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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. 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
Back of the house in food service
Difference between tools and utensils
Conversion formula to enlarge a recipe
Market segments
2. Most common job-related accidents.
Cater to short-term guests
Falls and cuts
Computerized systems
Technology has impacted food service's
3. Foodservice which serves a captive audience.
Six essential nutrients
Franchiser
Institutional food service
Empathize with the guest
4. Person who works in front of the pss-through window assembling orders before taken to customers.
Technology has impacted food service's
Front of the house in lodging
Expediter
'The Danger Zone' of temperature
5. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Catering proposal
Public relations
Members of a kitchen brigade
6. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Trends affecting hospitality industry
DRV
Stir-frying
7. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
4 Methods of Placing Kitchen orders
Front office department
(TQM) Total Quality Management
Trend
8. Federal agency requiring truthful and informative labeling of products.
Expediter
Stir-frying
FTC
FDA
9. Lodging operations without food and beverage.
Limited service
USDA
FDA
Computerized systems
10. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Functions of food
Owner-managed businesses
Kitchen brigade
Emotional and social needs met by food
11. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Franchiser
Empathize with the guest
Front of the house in food service
USDA
12. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Back of the house in lodging
RDA
Three accounting positions
Trend
13. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Kitchen brigade
Functions of food
Scales for food service
Duties of executive chef
14. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Cater to short-term guests
Functions of food
FDA
Empathize with the guest
15. Method of cooking that uses very little fat.
Stir-frying
Maslow's Hierarchy needs supplied by hospitality operations
Trends affecting hospitality industry
Price level classifications of lodging
16. Inn - hotel - motel - motor hotel - and motor lodge.
Conversion formula to enlarge a recipe
Full service
Cater to long-term guests
Common terms for lodging operations
17. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Stir-frying
Public relations
Rack rate
FTC
18. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Franchiser
Conversion formula to enlarge a recipe
Market segmentation
Technology has impacted food service's
19. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
4 Methods of Placing Kitchen orders
Price level classifications of lodging
Menu specifications
Five legal forms of business ownership
20. The business of managing the most important resource used by a business-people.
Support center
(TQM) Total Quality Management
Entrepeneur
Human resources
21. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Art of service
Difference between tools and utensils
Front of the house in food service
Owner-managed businesses
22. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Theme
Accounts payable
Revenue center
23. Emphasizes and supports the composition of food.
Kitchen brigade
Universal design
Owner-managed businesses
Shape of a plate
24. '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.
FTC
Franchiser
Scales for food service
Commercial food service
25. Name developed as automobiles became widely used in California in 1925.
RDI
Limited service
Maslow's Hierarchy needs supplied by hospitality operations
Motel
26. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
USDA
Free standing food and beverage
Back of the house in lodging
'The Danger Zone' of temperature
27. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
28. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Scales for food service
Key control
Commercial food service
Price level classifications of lodging
29. Federal agency that investigates unfair methods of competition in business.
FTC
Market segments
Catering contract
Market segmentation
30. Design of products and environmnets that are usable by all people to the greatest extent possible.
Res ipsa loquitor
Six essential nutrients
Falls and cuts
Universal design
31. Information management.
32. 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.
Owner-managed businesses
Rack rate
4 Methods of Placing Kitchen orders
Conversion formula to enlarge a recipe
33. Foodservice which compete for customers in an open market.
Motel
Kitchen brigade
Commercial food service
Face-to-face meetings
34. Protein - carbohydrates -fats - vitamins - minerals -and water.
Back of the house in lodging
Art of service
Six essential nutrients
'The Danger Zone' of temperature
35. 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
Computerized systems
Back of the house in food service
5 categories of cooking used in food prep
Conversion formula to enlarge a recipe
36. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
Accounts payable
Menu specifications
Back of the house in lodging
37. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Total compensation package
Entrepeneur
Kitchen brigade
38. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Revenue center
Free standing food and beverage
Res ipsa loquitor
Trend
39. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Leaching
Scales for food service
Maslow's Hierarchy needs supplied by hospitality operations
A promotion
40. Put oneself in antoher's place and understand his or her feelings.
Technology has impacted food service's
Human resources
Empathize with the guest
Cater to long-term guests
41. Detailed description of services offered and their prices for an event presented to the client.
Trends affecting hospitality industry
Catering proposal
Front of the house in food service
Catering contract
42. Reduce the amount of paper to be managed.
Free standing food and beverage
Support center
Computerized systems
A promotion
43. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Universal design
Microwave cooking
Commercial food service
Art of service
44. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Menu specifications
Market segmentation
Marketing plans
Owner-managed businesses
45. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Falls and cuts
Front of the house in lodging
RDA
Six essential nutrients
46. Federal agency that establishes and enforces food product standards.
Limited service
Hospitality industry definition for technology
Empathize with the guest
USDA
47. Chopping and peeling - change food from its original state - especially Vitamin C.
Trends affecting hospitality industry
Key principles of plating food
Manipulation techniques
Difference between tools and utensils
48. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
(TQM) Total Quality Management
Support center
Menu specifications
USDA
49. Informaton about a person - place or thing that is prepared as a news item.
Ecotourism
Rack rate
Publicity
Emotional and social needs met by food
50. Process of converting raw materials into a service.
Mise en place
Entrepeneur
(TQM) Total Quality Management
Hospitality industry definition for technology