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






2. Wages - salaries - bonuses and benefits paid.






3. Operations not associated with a lodging operation.






4. 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






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






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






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






8. Business executives preference for meetings.






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






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






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






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






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






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






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






16. A major part of guestroom security.






17. Controller - auditor - credit manager.






18. Responsible for maintenance and repair of facilities.






19. Lodging operations with food and beverage.






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






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






22. Monies owed to the business.






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






25. 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.






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






27. Speeds oxidation causing loss of nutrients.






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






29. Lodging operations without food and beverage.






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






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






32. Process of converting raw materials into a service.






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






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






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






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






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






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






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






40. 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.






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

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






43. Information management.

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44. Method of cooking that uses very little fat.






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






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






47. Security - acceptance - love - business - family.






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






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






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