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






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






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






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






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






6. Wages - salaries - bonuses and benefits paid.






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






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






9. Lodging operations with food and beverage.






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






11. 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.






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






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






14. Method of cooking that uses very little fat.






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






16. Emphasizes and supports the composition of food.






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

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18. 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






19. Supervises kitchen staff - food quality and food cost - kitchen safety - prep lists - mise en place.






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






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






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






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






24. '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.






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






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






27. Operations not associated with a lodging operation.






28. Lodging operations without food and beverage.






29. Reduce the amount of paper to be managed.






30. Controller - auditor - credit manager.






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






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






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






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






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






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






37. Business executives preference for meetings.






38. Responsible for maintenance and repair of facilities.






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






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






41. Monies owed by the business.






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






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






44. 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.






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






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






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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