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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. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Five legal forms of business ownership
Microwave cooking
Stir-frying
Common terms for lodging operations
2. Growing target market which food services are modifying to accomodate.
Retirement age adults
Res ipsa loquitor
Market segments
Entrepeneur
3. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Accounts receivable
Back of the house in lodging
Market segmentation
Ecotourism
4. Speeds oxidation causing loss of nutrients.
Light on Foods
Owner-managed businesses
Common terms for lodging operations
Emotional and social needs met by food
5. Federal agency that establishes and enforces food product standards.
Stir-frying
Empathize with the guest
USDA
Market segments
6. '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
Manipulation techniques
Res ipsa loquitor
'The Danger Zone' of temperature
7. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Commercial food service
Market segmentation
Human resources
'The Danger Zone' of temperature
8. Informaton about a person - place or thing that is prepared as a news item.
Publicity
Light on Foods
Marketing plans
Trend
9. Monies owed to the business.
Owner-managed businesses
Owner-operated businesses
Accounts receivable
Trends affecting hospitality industry
10. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Trend
Three accounting positions
Price level classifications of lodging
Catering contract
11. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Computerized systems
Universal design
Difference between tools and utensils
12. Federal agency requiring truthful and informative labeling of products.
Art of service
Mise en place
FDA
Computerized systems
13. Price of a sleeping room used as the benchmark quotation.
Five legal forms of business ownership
Light on Foods
Rack rate
Market segmentation
14. Emphasizes and supports the composition of food.
4 Methods of Placing Kitchen orders
Shape of a plate
Technology has impacted food service's
'The Danger Zone' of temperature
15. Operations not associated with a lodging operation.
RDI
Theme
Free standing food and beverage
4 Methods of Placing Kitchen orders
16. Reduce the amount of paper to be managed.
Members of a kitchen brigade
Empathize with the guest
Owner-operated businesses
Computerized systems
17. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Limited service
RDA
Back of the house in food service
Five legal forms of business ownership
18. Foodservice which serves a captive audience.
Cater to long-term guests
Institutional food service
Market segmentation
Limited service
19. 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.
Free standing food and beverage
Back of the house in lodging
Back of the house in food service
Good Samaritan Law
20. Remove moisture and grease; create a picture with the food.
Price level classifications of lodging
Key principles of plating food
Shape of a plate
Face-to-face meetings
21. Information management.
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22. Design of products and environmnets that are usable by all people to the greatest extent possible.
Limited service
5 categories of cooking used in food prep
Universal design
Yield management
23. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Expediter
Leaching
Key principles of plating food
Menu specifications
24. Most common job-related accidents.
Falls and cuts
Trend
Back of the house in food service
Front of the house in lodging
25. 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.
4 Methods of Placing Kitchen orders
Mise en place
Universal design
Entrepeneur
26. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Face-to-face meetings
Owner-managed businesses
FTC
DRV
27. Put oneself in antoher's place and understand his or her feelings.
FTC
Empathize with the guest
Light on Foods
Market segments
28. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Front of the house in lodging
Institutional food service
Mise en place
Key control
29. Tourism segment that includes learning about nature and the environment.
Ecotourism
Yield management
Institutional food service
Support center
30. Name developed as automobiles became widely used in California in 1925.
Motel
Trends affecting hospitality industry
Six essential nutrients
Art of service
31. Technique used to maximize room revenue using supply and demand.
Market segmentation
FDA
Accounts receivable
Yield management
32. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Back of the house in lodging
Kitchen brigade
Expediter
Six essential nutrients
33. Services are provided by owner and do not have payrolls.
Functions of food
Owner-operated businesses
Support center
Falls and cuts
34. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Retirement age adults
Three accounting positions
Total compensation package
35. Loss of vitamins and minerals to water.
Retirement age adults
Face-to-face meetings
Leaching
Menu specifications
36. 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.
Franchiser
Back of the house in food service
Catering contract
Chief Engineer
37. Detailed description of services offered and their prices for an event presented to the client.
Market segmentation
Microwave cooking
Catering proposal
Public relations
38. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Back of the house in lodging
Accounts receivable
Leaching
Duties of executive chef
39. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Conversion formula to enlarge a recipe
Expediter
Chief Engineer
Public relations
40. Lodging operations without food and beverage.
Limited service
Key control
Franchiser
Catering proposal
41. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
5 categories of cooking used in food prep
DRV
Functions of food
(TQM) Total Quality Management
42. Protein - carbohydrates -fats - vitamins - minerals -and water.
Back of the house in food service
Six essential nutrients
Trends affecting hospitality industry
A promotion
43. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Front of the house in food service
Emotional and social needs met by food
Back of the house in food service
Accounts payable
44. Security - acceptance - love - business - family.
Price level classifications of lodging
A promotion
Emotional and social needs met by food
Light on Foods
45. Method of cooking that uses very little fat.
Front of the house in food service
Retirement age adults
Universal design
Stir-frying
46. 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
Expediter
Front of the house in lodging
Menu specifications
47. Chopping and peeling - change food from its original state - especially Vitamin C.
RDA
Manipulation techniques
Scales for food service
Duties of executive chef
48. Inn - hotel - motel - motor hotel - and motor lodge.
Duties of executive chef
Public relations
Common terms for lodging operations
USDA
49. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Maslow's Hierarchy needs supplied by hospitality operations
Cater to short-term guests
USDA
Computerized systems
50. Person who works in front of the pss-through window assembling orders before taken to customers.
Expediter
Motel
Owner-operated businesses
Res ipsa loquitor