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






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






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






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






5. Information management.

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

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






8. Lodging operations with food and beverage.






9. Responsible for maintenance and repair of facilities.






10. 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.






11. Speeds oxidation causing loss of nutrients.






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






13. Wages - salaries - bonuses and benefits paid.






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






15. Most common job-related accidents.






16. Final details and pricing signed by the client.






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






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






19. 41 F - 140 F which allows foodborne organisms to grow.

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






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






22. Method of cooking that uses very little fat.






23. 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






24. Emphasizes and supports the composition of food.






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






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






27. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






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






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






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






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






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






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






41. Loss of vitamins and minerals to water.






42. Operations not associated with a lodging operation.






43. Controller - auditor - credit manager.






44. Department that directly produces income for the business.






45. Monies owed to the business.






46. 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.






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






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






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






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