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. Wages - salaries - bonuses and benefits paid.






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






3. Department that directly produces income for the business.






4. Federal agency that establishes and enforces food product standards.






5. Responsible for maintenance and repair of facilities.






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






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






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






9. Security - acceptance - love - business - family.






10. 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.






11. Reduce the amount of paper to be managed.






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






13. A major part of guestroom security.






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






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






16. Foodservice which serves a captive audience.






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






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






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






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






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






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






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






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






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






26. Method of cooking that uses very little fat.






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






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






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






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






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






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






33. Information management.

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






35. Operations not associated with a lodging operation.






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

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






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






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






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






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






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






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






44. Final details and pricing signed by the client.






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






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






47. Monies owed to the business.






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






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






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