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


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






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






4. Security - acceptance - love - business - family.






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. Business executives preference for meetings.






7. '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.






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






9. Controller - auditor - credit manager.






10. Monies owed by the business.






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






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






13. 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.






14. Wages - salaries - bonuses and benefits paid.






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






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






17. 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.






18. Responsible for maintenance and repair of facilities.






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






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






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






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






23. Method of cooking that uses very little fat.






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






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






26. 41 F - 140 F which allows foodborne organisms to grow.


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






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






29. Reduce the amount of paper to be managed.






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






31. Emphasizes and supports the composition of food.






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






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






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






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






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






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






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






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






40. Final details and pricing signed by the client.






41. Foodservice which serves a captive audience.






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






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






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






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






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






47. A major part of guestroom security.






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






49. Process of converting raw materials into a service.






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