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






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






3. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.






4. Method of cooking that uses very little fat.






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






6. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.






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






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






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






10. A subject around which decor - food - menu -etc are planned.






11. 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






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






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






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






15. Department that directly produces income for the business.






16. Business executives preference for meetings.






17. 1. Server calls order in a clear voice; 2. Written orders placed on a spindle with new orders to right; 3.Designated kitchen employee reads the order aloud; 4. Computer entries.






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






19. Controller - auditor - credit manager.






20. 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






21. Lodging operations with food and beverage.






22. Responsible for maintenance and repair of facilities.






23. Information management.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


24. Run by owner but owner also hires a supporting staff of employees.






25. Monies owed to the business.






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






27. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


30. Foodservice which serves a captive audience.






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






32. Process of converting raw materials into a service.






33. Put oneself in antoher's place and understand his or her feelings.






34. Loss of vitamins and minerals to water.






35. A major part of guestroom security.






36. A direction or tendency that a significant number of individuals appear to be following.






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






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






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






40. Security - acceptance - love - business - family.






41. Inn - hotel - motel - motor hotel - and motor lodge.






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






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






44. Speeds oxidation causing loss of nutrients.






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






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






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






48. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.






49. Most common job-related accidents.






50. 'the thing speaks for itself'- the use of circumstantial or indirect evidence of negligence to impose liability.