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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. A direction or tendency that a significant number of individuals appear to be following.
Front of the house in food service
DRV
Trend
Entrepeneur
2. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Owner-managed businesses
DRV
Duties of executive chef
Microwave cooking
3. Run by owner but owner also hires a supporting staff of employees.
Owner-managed businesses
(TQM) Total Quality Management
DRV
Light on Foods
4. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Kitchen brigade
Computerized systems
Cater to long-term guests
A promotion
5. Information management.
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6. Growing target market which food services are modifying to accomodate.
Mise en place
Motel
Retirement age adults
Expediter
7. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
RDA
Cater to short-term guests
Universal design
8. Responsible for maintenance and repair of facilities.
Accounts receivable
Mise en place
Stir-frying
Chief Engineer
9. 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
Face-to-face meetings
Cater to short-term guests
Hospitality industry definition for technology
5 categories of cooking used in food prep
10. Operations not associated with a lodging operation.
Rack rate
'The Danger Zone' of temperature
Free standing food and beverage
Trends affecting hospitality industry
11. Monies owed by the business.
Back of the house in food service
Manipulation techniques
RDA
Accounts payable
12. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Trends affecting hospitality industry
Stir-frying
Cater to short-term guests
Chief Engineer
13. Protein - carbohydrates -fats - vitamins - minerals -and water.
Free standing food and beverage
Microwave cooking
Six essential nutrients
Cater to long-term guests
14. Department that directly produces income for the business.
Good Samaritan Law
Accounts receivable
Leaching
Revenue center
15. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Emotional and social needs met by food
Trend
Owner-operated businesses
Front of the house in food service
16. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Public relations
Functions of food
Free standing food and beverage
Scales for food service
17. 41 F - 140 F which allows foodborne organisms to grow.
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18. '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.
Cater to short-term guests
Limited service
Good Samaritan Law
Scales for food service
19. Loss of vitamins and minerals to water.
Retirement age adults
Hospitality industry definition for technology
Leaching
Price level classifications of lodging
20. Put oneself in antoher's place and understand his or her feelings.
Empathize with the guest
Marketing plans
Key control
Free standing food and beverage
21. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
DRV
Menu specifications
Three accounting positions
22. Process of converting raw materials into a service.
Duties of executive chef
Five legal forms of business ownership
Hospitality industry definition for technology
Full service
23. Lodging operations with food and beverage.
Publicity
Revenue center
Menu specifications
Full service
24. A major part of guestroom security.
Common terms for lodging operations
Key control
Commercial food service
Cater to long-term guests
25. 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.
Cater to short-term guests
Six essential nutrients
(TQM) Total Quality Management
Back of the house in food service
26. Method of cooking that uses very little fat.
Owner-operated businesses
Stir-frying
Menu specifications
Manipulation techniques
27. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Difference between tools and utensils
Marketing plans
Retirement age adults
Light on Foods
28. Foodservice which serves a captive audience.
Front of the house in lodging
Mise en place
Revenue center
Institutional food service
29. Business executives preference for meetings.
Functions of food
Maslow's Hierarchy needs supplied by hospitality operations
Face-to-face meetings
Market segments
30. Inn - hotel - motel - motor hotel - and motor lodge.
Total compensation package
Menu specifications
Six essential nutrients
Common terms for lodging operations
31. Price of a sleeping room used as the benchmark quotation.
Rack rate
Accounts payable
Microwave cooking
Institutional food service
32. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Front office department
Computerized systems
A promotion
Total compensation package
33. Informaton about a person - place or thing that is prepared as a news item.
Entrepeneur
Front of the house in lodging
Free standing food and beverage
Publicity
34. Foodservice which compete for customers in an open market.
Trend
Accounts payable
Commercial food service
Mise en place
35. Technique used to maximize room revenue using supply and demand.
Rack rate
Yield management
Back of the house in food service
Maslow's Hierarchy needs supplied by hospitality operations
36. Services are provided by owner and do not have payrolls.
Leaching
Cater to short-term guests
Revenue center
Owner-operated businesses
37. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
4 Methods of Placing Kitchen orders
Marketing plans
Members of a kitchen brigade
38. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Market segmentation
Hospitality industry definition for technology
Maslow's Hierarchy needs supplied by hospitality operations
Kitchen brigade
39. Federal agency that establishes and enforces food product standards.
Technology has impacted food service's
Difference between tools and utensils
Art of service
USDA
40. Assisting and serving customers so that they enjoy themselves.
Functions of food
Total compensation package
Retirement age adults
Art of service
41. Name developed as automobiles became widely used in California in 1925.
Motel
Good Samaritan Law
Key principles of plating food
Shape of a plate
42. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Members of a kitchen brigade
Empathize with the guest
Functions of food
43. Detailed description of services offered and their prices for an event presented to the client.
Three accounting positions
Catering proposal
Functions of food
Empathize with the guest
44. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Owner-managed businesses
Market segmentation
Accounts receivable
Full service
45. Most common job-related accidents.
USDA
Stir-frying
Limited service
Falls and cuts
46. Federal agency requiring truthful and informative labeling of products.
Marketing plans
FDA
Cater to short-term guests
Commercial food service
47. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Retirement age adults
Falls and cuts
Mise en place
Back of the house in lodging
48. The business of managing the most important resource used by a business-people.
Publicity
Ecotourism
Human resources
Maslow's Hierarchy needs supplied by hospitality operations
49. Final details and pricing signed by the client.
Catering contract
Total compensation package
FTC
Revenue center
50. 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.
A promotion
Accounts receivable
Ecotourism
4 Methods of Placing Kitchen orders