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. 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.
Good Samaritan Law
Catering contract
Owner-operated businesses
'The Danger Zone' of temperature
2. Monies owed by the business.
Price level classifications of lodging
RDI
Catering proposal
Accounts payable
3. Emphasizes and supports the composition of food.
Shape of a plate
Scales for food service
Rack rate
Revenue center
4. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Members of a kitchen brigade
Entrepeneur
Accounts payable
Difference between tools and utensils
5. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Market segments
Back of the house in food service
Functions of food
Public relations
6. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Emotional and social needs met by food
Mise en place
Accounts receivable
7. Reduce the amount of paper to be managed.
Total compensation package
Computerized systems
Mise en place
Limited service
8. Someone who organizes - manages and asumes the risks of a new business.
USDA
Computerized systems
Entrepeneur
Revenue center
9. '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.
Retirement age adults
Back of the house in food service
Scales for food service
Empathize with the guest
10. Method of cooking that uses very little fat.
Entrepeneur
Front of the house in lodging
Kitchen brigade
Stir-frying
11. Againg of American population; changes in income - and changes in family.
Functions of food
Shape of a plate
Trends affecting hospitality industry
Six essential nutrients
12. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Marketing plans
Catering proposal
Difference between tools and utensils
Cater to long-term guests
13. Department that directly produces income for the business.
Market segmentation
Revenue center
Expediter
Total compensation package
14. Put oneself in antoher's place and understand his or her feelings.
Microwave cooking
Maslow's Hierarchy needs supplied by hospitality operations
Empathize with the guest
FDA
15. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Five legal forms of business ownership
Emotional and social needs met by food
Market segments
Members of a kitchen brigade
16. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Computerized systems
Yield management
Chief Engineer
Front of the house in lodging
17. Include dining rooms - banquest halls - snack counters - and beverage outlets.
'The Danger Zone' of temperature
Full service
Six essential nutrients
Front of the house in food service
18. Technique used to maximize room revenue using supply and demand.
Res ipsa loquitor
Yield management
Mise en place
Good Samaritan Law
19. Informaton about a person - place or thing that is prepared as a news item.
Difference between tools and utensils
Marketing plans
Publicity
Entrepeneur
20. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Expediter
Conversion formula to enlarge a recipe
Marketing plans
Franchiser
21. Final details and pricing signed by the client.
Accounts payable
USDA
Catering contract
Retirement age adults
22. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Conversion formula to enlarge a recipe
Good Samaritan Law
FDA
23. Speeds oxidation causing loss of nutrients.
Revenue center
Res ipsa loquitor
Accounts receivable
Light on Foods
24. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Res ipsa loquitor
Owner-managed businesses
Market segments
Kitchen brigade
25. Most common job-related accidents.
Kitchen brigade
Falls and cuts
Cater to short-term guests
Price level classifications of lodging
26. Federal agency that investigates unfair methods of competition in business.
Three accounting positions
Stir-frying
Rack rate
FTC
27. Services are provided by owner and do not have payrolls.
Human resources
Owner-operated businesses
Catering proposal
Difference between tools and utensils
28. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Theme
Three accounting positions
Catering contract
Menu specifications
29. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Microwave cooking
Retirement age adults
Maslow's Hierarchy needs supplied by hospitality operations
Market segmentation
30. Federal agency that establishes and enforces food product standards.
USDA
Support center
Emotional and social needs met by food
Technology has impacted food service's
31. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Owner-operated businesses
Cater to short-term guests
Back of the house in lodging
Key control
32. Loss of vitamins and minerals to water.
Rack rate
Back of the house in lodging
Support center
Leaching
33. Federal agency requiring truthful and informative labeling of products.
FDA
Institutional food service
Res ipsa loquitor
FTC
34. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Human resources
Cater to short-term guests
Trends affecting hospitality industry
Total compensation package
35. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Trends affecting hospitality industry
4 Methods of Placing Kitchen orders
Back of the house in food service
Mise en place
36. Assisting and serving customers so that they enjoy themselves.
'The Danger Zone' of temperature
Owner-managed businesses
Commercial food service
Art of service
37. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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
FDA
Owner-managed businesses
Back of the house in food service
5 categories of cooking used in food prep
39. Business executives preference for meetings.
Face-to-face meetings
Full service
5 categories of cooking used in food prep
Front office department
40. Person who works in front of the pss-through window assembling orders before taken to customers.
Retirement age adults
Free standing food and beverage
Mise en place
Expediter
41. Process of converting raw materials into a service.
Trend
Difference between tools and utensils
Chief Engineer
Hospitality industry definition for technology
42. Monies owed to the business.
Difference between tools and utensils
Catering proposal
Accounts receivable
4 Methods of Placing Kitchen orders
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
A promotion
Conversion formula to enlarge a recipe
Price level classifications of lodging
Maslow's Hierarchy needs supplied by hospitality operations
44. Protein - carbohydrates -fats - vitamins - minerals -and water.
Functions of food
Expediter
'The Danger Zone' of temperature
Six essential nutrients
45. Remove moisture and grease; create a picture with the food.
Three accounting positions
Key principles of plating food
Market segmentation
Owner-operated businesses
46. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Mise en place
Duties of executive chef
Good Samaritan Law
47. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Theme
Accounts payable
Microwave cooking
A promotion
48. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
FTC
Emotional and social needs met by food
Three accounting positions
49. Controller - auditor - credit manager.
Free standing food and beverage
Three accounting positions
Total compensation package
Computerized systems
50. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Retirement age adults
Back of the house in lodging
'The Danger Zone' of temperature