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






3. Method of cooking that uses very little fat.






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






5. Controller - auditor - credit manager.






6. Speeds oxidation causing loss of nutrients.






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


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






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






11. Business executives preference for meetings.






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






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






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






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






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






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






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






19. Responsible for maintenance and repair of facilities.






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






21. Information management.


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






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






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






25. 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






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






27. Department that directly produces income for the business.






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






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


30. 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.






31. Foodservice which serves a captive audience.






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






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






34. Lodging operations with food and beverage.






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






36. Loss of vitamins and minerals to water.






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






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






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






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






41. 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






42. Security - acceptance - love - business - family.






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






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






45. 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.






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






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






48. Final details and pricing signed by the client.






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






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