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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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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. Chopping and peeling - change food from its original state - especially Vitamin C.
RDA
Three accounting positions
Revenue center
Manipulation techniques
2. Name developed as automobiles became widely used in California in 1925.
Motel
Owner-operated businesses
Theme
Manipulation techniques
3. 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
Leaching
Total compensation package
Conversion formula to enlarge a recipe
Retirement age adults
4. Protein - carbohydrates -fats - vitamins - minerals -and water.
Shape of a plate
Limited service
Six essential nutrients
Expediter
5. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Empathize with the guest
Five legal forms of business ownership
Kitchen brigade
Mise en place
6. A direction or tendency that a significant number of individuals appear to be following.
Key principles of plating food
Free standing food and beverage
Good Samaritan Law
Trend
7. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Front office department
Stir-frying
RDI
Menu specifications
8. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Cater to long-term guests
Retirement age adults
Catering contract
Light on Foods
9. Department that directly produces income for the business.
Cater to long-term guests
Duties of executive chef
Key principles of plating food
Revenue center
10. Business executives preference for meetings.
Conversion formula to enlarge a recipe
Face-to-face meetings
Key principles of plating food
Art of service
11. Technique used to maximize room revenue using supply and demand.
Kitchen brigade
Yield management
Entrepeneur
Functions of food
12. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
'The Danger Zone' of temperature
4 Methods of Placing Kitchen orders
A promotion
(TQM) Total Quality Management
13. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
RDI
DRV
RDA
A promotion
14. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Face-to-face meetings
Marketing plans
Conversion formula to enlarge a recipe
Good Samaritan Law
15. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
5 categories of cooking used in food prep
Duties of executive chef
RDI
Stir-frying
16. A major part of guestroom security.
'The Danger Zone' of temperature
Key control
(TQM) Total Quality Management
Six essential nutrients
17. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Key control
Front of the house in food service
Face-to-face meetings
Good Samaritan Law
18. Inn - hotel - motel - motor hotel - and motor lodge.
A promotion
Common terms for lodging operations
Institutional food service
Leaching
19. Method of cooking that uses very little fat.
Market segments
Expediter
Rack rate
Stir-frying
20. Reduce the amount of paper to be managed.
Catering proposal
Commercial food service
Catering contract
Computerized systems
21. A subject around which decor - food - menu -etc are planned.
Theme
Menu specifications
Chief Engineer
Shape of a plate
22. Monies owed to the business.
Accounts receivable
Light on Foods
Public relations
Back of the house in lodging
23. Lodging operations without food and beverage.
Limited service
Common terms for lodging operations
Emotional and social needs met by food
Six essential nutrients
24. 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.
Owner-operated businesses
Ecotourism
Yield management
Back of the house in food service
25. Controller - auditor - credit manager.
Three accounting positions
Art of service
Kitchen brigade
Six essential nutrients
26. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Back of the house in lodging
RDA
A promotion
Key principles of plating food
27. Responsible for maintenance and repair of facilities.
Marketing plans
Front of the house in food service
Mise en place
Chief Engineer
28. Reference Daily Intake standards set for for protein - vitamins and minerals.
RDI
Art of service
Universal design
DRV
29. Design of products and environmnets that are usable by all people to the greatest extent possible.
Universal design
Falls and cuts
Public relations
Manipulation techniques
30. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Total compensation package
A promotion
Mise en place
Kitchen brigade
31. Wages - salaries - bonuses and benefits paid.
Free standing food and beverage
Price level classifications of lodging
Total compensation package
Catering contract
32. The business of managing the most important resource used by a business-people.
(TQM) Total Quality Management
Human resources
Free standing food and beverage
FTC
33. Tourism segment that includes learning about nature and the environment.
RDI
Front office department
Accounts payable
Ecotourism
34. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Human resources
Common terms for lodging operations
Six essential nutrients
DRV
35. Emphasizes and supports the composition of food.
Franchiser
Owner-managed businesses
Shape of a plate
Leaching
36. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Franchiser
Difference between tools and utensils
Duties of executive chef
Owner-operated businesses
37. Information management.
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38. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Market segments
Back of the house in food service
Institutional food service
Trends affecting hospitality industry
39. Foodservice which compete for customers in an open market.
Shape of a plate
Menu specifications
Trend
Commercial food service
40. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Back of the house in lodging
Market segmentation
Expediter
Commercial food service
41. Lodging operations with food and beverage.
Menu specifications
Maslow's Hierarchy needs supplied by hospitality operations
Back of the house in lodging
Full service
42. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Front of the house in lodging
4 Methods of Placing Kitchen orders
Difference between tools and utensils
Light on Foods
43. Operations not associated with a lodging operation.
Leaching
Front of the house in lodging
Revenue center
Free standing food and beverage
44. Growing target market which food services are modifying to accomodate.
Face-to-face meetings
Retirement age adults
USDA
Shape of a plate
45. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Shape of a plate
Conversion formula to enlarge a recipe
Front office department
Accounts receivable
46. Price of a sleeping room used as the benchmark quotation.
Marketing plans
Rack rate
Key control
Good Samaritan Law
47. Security - acceptance - love - business - family.
Chief Engineer
Light on Foods
Emotional and social needs met by food
Back of the house in lodging
48. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Front of the house in lodging
Functions of food
Publicity
49. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Hospitality industry definition for technology
Owner-operated businesses
Public relations
Back of the house in lodging
50. Most common job-related accidents.
Commercial food service
Stir-frying
Falls and cuts
Trends affecting hospitality industry
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