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






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






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






4. Process of converting raw materials into a service.






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






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






7. '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.






8. Method of cooking that uses very little fat.






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






10. Most common job-related accidents.






11. Emphasizes and supports the composition of food.






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






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






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






15. Operations not associated with a lodging operation.






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






17. Monies owed to the business.






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






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






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






21. Controller - auditor - credit manager.






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






23. Department that directly produces income for the business.






24. 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.






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






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






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






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






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






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






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






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






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






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






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






36. Security - acceptance - love - business - family.






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






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






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






40. Lodging operations with food and beverage.






41. 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.






42. 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






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






44. Business executives preference for meetings.






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

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46. Wages - salaries - bonuses and benefits paid.






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






48. Information management.

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






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