Tourism, Hospitality, and Food Safety Practice Flashcards

Comprehensive practice flashcards covering definitions, concepts, service characteristics, and food safety standards from the Tourism and Hospitality lecture notes.

From which word is the term "Tourism" derived, and what does it mean?

Tourism is derived from the Hebrew word "Torah," which means learning and searching.

What is the general definition of tourism?

Tourism is the act and process of spending time away from home to pursue relaxation and pleasure while making commercial provision of services.

How do Goeldner and Ritchie define tourism?

They define tourism as the process, activities, and outcomes from interactions and relationships between tourists and tourism suppliers that are involved in attracting and hosting visitors.

What Latin word is "Hospitality" derived from, and what does it mean?

Hospitality is derived from the Latin word "Hospitare," which means to receive the guest, providing care and lodging.

What is the 1937 definition of a tourist?

A tourist is a person who visits a country for at least $24\,\text{hours}$.

What is the difference between a visitor and an excursionist?

A visitor stays less than $24\,\text{hours}$, while an excursionist stays less than $24\,\text{hours}$ without having an overnight stay.

What is the difference between an international visitor and a domestic visitor?

An international visitor travels to a country outside his or her usual environment, whereas a domestic visitor travels to a place other than his or her usual environment but still within the same country.

What is a package tour (or inclusive tour)?

A package tour is an arrangement in which transport and hotel accommodation are bought by the tourist at an all-inclusive price, where the price of individual elements cannot be determined by the tourist.

What do the terms IIT and GIT stand for in tourism?

IIT stands for Independent Inclusive Tour (where the tourist travels individually) and GIT stands for Group Inclusive Tour (where the tourist travels in the company of others).

What are the three main components of tourism described in the notes?

Accessibility (ability for tourists to get to the destination), Accommodation (a place to stay upon reaching the destination), and Attraction (draws that make tourists want to visit).

What are the four core service characteristics of tourism and hospitality?

Intangibility (cannot be seen or touched), Inseparability (cannot be separated), Variability (depends on who provides them and when, where, and how), and Perishability (cannot be stored).

What is the difference between direct contamination and cross-contamination?

Direct contamination is the contamination of raw food items or plants/animals in their natural settings or habitats, whereas cross-contamination is the transference of hazardous substances (mainly microorganisms) to food from another food or surface.

What are the four types of food hazards?

Biological hazards, chemical hazards, physical hazards, and allergens.

What are the four phases of bacterial growth in chronological order?

Lag Phase, Log Phase, Stationary Phase, and Decline Phase (or negative-growth phase).

What is the lag phase of bacterial growth and how long does it last?

The lag phase is a resting period during which bacteria adjust to new conditions with very little growth, lasting from $1\,\text{hours}$ to $4\,\text{hours}$.

What is water activity ($A_w$), and at what level can disease-causing bacteria grow?

Water activity ($A_w$) is a measure of unbound water available for bacterial growth on a scale of $0$ to $1.0$; disease-causing bacteria can only grow in food items with an $A_w$ higher than $0.85$.

What is the Temperature Danger Zone (TDZ) for food safety?

The Temperature Danger Zone is $41^\circ\text{F}$ to $135^\circ\text{F}$ ($5^\circ\text{C}$ to $57^\circ\text{C}$), which is the temperature range where most disease-causing bacteria grow.

In what pH range do disease-causing bacteria grow best?

Disease-causing bacteria grow best in food items with a pH of $4.6$ to $7.0$.

How quickly can bacterial cells double, and what is the rule of thumb for growth time in food service?

Bacterial cells can double in number every $15\,\text{minutes}$ to $30\,\text{minutes}$, and the rule of thumb is that bacteria need about $4\,\text{hours}$ to grow to high enough numbers to cause illness.

What is the difference between foodborne intoxications and foodborne infections?

Intoxications occur when a pathogen produces toxins in food before it is eaten, while infections occur when viable food pathogens survive through the host's stomach into the intestine.