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. Inn - hotel - motel - motor hotel - and motor lodge.






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






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






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






5. 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.






6. Method of cooking that uses very little fat.






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






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






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






10. Lodging operations without food and beverage.






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






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


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






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






15. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.






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






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






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






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






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






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






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






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






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






25. Business executives preference for meetings.






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






27. Controller - auditor - credit manager.






28. Final details and pricing signed by the client.






29. Security - acceptance - love - business - family.






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






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






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






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






34. 41 F - 140 F which allows foodborne organisms to grow.


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






36. Monies owed by the business.






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






38. Process of converting raw materials into a service.






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






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






41. Foodservice which serves a captive audience.






42. Responsible for maintenance and repair of facilities.






43. Loss of vitamins and minerals to water.






44. 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.






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






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






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






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






49. Monies owed to the business.






50. Information management.