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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. Foodservice which serves a captive audience.
Institutional food service
Rack rate
Art of service
USDA
2. The business of managing the most important resource used by a business-people.
Franchiser
Hospitality industry definition for technology
Catering contract
Human resources
3. Information management.
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4. Reduce the amount of paper to be managed.
Retirement age adults
Computerized systems
Technology has impacted food service's
Microwave cooking
5. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Front of the house in lodging
Ecotourism
Difference between tools and utensils
Universal design
6. Security - acceptance - love - business - family.
Emotional and social needs met by food
Market segmentation
5 categories of cooking used in food prep
Back of the house in lodging
7. Technique used to maximize room revenue using supply and demand.
Market segments
Microwave cooking
Yield management
Human resources
8. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Market segments
Back of the house in lodging
Duties of executive chef
Trends affecting hospitality industry
9. Services are provided by owner and do not have payrolls.
5 categories of cooking used in food prep
Scales for food service
Functions of food
Owner-operated businesses
10. '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.
Motel
Six essential nutrients
Scales for food service
Accounts receivable
11. Department that directly produces income for the business.
Revenue center
Market segmentation
Universal design
Manipulation techniques
12. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Owner-managed businesses
RDI
Light on Foods
Franchiser
13. Speeds oxidation causing loss of nutrients.
Free standing food and beverage
Rack rate
Empathize with the guest
Light on Foods
14. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Support center
Cater to long-term guests
Face-to-face meetings
Rack rate
15. Lodging operations with food and beverage.
FDA
Falls and cuts
Full service
Common terms for lodging operations
16. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
FTC
Revenue center
Microwave cooking
Market segmentation
17. Controller - auditor - credit manager.
Five legal forms of business ownership
Three accounting positions
Franchiser
Cater to long-term guests
18. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Support center
Scales for food service
Emotional and social needs met by food
19. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Difference between tools and utensils
Public relations
Front office department
A promotion
20. Business executives preference for meetings.
Face-to-face meetings
Emotional and social needs met by food
Catering proposal
Difference between tools and utensils
21. Loss of vitamins and minerals to water.
Leaching
Entrepeneur
Technology has impacted food service's
Trend
22. Final details and pricing signed by the client.
Catering contract
Manipulation techniques
Hospitality industry definition for technology
Leaching
23. A major part of guestroom security.
FDA
Key control
FTC
Universal design
24. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
RDI
Entrepeneur
Cater to long-term guests
'The Danger Zone' of temperature
25. Reference Daily Intake standards set for for protein - vitamins and minerals.
Falls and cuts
Shape of a plate
RDI
Leaching
26. Most common job-related accidents.
Cater to long-term guests
Trend
Falls and cuts
Manipulation techniques
27. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Empathize with the guest
RDI
Kitchen brigade
28. Monies owed to the business.
Accounts receivable
Cater to short-term guests
Revenue center
Entrepeneur
29. Price of a sleeping room used as the benchmark quotation.
Rack rate
USDA
Owner-managed businesses
Back of the house in lodging
30. Method of cooking that uses very little fat.
RDI
Stir-frying
Free standing food and beverage
Front of the house in lodging
31. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
FTC
Cater to short-term guests
Stir-frying
Empathize with the guest
32. Name developed as automobiles became widely used in California in 1925.
Res ipsa loquitor
Cater to long-term guests
Motel
Trends affecting hospitality industry
33. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Trend
Yield management
FTC
Public relations
34. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
Duties of executive chef
Scales for food service
RDI
35. 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.
FTC
Shape of a plate
Back of the house in food service
Expediter
36. 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
5 categories of cooking used in food prep
Revenue center
Microwave cooking
Key control
37. Assisting and serving customers so that they enjoy themselves.
Art of service
Entrepeneur
RDA
A promotion
38. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Back of the house in lodging
Maslow's Hierarchy needs supplied by hospitality operations
Technology has impacted food service's
39. Responsible for maintenance and repair of facilities.
Limited service
Duties of executive chef
Chief Engineer
A promotion
40. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Difference between tools and utensils
A promotion
RDI
Chief Engineer
41. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Theme
Res ipsa loquitor
Price level classifications of lodging
Microwave cooking
42. Detailed description of services offered and their prices for an event presented to the client.
Catering proposal
Limited service
Common terms for lodging operations
Kitchen brigade
43. Put oneself in antoher's place and understand his or her feelings.
Five legal forms of business ownership
Support center
Empathize with the guest
4 Methods of Placing Kitchen orders
44. Lodging operations without food and beverage.
Limited service
Trend
FTC
Falls and cuts
45. Growing target market which food services are modifying to accomodate.
Expediter
Six essential nutrients
Free standing food and beverage
Retirement age adults
46. Inn - hotel - motel - motor hotel - and motor lodge.
Owner-operated businesses
Common terms for lodging operations
(TQM) Total Quality Management
Six essential nutrients
47. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Chief Engineer
Members of a kitchen brigade
Kitchen brigade
Limited service
48. Informaton about a person - place or thing that is prepared as a news item.
Market segmentation
Publicity
Conversion formula to enlarge a recipe
Maslow's Hierarchy needs supplied by hospitality operations
49. Againg of American population; changes in income - and changes in family.
Ecotourism
Six essential nutrients
Trends affecting hospitality industry
Front office department
50. 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
Leaching
Total compensation package
Maslow's Hierarchy needs supplied by hospitality operations