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






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






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






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






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






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






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






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


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






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






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






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






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






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






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






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






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






19. Responsible for maintenance and repair of facilities.






20. Monies owed by the business.






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






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






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






24. Process of converting raw materials into a service.






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






26. 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.






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






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






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






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






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






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






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






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






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






36. Speeds oxidation causing loss of nutrients.






37. 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.






38. 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.






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






40. Operations not associated with a lodging operation.






41. Method of cooking that uses very little fat.






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






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






44. Emphasizes and supports the composition of food.






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






46. Lodging operations with food and beverage.






47. 41 F - 140 F which allows foodborne organisms to grow.


48. Most common job-related accidents.






49. Wages - salaries - bonuses and benefits paid.






50. A major part of guestroom security.