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






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






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






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






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






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






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






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






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






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






11. Operations not associated with a lodging operation.






12. 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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






16. Reduce the amount of paper to be managed.






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






18. 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.






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






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






21. 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






22. Wages - salaries - bonuses and benefits paid.






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






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






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






26. Process of converting raw materials into a service.






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






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






29. 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.






30. 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.






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






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






33. Monies owed to the business.






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






35. Lodging operations without food and beverage.






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






37. Most common job-related accidents.






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






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






40. Method of cooking that uses very little fat.






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






42. Controller - auditor - credit manager.






43. A major part of guestroom security.






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






45. '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.






46. 41 F - 140 F which allows foodborne organisms to grow.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


47. Monies owed by the business.






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






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






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