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. Emphasizes and supports the composition of food.






2. 41 F - 140 F which allows foodborne organisms to grow.


3. Dry heat-baking - roasting - and broiling; Moist Heat- foods with liquids; Frying-browns by sauteing or flip frying - pan frying - griddle frying - deep frying - or pressure deep frying; Combination Cooking Method-first three methods in a sequence or






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


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






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






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






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






9. Controller - auditor - credit manager.






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






11. Loss of vitamins and minerals to water.






12. '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.






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






14. Speeds oxidation causing loss of nutrients.






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






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






17. Business executives preference for meetings.






18. Lodging operations with food and beverage.






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






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






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






22. A direction or tendency that a significant number of individuals appear to be following.






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






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






25. A major part of guestroom security.






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






27. 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






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






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






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






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






32. Most common job-related accidents.






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






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






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






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






37. Operations not associated with a lodging operation.






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






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






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






41. Final details and pricing signed by the client.






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






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






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






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






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






47. Security - acceptance - love - business - family.






48. Lodging operations without food and beverage.






49. 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.






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