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. Final details and pricing signed by the client.






2. Process of converting raw materials into a service.






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






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






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






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






7. Wages - salaries - bonuses and benefits paid.






8. A major part of guestroom security.






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






10. Department that directly produces income for the business.






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






12. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






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






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






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






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






21. Controller - auditor - credit manager.






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






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






24. 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.






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






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






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






28. Security - acceptance - love - business - family.






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






30. 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






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






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






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






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






35. Lodging operations with food and beverage.






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






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






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






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






40. Monies owed by the business.






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






42. Information management.

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






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






45. Most common job-related accidents.






46. '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.






47. 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.






48. Loss of vitamins and minerals to water.






49. Lodging operations without food and beverage.






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