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. Operations not associated with a lodging operation.






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






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






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






5. Method of cooking that uses very little fat.






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






7. Loss of vitamins and minerals to water.






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






9. Monies owed to the business.






10. Process of converting raw materials into a service.






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






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






13. Monies owed by the business.






14. Emphasizes and supports the composition of food.






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






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






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


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






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






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






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






22. Most common job-related accidents.






23. Lodging operations without food and beverage.






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






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






26. Responsible for maintenance and repair of facilities.






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






28. Information management.


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






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






31. Controller - auditor - credit manager.






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






33. Wages - salaries - bonuses and benefits paid.






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






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






36. 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






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






38. 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






39. 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.






40. '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.






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






42. Speeds oxidation causing loss of nutrients.






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






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






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






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






47. Foodservice which serves a captive audience.






48. Security - acceptance - love - business - family.






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






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