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. Lodging operations without food and beverage.






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






3. Wages - salaries - bonuses and benefits paid.






4. Department that directly produces income for the business.






5. Most common job-related accidents.






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






7. 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.






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






9. Method of cooking that uses very little fat.






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






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






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






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






14. 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






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






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






17. Lodging operations with food and beverage.






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






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






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






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






22. Responsible for maintenance and repair of facilities.






23. Foodservice which serves a captive audience.






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






25. A major part of guestroom security.






26. 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.






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






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






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






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






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






32. '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.






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






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






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






36. Final details and pricing signed by the client.






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






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






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






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






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






42. Emphasizes and supports the composition of food.






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






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






45. Monies owed by the business.






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






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






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






49. Security - acceptance - love - business - family.






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