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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. Method of cooking that uses very little fat.






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






3. Process of converting raw materials into a service.






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






5. Lodging operations with food and beverage.






6. Security - acceptance - love - business - family.






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






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






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






10. 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.






11. Loss of vitamins and minerals to water.






12. Monies owed by the business.






13. Operations not associated with a lodging operation.






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






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






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

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






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






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






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






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






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






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






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






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






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






27. Foodservice which serves a captive audience.






28. Business executives preference for meetings.






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






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






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






32. Monies owed to the business.






33. Reduce the amount of paper to be managed.






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






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






36. Final details and pricing signed by the client.






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






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






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






40. Responsible for maintenance and repair of facilities.






41. '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.






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






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






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






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






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






47. 41 F - 140 F which allows foodborne organisms to grow.

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






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






50. Refers to departments that are not usually seen by guests. Includes housekeeping and engineering.






Can you answer 50 questions in 15 minutes?



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