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






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






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






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






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






6. Business executives preference for meetings.






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






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






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






10. '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.






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






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






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






14. Operations not associated with a lodging operation.






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






16. Purposefully causeing interest to further the growht and acceptance of the item through special activities.






17. Reduce the amount of paper to be managed.






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






19. Controller - auditor - credit manager.






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






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






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






23. Responsible for maintenance and repair of facilities.






24. 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.






25. 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.






26. 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






27. Monies owed by the business.






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






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






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






31. 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






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






33. Wages - salaries - bonuses and benefits paid.






34. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






39. Process of converting raw materials into a service.






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






41. A major part of guestroom security.






42. Monies owed to the business.






43. Method of cooking that uses very little fat.






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






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






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






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

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






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






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