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Test your basic knowledge |
Hospitality Services
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. Detailed description of services offered and their prices for an event presented to the client.
Leaching
Commercial food service
Catering proposal
Conversion formula to enlarge a recipe
2. Growing target market which food services are modifying to accomodate.
Retirement age adults
FDA
Functions of food
Cater to long-term guests
3. Method of cooking that uses very little fat.
Stir-frying
Catering contract
Res ipsa loquitor
Face-to-face meetings
4. Reduce the amount of paper to be managed.
Support center
Computerized systems
Motel
Revenue center
5. Foodservice which serves a captive audience.
Conversion formula to enlarge a recipe
Motel
Institutional food service
Marketing plans
6. 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.
Computerized systems
Yield management
Manipulation techniques
Good Samaritan Law
7. Price of a sleeping room used as the benchmark quotation.
Computerized systems
Rack rate
Total compensation package
Cater to short-term guests
8. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Computerized systems
Cater to short-term guests
Limited service
Res ipsa loquitor
9. Federal agency requiring truthful and informative labeling of products.
Members of a kitchen brigade
Human resources
FDA
Full service
10. Technique used to maximize room revenue using supply and demand.
5 categories of cooking used in food prep
Total compensation package
Yield management
Shape of a plate
11. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
RDI
Price level classifications of lodging
Technology has impacted food service's
Free standing food and beverage
12. Business executives preference for meetings.
Kitchen brigade
Human resources
Face-to-face meetings
RDI
13. Informaton about a person - place or thing that is prepared as a news item.
Entrepeneur
Limited service
Art of service
Publicity
14. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Limited service
Cater to long-term guests
Owner-managed businesses
Publicity
15. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Marketing plans
Stir-frying
Back of the house in lodging
Three accounting positions
16. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Chief Engineer
Market segmentation
Front of the house in food service
Art of service
17. Someone who organizes - manages and asumes the risks of a new business.
Entrepeneur
Conversion formula to enlarge a recipe
RDA
Three accounting positions
18. Run by owner but owner also hires a supporting staff of employees.
Six essential nutrients
Cater to long-term guests
Owner-managed businesses
Trends affecting hospitality industry
19. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
Publicity
Face-to-face meetings
Functions of food
20. Remove moisture and grease; create a picture with the food.
Key principles of plating food
Motel
Support center
Revenue center
21. A major part of guestroom security.
Price level classifications of lodging
Key control
Empathize with the guest
Entrepeneur
22. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Res ipsa loquitor
Franchiser
Face-to-face meetings
Price level classifications of lodging
23. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Trends affecting hospitality industry
Ecotourism
Functions of food
(TQM) Total Quality Management
24. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
USDA
Duties of executive chef
Back of the house in lodging
DRV
25. Foodservice which compete for customers in an open market.
Commercial food service
Cater to long-term guests
Yield management
Stir-frying
26. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Technology has impacted food service's
Menu specifications
5 categories of cooking used in food prep
Support center
27. Wages - salaries - bonuses and benefits paid.
Total compensation package
'The Danger Zone' of temperature
Leaching
Catering contract
28. Federal agency that investigates unfair methods of competition in business.
FTC
Market segmentation
Owner-operated businesses
Price level classifications of lodging
29. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Accounts receivable
A promotion
Ecotourism
Back of the house in lodging
30. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
(TQM) Total Quality Management
Entrepeneur
Support center
Key principles of plating food
31. Againg of American population; changes in income - and changes in family.
Owner-operated businesses
Trends affecting hospitality industry
Members of a kitchen brigade
Technology has impacted food service's
32. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Owner-managed businesses
Shape of a plate
Cater to long-term guests
Marketing plans
33. Protein - carbohydrates -fats - vitamins - minerals -and water.
USDA
RDA
Six essential nutrients
Scales for food service
34. Emphasizes and supports the composition of food.
Shape of a plate
Leaching
Market segments
RDI
35. Chopping and peeling - change food from its original state - especially Vitamin C.
Six essential nutrients
Key principles of plating food
Manipulation techniques
Ecotourism
36. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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37. Person who works in front of the pss-through window assembling orders before taken to customers.
Good Samaritan Law
Catering proposal
Kitchen brigade
Expediter
38. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Duties of executive chef
'The Danger Zone' of temperature
Public relations
Revenue center
39. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Back of the house in food service
Back of the house in lodging
Falls and cuts
Difference between tools and utensils
40. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Back of the house in lodging
Front office department
Yield management
Trends affecting hospitality industry
41. Controller - auditor - credit manager.
Price level classifications of lodging
'The Danger Zone' of temperature
Public relations
Three accounting positions
42. Operations not associated with a lodging operation.
Free standing food and beverage
Scales for food service
Hospitality industry definition for technology
Market segments
43. 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
Conversion formula to enlarge a recipe
Expediter
Owner-operated businesses
'The Danger Zone' of temperature
44. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Rack rate
Market segments
Owner-operated businesses
Five legal forms of business ownership
45. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Publicity
Computerized systems
Full service
Mise en place
46. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Five legal forms of business ownership
Total compensation package
Members of a kitchen brigade
Accounts payable
47. Information management.
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48. Federal agency that establishes and enforces food product standards.
USDA
Computerized systems
RDA
Functions of food
49. Lodging operations without food and beverage.
Limited service
5 categories of cooking used in food prep
FTC
Shape of a plate
50. '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.
Accounts payable
Scales for food service
Chief Engineer
Key control
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