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. Responsible for maintenance and repair of facilities.






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






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






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






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






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






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






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






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






10. Method of cooking that uses very little fat.






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






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






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






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






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






16. '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.






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






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






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






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






21. Speeds oxidation causing loss of nutrients.






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






23. 41 F - 140 F which allows foodborne organisms to grow.


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






25. Monies owed to the business.






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






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






28. Process of converting raw materials into a service.






29. 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.






30. Lodging operations with food and beverage.






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






32. Most common job-related accidents.






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






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






35. Operations not associated with a lodging operation.






36. 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.






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






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






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






40. Lodging operations without food and beverage.






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






42. A major part of guestroom security.






43. 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






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






45. 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






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






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






48. 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.






49. Controller - auditor - credit manager.






50. Wages - salaries - bonuses and benefits paid.