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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. Lodging operations without food and beverage.
Chief Engineer
Limited service
RDA
Res ipsa loquitor
2. The business of managing the most important resource used by a business-people.
Functions of food
Human resources
Owner-operated businesses
Cater to long-term guests
3. Wages - salaries - bonuses and benefits paid.
Mise en place
USDA
Total compensation package
Accounts payable
4. Department that directly produces income for the business.
Price level classifications of lodging
Market segments
FTC
Revenue center
5. Most common job-related accidents.
Falls and cuts
Microwave cooking
Functions of food
Mise en place
6. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Three accounting positions
Trends affecting hospitality industry
Price level classifications of lodging
Microwave cooking
7. 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.
Good Samaritan Law
Owner-operated businesses
RDI
Shape of a plate
8. Services are provided by owner and do not have payrolls.
Front of the house in lodging
Cater to short-term guests
Owner-operated businesses
Microwave cooking
9. Method of cooking that uses very little fat.
Expediter
Members of a kitchen brigade
Stir-frying
DRV
10. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Motel
Six essential nutrients
Art of service
11. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Art of service
Publicity
Back of the house in lodging
Accounts payable
12. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Common terms for lodging operations
Res ipsa loquitor
Kitchen brigade
A promotion
13. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Duties of executive chef
Marketing plans
Front office department
Key control
14. 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
Commercial food service
Catering proposal
Motel
5 categories of cooking used in food prep
15. Federal agency that establishes and enforces food product standards.
Universal design
DRV
Shape of a plate
USDA
16. A direction or tendency that a significant number of individuals appear to be following.
Manipulation techniques
Menu specifications
Trend
Market segments
17. Lodging operations with food and beverage.
Kitchen brigade
Front of the house in lodging
Full service
Ecotourism
18. Federal agency that investigates unfair methods of competition in business.
Ecotourism
Six essential nutrients
Yield management
FTC
19. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Price level classifications of lodging
FTC
Cater to short-term guests
Public relations
20. Tourism segment that includes learning about nature and the environment.
Ecotourism
Commercial food service
Microwave cooking
DRV
21. Federal agency requiring truthful and informative labeling of products.
FDA
5 categories of cooking used in food prep
Ecotourism
Scales for food service
22. Responsible for maintenance and repair of facilities.
Expediter
Chief Engineer
Leaching
Three accounting positions
23. Foodservice which serves a captive audience.
Free standing food and beverage
Six essential nutrients
Ecotourism
Institutional food service
24. Foodservice which compete for customers in an open market.
Face-to-face meetings
Commercial food service
Accounts payable
Owner-operated businesses
25. A major part of guestroom security.
Rack rate
Key control
Scales for food service
Trend
26. 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.
Universal design
4 Methods of Placing Kitchen orders
Ecotourism
Accounts receivable
27. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Catering proposal
Front of the house in lodging
Theme
Ecotourism
28. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Leaching
Maslow's Hierarchy needs supplied by hospitality operations
Full service
Front office department
29. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Trend
Publicity
Computerized systems
30. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Stir-frying
Franchiser
Front of the house in food service
Back of the house in food service
31. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Maslow's Hierarchy needs supplied by hospitality operations
Theme
A promotion
Difference between tools and utensils
32. '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.
USDA
Trend
Scales for food service
Expediter
33. Put oneself in antoher's place and understand his or her feelings.
Total compensation package
Empathize with the guest
RDI
Duties of executive chef
34. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Front of the house in food service
Public relations
Trends affecting hospitality industry
Entrepeneur
35. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Marketing plans
Catering proposal
Menu specifications
36. Final details and pricing signed by the client.
Scales for food service
Catering contract
Art of service
Market segments
37. Protein - carbohydrates -fats - vitamins - minerals -and water.
Common terms for lodging operations
Light on Foods
Commercial food service
Six essential nutrients
38. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Back of the house in food service
Shape of a plate
A promotion
(TQM) Total Quality Management
39. Assisting and serving customers so that they enjoy themselves.
Limited service
(TQM) Total Quality Management
Cater to long-term guests
Art of service
40. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Conversion formula to enlarge a recipe
Price level classifications of lodging
Total compensation package
Falls and cuts
41. Chopping and peeling - change food from its original state - especially Vitamin C.
Three accounting positions
Emotional and social needs met by food
Manipulation techniques
Catering contract
42. Emphasizes and supports the composition of food.
Market segments
Shape of a plate
Price level classifications of lodging
Motel
43. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Accounts payable
Falls and cuts
Yield management
Five legal forms of business ownership
44. Person who works in front of the pss-through window assembling orders before taken to customers.
Yield management
Leaching
Franchiser
Expediter
45. Monies owed by the business.
Chief Engineer
Microwave cooking
Accounts payable
Technology has impacted food service's
46. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Common terms for lodging operations
Owner-operated businesses
Full service
47. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Limited service
Mise en place
Three accounting positions
Accounts receivable
48. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Public relations
Kitchen brigade
Full service
Maslow's Hierarchy needs supplied by hospitality operations
49. Security - acceptance - love - business - family.
Rack rate
Emotional and social needs met by food
Revenue center
Maslow's Hierarchy needs supplied by hospitality operations
50. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Total compensation package
Owner-operated businesses
Computerized systems