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






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






3. Method of cooking that uses very little fat.






4. Reduce the amount of paper to be managed.






5. Foodservice which serves a captive audience.






6. 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.






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






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






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






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






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






12. Business executives preference for meetings.






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






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






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






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






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






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






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






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






21. A major part of guestroom security.






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






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






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






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






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






27. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






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






34. Emphasizes and supports the composition of food.






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






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

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






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






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






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






41. Controller - auditor - credit manager.






42. Operations not associated with a lodging operation.






43. 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






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






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






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






47. Information management.

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






49. Lodging operations without food and beverage.






50. '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.







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Can you answer 50 questions in 15 minutes?


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