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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. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Cater to long-term guests
Face-to-face meetings
Price level classifications of lodging
Front of the house in food service
2. Federal agency that investigates unfair methods of competition in business.
USDA
Manipulation techniques
Public relations
FTC
3. Foodservice which compete for customers in an open market.
Trend
Front of the house in food service
Commercial food service
Three accounting positions
4. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Entrepeneur
Price level classifications of lodging
Functions of food
Duties of executive chef
5. Assisting and serving customers so that they enjoy themselves.
Common terms for lodging operations
Owner-operated businesses
Art of service
'The Danger Zone' of temperature
6. Controller - auditor - credit manager.
Front of the house in food service
Three accounting positions
Owner-operated businesses
A promotion
7. Federal agency requiring truthful and informative labeling of products.
Owner-managed businesses
Cater to long-term guests
Universal design
FDA
8. Informaton about a person - place or thing that is prepared as a news item.
FTC
Retirement age adults
Publicity
Shape of a plate
9. A subject around which decor - food - menu -etc are planned.
Key principles of plating food
Duties of executive chef
Theme
Institutional food service
10. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Functions of food
Price level classifications of lodging
Trends affecting hospitality industry
Public relations
11. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Motel
Menu specifications
Market segments
Computerized systems
12. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Catering proposal
Back of the house in lodging
Support center
Trends affecting hospitality industry
13. Speeds oxidation causing loss of nutrients.
Light on Foods
Marketing plans
Front of the house in lodging
USDA
14. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Expediter
Key principles of plating food
Marketing plans
15. Department that directly produces income for the business.
Institutional food service
Public relations
Revenue center
Catering contract
16. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Menu specifications
'The Danger Zone' of temperature
Common terms for lodging operations
Rack rate
17. Method of cooking that uses very little fat.
Accounts payable
Stir-frying
Accounts receivable
Functions of food
18. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
A promotion
Shape of a plate
Menu specifications
Front of the house in lodging
19. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Stir-frying
Kitchen brigade
Members of a kitchen brigade
Microwave cooking
20. Operations not associated with a lodging operation.
RDA
Scales for food service
Front of the house in lodging
Free standing food and beverage
21. Services are provided by owner and do not have payrolls.
Owner-operated businesses
Universal design
Accounts receivable
DRV
22. A major part of guestroom security.
FTC
Theme
Key control
Total compensation package
23. Responsible for maintenance and repair of facilities.
Chief Engineer
Duties of executive chef
Rack rate
Revenue center
24. Price of a sleeping room used as the benchmark quotation.
Owner-managed businesses
Rack rate
Leaching
Technology has impacted food service's
25. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Catering proposal
Falls and cuts
Expediter
A promotion
26. Person who works in front of the pss-through window assembling orders before taken to customers.
Theme
Expediter
Emotional and social needs met by food
USDA
27. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Face-to-face meetings
Art of service
(TQM) Total Quality Management
Full service
28. Growing target market which food services are modifying to accomodate.
Retirement age adults
Menu specifications
Market segmentation
Leaching
29. Business executives preference for meetings.
Face-to-face meetings
Cater to long-term guests
Hospitality industry definition for technology
RDI
30. '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.
Manipulation techniques
Full service
RDA
Scales for food service
31. 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.
Rack rate
4 Methods of Placing Kitchen orders
Five legal forms of business ownership
Manipulation techniques
32. Security - acceptance - love - business - family.
Emotional and social needs met by food
Key principles of plating food
Common terms for lodging operations
Market segments
33. Technique used to maximize room revenue using supply and demand.
Trends affecting hospitality industry
Yield management
Motel
Stir-frying
34. Process of converting raw materials into a service.
Front office department
Back of the house in food service
Market segmentation
Hospitality industry definition for technology
35. Loss of vitamins and minerals to water.
Price level classifications of lodging
Leaching
Catering contract
Trends affecting hospitality industry
36. Monies owed by the business.
Kitchen brigade
Entrepeneur
Accounts payable
Three accounting positions
37. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Commercial food service
Free standing food and beverage
Institutional food service
38. Lodging operations without food and beverage.
Common terms for lodging operations
Limited service
Menu specifications
Market segmentation
39. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Common terms for lodging operations
Market segmentation
Cater to long-term guests
Six essential nutrients
40. 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.
Catering contract
Trend
Good Samaritan Law
Marketing plans
41. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Accounts receivable
Franchiser
Emotional and social needs met by food
42. Inn - hotel - motel - motor hotel - and motor lodge.
Retirement age adults
Art of service
Emotional and social needs met by food
Common terms for lodging operations
43. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
'The Danger Zone' of temperature
Technology has impacted food service's
Five legal forms of business ownership
Theme
44. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Commercial food service
Microwave cooking
Res ipsa loquitor
Mise en place
45. Design of products and environmnets that are usable by all people to the greatest extent possible.
Universal design
Cater to short-term guests
Market segmentation
FTC
46. Final details and pricing signed by the client.
Duties of executive chef
Catering contract
Leaching
Trends affecting hospitality industry
47. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Trends affecting hospitality industry
Key control
Support center
Trend
48. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Mise en place
Support center
Franchiser
Marketing plans
49. The business of managing the most important resource used by a business-people.
Members of a kitchen brigade
Human resources
Chief Engineer
Catering contract
50. Chopping and peeling - change food from its original state - especially Vitamin C.
Manipulation techniques
Catering contract
Chief Engineer
Trend