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






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






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






4. Emphasizes and supports the composition of food.






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






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






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






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






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






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






11. Security - acceptance - love - business - family.






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






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






14. 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






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






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






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






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






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






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






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






22. Monies owed to the business.






23. Department that directly produces income for the business.






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






25. Wages - salaries - bonuses and benefits paid.






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






27. Monies owed by the business.






28. Loss of vitamins and minerals to water.






29. 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.






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






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






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






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






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






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






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






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






38. Lodging operations with food and beverage.






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






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






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






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






43. Final details and pricing signed by the client.






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






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






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






47. Speeds oxidation causing loss of nutrients.






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






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






50. Controller - auditor - credit manager.