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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. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Rack rate
Entrepeneur
Front of the house in food service
Members of a kitchen brigade
2. Department that directly produces income for the business.
Front of the house in food service
Retirement age adults
Revenue center
Emotional and social needs met by food
3. Againg of American population; changes in income - and changes in family.
Owner-managed businesses
Limited service
Free standing food and beverage
Trends affecting hospitality industry
4. Person who works in front of the pss-through window assembling orders before taken to customers.
FTC
Duties of executive chef
Expediter
Technology has impacted food service's
5. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Cater to long-term guests
Limited service
Duties of executive chef
Art of service
6. Monies owed to the business.
Accounts receivable
Publicity
Good Samaritan Law
Rack rate
7. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Commercial food service
FTC
Microwave cooking
Good Samaritan Law
8. Inn - hotel - motel - motor hotel - and motor lodge.
Common terms for lodging operations
FDA
Franchiser
Public relations
9. Assisting and serving customers so that they enjoy themselves.
Art of service
'The Danger Zone' of temperature
Mise en place
Cater to short-term guests
10. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Difference between tools and utensils
(TQM) Total Quality Management
Microwave cooking
11. Name developed as automobiles became widely used in California in 1925.
USDA
Market segmentation
Emotional and social needs met by food
Motel
12. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Trends affecting hospitality industry
Motel
Conversion formula to enlarge a recipe
A promotion
13. Federal agency requiring truthful and informative labeling of products.
Mise en place
Emotional and social needs met by food
FDA
Microwave cooking
14. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
FTC
Duties of executive chef
5 categories of cooking used in food prep
RDA
15. 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.
Six essential nutrients
Three accounting positions
Five legal forms of business ownership
Good Samaritan Law
16. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Expediter
Public relations
Human resources
Accounts receivable
17. Federal agency that investigates unfair methods of competition in business.
FDA
Accounts payable
Trends affecting hospitality industry
FTC
18. 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
Six essential nutrients
5 categories of cooking used in food prep
Retirement age adults
Menu specifications
19. 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
Conversion formula to enlarge a recipe
Retirement age adults
Duties of executive chef
Mise en place
20. Remove moisture and grease; create a picture with the food.
Market segmentation
Shape of a plate
Members of a kitchen brigade
Key principles of plating food
21. Foodservice which serves a captive audience.
A promotion
Revenue center
Institutional food service
Public relations
22. Security - acceptance - love - business - family.
Falls and cuts
(TQM) Total Quality Management
Motel
Emotional and social needs met by food
23. '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.
FDA
Back of the house in food service
Technology has impacted food service's
Scales for food service
24. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
4 Methods of Placing Kitchen orders
Mise en place
RDA
Face-to-face meetings
25. A major part of guestroom security.
Cater to long-term guests
Conversion formula to enlarge a recipe
Limited service
Key control
26. Informaton about a person - place or thing that is prepared as a news item.
Publicity
Price level classifications of lodging
Three accounting positions
Owner-managed businesses
27. Technique used to maximize room revenue using supply and demand.
Res ipsa loquitor
Yield management
Maslow's Hierarchy needs supplied by hospitality operations
Chief Engineer
28. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Members of a kitchen brigade
Difference between tools and utensils
Manipulation techniques
RDI
29. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Market segments
Owner-operated businesses
Menu specifications
Back of the house in lodging
30. Detailed description of services offered and their prices for an event presented to the client.
Six essential nutrients
FTC
Catering proposal
A promotion
31. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
4 Methods of Placing Kitchen orders
Entrepeneur
Kitchen brigade
Retirement age adults
32. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Front of the house in food service
Limited service
Chief Engineer
33. Final details and pricing signed by the client.
Publicity
Catering contract
Emotional and social needs met by food
Public relations
34. The business of managing the most important resource used by a business-people.
Public relations
Human resources
Conversion formula to enlarge a recipe
Technology has impacted food service's
35. Most common job-related accidents.
Support center
Limited service
Falls and cuts
Three accounting positions
36. Tourism segment that includes learning about nature and the environment.
Empathize with the guest
Ecotourism
Theme
Duties of executive chef
37. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Microwave cooking
Kitchen brigade
Light on Foods
Front office department
38. A direction or tendency that a significant number of individuals appear to be following.
USDA
Trend
Limited service
Marketing plans
39. Price of a sleeping room used as the benchmark quotation.
Face-to-face meetings
Rack rate
Back of the house in food service
Cater to short-term guests
40. Lodging operations without food and beverage.
Expediter
Limited service
Catering proposal
Manipulation techniques
41. 41 F - 140 F which allows foodborne organisms to grow.
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42. Loss of vitamins and minerals to water.
Retirement age adults
Owner-managed businesses
Public relations
Leaching
43. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
FDA
Retirement age adults
(TQM) Total Quality Management
Market segments
44. Reduce the amount of paper to be managed.
Publicity
Computerized systems
Retirement age adults
Ecotourism
45. Monies owed by the business.
Microwave cooking
Accounts payable
Computerized systems
Yield management
46. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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47. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Market segments
Light on Foods
Price level classifications of lodging
Technology has impacted food service's
48. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Front office department
Key control
Owner-managed businesses
DRV
49. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Members of a kitchen brigade
Front of the house in food service
Accounts receivable
Accounts payable
50. Someone who organizes - manages and asumes the risks of a new business.
Entrepeneur
Duties of executive chef
Key principles of plating food
Publicity