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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. Federal agency that establishes and enforces food product standards.
5 categories of cooking used in food prep
USDA
Emotional and social needs met by food
Cater to short-term guests
2. Name developed as automobiles became widely used in California in 1925.
Functions of food
Leaching
Five legal forms of business ownership
Motel
3. Reduce the amount of paper to be managed.
Full service
Computerized systems
Three accounting positions
Market segments
4. The business of managing the most important resource used by a business-people.
Falls and cuts
Good Samaritan Law
Human resources
Scales for food service
5. Monies owed to the business.
Accounts receivable
Good Samaritan Law
Rack rate
Art of service
6. Againg of American population; changes in income - and changes in family.
Hospitality industry definition for technology
Key control
Falls and cuts
Trends affecting hospitality industry
7. 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
Full service
Free standing food and beverage
Difference between tools and utensils
5 categories of cooking used in food prep
8. Method of cooking that uses very little fat.
Limited service
Stir-frying
Market segmentation
Front of the house in food service
9. Growing target market which food services are modifying to accomodate.
Accounts payable
Mise en place
Maslow's Hierarchy needs supplied by hospitality operations
Retirement age adults
10. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Functions of food
Motel
5 categories of cooking used in food prep
Conversion formula to enlarge a recipe
11. Protein - carbohydrates -fats - vitamins - minerals -and water.
Front of the house in lodging
Price level classifications of lodging
Art of service
Six essential nutrients
12. Most common job-related accidents.
Theme
Falls and cuts
Front of the house in food service
Yield management
13. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Commercial food service
Catering proposal
Manipulation techniques
Marketing plans
14. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Theme
Manipulation techniques
(TQM) Total Quality Management
Support center
15. Loss of vitamins and minerals to water.
Institutional food service
Front of the house in food service
Leaching
Common terms for lodging operations
16. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
RDA
Kitchen brigade
Common terms for lodging operations
Duties of executive chef
17. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Cater to short-term guests
Functions of food
Limited service
Menu specifications
18. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Franchiser
Free standing food and beverage
Three accounting positions
19. Wages - salaries - bonuses and benefits paid.
Market segments
Mise en place
Total compensation package
FTC
20. Person who works in front of the pss-through window assembling orders before taken to customers.
Expediter
Owner-operated businesses
Duties of executive chef
Six essential nutrients
21. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Back of the house in food service
5 categories of cooking used in food prep
Catering contract
Microwave cooking
22. 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
Free standing food and beverage
Members of a kitchen brigade
Expediter
23. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
'The Danger Zone' of temperature
Art of service
Kitchen brigade
Franchiser
24. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Mise en place
Price level classifications of lodging
Computerized systems
Trend
25. Price of a sleeping room used as the benchmark quotation.
Emotional and social needs met by food
'The Danger Zone' of temperature
Members of a kitchen brigade
Rack rate
26. Federal agency requiring truthful and informative labeling of products.
Scales for food service
Key principles of plating food
FDA
Human resources
27. 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.
Computerized systems
Scales for food service
Back of the house in food service
Marketing plans
28. Controller - auditor - credit manager.
Mise en place
Entrepeneur
Face-to-face meetings
Three accounting positions
29. Chopping and peeling - change food from its original state - especially Vitamin C.
Theme
Manipulation techniques
Chief Engineer
Publicity
30. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
RDI
Emotional and social needs met by food
Front of the house in lodging
Res ipsa loquitor
31. Operations not associated with a lodging operation.
'The Danger Zone' of temperature
FDA
Free standing food and beverage
Face-to-face meetings
32. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
'The Danger Zone' of temperature
Owner-operated businesses
Duties of executive chef
Mise en place
33. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Chief Engineer
Front of the house in food service
Good Samaritan Law
FDA
34. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Emotional and social needs met by food
4 Methods of Placing Kitchen orders
Stir-frying
35. Business executives preference for meetings.
Face-to-face meetings
Menu specifications
FDA
Price level classifications of lodging
36. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Empathize with the guest
Theme
Public relations
Rack rate
37. Foodservice which compete for customers in an open market.
Trends affecting hospitality industry
Commercial food service
Technology has impacted food service's
Cater to long-term guests
38. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Cater to long-term guests
(TQM) Total Quality Management
Public relations
RDI
39. Remove moisture and grease; create a picture with the food.
Key principles of plating food
Catering contract
Market segmentation
'The Danger Zone' of temperature
40. A direction or tendency that a significant number of individuals appear to be following.
FDA
Trend
Five legal forms of business ownership
Publicity
41. Someone who organizes - manages and asumes the risks of a new business.
Face-to-face meetings
Catering contract
Entrepeneur
Front office department
42. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Five legal forms of business ownership
Cater to long-term guests
Duties of executive chef
Rack rate
43. Final details and pricing signed by the client.
Catering contract
Front of the house in food service
Accounts receivable
Maslow's Hierarchy needs supplied by hospitality operations
44. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Shape of a plate
Difference between tools and utensils
Cater to short-term guests
Three accounting positions
45. 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.
Support center
Common terms for lodging operations
4 Methods of Placing Kitchen orders
Cater to short-term guests
46. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Key control
Public relations
DRV
Stir-frying
47. Inn - hotel - motel - motor hotel - and motor lodge.
'The Danger Zone' of temperature
Total compensation package
Common terms for lodging operations
Falls and cuts
48. 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
Ecotourism
Duties of executive chef
Conversion formula to enlarge a recipe
Microwave cooking
49. 41 F - 140 F which allows foodborne organisms to grow.
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50. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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