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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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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. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Public relations
Difference between tools and utensils
Free standing food and beverage
Five legal forms of business ownership
2. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
4 Methods of Placing Kitchen orders
Owner-managed businesses
A promotion
(TQM) Total Quality Management
3. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Front of the house in lodging
Six essential nutrients
Emotional and social needs met by food
Manipulation techniques
4. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
A promotion
Support center
Publicity
Maslow's Hierarchy needs supplied by hospitality operations
5. Monies owed by the business.
4 Methods of Placing Kitchen orders
Maslow's Hierarchy needs supplied by hospitality operations
Accounts payable
Expediter
6. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Key control
Duties of executive chef
Empathize with the guest
Accounts payable
7. Business executives preference for meetings.
Functions of food
Front office department
Front of the house in lodging
Face-to-face meetings
8. A direction or tendency that a significant number of individuals appear to be following.
Trend
Kitchen brigade
Cater to short-term guests
Back of the house in food service
9. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Microwave cooking
Catering proposal
Market segments
Yield management
10. Put oneself in antoher's place and understand his or her feelings.
Emotional and social needs met by food
Empathize with the guest
Light on Foods
Accounts payable
11. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Retirement age adults
Computerized systems
Kitchen brigade
Hospitality industry definition for technology
12. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Light on Foods
Market segments
Empathize with the guest
Front office department
13. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Institutional food service
Three accounting positions
Six essential nutrients
Front of the house in food service
14. Againg of American population; changes in income - and changes in family.
Universal design
'The Danger Zone' of temperature
Trends affecting hospitality industry
Theme
15. Reference Daily Intake standards set for for protein - vitamins and minerals.
Computerized systems
RDI
Cater to short-term guests
Leaching
16. Foodservice which compete for customers in an open market.
Commercial food service
Computerized systems
Res ipsa loquitor
Public relations
17. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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18. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Ecotourism
Rack rate
Technology has impacted food service's
Franchiser
19. A major part of guestroom security.
Members of a kitchen brigade
Trend
Key control
FTC
20. Method of cooking that uses very little fat.
Full service
Stir-frying
FTC
'The Danger Zone' of temperature
21. Controller - auditor - credit manager.
Catering proposal
Front of the house in lodging
Art of service
Three accounting positions
22. Design of products and environmnets that are usable by all people to the greatest extent possible.
Institutional food service
Emotional and social needs met by food
Universal design
Market segmentation
23. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Full service
Microwave cooking
Key principles of plating food
DRV
24. Someone who organizes - manages and asumes the risks of a new business.
DRV
Market segmentation
Accounts payable
Entrepeneur
25. Department that directly produces income for the business.
Face-to-face meetings
Accounts receivable
Revenue center
Functions of food
26. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
DRV
Price level classifications of lodging
Computerized systems
Front of the house in food service
27. Federal agency that establishes and enforces food product standards.
USDA
Light on Foods
Six essential nutrients
Market segmentation
28. Responsible for maintenance and repair of facilities.
Five legal forms of business ownership
Yield management
Manipulation techniques
Chief Engineer
29. Tourism segment that includes learning about nature and the environment.
Members of a kitchen brigade
(TQM) Total Quality Management
Ecotourism
Human resources
30. Chopping and peeling - change food from its original state - especially Vitamin C.
Microwave cooking
Manipulation techniques
Menu specifications
Front office department
31. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
(TQM) Total Quality Management
Functions of food
Manipulation techniques
32. A subject around which decor - food - menu -etc are planned.
Functions of food
Emotional and social needs met by food
Accounts payable
Theme
33. Person who works in front of the pss-through window assembling orders before taken to customers.
Microwave cooking
Functions of food
Expediter
Universal design
34. Emphasizes and supports the composition of food.
Computerized systems
Shape of a plate
Human resources
Five legal forms of business ownership
35. Reduce the amount of paper to be managed.
Accounts receivable
Full service
Computerized systems
5 categories of cooking used in food prep
36. Security - acceptance - love - business - family.
Institutional food service
Emotional and social needs met by food
Owner-managed businesses
Hospitality industry definition for technology
37. Wages - salaries - bonuses and benefits paid.
Falls and cuts
Total compensation package
Chief Engineer
Functions of food
38. Federal agency that investigates unfair methods of competition in business.
Empathize with the guest
Entrepeneur
Conversion formula to enlarge a recipe
FTC
39. Foodservice which serves a captive audience.
Back of the house in food service
Institutional food service
Chief Engineer
Common terms for lodging operations
40. Detailed description of services offered and their prices for an event presented to the client.
Marketing plans
Theme
Microwave cooking
Catering proposal
41. Final details and pricing signed by the client.
Key principles of plating food
Catering contract
Front office department
Stir-frying
42. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.
5 categories of cooking used in food prep
Res ipsa loquitor
Owner-managed businesses
Difference between tools and utensils
43. 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
Human resources
(TQM) Total Quality Management
USDA
5 categories of cooking used in food prep
44. Include food preparation areas - food receiving and food storage areas.Banquest or catering changing room arrangements and decoration. Storage and management of equipment and supplies for banquets.
Accounts receivable
FTC
Franchiser
Back of the house in food service
45. '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.
Scales for food service
RDI
Three accounting positions
(TQM) Total Quality Management
46. Lodging operations with food and beverage.
Res ipsa loquitor
Common terms for lodging operations
Price level classifications of lodging
Full service
47. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Technology has impacted food service's
Free standing food and beverage
Yield management
Difference between tools and utensils
48. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Leaching
Menu specifications
'The Danger Zone' of temperature
Theme
49. Monies owed to the business.
FTC
Expediter
Accounts receivable
Owner-operated businesses
50. Speeds oxidation causing loss of nutrients.
Institutional food service
Light on Foods
Difference between tools and utensils
Conversion formula to enlarge a recipe
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