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. Technique used to maximize room revenue using supply and demand.
5 categories of cooking used in food prep
Price level classifications of lodging
Yield management
Limited service
2. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Kitchen brigade
Retirement age adults
Duties of executive chef
Difference between tools and utensils
3. Most common job-related accidents.
Back of the house in food service
Stir-frying
Falls and cuts
Price level classifications of lodging
4. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Three accounting positions
Revenue center
Marketing plans
Entrepeneur
5. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Marketing plans
Leaching
Free standing food and beverage
Public relations
6. Person who works in front of the pss-through window assembling orders before taken to customers.
Entrepeneur
Expediter
Cater to long-term guests
RDI
7. A direction or tendency that a significant number of individuals appear to be following.
Face-to-face meetings
Trend
Back of the house in lodging
Yield management
8. Information management.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
9. Services are provided by owner and do not have payrolls.
Maslow's Hierarchy needs supplied by hospitality operations
Retirement age adults
Common terms for lodging operations
Owner-operated businesses
10. Tourism segment that includes learning about nature and the environment.
Ecotourism
Five legal forms of business ownership
USDA
Hospitality industry definition for technology
11. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Full service
DRV
Mise en place
RDI
12. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Yield management
Computerized systems
A promotion
13. 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
Chief Engineer
Rack rate
Conversion formula to enlarge a recipe
14. Informaton about a person - place or thing that is prepared as a news item.
Franchiser
FTC
Accounts receivable
Publicity
15. Security - acceptance - love - business - family.
Members of a kitchen brigade
RDA
Light on Foods
Emotional and social needs met by food
16. Someone who organizes - manages and asumes the risks of a new business.
Technology has impacted food service's
Six essential nutrients
Entrepeneur
Members of a kitchen brigade
17. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Three accounting positions
Franchiser
Institutional food service
Human resources
18. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Public relations
Difference between tools and utensils
Entrepeneur
19. Foodservice which compete for customers in an open market.
Publicity
FDA
Commercial food service
Owner-managed businesses
20. 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
Rack rate
Conversion formula to enlarge a recipe
Stir-frying
USDA
21. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Franchiser
Five legal forms of business ownership
Full service
Front office department
22. Lodging operations without food and beverage.
Limited service
Key principles of plating food
Full service
Maslow's Hierarchy needs supplied by hospitality operations
23. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Total compensation package
Art of service
Front of the house in food service
Catering proposal
24. 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
Catering contract
5 categories of cooking used in food prep
Institutional food service
Commercial food service
25. Reduce the amount of paper to be managed.
Computerized systems
Hospitality industry definition for technology
Institutional food service
Universal design
26. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Public relations
Human resources
Franchiser
27. Assisting and serving customers so that they enjoy themselves.
Accounts payable
Motel
Public relations
Art of service
28. Remove moisture and grease; create a picture with the food.
Owner-operated businesses
Five legal forms of business ownership
Key principles of plating food
Public relations
29. Wages - salaries - bonuses and benefits paid.
RDI
Total compensation package
5 categories of cooking used in food prep
Market segmentation
30. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Publicity
Menu specifications
Commercial food service
Retirement age adults
31. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Members of a kitchen brigade
Front of the house in lodging
Scales for food service
Trends affecting hospitality industry
32. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
33. Detailed description of services offered and their prices for an event presented to the client.
Market segments
Kitchen brigade
Catering proposal
Universal design
34. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Expediter
Microwave cooking
Revenue center
Market segments
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.
Motel
Back of the house in food service
Key control
Hospitality industry definition for technology
36. Responsible for maintenance and repair of facilities.
Hospitality industry definition for technology
Key principles of plating food
Chief Engineer
Total compensation package
37. '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.
Good Samaritan Law
Emotional and social needs met by food
Scales for food service
Limited service
38. Operations not associated with a lodging operation.
Light on Foods
Free standing food and beverage
Functions of food
'The Danger Zone' of temperature
39. Monies owed by the business.
Public relations
Accounts payable
Yield management
Technology has impacted food service's
40. Emphasizes and supports the composition of food.
Franchiser
Shape of a plate
Front office department
Back of the house in food service
41. Run by owner but owner also hires a supporting staff of employees.
Owner-managed businesses
Light on Foods
Revenue center
Catering contract
42. Price of a sleeping room used as the benchmark quotation.
Catering contract
Trends affecting hospitality industry
Rack rate
Stir-frying
43. Final details and pricing signed by the client.
Microwave cooking
Catering contract
Face-to-face meetings
Price level classifications of lodging
44. Name developed as automobiles became widely used in California in 1925.
Motel
Free standing food and beverage
Stir-frying
Full service
45. Method of cooking that uses very little fat.
Stir-frying
Limited service
Ecotourism
Owner-managed businesses
46. Process of converting raw materials into a service.
Hospitality industry definition for technology
Back of the house in lodging
Human resources
Trend
47. Loss of vitamins and minerals to water.
Marketing plans
Accounts receivable
Maslow's Hierarchy needs supplied by hospitality operations
Leaching
48. Monies owed to the business.
Accounts payable
Cater to short-term guests
Accounts receivable
RDA
49. Protein - carbohydrates -fats - vitamins - minerals -and water.
Marketing plans
Good Samaritan Law
Market segmentation
Six essential nutrients
50. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Cater to long-term guests
Emotional and social needs met by food
Price level classifications of lodging
Key principles of plating food
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