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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. Most common job-related accidents.
FDA
Motel
Scales for food service
Falls and cuts
2. 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
Mise en place
5 categories of cooking used in food prep
(TQM) Total Quality Management
Res ipsa loquitor
3. 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.
Menu specifications
(TQM) Total Quality Management
Universal design
4 Methods of Placing Kitchen orders
4. Loss of vitamins and minerals to water.
Retirement age adults
Face-to-face meetings
Leaching
DRV
5. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
5 categories of cooking used in food prep
Universal design
Mise en place
Cater to long-term guests
6. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Emotional and social needs met by food
Empathize with the guest
Catering proposal
Support center
7. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
A promotion
Common terms for lodging operations
Hospitality industry definition for technology
Cater to long-term guests
8. Department that directly produces income for the business.
Revenue center
Empathize with the guest
Hospitality industry definition for technology
Mise en place
9. Put oneself in antoher's place and understand his or her feelings.
Empathize with the guest
Accounts receivable
Public relations
FDA
10. Business executives preference for meetings.
Face-to-face meetings
Expediter
Revenue center
A promotion
11. Technique used to maximize room revenue using supply and demand.
Back of the house in lodging
Yield management
Support center
Free standing food and beverage
12. Services are provided by owner and do not have payrolls.
Human resources
Six essential nutrients
Marketing plans
Owner-operated businesses
13. Final details and pricing signed by the client.
Owner-managed businesses
Scales for food service
Commercial food service
Catering contract
14. Growing target market which food services are modifying to accomodate.
Price level classifications of lodging
Duties of executive chef
Retirement age adults
Menu specifications
15. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
(TQM) Total Quality Management
Maslow's Hierarchy needs supplied by hospitality operations
Three accounting positions
16. Monies owed to the business.
Mise en place
Public relations
Accounts receivable
Good Samaritan Law
17. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Manipulation techniques
Accounts payable
Menu specifications
Trend
18. Price of a sleeping room used as the benchmark quotation.
Publicity
DRV
Rack rate
RDA
19. Informaton about a person - place or thing that is prepared as a news item.
Art of service
Publicity
Key control
USDA
20. Federal agency that investigates unfair methods of competition in business.
Key principles of plating food
Market segmentation
FTC
Institutional food service
21. Emphasizes and supports the composition of food.
5 categories of cooking used in food prep
Functions of food
Market segments
Shape of a plate
22. Lodging operations with food and beverage.
FTC
Full service
Cater to short-term guests
Key principles of plating food
23. Assisting and serving customers so that they enjoy themselves.
RDI
Res ipsa loquitor
Revenue center
Art of service
24. 41 F - 140 F which allows foodborne organisms to grow.
25. Againg of American population; changes in income - and changes in family.
Good Samaritan Law
Cater to long-term guests
Three accounting positions
Trends affecting hospitality industry
26. Federal agency requiring truthful and informative labeling of products.
Full service
Free standing food and beverage
FDA
Limited service
27. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Franchiser
Back of the house in food service
Duties of executive chef
Five legal forms of business ownership
28. Lodging operations without food and beverage.
Limited service
Maslow's Hierarchy needs supplied by hospitality operations
Trends affecting hospitality industry
Art of service
29. Foodservice which serves a captive audience.
Owner-managed businesses
Human resources
Back of the house in lodging
Institutional food service
30. A subject around which decor - food - menu -etc are planned.
Limited service
Franchiser
Theme
USDA
31. Federal agency that establishes and enforces food product standards.
Entrepeneur
USDA
Res ipsa loquitor
Empathize with the guest
32. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
4 Methods of Placing Kitchen orders
Public relations
Publicity
Franchiser
33. Foodservice which compete for customers in an open market.
Marketing plans
Res ipsa loquitor
Support center
Commercial food service
34. A major part of guestroom security.
Key control
Entrepeneur
Trends affecting hospitality industry
Revenue center
35. Chopping and peeling - change food from its original state - especially Vitamin C.
Microwave cooking
Market segments
Manipulation techniques
Trends affecting hospitality industry
36. Person who works in front of the pss-through window assembling orders before taken to customers.
Difference between tools and utensils
RDA
Expediter
Entrepeneur
37. Design of products and environmnets that are usable by all people to the greatest extent possible.
Retirement age adults
Hospitality industry definition for technology
Universal design
Key principles of plating food
38. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Cater to long-term guests
Universal design
Kitchen brigade
Total compensation package
39. Remove moisture and grease; create a picture with the food.
Key principles of plating food
Face-to-face meetings
Entrepeneur
FTC
40. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Face-to-face meetings
Owner-managed businesses
(TQM) Total Quality Management
Front office department
41. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
RDA
Empathize with the guest
Good Samaritan Law
42. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Art of service
Market segmentation
Computerized systems
Front office department
43. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Functions of food
DRV
Front of the house in lodging
Key principles of plating food
44. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Back of the house in lodging
Front of the house in food service
Back of the house in food service
Kitchen brigade
45. Protein - carbohydrates -fats - vitamins - minerals -and water.
Cater to long-term guests
Art of service
Expediter
Six essential nutrients
46. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Five legal forms of business ownership
Catering proposal
FTC
47. 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.
Duties of executive chef
Good Samaritan Law
Back of the house in food service
Difference between tools and utensils
48. Inn - hotel - motel - motor hotel - and motor lodge.
Key principles of plating food
Yield management
Common terms for lodging operations
Catering contract
49. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Cater to short-term guests
Universal design
Difference between tools and utensils
Empathize with the guest
50. Name developed as automobiles became widely used in California in 1925.
Duties of executive chef
Motel
Price level classifications of lodging
Catering contract