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






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






3. Wages - salaries - bonuses and benefits paid.






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






5. Most common job-related accidents.






6. 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






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






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






9. Security - acceptance - love - business - family.






10. 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.






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






12. Lodging operations with food and beverage.






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






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






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






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






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






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






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






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






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






22. A major part of guestroom security.






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






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






25. Responsible for maintenance and repair of facilities.






26. Monies owed to the business.






27. The business of managing the most important resource used by a business-people.






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






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






30. Operations not associated with a lodging operation.






31. Process of converting raw materials into a service.






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






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






34. Final details and pricing signed by the client.






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






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






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






38. 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.






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






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






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






42. '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.






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






44. Speeds oxidation causing loss of nutrients.






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






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






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

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48. Reduce the amount of paper to be managed.






49. Information management.

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