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






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






3. Operations not associated with a lodging operation.






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






5. 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.






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






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






8. Controller - auditor - credit manager.






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






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






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






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






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






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






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






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






17. 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






18. Most common job-related accidents.






19. Emphasizes and supports the composition of food.






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






21. Department that directly produces income for the business.






22. '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.






23. Lodging operations without food and beverage.






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






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






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






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






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






29. Monies owed to the business.






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






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






32. A major part of guestroom security.






33. Loss of vitamins and minerals to water.






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






35. Lodging operations with food and beverage.






36. Responsible for maintenance and repair of facilities.






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

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






39. 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






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






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






42. Foodservice which serves a captive audience.






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






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






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






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






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






48. 41 F - 140 F which allows foodborne organisms to grow.

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






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