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






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






3. '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.






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






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






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






7. 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.






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






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






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






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






12. Department that directly produces income for the business.






13. Monies owed by the business.






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






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






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






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






18. 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






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






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






21. Lodging operations with food and beverage.






22. Loss of vitamins and minerals to water.






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






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






25. 41 F - 140 F which allows foodborne organisms to grow.

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






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. Monies owed to the business.






29. Process of converting raw materials into a service.






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






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






32. Method of cooking that uses very little fat.






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






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






35. Information management.

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36. Operations not associated with a lodging operation.






37. Lodging operations without food and beverage.






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






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






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






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






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






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






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






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






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






47. A major part of guestroom security.






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






49. Wages - salaries - bonuses and benefits paid.






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