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






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






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






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






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






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






7. Department that directly produces income for the business.






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






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






10. Most common job-related accidents.






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






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






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






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






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






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






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






18. Method of cooking that uses very little fat.






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






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






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






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






23. Responsible for maintenance and repair of facilities.






24. Monies owed by the business.






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






26. Information management.

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27. Emphasizes and supports the composition of food.






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






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






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






31. 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






32. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






37. Lodging operations with food and beverage.






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






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






40. Controller - auditor - credit manager.






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






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






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

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44. 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






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






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






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






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






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






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