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. 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.






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






3. Final details and pricing signed by the client.






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






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






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






7. Reduce the amount of paper to be managed.






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






9. Most common job-related accidents.






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






11. Responsible for maintenance and repair of facilities.






12. Speeds oxidation causing loss of nutrients.






13. Person who works in front of the pss-through window assembling orders before taken to customers.






14. 41 F - 140 F which allows foodborne organisms to grow.

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15. Protein - carbohydrates -fats - vitamins - minerals -and water.






16. Monies owed to the business.






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






18. Monies owed by the business.






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






20. Department that directly produces income for the business.






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






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






23. 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.






24. Wages - salaries - bonuses and benefits paid.






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






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






27. 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






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






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






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






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






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






33. Security - acceptance - love - business - family.






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






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






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






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






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






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






40. Foodservice which serves a captive audience.






41. Operations not associated with a lodging operation.






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






43. Federal agency requiring truthful and informative labeling of products.






44. Lodging operations with food and beverage.






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






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






47. Controller - auditor - credit manager.






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






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






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