SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. A direction or tendency that a significant number of individuals appear to be following.
Free standing food and beverage
Back of the house in food service
Accounts payable
Trend
2. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Members of a kitchen brigade
Franchiser
Free standing food and beverage
3. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Menu specifications
Conversion formula to enlarge a recipe
DRV
Microwave cooking
4. Emphasizes and supports the composition of food.
DRV
Trends affecting hospitality industry
Shape of a plate
Res ipsa loquitor
5. Person who works in front of the pss-through window assembling orders before taken to customers.
Expediter
Maslow's Hierarchy needs supplied by hospitality operations
Yield management
Hospitality industry definition for technology
6. 41 F - 140 F which allows foodborne organisms to grow.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
7. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Shape of a plate
Back of the house in lodging
USDA
Front of the house in food service
8. Informaton about a person - place or thing that is prepared as a news item.
Light on Foods
Publicity
FDA
Scales for food service
9. Security - acceptance - love - business - family.
Difference between tools and utensils
Emotional and social needs met by food
Market segmentation
Expediter
10. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Publicity
(TQM) Total Quality Management
Full service
Six essential nutrients
11. A major part of guestroom security.
Empathize with the guest
Limited service
Key control
Face-to-face meetings
12. Reduce the amount of paper to be managed.
Emotional and social needs met by food
Computerized systems
Stir-frying
Owner-operated businesses
13. Run by owner but owner also hires a supporting staff of employees.
Owner-managed businesses
Trend
Key principles of plating food
Front of the house in lodging
14. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Publicity
Total compensation package
5 categories of cooking used in food prep
15. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Functions of food
Universal design
Trends affecting hospitality industry
Cater to short-term guests
16. 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
Front of the house in food service
Human resources
Back of the house in food service
Conversion formula to enlarge a recipe
17. 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.
USDA
Retirement age adults
FDA
Good Samaritan Law
18. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Microwave cooking
Duties of executive chef
'The Danger Zone' of temperature
USDA
19. Someone who organizes - manages and asumes the risks of a new business.
(TQM) Total Quality Management
Entrepeneur
Human resources
A promotion
20. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Stir-frying
Universal design
Franchiser
(TQM) Total Quality Management
21. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Catering proposal
Retirement age adults
USDA
22. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Technology has impacted food service's
Difference between tools and utensils
Free standing food and beverage
FTC
23. Federal agency requiring truthful and informative labeling of products.
Technology has impacted food service's
Limited service
Accounts payable
FDA
24. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Trends affecting hospitality industry
Res ipsa loquitor
Full service
Yield management
25. Responsible for maintenance and repair of facilities.
Chief Engineer
'The Danger Zone' of temperature
Front office department
5 categories of cooking used in food prep
26. Detailed description of services offered and their prices for an event presented to the client.
Market segmentation
Catering proposal
Front office department
Common terms for lodging operations
27. Federal agency that establishes and enforces food product standards.
USDA
Back of the house in food service
Ecotourism
Light on Foods
28. Name developed as automobiles became widely used in California in 1925.
Motel
A promotion
Stir-frying
Public relations
29. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Human resources
Common terms for lodging operations
Front of the house in food service
Good Samaritan Law
30. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Revenue center
Back of the house in lodging
Front office department
Mise en place
31. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Menu specifications
Front office department
Catering contract
Back of the house in food service
32. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
(TQM) Total Quality Management
Key principles of plating food
DRV
A promotion
33. '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.
Total compensation package
Hospitality industry definition for technology
FDA
Scales for food service
34. Services are provided by owner and do not have payrolls.
Total compensation package
Owner-operated businesses
Conversion formula to enlarge a recipe
Motel
35. Business executives preference for meetings.
Face-to-face meetings
Hospitality industry definition for technology
Manipulation techniques
Emotional and social needs met by food
36. Tourism segment that includes learning about nature and the environment.
Hospitality industry definition for technology
Ecotourism
Public relations
Technology has impacted food service's
37. Againg of American population; changes in income - and changes in family.
Accounts receivable
Cater to long-term guests
Trends affecting hospitality industry
Face-to-face meetings
38. Process of converting raw materials into a service.
Maslow's Hierarchy needs supplied by hospitality operations
Hospitality industry definition for technology
Revenue center
Catering proposal
39. 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.
Revenue center
Price level classifications of lodging
Trends affecting hospitality industry
4 Methods of Placing Kitchen orders
40. Final details and pricing signed by the client.
Market segmentation
Ecotourism
Catering contract
Cater to short-term guests
41. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Functions of food
Market segments
Leaching
Catering proposal
42. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
USDA
Publicity
Front of the house in lodging
A promotion
43. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
(TQM) Total Quality Management
'The Danger Zone' of temperature
Public relations
Ecotourism
44. Inn - hotel - motel - motor hotel - and motor lodge.
Expediter
Motel
Common terms for lodging operations
Chief Engineer
45. Price of a sleeping room used as the benchmark quotation.
Rack rate
5 categories of cooking used in food prep
Total compensation package
Hospitality industry definition for technology
46. 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.
(TQM) Total Quality Management
Front of the house in food service
Back of the house in food service
Shape of a plate
47. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
FTC
Revenue center
Universal design
Market segmentation
48. Controller - auditor - credit manager.
Computerized systems
Market segmentation
Three accounting positions
5 categories of cooking used in food prep
49. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
FTC
Key control
RDI
Cater to long-term guests
50. Growing target market which food services are modifying to accomodate.
Expediter
Catering proposal
Key control
Retirement age adults
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests