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. Emphasizes and supports the composition of food.






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






3. Business executives preference for meetings.






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






5. 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.






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






7. Information management.

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






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






10. Wages - salaries - bonuses and benefits paid.






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






12. '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.






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






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






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






16. Monies owed to the business.






17. Loss of vitamins and minerals to water.






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






19. Monies owed by the business.






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






21. Speeds oxidation causing loss of nutrients.






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






23. Exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.






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






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






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






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






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






29. Operations not associated with a lodging operation.






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






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






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






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






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






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






36. Lodging operations without food and beverage.






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






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






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






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






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






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






43. Final details and pricing signed by the client.






44. Controller - auditor - credit manager.






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






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






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






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






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






50. Process of converting raw materials into a service.