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. Department that directly produces income for the business.






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






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






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






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






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






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






8. Loss of vitamins and minerals to water.






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






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






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






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






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






14. Reduce the amount of paper to be managed.






15. Information management.


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






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






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






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






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






21. 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.






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






23. Business executives preference for meetings.






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






25. Method of cooking that uses very little fat.






26. Final details and pricing signed by the client.






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






28. 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.






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






30. Responsible for maintenance and repair of facilities.






31. Wages - salaries - bonuses and benefits paid.






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


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






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






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






36. Lodging operations without food and beverage.






37. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.






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






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






40. Controller - auditor - credit manager.






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






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






43. Operations not associated with a lodging operation.






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






45. Lodging operations with food and beverage.






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






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






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






49. 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






50. Emphasizes and supports the composition of food.