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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. Operations not associated with a lodging operation.
Common terms for lodging operations
4 Methods of Placing Kitchen orders
Catering proposal
Free standing food and beverage
2. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
FTC
DRV
Key principles of plating food
Six essential nutrients
3. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Catering proposal
Marketing plans
Difference between tools and utensils
DRV
4. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Three accounting positions
Microwave cooking
4 Methods of Placing Kitchen orders
Front of the house in food service
5. Method of cooking that uses very little fat.
Universal design
Publicity
Stir-frying
Emotional and social needs met by food
6. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Res ipsa loquitor
Six essential nutrients
Market segments
Free standing food and beverage
7. Loss of vitamins and minerals to water.
Falls and cuts
Trend
FTC
Leaching
8. Chopping and peeling - change food from its original state - especially Vitamin C.
Chief Engineer
Maslow's Hierarchy needs supplied by hospitality operations
Kitchen brigade
Manipulation techniques
9. Monies owed to the business.
Chief Engineer
Accounts receivable
RDI
Technology has impacted food service's
10. Process of converting raw materials into a service.
Retirement age adults
Kitchen brigade
'The Danger Zone' of temperature
Hospitality industry definition for technology
11. Technique used to maximize room revenue using supply and demand.
Entrepeneur
Publicity
Yield management
Catering proposal
12. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Front of the house in lodging
Kitchen brigade
Art of service
Menu specifications
13. Monies owed by the business.
Accounts payable
Falls and cuts
DRV
Owner-operated businesses
14. Emphasizes and supports the composition of food.
Institutional food service
Front office department
Key principles of plating food
Shape of a plate
15. Federal agency that establishes and enforces food product standards.
Computerized systems
Motel
USDA
Trend
16. Foodservice which compete for customers in an open market.
Cater to short-term guests
5 categories of cooking used in food prep
Limited service
Commercial food service
17. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
18. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Maslow's Hierarchy needs supplied by hospitality operations
Free standing food and beverage
Theme
19. Someone who organizes - manages and asumes the risks of a new business.
Manipulation techniques
Technology has impacted food service's
Marketing plans
Entrepeneur
20. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Cater to short-term guests
Common terms for lodging operations
Universal design
Art of service
21. Againg of American population; changes in income - and changes in family.
Publicity
Trends affecting hospitality industry
Falls and cuts
Manipulation techniques
22. Most common job-related accidents.
Entrepeneur
Menu specifications
Falls and cuts
Mise en place
23. Lodging operations without food and beverage.
Owner-managed businesses
Five legal forms of business ownership
Difference between tools and utensils
Limited service
24. Tourism segment that includes learning about nature and the environment.
Ecotourism
Trends affecting hospitality industry
Limited service
Expediter
25. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
(TQM) Total Quality Management
Full service
FDA
Res ipsa loquitor
26. Responsible for maintenance and repair of facilities.
Free standing food and beverage
Chief Engineer
Scales for food service
Entrepeneur
27. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Key principles of plating food
Scales for food service
Price level classifications of lodging
Commercial food service
28. Information management.
29. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Market segmentation
RDA
Kitchen brigade
Common terms for lodging operations
30. A subject around which decor - food - menu -etc are planned.
Trends affecting hospitality industry
Theme
Public relations
Shape of a plate
31. Controller - auditor - credit manager.
Members of a kitchen brigade
Institutional food service
Three accounting positions
Leaching
32. Growing target market which food services are modifying to accomodate.
Key control
Franchiser
Support center
Retirement age adults
33. Wages - salaries - bonuses and benefits paid.
(TQM) Total Quality Management
Key control
Marketing plans
Total compensation package
34. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Duties of executive chef
Front of the house in lodging
FTC
Franchiser
35. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Back of the house in food service
Franchiser
Chief Engineer
Theme
36. 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
Rack rate
Conversion formula to enlarge a recipe
Free standing food and beverage
Difference between tools and utensils
37. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Art of service
Six essential nutrients
Accounts payable
Mise en place
38. 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
Functions of food
Shape of a plate
5 categories of cooking used in food prep
Chief Engineer
39. 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.
Back of the house in food service
4 Methods of Placing Kitchen orders
Total compensation package
USDA
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.
Good Samaritan Law
Scales for food service
'The Danger Zone' of temperature
Res ipsa loquitor
41. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Owner-managed businesses
Rack rate
Three accounting positions
Difference between tools and utensils
42. Speeds oxidation causing loss of nutrients.
Emotional and social needs met by food
Scales for food service
Light on Foods
Price level classifications of lodging
43. Run by owner but owner also hires a supporting staff of employees.
Owner-managed businesses
Stir-frying
Hospitality industry definition for technology
Leaching
44. Informaton about a person - place or thing that is prepared as a news item.
Support center
Menu specifications
Publicity
Price level classifications of lodging
45. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Owner-managed businesses
Functions of food
Key control
Difference between tools and utensils
46. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Support center
Back of the house in food service
Motel
Cater to long-term guests
47. Foodservice which serves a captive audience.
Cater to long-term guests
Rack rate
Key principles of plating food
Institutional food service
48. Security - acceptance - love - business - family.
Computerized systems
Market segments
Emotional and social needs met by food
Five legal forms of business ownership
49. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
4 Methods of Placing Kitchen orders
FTC
Marketing plans
(TQM) Total Quality Management
50. Assisting and serving customers so that they enjoy themselves.
Art of service
Five legal forms of business ownership
Accounts receivable
Shape of a plate