Test your basic knowledge |

Hospitality Services

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






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






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






4. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.






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






6. 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.






7. Price of a sleeping room used as the benchmark quotation.






8. Foodservice which serves a captive audience.






9. Wages - salaries - bonuses and benefits paid.






10. Loss of vitamins and minerals to water.






11. Areas of a business that don not generate revenue - but provide support to the revenue center so they remain profitable.






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






13. Divides and classifies types of cutomers and their needs in order to tailor services - locations - products and prices to their needs.






14. Responsible for maintenance and repair of facilities.






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






16. Monies owed to the business.






17. These established goals to attract cutomers - stay ahead of competitors - and be profitable.






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






19. Someone who organizes - manages and asumes the risks of a new business.






20. Detailed description of services offered and their prices for an event presented to the client.






21. Process of converting raw materials into a service.






22. Information management.


23. Againg of American population; changes in income - and changes in family.






24. '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.






25. Design of products and environmnets that are usable by all people to the greatest extent possible.






26. 41 F - 140 F which allows foodborne organisms to grow.


27. Name developed as automobiles became widely used in California in 1925.






28. Method of cooking that uses very little fat.






29. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.






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






31. Lodging operations without food and beverage.






32. Business executives preference for meetings.






33. Chopping and peeling - change food from its original state - especially Vitamin C.






34. Shelter - rest - food and nourishment-basic physical needs/and safety and security.


35. Reduce the amount of paper to be managed.






36. 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






37. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.






38. Controller - auditor - credit manager.






39. Include dining rooms - banquest halls - snack counters - and beverage outlets.






40. Assisting and serving customers so that they enjoy themselves.






41. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.






42. Department that directly produces income for the business.






43. Services are provided by owner and do not have payrolls.






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






45. Operations not associated with a lodging operation.






46. Remove moisture and grease; create a picture with the food.






47. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.






48. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.






49. Federal agency that investigates unfair methods of competition in business.






50. 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.