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






2. A major part of guestroom security.






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

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






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






6. Responsible for reservations - registration - room assignments - room status - payment collection - telephone operation - departmental bookkeeping - and deposits.






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






8. Security - acceptance - love - business - family.






9. Most common job-related accidents.






10. Foodservice which serves a captive audience.






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






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






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






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






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






16. Operations not associated with a lodging operation.






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






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






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






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






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






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






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






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






25. Speeds oxidation causing loss of nutrients.






26. Department that directly produces income for the business.






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






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






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






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






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






32. Wages - salaries - bonuses and benefits paid.






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






34. 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.






35. Responsible for maintenance and repair of facilities.






36. Monies owed by the business.






37. Lodging operations with food and beverage.






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






39. Reduce the amount of paper to be managed.






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






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






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






43. Monies owed to the business.






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






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






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






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






48. Business executives preference for meetings.






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






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