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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. Growing target market which food services are modifying to accomodate.
Retirement age adults
Conversion formula to enlarge a recipe
Yield management
Computerized systems
2. Security - acceptance - love - business - family.
Key principles of plating food
Emotional and social needs met by food
Technology has impacted food service's
Face-to-face meetings
3. Againg of American population; changes in income - and changes in family.
Microwave cooking
Trends affecting hospitality industry
Yield management
Stir-frying
4. Information management.
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5. Final details and pricing signed by the client.
Light on Foods
Theme
Catering contract
Good Samaritan Law
6. Foodservice which compete for customers in an open market.
Commercial food service
Light on Foods
Technology has impacted food service's
Scales for food service
7. A subject around which decor - food - menu -etc are planned.
Stir-frying
Duties of executive chef
Revenue center
Theme
8. 41 F - 140 F which allows foodborne organisms to grow.
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9. 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
DRV
Conversion formula to enlarge a recipe
Res ipsa loquitor
Face-to-face meetings
10. Foodservice which serves a captive audience.
Conversion formula to enlarge a recipe
Three accounting positions
Institutional food service
Hospitality industry definition for technology
11. Most common job-related accidents.
Full service
Falls and cuts
Rack rate
Trend
12. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
(TQM) Total Quality Management
Back of the house in food service
Cater to long-term guests
Ecotourism
13. Reference Daily Intake standards set for for protein - vitamins and minerals.
Chief Engineer
Cater to short-term guests
Limited service
RDI
14. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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15. Name developed as automobiles became widely used in California in 1925.
Support center
Total compensation package
Leaching
Motel
16. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Retirement age adults
Common terms for lodging operations
A promotion
17. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Res ipsa loquitor
Microwave cooking
Support center
USDA
18. Remove moisture and grease; create a picture with the food.
Key principles of plating food
'The Danger Zone' of temperature
Stir-frying
Rack rate
19. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Publicity
USDA
Commercial food service
20. Person who works in front of the pss-through window assembling orders before taken to customers.
Six essential nutrients
Expediter
Manipulation techniques
Falls and cuts
21. Business executives preference for meetings.
Limited service
Front of the house in food service
Face-to-face meetings
Owner-operated businesses
22. Put oneself in antoher's place and understand his or her feelings.
Public relations
Empathize with the guest
Catering contract
Price level classifications of lodging
23. Chopping and peeling - change food from its original state - especially Vitamin C.
Face-to-face meetings
Emotional and social needs met by food
Manipulation techniques
Theme
24. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Five legal forms of business ownership
Owner-managed businesses
Computerized systems
25. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Yield management
Functions of food
FTC
26. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Theme
Total compensation package
Computerized systems
Public relations
27. The business of managing the most important resource used by a business-people.
FDA
Back of the house in lodging
Mise en place
Human resources
28. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Cater to short-term guests
Five legal forms of business ownership
Duties of executive chef
Kitchen brigade
29. Department that directly produces income for the business.
Total compensation package
Cater to long-term guests
Art of service
Revenue center
30. Detailed description of services offered and their prices for an event presented to the client.
Catering proposal
Entrepeneur
Manipulation techniques
Shape of a plate
31. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Marketing plans
Catering proposal
Functions of food
Maslow's Hierarchy needs supplied by hospitality operations
32. 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.
Technology has impacted food service's
Back of the house in food service
Marketing plans
Empathize with the guest
33. Operations not associated with a lodging operation.
Shape of a plate
Difference between tools and utensils
Free standing food and beverage
Hospitality industry definition for technology
34. Wages - salaries - bonuses and benefits paid.
Microwave cooking
Commercial food service
RDA
Total compensation package
35. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Difference between tools and utensils
Three accounting positions
Members of a kitchen brigade
Empathize with the guest
36. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Franchiser
Six essential nutrients
4 Methods of Placing Kitchen orders
Common terms for lodging operations
37. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Microwave cooking
FTC
Accounts payable
Hospitality industry definition for technology
38. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Free standing food and beverage
Commercial food service
A promotion
Microwave cooking
39. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Free standing food and beverage
Owner-operated businesses
Falls and cuts
40. '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.
Entrepeneur
Publicity
Common terms for lodging operations
Scales for food service
41. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
FTC
Franchiser
Catering proposal
42. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Menu specifications
Rack rate
Owner-managed businesses
43. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Front of the house in lodging
Technology has impacted food service's
Key control
Chief Engineer
44. Assisting and serving customers so that they enjoy themselves.
Entrepeneur
Art of service
Publicity
Falls and cuts
45. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Computerized systems
RDI
Microwave cooking
Mise en place
46. Tourism segment that includes learning about nature and the environment.
Common terms for lodging operations
Ecotourism
Kitchen brigade
Back of the house in lodging
47. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Computerized systems
Menu specifications
Trend
Full service
48. Loss of vitamins and minerals to water.
Good Samaritan Law
Shape of a plate
Leaching
Front of the house in lodging
49. Speeds oxidation causing loss of nutrients.
Chief Engineer
Light on Foods
Computerized systems
Expediter
50. Monies owed to the business.
Accounts receivable
Universal design
Front office department
Three accounting positions