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






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






3. Foodservice which compete for customers in an open market.






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






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






6. Controller - auditor - credit manager.






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






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






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






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






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






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






13. Speeds oxidation causing loss of nutrients.






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






15. Department that directly produces income for the business.






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






17. Method of cooking that uses very little fat.






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






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






20. Operations not associated with a lodging operation.






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






22. A major part of guestroom security.






23. Responsible for maintenance and repair of facilities.






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






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






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






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






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






29. Business executives preference for meetings.






30. '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.






31. 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.






32. Security - acceptance - love - business - family.






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






34. Process of converting raw materials into a service.






35. Loss of vitamins and minerals to water.






36. Monies owed by the business.






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






38. Lodging operations without food and beverage.






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






40. 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.






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






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






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






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






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






46. Final details and pricing signed by the client.






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






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






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






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