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






2. Security - acceptance - love - business - family.






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






4. Information management.

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5. Final details and pricing signed by the client.






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






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






8. 41 F - 140 F which allows foodborne organisms to grow.

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9. 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






10. Foodservice which serves a captive audience.






11. Most common job-related accidents.






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






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






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

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






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






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






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






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






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






21. Business executives preference for meetings.






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






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






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






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






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






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






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






29. Department that directly produces income for the business.






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






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






32. 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.






33. Operations not associated with a lodging operation.






34. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






40. '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.






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






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






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






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






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






46. Tourism segment that includes learning about nature and the environment.






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






48. Loss of vitamins and minerals to water.






49. Speeds oxidation causing loss of nutrients.






50. Monies owed to the business.