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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. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
USDA
A promotion
Light on Foods
Microwave cooking
2. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Front of the house in food service
Back of the house in food service
Cater to long-term guests
3. Person who works in front of the pss-through window assembling orders before taken to customers.
Chief Engineer
Conversion formula to enlarge a recipe
Expediter
Ecotourism
4. Emphasizes and supports the composition of food.
Shape of a plate
Trends affecting hospitality industry
'The Danger Zone' of temperature
Light on Foods
5. The business of managing the most important resource used by a business-people.
Human resources
5 categories of cooking used in food prep
Computerized systems
Emotional and social needs met by food
6. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Members of a kitchen brigade
DRV
Expediter
Cater to short-term guests
7. Design of products and environmnets that are usable by all people to the greatest extent possible.
Art of service
Universal design
Mise en place
Commercial food service
8. Run by owner but owner also hires a supporting staff of employees.
Market segments
RDA
Owner-managed businesses
Price level classifications of lodging
9. Remove moisture and grease; create a picture with the food.
Kitchen brigade
Members of a kitchen brigade
Yield management
Key principles of plating food
10. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Technology has impacted food service's
DRV
Duties of executive chef
Front office department
11. Security - acceptance - love - business - family.
Accounts receivable
Manipulation techniques
Emotional and social needs met by food
Theme
12. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Technology has impacted food service's
Empathize with the guest
Free standing food and beverage
Front of the house in lodging
13. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Cater to long-term guests
Functions of food
Six essential nutrients
'The Danger Zone' of temperature
14. 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
Owner-operated businesses
Motel
Catering proposal
Conversion formula to enlarge a recipe
15. Protein - carbohydrates -fats - vitamins - minerals -and water.
Manipulation techniques
Six essential nutrients
Emotional and social needs met by food
Trends affecting hospitality industry
16. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Leaching
Hospitality industry definition for technology
Microwave cooking
Members of a kitchen brigade
17. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Six essential nutrients
Mise en place
Stir-frying
Conversion formula to enlarge a recipe
18. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Front of the house in lodging
Owner-managed businesses
Catering contract
19. Assisting and serving customers so that they enjoy themselves.
Stir-frying
Market segments
Art of service
Back of the house in food service
20. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
FDA
Light on Foods
Total compensation package
Marketing plans
21. Inn - hotel - motel - motor hotel - and motor lodge.
Theme
Common terms for lodging operations
Retirement age adults
Key principles of plating food
22. Monies owed to the business.
Market segmentation
RDA
Shape of a plate
Accounts receivable
23. Department that directly produces income for the business.
Leaching
Publicity
Revenue center
Catering contract
24. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Public relations
4 Methods of Placing Kitchen orders
Microwave cooking
Owner-operated businesses
25. Wages - salaries - bonuses and benefits paid.
4 Methods of Placing Kitchen orders
Total compensation package
Institutional food service
Light on Foods
26. Price of a sleeping room used as the benchmark quotation.
Technology has impacted food service's
Six essential nutrients
Rack rate
Accounts payable
27. Monies owed by the business.
Microwave cooking
Emotional and social needs met by food
Accounts payable
Public relations
28. Loss of vitamins and minerals to water.
Universal design
Support center
Leaching
Conversion formula to enlarge a recipe
29. 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.
Common terms for lodging operations
4 Methods of Placing Kitchen orders
Back of the house in food service
Support center
30. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Total compensation package
Shape of a plate
FDA
31. A subject around which decor - food - menu -etc are planned.
FDA
Theme
Hospitality industry definition for technology
Full service
32. A direction or tendency that a significant number of individuals appear to be following.
'The Danger Zone' of temperature
Market segments
Front office department
Trend
33. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Art of service
(TQM) Total Quality Management
Owner-managed businesses
34. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Rack rate
A promotion
Six essential nutrients
RDA
35. Againg of American population; changes in income - and changes in family.
Face-to-face meetings
Trends affecting hospitality industry
FDA
RDI
36. Growing target market which food services are modifying to accomodate.
Conversion formula to enlarge a recipe
Chief Engineer
Kitchen brigade
Retirement age adults
37. Informaton about a person - place or thing that is prepared as a news item.
Ecotourism
Publicity
Falls and cuts
Rack rate
38. Lodging operations with food and beverage.
Owner-operated businesses
USDA
Full service
Back of the house in food service
39. Detailed description of services offered and their prices for an event presented to the client.
Ecotourism
Catering proposal
4 Methods of Placing Kitchen orders
Duties of executive chef
40. Tourism segment that includes learning about nature and the environment.
Ecotourism
Members of a kitchen brigade
Public relations
'The Danger Zone' of temperature
41. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Owner-operated businesses
Marketing plans
(TQM) Total Quality Management
42. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Catering proposal
Manipulation techniques
Universal design
Support center
43. Final details and pricing signed by the client.
Revenue center
Light on Foods
Ecotourism
Catering contract
44. Name developed as automobiles became widely used in California in 1925.
Front office department
Technology has impacted food service's
Motel
Public relations
45. Someone who organizes - manages and asumes the risks of a new business.
Back of the house in food service
Manipulation techniques
Shape of a plate
Entrepeneur
46. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
Theme
Entrepeneur
Three accounting positions
47. Speeds oxidation causing loss of nutrients.
'The Danger Zone' of temperature
Marketing plans
Light on Foods
Ecotourism
48. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Res ipsa loquitor
Market segments
DRV
Three accounting positions
49. Federal agency that establishes and enforces food product standards.
4 Methods of Placing Kitchen orders
Ecotourism
Computerized systems
USDA
50. Controller - auditor - credit manager.
Art of service
Human resources
Scales for food service
Three accounting positions