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






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






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






4. 41 F - 140 F which allows foodborne organisms to grow.

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






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






7. 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.






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






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






10. Monies owed by the business.






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






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






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






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






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






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






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






18. Process of converting raw materials into a service.






19. Security - acceptance - love - business - family.






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






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






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






23. '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.






24. Most common job-related accidents.






25. Foodservice which serves a captive audience.






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






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






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






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






30. Lodging operations without food and beverage.






31. A major part of guestroom security.






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

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






34. Speeds oxidation causing loss of nutrients.






35. 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.






36. Responsible for maintenance and repair of facilities.






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






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






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






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






41. 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






42. Information management.

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






44. Operations not associated with a lodging operation.






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






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






47. Controller - auditor - credit manager.






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






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






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







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Can you answer 50 questions in 15 minutes?


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