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






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






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






4. Emphasizes and supports the composition of food.






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






6. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






11. A major part of guestroom security.






12. Reduce the amount of paper to be managed.






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






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






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






16. 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






17. 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.






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






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






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






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






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






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






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






25. Responsible for maintenance and repair of facilities.






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






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






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






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






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






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






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






33. '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.






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






35. Business executives preference for meetings.






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






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






38. Process of converting raw materials into a service.






39. 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.






40. Final details and pricing signed by the client.






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






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






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






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






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






46. 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.






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






48. Controller - auditor - credit manager.






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






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







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Can you answer 50 questions in 15 minutes?


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