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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. Emphasizes and supports the composition of food.
RDI
Shape of a plate
Price level classifications of lodging
Maslow's Hierarchy needs supplied by hospitality operations
2. 41 F - 140 F which allows foodborne organisms to grow.
3. 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
Market segments
5 categories of cooking used in food prep
4 Methods of Placing Kitchen orders
Theme
4. Shelter - rest - food and nourishment-basic physical needs/and safety and security.
5. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.
Limited service
Cater to long-term guests
Hospitality industry definition for technology
Res ipsa loquitor
6. Protein - carbohydrates -fats - vitamins - minerals -and water.
Entrepeneur
A promotion
Light on Foods
Six essential nutrients
7. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.
Manipulation techniques
Front of the house in lodging
Accounts payable
Five legal forms of business ownership
8. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
Rack rate
Hospitality industry definition for technology
Franchiser
Menu specifications
9. Controller - auditor - credit manager.
RDI
Shape of a plate
Emotional and social needs met by food
Three accounting positions
10. These established goals to attract cutomers - stay ahead of competitors - and be profitable.
Front of the house in lodging
A promotion
DRV
Marketing plans
11. Loss of vitamins and minerals to water.
Front of the house in lodging
Mise en place
Catering proposal
Leaching
12. '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
Retirement age adults
Conversion formula to enlarge a recipe
Full service
13. Informaton about a person - place or thing that is prepared as a news item.
Owner-managed businesses
Publicity
Yield management
Stir-frying
14. Speeds oxidation causing loss of nutrients.
Franchiser
Expediter
Six essential nutrients
Light on Foods
15. Federal agency that establishes and enforces food product standards.
USDA
'The Danger Zone' of temperature
Functions of food
Market segmentation
16. Someone who organizes - manages and asumes the risks of a new business.
Key principles of plating food
Front of the house in lodging
Human resources
Entrepeneur
17. Business executives preference for meetings.
Face-to-face meetings
Retirement age adults
Menu specifications
Stir-frying
18. Lodging operations with food and beverage.
Front of the house in food service
Empathize with the guest
Full service
Computerized systems
19. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
Price level classifications of lodging
Leaching
Support center
A promotion
20. Detailed description of services offered and their prices for an event presented to the client.
Limited service
Ecotourism
Menu specifications
Catering proposal
21. Purposefully causeing interest to further the growht and acceptance of the item through special activities.
Stir-frying
Computerized systems
Hospitality industry definition for technology
A promotion
22. A direction or tendency that a significant number of individuals appear to be following.
Trend
Good Samaritan Law
4 Methods of Placing Kitchen orders
Accounts receivable
23. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.
Limited service
Front office department
Market segments
Full service
24. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.
Chief Engineer
Members of a kitchen brigade
Institutional food service
Human resources
25. A major part of guestroom security.
Back of the house in food service
Price level classifications of lodging
Cater to short-term guests
Key control
26. Price of a sleeping room used as the benchmark quotation.
Rack rate
Marketing plans
Revenue center
Face-to-face meetings
27. 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
Commercial food service
Face-to-face meetings
Conversion formula to enlarge a recipe
RDA
28. Person who works in front of the pss-through window assembling orders before taken to customers.
Retirement age adults
Menu specifications
Entrepeneur
Expediter
29. Services are provided by owner and do not have payrolls.
Trend
Owner-operated businesses
Key control
Expediter
30. Reference Daily Intake standards set for for protein - vitamins and minerals.
5 categories of cooking used in food prep
(TQM) Total Quality Management
Owner-managed businesses
RDI
31. Federal agency that investigates unfair methods of competition in business.
Marketing plans
Six essential nutrients
FTC
Members of a kitchen brigade
32. Most common job-related accidents.
Manipulation techniques
Art of service
Falls and cuts
Price level classifications of lodging
33. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
Microwave cooking
Owner-operated businesses
Stir-frying
Empathize with the guest
34. Technique used to maximize room revenue using supply and demand.
Yield management
Functions of food
Publicity
Commercial food service
35. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
Functions of food
Computerized systems
Light on Foods
RDA
36. Name developed as automobiles became widely used in California in 1925.
Motel
Five legal forms of business ownership
Total compensation package
Publicity
37. Operations not associated with a lodging operation.
4 Methods of Placing Kitchen orders
Front of the house in food service
Trend
Free standing food and beverage
38. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.
Falls and cuts
Market segmentation
Cater to short-term guests
Functions of food
39. Chopping and peeling - change food from its original state - especially Vitamin C.
Five legal forms of business ownership
Front office department
Microwave cooking
Manipulation techniques
40. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.
Cater to long-term guests
Catering proposal
Mise en place
Motel
41. Final details and pricing signed by the client.
Emotional and social needs met by food
Falls and cuts
Catering contract
Owner-operated businesses
42. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.
Public relations
Conversion formula to enlarge a recipe
Revenue center
Universal design
43. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.
Expediter
Support center
DRV
Menu specifications
44. Federal agency requiring truthful and informative labeling of products.
4 Methods of Placing Kitchen orders
FDA
Stir-frying
Kitchen brigade
45. A subject around which decor - food - menu -etc are planned.
Light on Foods
Market segmentation
Theme
Functions of food
46. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
Duties of executive chef
Market segments
'The Danger Zone' of temperature
Back of the house in lodging
47. Security - acceptance - love - business - family.
Emotional and social needs met by food
Key control
Functions of food
FDA
48. Lodging operations without food and beverage.
Limited service
Duties of executive chef
Motel
Good Samaritan Law
49. 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.
Good Samaritan Law
Free standing food and beverage
Kitchen brigade
Technology has impacted food service's
50. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
Shape of a plate
RDA
Microwave cooking
(TQM) Total Quality Management