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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. Emphasizes and supports the composition of food.
Retirement age adults
4 Methods of Placing Kitchen orders
Duties of executive chef
Shape of a plate
2. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Franchiser
Cater to short-term guests
Catering contract
Front of the house in lodging
3. Business executives preference for meetings.
Members of a kitchen brigade
Cater to long-term guests
4 Methods of Placing Kitchen orders
Face-to-face meetings
4. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Owner-managed businesses
Conversion formula to enlarge a recipe
A promotion
5. 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
Computerized systems
Owner-operated businesses
Chief Engineer
6. Federal agency requiring truthful and informative labeling of products.
FDA
Price level classifications of lodging
Front of the house in lodging
Light on Foods
7. Information management.
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8. A subject around which decor - food - menu -etc are planned.
Accounts receivable
Scales for food service
Theme
Front office department
9. Remove moisture and grease; create a picture with the food.
Face-to-face meetings
Emotional and social needs met by food
Key principles of plating food
Kitchen brigade
10. Wages - salaries - bonuses and benefits paid.
Accounts payable
Menu specifications
Total compensation package
Commercial food service
11. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Cater to short-term guests
Theme
Back of the house in lodging
Market segments
12. '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.
Commercial food service
Mise en place
Retirement age adults
Scales for food service
13. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Chief Engineer
Difference between tools and utensils
Rack rate
Public relations
14. Chopping and peeling - change food from its original state - especially Vitamin C.
Accounts payable
Public relations
Manipulation techniques
Market segmentation
15. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Duties of executive chef
Catering contract
Res ipsa loquitor
FDA
16. Monies owed to the business.
4 Methods of Placing Kitchen orders
USDA
Cater to long-term guests
Accounts receivable
17. Loss of vitamins and minerals to water.
Market segmentation
Leaching
Scales for food service
FDA
18. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segments
Six essential nutrients
Maslow's Hierarchy needs supplied by hospitality operations
Market segmentation
19. Monies owed by the business.
Good Samaritan Law
Accounts payable
Difference between tools and utensils
Front of the house in lodging
20. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Emotional and social needs met by food
Public relations
Catering proposal
Accounts receivable
21. Speeds oxidation causing loss of nutrients.
Front of the house in food service
Universal design
Light on Foods
Face-to-face meetings
22. Run by owner but owner also hires a supporting staff of employees.
Front of the house in food service
Expediter
Owner-managed businesses
Five legal forms of business ownership
23. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Key control
Franchiser
Technology has impacted food service's
'The Danger Zone' of temperature
24. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Yield management
Institutional food service
Human resources
25. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Cater to short-term guests
Market segments
Functions of food
FTC
26. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Leaching
Hospitality industry definition for technology
Front of the house in food service
Revenue center
27. Design of products and environmnets that are usable by all people to the greatest extent possible.
Retirement age adults
Front of the house in food service
Universal design
Owner-operated businesses
28. Name developed as automobiles became widely used in California in 1925.
Motel
Support center
Human resources
Franchiser
29. Operations not associated with a lodging operation.
Trend
A promotion
Yield management
Free standing food and beverage
30. Put oneself in antoher's place and understand his or her feelings.
Chief Engineer
Front of the house in food service
Empathize with the guest
Front office department
31. A direction or tendency that a significant number of individuals appear to be following.
Front of the house in food service
Retirement age adults
Trend
Commercial food service
32. Federal agency that investigates unfair methods of competition in business.
Light on Foods
Yield management
FTC
'The Danger Zone' of temperature
33. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Falls and cuts
DRV
5 categories of cooking used in food prep
Five legal forms of business ownership
34. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
5 categories of cooking used in food prep
Full service
Retirement age adults
RDA
35. Technique used to maximize room revenue using supply and demand.
Catering contract
Three accounting positions
Yield management
DRV
36. Lodging operations without food and beverage.
Limited service
Trends affecting hospitality industry
Human resources
Mise en place
37. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Six essential nutrients
Key control
Microwave cooking
Market segmentation
38. Foodservice which compete for customers in an open market.
Commercial food service
Catering proposal
Market segments
Franchiser
39. Assisting and serving customers so that they enjoy themselves.
Manipulation techniques
Yield management
Art of service
(TQM) Total Quality Management
40. Someone who organizes - manages and asumes the risks of a new business.
Entrepeneur
Computerized systems
Leaching
Key control
41. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
FDA
Cater to short-term guests
Back of the house in lodging
42. Informaton about a person - place or thing that is prepared as a news item.
Publicity
FTC
Leaching
Front of the house in food service
43. Final details and pricing signed by the client.
5 categories of cooking used in food prep
Franchiser
Catering contract
Trends affecting hospitality industry
44. Controller - auditor - credit manager.
Support center
Three accounting positions
Front office department
Res ipsa loquitor
45. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
USDA
Members of a kitchen brigade
Price level classifications of lodging
Computerized systems
46. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Shape of a plate
Common terms for lodging operations
Motel
47. Inn - hotel - motel - motor hotel - and motor lodge.
Theme
DRV
Common terms for lodging operations
Support center
48. The business of managing the most important resource used by a business-people.
Trend
Scales for food service
Human resources
USDA
49. Tourism segment that includes learning about nature and the environment.
Five legal forms of business ownership
Commercial food service
Duties of executive chef
Ecotourism
50. Process of converting raw materials into a service.
Microwave cooking
Catering contract
Functions of food
Hospitality industry definition for technology