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. 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.






2. Monies owed by the business.






3. Emphasizes and supports the composition of food.






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






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






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






7. Reduce the amount of paper to be managed.






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






9. '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.






10. Method of cooking that uses very little fat.






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






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






13. Department that directly produces income for the business.






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






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






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






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






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






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






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






21. Final details and pricing signed by the client.






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






23. Speeds oxidation causing loss of nutrients.






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






25. Most common job-related accidents.






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






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






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






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






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






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






32. Loss of vitamins and minerals to water.






33. Federal agency requiring truthful and informative labeling of products.






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






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






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






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


38. 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






39. Business executives preference for meetings.






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






41. Process of converting raw materials into a service.






42. Monies owed to the business.






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






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






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






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






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






49. Controller - auditor - credit manager.






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