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.

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


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






3. Lodging operations without food and beverage.






4. 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


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






6. Monies owed to the business.






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






8. '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.






9. Speeds oxidation causing loss of nutrients.






10. Process of converting raw materials into a service.






11. Operations not associated with a lodging operation.






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






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






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






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






16. Controller - auditor - credit manager.






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






18. Method of cooking that uses very little fat.






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






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






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






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






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






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






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






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






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






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






30. Foodservice which serves a captive audience.






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






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






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






34. 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.






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






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






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






38. Department that directly produces income for the business.






39. Most common job-related accidents.






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






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






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






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






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






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






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






47. Business executives preference for meetings.






48. Wages - salaries - bonuses and benefits paid.






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






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