trend
Owner-operated businesses
Franchiser
USDA
5. Growing target market which food services are modifying to accomodate.
Cater to short-term guests
Three accounting positions
Shape of a plate
Retirement age adults
6. Inn - hotel - motel - motor hotel - and motor lodge.
Common terms for lodging operations
Scales for food service
Emotional and social needs met by food
Motel
7. Information management.
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8. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Chief Engineer
Functions of food
Universal design
Catering contract
9. 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
Mise en place
Public relations
Ecotourism
10. Lodging operations with food and beverage.
Franchiser
Yield management
Hospitality industry definition for technology
Full service
11. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Accounts receivable
FDA
DRV
12. 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
Owner-operated businesses
A promotion
Front of the house in food service
13. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Trends affecting hospitality industry
Five legal forms of business ownership
Universal design
Hospitality industry definition for technology
14. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Functions of food
Expediter
Marketing plans
Conversion formula to enlarge a recipe
15. Tourism segment that includes learning about nature and the environment.
Motel
Price level classifications of lodging
Ecotourism
A promotion
16. Remove moisture and grease; create a picture with the food.
Back of the house in lodging
Key principles of plating food
Emotional and social needs met by food
Institutional food service
17. Run by owner but owner also hires a supporting staff of employees.
Leaching
Stir-frying
Owner-managed businesses
Shape of a plate
18. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Empathize with the guest
Front office department
Light on Foods
Market segments
19. Assisting and serving customers so that they enjoy themselves.
Trend
Art of service
Revenue center
Three accounting positions
20. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Duties of executive chef
Face-to-face meetings
Falls and cuts
21. Detailed description of services offered and their prices for an event presented to the client.
Six essential nutrients
FDA
Members of a kitchen brigade
Catering proposal
22. Informaton about a person - place or thing that is prepared as a news item.
Publicity
(TQM) Total Quality Management
Trends affecting hospitality industry
Back of the house in lodging
23. 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
Maslow's Hierarchy needs supplied by hospitality operations
Theme
5 categories of cooking used in food prep
Cater to long-term guests
24. Person who works in front of the pss-through window assembling orders before taken to customers.
Expediter
Support center
Light on Foods
Duties of executive chef
25. Emphasizes and supports the composition of food.
Market segments
Price level classifications of lodging
Shape of a plate
Scales for food service
26. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Owner-operated businesses
Franchiser
Catering contract
Theme
27. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Yield management
Falls and cuts
Res ipsa loquitor
Entrepeneur
28. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Revenue center
Market segmentation
Front of the house in food service
RDI
29. Final details and pricing signed by the client.
Catering contract
Revenue center
Market segments
Emotional and social needs met by food
30. Price of a sleeping room used as the benchmark quotation.
RDA
Members of a kitchen brigade
Rack rate
Owner-managed businesses
31. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Revenue center
Back of the house in lodging
(TQM) Total Quality Management
Catering proposal
32. 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
Theme
Conversion formula to enlarge a recipe
Kitchen brigade
Cater to long-term guests
33. Federal agency that investigates unfair methods of competition in business.
Members of a kitchen brigade
Theme
FTC
RDI
34. Method of cooking that uses very little fat.
Good Samaritan Law
A promotion
Stir-frying
Back of the house in lodging
35. Wages - salaries - bonuses and benefits paid.
Three accounting positions
Public relations
Computerized systems
Total compensation package
36. Monies owed by the business.
Members of a kitchen brigade
Accounts payable
Revenue center
Cater to long-term guests
37. Chopping and peeling - change food from its original state - especially Vitamin C.
Duties of executive chef
Manipulation techniques
Support center
Price level classifications of lodging
38. 41 F - 140 F which allows foodborne organisms to grow.
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39. Foodservice which serves a captive audience.
Menu specifications
Front office department
'The Danger Zone' of temperature
Institutional food service
40. Name developed as automobiles became widely used in California in 1925.
Technology has impacted food service's
Institutional food service
Microwave cooking
Motel
41. Most common job-related accidents.
Art of service
Light on Foods
Falls and cuts
Publicity
42. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
RDI
Scales for food service
Accounts receivable
Kitchen brigade
43. Federal agency that establishes and enforces food product standards.
USDA
Light on Foods
Leaching
Art of service
44. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Front of the house in food service
Back of the house in lodging
Trend
45. Monies owed to the business.
Accounts receivable
Trends affecting hospitality industry
Marketing plans
Chief Engineer
46. A subject around which decor - food - menu -etc are planned.
Commercial food service
Price level classifications of lodging
Total compensation package
Theme
47. Put oneself in antoher's place and understand his or her feelings.
Computerized systems
Institutional food service
Empathize with the guest
RDI
48. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
FTC
Back of the house in lodging
Back of the house in food service
Menu specifications
49. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Three accounting positions
Yield management
Accounts receivable
50. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Catering proposal
Public relations
Institutional food service
Front of the house in food service