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






2. Most common job-related accidents.






3. Monies owed by the business.






4. Final details and pricing signed by the client.






5. Loss of vitamins and minerals to water.






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






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






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






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






10. Controller - auditor - credit manager.






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






12. Security - acceptance - love - business - family.






13. Business executives preference for meetings.






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






15. 41 F - 140 F which allows foodborne organisms to grow.

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16. Emphasizes and supports the composition of food.






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






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






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






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






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






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






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






24. 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






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






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






27. Lodging operations without food and beverage.






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






29. Services are provided by owner and do not have payrolls.






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






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






32. 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.






33. A major part of guestroom security.






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






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






36. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.






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






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






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






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






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






42. 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






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






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






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






46. Operations not associated with a lodging operation.






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






48. 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.






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






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