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






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






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






4. Department that directly produces income for the business.






5. '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.






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






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






8. Responsible for maintenance and repair of facilities.






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






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






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






12. Foodservice which serves a captive audience.






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






14. Final details and pricing signed by the client.






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






16. 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






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






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






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






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






21. Controller - auditor - credit manager.






22. Speeds oxidation causing loss of nutrients.






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






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






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






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






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






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






29. 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






30. Loss of vitamins and minerals to water.






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






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


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






34. Wages - salaries - bonuses and benefits paid.






35. Lodging operations with food and beverage.






36. Process of converting raw materials into a service.






37. Monies owed to the business.






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






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






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






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






42. Information management.


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






44. Reduce the amount of paper to be managed.






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






46. 41 F - 140 F which allows foodborne organisms to grow.


47. Business executives preference for meetings.






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






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






50. Most common job-related accidents.