SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Design of products and environmnets that are usable by all people to the greatest extent possible.
Technology has impacted food service's
(TQM) Total Quality Management
Universal design
Total compensation package
2. Name developed as automobiles became widely used in California in 1925.
Support center
Full service
Light on Foods
Motel
3. Wages - salaries - bonuses and benefits paid.
Total compensation package
Human resources
USDA
Good Samaritan Law
4. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
RDA
Members of a kitchen brigade
Marketing plans
Publicity
5. Most common job-related accidents.
Accounts payable
Falls and cuts
Ecotourism
Marketing plans
6. 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
Face-to-face meetings
Common terms for lodging operations
Art of service
Conversion formula to enlarge a recipe
7. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Ecotourism
Shape of a plate
Back of the house in food service
Back of the house in lodging
8. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Back of the house in lodging
Microwave cooking
Common terms for lodging operations
Marketing plans
9. Security - acceptance - love - business - family.
Hospitality industry definition for technology
Publicity
Emotional and social needs met by food
Three accounting positions
10. 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.
4 Methods of Placing Kitchen orders
Duties of executive chef
Maslow's Hierarchy needs supplied by hospitality operations
Shape of a plate
11. Againg of American population; changes in income - and changes in family.
Owner-operated businesses
Trends affecting hospitality industry
Key principles of plating food
RDI
12. Lodging operations with food and beverage.
'The Danger Zone' of temperature
Front of the house in food service
Full service
DRV
13. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Res ipsa loquitor
Retirement age adults
A promotion
Front of the house in lodging
14. Protein - carbohydrates -fats - vitamins - minerals -and water.
Six essential nutrients
Marketing plans
Stir-frying
Art of service
15. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
Free standing food and beverage
Support center
Theme
Kitchen brigade
16. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Market segments
Owner-operated businesses
Total compensation package
Marketing plans
17. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Cater to short-term guests
Back of the house in food service
Franchiser
Back of the house in lodging
18. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Yield management
Key control
Menu specifications
Scales for food service
19. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Theme
Cater to long-term guests
Conversion formula to enlarge a recipe
Front of the house in lodging
20. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.
Five legal forms of business ownership
Accounts payable
Market segments
Six essential nutrients
21. Run by owner but owner also hires a supporting staff of employees.
4 Methods of Placing Kitchen orders
Theme
Owner-managed businesses
Support center
22. A major part of guestroom security.
Key control
Back of the house in food service
Falls and cuts
Common terms for lodging operations
23. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.
Duties of executive chef
Support center
Catering contract
Microwave cooking
24. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Universal design
Six essential nutrients
Back of the house in lodging
Cater to short-term guests
25. Responsible for maintenance and repair of facilities.
5 categories of cooking used in food prep
Yield management
Hospitality industry definition for technology
Chief Engineer
26. Monies owed to the business.
Computerized systems
Microwave cooking
Accounts receivable
Back of the house in food service
27. The business of managing the most important resource used by a business-people.
Support center
Human resources
Free standing food and beverage
RDI
28. Inn - hotel - motel - motor hotel - and motor lodge.
Accounts receivable
4 Methods of Placing Kitchen orders
Total compensation package
Common terms for lodging operations
29. Services are provided by owner and do not have payrolls.
FTC
Commercial food service
Owner-operated businesses
Trends affecting hospitality industry
30. Operations not associated with a lodging operation.
Manipulation techniques
Free standing food and beverage
Price level classifications of lodging
Maslow's Hierarchy needs supplied by hospitality operations
31. Process of converting raw materials into a service.
Total compensation package
Hospitality industry definition for technology
Yield management
Emotional and social needs met by food
32. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Theme
Mise en place
Kitchen brigade
Members of a kitchen brigade
33. Technique used to maximize room revenue using supply and demand.
Yield management
Universal design
Microwave cooking
Menu specifications
34. Final details and pricing signed by the client.
Catering contract
Franchiser
Cater to short-term guests
Maslow's Hierarchy needs supplied by hospitality operations
35. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.
Manipulation techniques
Entrepeneur
Support center
Free standing food and beverage
36. A direction or tendency that a significant number of individuals appear to be following.
Emotional and social needs met by food
Trend
Key principles of plating food
Franchiser
37. Someone who organizes - manages and asumes the risks of a new business.
Technology has impacted food service's
Entrepeneur
Limited service
Market segments
38. 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.
'The Danger Zone' of temperature
Back of the house in food service
(TQM) Total Quality Management
USDA
39. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.
FTC
Functions of food
Human resources
Face-to-face meetings
40. Federal agency that establishes and enforces food product standards.
5 categories of cooking used in food prep
USDA
Functions of food
Universal design
41. Reference Daily Intake standards set for for protein - vitamins and minerals.
Res ipsa loquitor
RDI
Functions of food
Cater to long-term guests
42. '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.
Motel
Scales for food service
Public relations
Conversion formula to enlarge a recipe
43. Chopping and peeling - change food from its original state - especially Vitamin C.
Total compensation package
Owner-operated businesses
Catering contract
Manipulation techniques
44. Speeds oxidation causing loss of nutrients.
Technology has impacted food service's
4 Methods of Placing Kitchen orders
A promotion
Light on Foods
45. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
Five legal forms of business ownership
Six essential nutrients
Full service
Yield management
46. Growing target market which food services are modifying to accomodate.
Retirement age adults
Maslow's Hierarchy needs supplied by hospitality operations
Kitchen brigade
Commercial food service
47. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
48. Reduce the amount of paper to be managed.
Accounts receivable
Computerized systems
Cater to short-term guests
Cater to long-term guests
49. Information management.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
50. Person who works in front of the pss-through window assembling orders before taken to customers.
Commercial food service
Expediter
Owner-managed businesses
Full service