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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. Reduce the amount of paper to be managed.
Market segments
Computerized systems
Cater to long-term guests
Stir-frying
2. Detailed description of services offered and their prices for an event presented to the client.
Key principles of plating food
FDA
Catering proposal
Owner-managed businesses
3. 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.
Front of the house in lodging
Universal design
Market segments
Good Samaritan Law
4. Emphasizes and supports the composition of food.
Shape of a plate
Mise en place
Cater to short-term guests
Motel
5. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Duties of executive chef
Maslow's Hierarchy needs supplied by hospitality operations
Front of the house in lodging
Back of the house in lodging
6. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.
Back of the house in food service
Theme
DRV
'The Danger Zone' of temperature
7. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.
Price level classifications of lodging
Conversion formula to enlarge a recipe
Difference between tools and utensils
Commercial food service
8. Final details and pricing signed by the client.
Catering contract
Marketing plans
Microwave cooking
Market segmentation
9. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Front office department
FDA
Difference between tools and utensils
Empathize with the guest
10. Reference Daily Intake standards set for for protein - vitamins and minerals.
Hospitality industry definition for technology
RDI
Stir-frying
Shape of a plate
11. 41 F - 140 F which allows foodborne organisms to grow.
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12. Someone who organizes - manages and asumes the risks of a new business.
Front office department
Entrepeneur
Cater to short-term guests
Chief Engineer
13. Protein - carbohydrates -fats - vitamins - minerals -and water.
Six essential nutrients
(TQM) Total Quality Management
A promotion
Duties of executive chef
14. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Members of a kitchen brigade
Market segmentation
Free standing food and beverage
Five legal forms of business ownership
15. Federal agency that establishes and enforces food product standards.
Six essential nutrients
USDA
Scales for food service
RDI
16. A major part of guestroom security.
Manipulation techniques
Cater to short-term guests
Key control
Retirement age adults
17. 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
Difference between tools and utensils
Institutional food service
18. Controller - auditor - credit manager.
Front of the house in lodging
Full service
Key principles of plating food
Three accounting positions
19. Name developed as automobiles became widely used in California in 1925.
Motel
A promotion
Falls and cuts
Menu specifications
20. Security - acceptance - love - business - family.
Emotional and social needs met by food
FDA
Maslow's Hierarchy needs supplied by hospitality operations
Universal design
21. Information management.
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22. Department that directly produces income for the business.
Human resources
Mise en place
Revenue center
Institutional food service
23. Assisting and serving customers so that they enjoy themselves.
Art of service
Scales for food service
Owner-operated businesses
Three accounting positions
24. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Three accounting positions
Mise en place
Stir-frying
Front of the house in food service
25. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
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26. A direction or tendency that a significant number of individuals appear to be following.
Owner-managed businesses
Trend
Falls and cuts
Revenue center
27. Person who works in front of the pss-through window assembling orders before taken to customers.
Commercial food service
Expediter
Universal design
Ecotourism
28. Monies owed by the business.
Accounts payable
Microwave cooking
Market segmentation
Emotional and social needs met by food
29. 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
Menu specifications
Free standing food and beverage
(TQM) Total Quality Management
Conversion formula to enlarge a recipe
30. A subject around which decor - food - menu -etc are planned.
5 categories of cooking used in food prep
Catering contract
Theme
Mise en place
31. Federal agency that investigates unfair methods of competition in business.
Front office department
FTC
Trend
Theme
32. Operations not associated with a lodging operation.
(TQM) Total Quality Management
Theme
Total compensation package
Free standing food and beverage
33. Foodservice which compete for customers in an open market.
Total compensation package
Res ipsa loquitor
Hospitality industry definition for technology
Commercial food service
34. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.
Key principles of plating food
FTC
Hospitality industry definition for technology
Market segmentation
35. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Res ipsa loquitor
Price level classifications of lodging
Functions of food
Shape of a plate
36. Inn - hotel - motel - motor hotel - and motor lodge.
Common terms for lodging operations
Kitchen brigade
Public relations
Rack rate
37. Include dining rooms - banquest halls - snack counters - and beverage outlets.
Technology has impacted food service's
Front of the house in food service
Art of service
Cater to long-term guests
38. Run by owner but owner also hires a supporting staff of employees.
Owner-operated businesses
Owner-managed businesses
Trend
A promotion
39. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Yield management
FTC
(TQM) Total Quality Management
Front office department
40. Services are provided by owner and do not have payrolls.
Owner-operated businesses
Three accounting positions
Accounts payable
Accounts receivable
41. Foodservice which serves a captive audience.
(TQM) Total Quality Management
Difference between tools and utensils
Institutional food service
Support center
42. Speeds oxidation causing loss of nutrients.
Functions of food
Hospitality industry definition for technology
Catering proposal
Light on Foods
43. Loss of vitamins and minerals to water.
Mise en place
Leaching
Good Samaritan Law
Light on Foods
44. Growing target market which food services are modifying to accomodate.
Good Samaritan Law
Retirement age adults
Computerized systems
Menu specifications
45. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Franchiser
Technology has impacted food service's
Back of the house in lodging
Menu specifications
46. Business executives preference for meetings.
Difference between tools and utensils
Front office department
Human resources
Face-to-face meetings
47. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Duties of executive chef
Microwave cooking
Good Samaritan Law
Owner-managed businesses
48. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Five legal forms of business ownership
Conversion formula to enlarge a recipe
Menu specifications
Duties of executive chef
49. Put oneself in antoher's place and understand his or her feelings.
Maslow's Hierarchy needs supplied by hospitality operations
Empathize with the guest
Market segments
Motel
50. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Empathize with the guest
(TQM) Total Quality Management
DRV
Kitchen brigade