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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. Information management.
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2. Loss of vitamins and minerals to water.
Key control
Front of the house in food service
Kitchen brigade
Leaching
3. Lodging operations with food and beverage.
Expediter
Members of a kitchen brigade
Full service
Res ipsa loquitor
4. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Art of service
Front of the house in food service
Microwave cooking
FTC
5. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Ecotourism
Back of the house in lodging
Market segmentation
Maslow's Hierarchy needs supplied by hospitality operations
6. Name developed as automobiles became widely used in California in 1925.
Accounts receivable
Hospitality industry definition for technology
Market segmentation
Motel
7. Protein - carbohydrates -fats - vitamins - minerals -and water.
Entrepeneur
Front of the house in food service
Free standing food and beverage
Six essential nutrients
8. Business executives preference for meetings.
Five legal forms of business ownership
Face-to-face meetings
Back of the house in food service
Art of service
9. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Kitchen brigade
Market segmentation
Functions of food
Duties of executive chef
10. Person who works in front of the pss-through window assembling orders before taken to customers.
Catering contract
Expediter
Common terms for lodging operations
Trend
11. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Trends affecting hospitality industry
Price level classifications of lodging
Computerized systems
Back of the house in lodging
12. Monies owed to the business.
Trend
Scales for food service
Cater to short-term guests
Accounts receivable
13. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Catering contract
Light on Foods
Institutional food service
Public relations
14. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Universal design
Empathize with the guest
Limited service
15. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Commercial food service
Mise en place
Publicity
Yield management
16. 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
5 categories of cooking used in food prep
Technology has impacted food service's
Trend
Trends affecting hospitality industry
17. Federal agency that establishes and enforces food product standards.
DRV
USDA
Technology has impacted food service's
Face-to-face meetings
18. Most common job-related accidents.
Catering contract
Chief Engineer
Empathize with the guest
Falls and cuts
19. Emphasizes and supports the composition of food.
Marketing plans
Trend
Front of the house in lodging
Shape of a plate
20. Againg of American population; changes in income - and changes in family.
RDA
Chief Engineer
Universal design
Trends affecting hospitality industry
21. Put oneself in antoher's place and understand his or her feelings.
Marketing plans
Three accounting positions
Empathize with the guest
Full service
22. Speeds oxidation causing loss of nutrients.
USDA
Light on Foods
Front office department
Back of the house in food service
23. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Limited service
Front of the house in lodging
Key principles of plating food
Members of a kitchen brigade
24. Design of products and environmnets that are usable by all people to the greatest extent possible.
Falls and cuts
Universal design
Institutional food service
Five legal forms of business ownership
25. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Owner-managed businesses
Difference between tools and utensils
RDA
Market segmentation
26. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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27. Foodservice which serves a captive audience.
Institutional food service
Owner-operated businesses
Market segmentation
Total compensation package
28. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
Res ipsa loquitor
Ecotourism
Three accounting positions
Revenue center
29. Federal agency that investigates unfair methods of competition in business.
Chief Engineer
FTC
Institutional food service
Scales for food service
30. Detailed description of services offered and their prices for an event presented to the client.
Public relations
Catering proposal
Entrepeneur
Scales for food service
31. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Front office department
Public relations
Manipulation techniques
Cater to short-term guests
32. Services are provided by owner and do not have payrolls.
Human resources
Owner-operated businesses
Kitchen brigade
5 categories of cooking used in food prep
33. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
DRV
Scales for food service
Full service
Trends affecting hospitality industry
34. Department that directly produces income for the business.
Revenue center
Face-to-face meetings
Motel
Public relations
35. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Marketing plans
Shape of a plate
Expediter
36. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Face-to-face meetings
Common terms for lodging operations
A promotion
Three accounting positions
37. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Empathize with the guest
5 categories of cooking used in food prep
Publicity
Cater to long-term guests
38. Federal agency requiring truthful and informative labeling of products.
FDA
A promotion
Owner-operated businesses
RDI
39. Inn - hotel - motel - motor hotel - and motor lodge.
4 Methods of Placing Kitchen orders
Mise en place
Five legal forms of business ownership
Common terms for lodging operations
40. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
USDA
Front office department
Conversion formula to enlarge a recipe
Universal design
41. Method of cooking that uses very little fat.
Six essential nutrients
Hospitality industry definition for technology
Stir-frying
Microwave cooking
42. Chopping and peeling - change food from its original state - especially Vitamin C.
Key control
Support center
Marketing plans
Manipulation techniques
43. Someone who organizes - manages and asumes the risks of a new business.
Cater to short-term guests
Scales for food service
Franchiser
Entrepeneur
44. Process of converting raw materials into a service.
Hospitality industry definition for technology
Duties of executive chef
Retirement age adults
Cater to long-term guests
45. Assisting and serving customers so that they enjoy themselves.
Art of service
Market segments
Back of the house in food service
RDA
46. Lodging operations without food and beverage.
Market segmentation
Limited service
5 categories of cooking used in food prep
Cater to short-term guests
47. Final details and pricing signed by the client.
Revenue center
4 Methods of Placing Kitchen orders
Catering contract
Market segmentation
48. Operations not associated with a lodging operation.
Catering contract
FTC
Free standing food and beverage
Emotional and social needs met by food
49. Reference Daily Intake standards set for for protein - vitamins and minerals.
Six essential nutrients
Entrepeneur
RDI
Trend
50. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
(TQM) Total Quality Management
Functions of food
Market segments
Falls and cuts