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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. Run by owner but owner also hires a supporting staff of employees.
Shape of a plate
RDA
Owner-managed businesses
Light on Foods
2. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Market segments
Shape of a plate
A promotion
Difference between tools and utensils
3. Price of a sleeping room used as the benchmark quotation.
4 Methods of Placing Kitchen orders
A promotion
Institutional food service
Rack rate
4. A subject around which decor - food - menu -etc are planned.
Theme
Shape of a plate
Cater to short-term guests
FTC
5. Assisting and serving customers so that they enjoy themselves.
Revenue center
Art of service
Expediter
Six essential nutrients
6. Business executives preference for meetings.
Catering proposal
Commercial food service
Face-to-face meetings
Theme
7. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Owner-managed businesses
Maslow's Hierarchy needs supplied by hospitality operations
Manipulation techniques
Cater to long-term guests
8. Speeds oxidation causing loss of nutrients.
A promotion
Five legal forms of business ownership
Yield management
Light on Foods
9. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Maslow's Hierarchy needs supplied by hospitality operations
Falls and cuts
Leaching
Five legal forms of business ownership
10. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Theme
Key control
Mise en place
Owner-managed businesses
11. 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
Five legal forms of business ownership
Empathize with the guest
Rack rate
Conversion formula to enlarge a recipe
12. 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.
Front of the house in food service
Good Samaritan Law
Front of the house in lodging
Kitchen brigade
13. Information management.
14. Name developed as automobiles became widely used in California in 1925.
Revenue center
Owner-operated businesses
4 Methods of Placing Kitchen orders
Motel
15. '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.
Three accounting positions
Scales for food service
Market segments
Publicity
16. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Emotional and social needs met by food
Microwave cooking
Entrepeneur
Full service
17. Security - acceptance - love - business - family.
Emotional and social needs met by food
DRV
Full service
Hospitality industry definition for technology
18. Informaton about a person - place or thing that is prepared as a news item.
Difference between tools and utensils
Publicity
Total compensation package
Retirement age adults
19. Lodging operations with food and beverage.
Full service
Key principles of plating food
Front of the house in lodging
Three accounting positions
20. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Light on Foods
Marketing plans
Conversion formula to enlarge a recipe
Entrepeneur
21. Federal agency that establishes and enforces food product standards.
Ecotourism
USDA
Human resources
Yield management
22. Againg of American population; changes in income - and changes in family.
Three accounting positions
Trends affecting hospitality industry
Hospitality industry definition for technology
Accounts receivable
23. Process of converting raw materials into a service.
Hospitality industry definition for technology
RDI
(TQM) Total Quality Management
Human resources
24. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Three accounting positions
Motel
Menu specifications
Five legal forms of business ownership
25. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Microwave cooking
FTC
Support center
Market segmentation
26. Protein - carbohydrates -fats - vitamins - minerals -and water.
Five legal forms of business ownership
Six essential nutrients
Good Samaritan Law
Front office department
27. Growing target market which food services are modifying to accomodate.
Accounts payable
Retirement age adults
Key control
Technology has impacted food service's
28. 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.
Duties of executive chef
RDA
Total compensation package
4 Methods of Placing Kitchen orders
29. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
A promotion
Franchiser
Res ipsa loquitor
Maslow's Hierarchy needs supplied by hospitality operations
30. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Support center
Public relations
Hospitality industry definition for technology
Human resources
31. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Expediter
Ecotourism
Market segments
Mise en place
32. Emphasizes and supports the composition of food.
Front of the house in food service
FDA
Shape of a plate
Falls and cuts
33. Method of cooking that uses very little fat.
Front office department
Theme
Stir-frying
Ecotourism
34. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Trend
FDA
Conversion formula to enlarge a recipe
35. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Front of the house in food service
Manipulation techniques
4 Methods of Placing Kitchen orders
Hospitality industry definition for technology
36. Services are provided by owner and do not have payrolls.
Common terms for lodging operations
Owner-operated businesses
(TQM) Total Quality Management
Manipulation techniques
37. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Duties of executive chef
Free standing food and beverage
Back of the house in lodging
Members of a kitchen brigade
38. Foodservice which serves a captive audience.
Retirement age adults
5 categories of cooking used in food prep
Yield management
Institutional food service
39. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Franchiser
Publicity
Key control
Good Samaritan Law
40. Design of products and environmnets that are usable by all people to the greatest extent possible.
Trend
Universal design
Commercial food service
Emotional and social needs met by food
41. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Empathize with the guest
Kitchen brigade
RDA
Franchiser
42. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
Members of a kitchen brigade
4 Methods of Placing Kitchen orders
Three accounting positions
43. Reduce the amount of paper to be managed.
Marketing plans
Computerized systems
Catering contract
Maslow's Hierarchy needs supplied by hospitality operations
44. Most common job-related accidents.
Emotional and social needs met by food
Shape of a plate
Three accounting positions
Falls and cuts
45. Federal agency that investigates unfair methods of competition in business.
FTC
Mise en place
Good Samaritan Law
Trends affecting hospitality industry
46. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Leaching
Institutional food service
Duties of executive chef
5 categories of cooking used in food prep
47. Monies owed to the business.
Total compensation package
Accounts receivable
Market segments
Manipulation techniques
48. Remove moisture and grease; create a picture with the food.
Stir-frying
Key control
Key principles of plating food
DRV
49. Federal agency requiring truthful and informative labeling of products.
'The Danger Zone' of temperature
Key control
FDA
Support center
50. Person who works in front of the pss-through window assembling orders before taken to customers.
Difference between tools and utensils
Expediter
Limited service
'The Danger Zone' of temperature