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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. Security - acceptance - love - business - family.






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






3. Business executives preference for meetings.






4. Monies owed by the business.






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






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






7. '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.






8. 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.






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






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






11. Department that directly produces income for the business.






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






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






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






15. Operations not associated with a lodging operation.






16. 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






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






18. Loss of vitamins and minerals to water.






19. Most common job-related accidents.






20. 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






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






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






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






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






25. Reduce the amount of paper to be managed.






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






27. 41 F - 140 F which allows foodborne organisms to grow.

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28. Responsible for maintenance and repair of facilities.






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






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






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






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






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






34. Monies owed to the business.






35. The business of managing the most important resource used by a business-people.






36. 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.






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






38. Foodservice which serves a captive audience.






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






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






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






42. Lodging operations without food and beverage.






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






44. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






50. 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.







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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