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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. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Catering contract
Functions of food
Front of the house in food service
Expediter
2. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Conversion formula to enlarge a recipe
Six essential nutrients
Members of a kitchen brigade
3. Design of products and environmnets that are usable by all people to the greatest extent possible.
DRV
Market segmentation
Publicity
Universal design
4. Technique used to maximize room revenue using supply and demand.
Computerized systems
Hospitality industry definition for technology
Human resources
Yield management
5. Monies owed to the business.
Accounts receivable
Full service
Leaching
Members of a kitchen brigade
6. Lodging operations without food and beverage.
Limited service
Art of service
Common terms for lodging operations
Three accounting positions
7. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Support center
Duties of executive chef
FTC
Ecotourism
8. Operations not associated with a lodging operation.
Difference between tools and utensils
Free standing food and beverage
Res ipsa loquitor
Empathize with the guest
9. Department that directly produces income for the business.
RDA
Revenue center
Market segmentation
DRV
10. Lodging operations with food and beverage.
Full service
Theme
Duties of executive chef
Key principles of plating food
11. Assisting and serving customers so that they enjoy themselves.
Marketing plans
Menu specifications
Motel
Art of service
12. Security - acceptance - love - business - family.
Key principles of plating food
Hospitality industry definition for technology
Emotional and social needs met by food
Difference between tools and utensils
13. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Duties of executive chef
Manipulation techniques
Six essential nutrients
Price level classifications of lodging
14. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Owner-operated businesses
Market segmentation
Scales for food service
Microwave cooking
15. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Public relations
Market segments
Back of the house in food service
Total compensation package
16. Name developed as automobiles became widely used in California in 1925.
Five legal forms of business ownership
Motel
Kitchen brigade
Light on Foods
17. Include dining rooms - banquest halls - snack counters - and beverage outlets.
5 categories of cooking used in food prep
Front of the house in food service
Cater to short-term guests
Front of the house in lodging
18. Speeds oxidation causing loss of nutrients.
Cater to short-term guests
Technology has impacted food service's
Light on Foods
Back of the house in food service
19. Price of a sleeping room used as the benchmark quotation.
Key control
Members of a kitchen brigade
Rack rate
Publicity
20. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
21. Inn - hotel - motel - motor hotel - and motor lodge.
Commercial food service
RDA
Common terms for lodging operations
Face-to-face meetings
22. Information management.
23. Remove moisture and grease; create a picture with the food.
FTC
Key principles of plating food
FDA
Universal design
24. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Front of the house in food service
Total compensation package
Universal design
25. 41 F - 140 F which allows foodborne organisms to grow.
26. Controller - auditor - credit manager.
Three accounting positions
Catering contract
Maslow's Hierarchy needs supplied by hospitality operations
FTC
27. Informaton about a person - place or thing that is prepared as a news item.
Difference between tools and utensils
Publicity
Maslow's Hierarchy needs supplied by hospitality operations
Back of the house in lodging
28. Foodservice which compete for customers in an open market.
Commercial food service
Scales for food service
Manipulation techniques
Hospitality industry definition for technology
29. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Front of the house in food service
FDA
Human resources
30. Monies owed by the business.
Accounts payable
Emotional and social needs met by food
Cater to short-term guests
'The Danger Zone' of temperature
31. Chopping and peeling - change food from its original state - especially Vitamin C.
A promotion
(TQM) Total Quality Management
Microwave cooking
Manipulation techniques
32. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Kitchen brigade
Trends affecting hospitality industry
Res ipsa loquitor
Front office department
33. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Entrepeneur
Cater to long-term guests
Universal design
Commercial food service
34. Someone who organizes - manages and asumes the risks of a new business.
Market segments
Publicity
FDA
Entrepeneur
35. Responsible for maintenance and repair of facilities.
Technology has impacted food service's
Chief Engineer
Commercial food service
Limited service
36. Reduce the amount of paper to be managed.
Ecotourism
Kitchen brigade
Computerized systems
Chief Engineer
37. Federal agency that establishes and enforces food product standards.
USDA
Human resources
Falls and cuts
Market segments
38. Most common job-related accidents.
Marketing plans
Falls and cuts
RDI
DRV
39. 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.
Market segmentation
Owner-operated businesses
Full service
Good Samaritan Law
40. Federal agency that investigates unfair methods of competition in business.
Falls and cuts
FTC
Shape of a plate
FDA
41. 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
Catering proposal
Computerized systems
Owner-managed businesses
42. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Publicity
Key principles of plating food
Franchiser
Expediter
43. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Microwave cooking
(TQM) Total Quality Management
Face-to-face meetings
Front of the house in lodging
44. Protein - carbohydrates -fats - vitamins - minerals -and water.
Emotional and social needs met by food
Back of the house in lodging
Rack rate
Six essential nutrients
45. Tourism segment that includes learning about nature and the environment.
Marketing plans
Ecotourism
Back of the house in lodging
Market segmentation
46. '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.
FTC
Scales for food service
Front office department
Full service
47. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Menu specifications
Trends affecting hospitality industry
Art of service
Falls and cuts
48. Federal agency requiring truthful and informative labeling of products.
Entrepeneur
FDA
Maslow's Hierarchy needs supplied by hospitality operations
Key control
49. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Trend
Shape of a plate
Menu specifications
Mise en place
50. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Technology has impacted food service's
Commercial food service
Three accounting positions
Cater to short-term guests