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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. Foodservice which compete for customers in an open market.






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






3. 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.






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






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






6. '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.






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






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






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






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






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






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






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






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






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






16. Monies owed to the business.






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






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






19. 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






20. Department that directly produces income for the business.






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






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






23. Monies owed by the business.






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






25. Foodservice which serves a captive audience.






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






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






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






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






30. Emphasizes and supports the composition of food.






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






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






33. Final details and pricing signed by the client.






34. Security - acceptance - love - business - family.






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






36. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






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






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






43. Speeds oxidation causing loss of nutrients.






44. A major part of guestroom security.






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






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






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






48. Controller - auditor - credit manager.






49. Wages - salaries - bonuses and benefits paid.






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

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