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. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Res ipsa loquitor
Front of the house in lodging
Shape of a plate
Back of the house in lodging
2. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Stir-frying
Difference between tools and utensils
Five legal forms of business ownership
Franchiser
3. Price of a sleeping room used as the benchmark quotation.
Light on Foods
Rack rate
Back of the house in lodging
Shape of a plate
4. Monies owed to the business.
Accounts receivable
Full service
Face-to-face meetings
Leaching
5. Federal agency that investigates unfair methods of competition in business.
FTC
Public relations
4 Methods of Placing Kitchen orders
Motel
6. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Chief Engineer
Marketing plans
Six essential nutrients
RDA
7. Chopping and peeling - change food from its original state - especially Vitamin C.
Expediter
Manipulation techniques
FDA
Technology has impacted food service's
8. Detailed description of services offered and their prices for an event presented to the client.
Back of the house in lodging
Publicity
Catering proposal
Members of a kitchen brigade
9. Responsible for maintenance and repair of facilities.
Chief Engineer
Retirement age adults
DRV
RDI
10. Federal agency requiring truthful and informative labeling of products.
FDA
Rack rate
Leaching
Members of a kitchen brigade
11. Name developed as automobiles became widely used in California in 1925.
Motel
Total compensation package
Technology has impacted food service's
Market segments
12. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Difference between tools and utensils
Emotional and social needs met by food
Stir-frying
Duties of executive chef
13. Services are provided by owner and do not have payrolls.
Owner-operated businesses
Theme
Cater to short-term guests
Common terms for lodging operations
14. Informaton about a person - place or thing that is prepared as a news item.
Franchiser
Publicity
Common terms for lodging operations
Key control
15. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Back of the house in lodging
Microwave cooking
Limited service
Hospitality industry definition for technology
16. Wages - salaries - bonuses and benefits paid.
Front of the house in lodging
Retirement age adults
Total compensation package
Free standing food and beverage
17. '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.
Catering proposal
Owner-operated businesses
Scales for food service
RDI
18. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Cater to long-term guests
Difference between tools and utensils
Maslow's Hierarchy needs supplied by hospitality operations
Menu specifications
19. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
A promotion
Motel
USDA
Public relations
20. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Expediter
Price level classifications of lodging
'The Danger Zone' of temperature
Accounts payable
21. Protein - carbohydrates -fats - vitamins - minerals -and water.
Expediter
Six essential nutrients
Retirement age adults
Three accounting positions
22. Speeds oxidation causing loss of nutrients.
FDA
Light on Foods
Key control
Functions of food
23. Foodservice which serves a captive audience.
Light on Foods
Market segments
Institutional food service
Empathize with the guest
24. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Shape of a plate
FTC
(TQM) Total Quality Management
Good Samaritan Law
25. The business of managing the most important resource used by a business-people.
Public relations
Accounts receivable
Human resources
Stir-frying
26. Technique used to maximize room revenue using supply and demand.
Yield management
Microwave cooking
Trend
Light on Foods
27. Growing target market which food services are modifying to accomodate.
Retirement age adults
Three accounting positions
Empathize with the guest
4 Methods of Placing Kitchen orders
28. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Cater to short-term guests
RDA
Price level classifications of lodging
Catering contract
29. Person who works in front of the pss-through window assembling orders before taken to customers.
Key control
Retirement age adults
Expediter
Market segments
30. Final details and pricing signed by the client.
Res ipsa loquitor
Six essential nutrients
Market segments
Catering contract
31. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
FDA
DRV
Empathize with the guest
5 categories of cooking used in food prep
32. Operations not associated with a lodging operation.
Free standing food and beverage
Trends affecting hospitality industry
Falls and cuts
Common terms for lodging operations
33. Tourism segment that includes learning about nature and the environment.
Entrepeneur
Institutional food service
Free standing food and beverage
Ecotourism
34. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Light on Foods
Market segments
Total compensation package
Institutional food service
35. 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
Franchiser
Conversion formula to enlarge a recipe
Manipulation techniques
Art of service
36. Department that directly produces income for the business.
Back of the house in food service
Accounts payable
Revenue center
Market segments
37. 41 F - 140 F which allows foodborne organisms to grow.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
38. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Market segmentation
Entrepeneur
Total compensation package
Trend
39. Design of products and environmnets that are usable by all people to the greatest extent possible.
Leaching
Key principles of plating food
Universal design
Members of a kitchen brigade
40. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Theme
Menu specifications
Trend
Public relations
41. Process of converting raw materials into a service.
Trend
Catering proposal
USDA
Hospitality industry definition for technology
42. Monies owed by the business.
Accounts payable
Human resources
'The Danger Zone' of temperature
Scales for food service
43. Controller - auditor - credit manager.
Three accounting positions
FDA
Rack rate
Price level classifications of lodging
44. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Good Samaritan Law
Support center
Revenue center
Shape of a plate
45. Security - acceptance - love - business - family.
Good Samaritan Law
Menu specifications
Emotional and social needs met by food
Six essential nutrients
46. 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
Motel
Three accounting positions
5 categories of cooking used in food prep
FTC
47. A subject around which decor - food - menu -etc are planned.
Theme
FTC
RDI
Expediter
48. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Free standing food and beverage
Members of a kitchen brigade
Conversion formula to enlarge a recipe
Rack rate
49. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Price level classifications of lodging
Menu specifications
Support center
Hospitality industry definition for technology
50. Include dining rooms - banquest halls - snack counters - and beverage outlets.
RDI
Human resources
Front of the house in food service
USDA