Bellringer: 5/7

Front

A business owner who provides overnight accommodations for guests in exchange for reasonable compensation is known as a(n):

Back

innkeeper

Front

The effort made to secure access and distribution of keys in the hotel is known as

Back

key control

Front

Anything with the potential to cause harm is called a

Back

hazard

Front

The urgent procedures designed to maintain the safety of guests, employees, and the property are documented in the

Back

emergency manual

Front

The close observation of a situation to provide information for investigations regarding guests is called:

Back

surveillance

Front

Which plan informs hotel guests about how to leave the premises in case of an emergency?

Back

Evacuation plan

Front

The three categories of food safety hazards are biological, chemical, and

Back

physical

Front

If FAT TOM conditions are not controlled, bacteria will double their number every

Back

20 minutes

Front

Bacteria grows well in food in the temperature range between 41° and 135°F. This is called the

Back

temperature danger zone.

Front

A chef is about to put on a pair of gloves. To use the gloves properly, she should

Back

wash her hands before putting on the gloves.