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






2. Department that directly produces income for the business.






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






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






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






6. Monies owed to the business.






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






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






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






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






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






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






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






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






15. 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.






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






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






18. 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






19. 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






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






21. Foodservice which serves a captive audience.






22. Security - acceptance - love - business - family.






23. '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.






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






25. A major part of guestroom security.






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






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






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






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






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






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






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






33. Final details and pricing signed by the client.






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






35. Most common job-related accidents.






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






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






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






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






40. Lodging operations without food and beverage.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


42. Loss of vitamins and minerals to water.






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






44. Reduce the amount of paper to be managed.






45. Monies owed by the business.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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