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. Department that directly produces income for the business.






2. Responsible for maintenance and repair of facilities.






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






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






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






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






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






8. 41 F - 140 F which allows foodborne organisms to grow.


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






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






11. Business executives preference for meetings.






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






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






14. Most common job-related accidents.






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






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






17. 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.






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






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






20. Lodging operations with food and beverage.






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






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






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






24. Monies owed by the business.






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


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






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






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






29. Loss of vitamins and minerals to water.






30. Reduce the amount of paper to be managed.






31. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






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






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






39. Lodging operations without food and beverage.






40. 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






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






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






43. Foodservice which serves a captive audience.






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






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






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






47. Final details and pricing signed by the client.






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






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






50. Controller - auditor - credit manager.