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Hospitality Services
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Avg score: 9% • Most missed: “Foodservice which serves a captive audience.”
Hospitality Services
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25 Questions

1. Federal agency requiring truthful and informative labeling of products.

2. Wages - salaries - bonuses and benefits paid.

3. Luxury;First-class/upscale; mid-scale motor hotels; budget/economy

4. Lodging operations with food and beverage.

5. Tourism segment that includes learning about nature and the environment.

6. Person who works in front of the pss-through window assembling orders before taken to customers.

7. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.

8. Emphasizes and supports the composition of food.

9. 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

10. Growing target market which food services are modifying to accomodate.

11. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.

12. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.

13. Federal agency that establishes and enforces food product standards.

14. Executive Chef - Sous Chef - Cook - Assistant Cook - and Salad Maker.

15. Informaton about a person - place or thing that is prepared as a news item.

16. Foodservice which compete for customers in an open market.

17. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.

18. Technique used to maximize room revenue using supply and demand.

19. Called purchase specifications or specs - are statements that describe characteristics of a food product - ingredient - or dondiment used by food operations.

20. Refers to departments that are seen by guests. Includes management - service - front office - accounting - cedit - security - human resources - sales - and reservations.

21. The business of managing the most important resource used by a business-people.

22. Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.

23. Business executives preference for meetings.

24. Reference Daily Intake standards set for for protein - vitamins and minerals.

25. Communication designed to influence opinion and promote a favorable image - goodwill - or prestige for a company - organzation - or individual.

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