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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. Most common job-related accidents.
Ecotourism
Light on Foods
Falls and cuts
Art of service
2. Inn - hotel - motel - motor hotel - and motor lodge.
Mise en place
Common terms for lodging operations
Six essential nutrients
Rack rate
3. Lodging operations without food and beverage.
Res ipsa loquitor
Price level classifications of lodging
Limited service
Good Samaritan Law
4. Assisting and serving customers so that they enjoy themselves.
Art of service
Owner-operated businesses
Five legal forms of business ownership
Owner-managed businesses
5. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Microwave cooking
Price level classifications of lodging
Cater to short-term guests
Duties of executive chef
6. Operations not associated with a lodging operation.
FDA
Market segments
Technology has impacted food service's
Free standing food and beverage
7. Department that directly produces income for the business.
Trend
Revenue center
Five legal forms of business ownership
Free standing food and beverage
8. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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9. Federal agency that establishes and enforces food product standards.
FDA
USDA
Res ipsa loquitor
Mise en place
10. Information management.
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11. Price of a sleeping room used as the benchmark quotation.
Leaching
Cater to long-term guests
Rack rate
Owner-managed businesses
12. Business executives preference for meetings.
Empathize with the guest
Front of the house in lodging
Good Samaritan Law
Face-to-face meetings
13. 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.
Common terms for lodging operations
Stir-frying
4 Methods of Placing Kitchen orders
Back of the house in food service
14. 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
Full service
Market segments
Conversion formula to enlarge a recipe
Marketing plans
15. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Motel
Back of the house in lodging
Manipulation techniques
Market segmentation
16. Foodservice which compete for customers in an open market.
Commercial food service
Front of the house in lodging
RDA
4 Methods of Placing Kitchen orders
17. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Universal design
Support center
Marketing plans
Price level classifications of lodging
18. Tourism segment that includes learning about nature and the environment.
'The Danger Zone' of temperature
Commercial food service
Franchiser
Ecotourism
19. Chopping and peeling - change food from its original state - especially Vitamin C.
Trends affecting hospitality industry
Key principles of plating food
Ecotourism
Manipulation techniques
20. Person who works in front of the pss-through window assembling orders before taken to customers.
Market segmentation
RDA
Scales for food service
Expediter
21. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Duties of executive chef
Support center
Five legal forms of business ownership
Front of the house in food service
22. Remove moisture and grease; create a picture with the food.
Human resources
Members of a kitchen brigade
Common terms for lodging operations
Key principles of plating food
23. Name developed as automobiles became widely used in California in 1925.
Marketing plans
Support center
Emotional and social needs met by food
Motel
24. 41 F - 140 F which allows foodborne organisms to grow.
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25. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Kitchen brigade
RDA
Hospitality industry definition for technology
Six essential nutrients
26. Foodservice which serves a captive audience.
Catering proposal
Shape of a plate
Institutional food service
Res ipsa loquitor
27. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Owner-operated businesses
RDA
Empathize with the guest
Duties of executive chef
28. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Marketing plans
Difference between tools and utensils
Back of the house in lodging
Duties of executive chef
29. Security - acceptance - love - business - family.
Revenue center
Catering proposal
Face-to-face meetings
Emotional and social needs met by food
30. Put oneself in antoher's place and understand his or her feelings.
Empathize with the guest
Hospitality industry definition for technology
Difference between tools and utensils
Conversion formula to enlarge a recipe
31. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Accounts receivable
Market segmentation
Shape of a plate
Support center
32. 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
Members of a kitchen brigade
5 categories of cooking used in food prep
Marketing plans
Owner-managed businesses
33. Lodging operations with food and beverage.
Full service
Yield management
Accounts payable
Conversion formula to enlarge a recipe
34. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
Leaching
Functions of food
Front of the house in lodging
Trends affecting hospitality industry
35. Controller - auditor - credit manager.
Six essential nutrients
'The Danger Zone' of temperature
Res ipsa loquitor
Three accounting positions
36. Responsible for maintenance and repair of facilities.
Shape of a plate
Manipulation techniques
Chief Engineer
Empathize with the guest
37. Run by owner but owner also hires a supporting staff of employees.
Total compensation package
Owner-managed businesses
Key principles of plating food
Kitchen brigade
38. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
RDA
Empathize with the guest
Front of the house in lodging
39. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Trends affecting hospitality industry
Cater to long-term guests
Six essential nutrients
Public relations
40. Emphasizes and supports the composition of food.
Shape of a plate
Market segmentation
Motel
Trend
41. Process of converting raw materials into a service.
Five legal forms of business ownership
Hospitality industry definition for technology
Support center
Shape of a plate
42. Againg of American population; changes in income - and changes in family.
Public relations
Trends affecting hospitality industry
Free standing food and beverage
Five legal forms of business ownership
43. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
DRV
Menu specifications
Good Samaritan Law
Three accounting positions
44. 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.
'The Danger Zone' of temperature
Support center
4 Methods of Placing Kitchen orders
Market segmentation
45. Final details and pricing signed by the client.
Universal design
Catering contract
Ecotourism
Shape of a plate
46. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Cater to short-term guests
Cater to long-term guests
Emotional and social needs met by food
Owner-managed businesses
47. Method of cooking that uses very little fat.
Leaching
RDI
Franchiser
Stir-frying
48. Growing target market which food services are modifying to accomodate.
Retirement age adults
Common terms for lodging operations
Price level classifications of lodging
Marketing plans
49. A major part of guestroom security.
Market segmentation
Key control
Commercial food service
Functions of food
50. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Catering proposal
5 categories of cooking used in food prep
'The Danger Zone' of temperature