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






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






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






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






5. Department that directly produces income for the business.






6. Reduce the amount of paper to be managed.






7. Monies owed by the business.






8. 41 F - 140 F which allows foodborne organisms to grow.

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9. Lodging operations with food and beverage.






10. Foodservice which serves a captive audience.






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






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






13. Lodging operations without food and beverage.






14. Loss of vitamins and minerals to water.






15. 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.






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






17. Most common job-related accidents.






18. 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






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






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






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






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

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23. Monies owed to the business.






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






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






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






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






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






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






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






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






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






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






34. Method of cooking that uses very little fat.






35. Operations not associated with a lodging operation.






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






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






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






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






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






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






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






44. Wages - salaries - bonuses and benefits paid.






45. A direction or tendency that a significant number of individuals appear to be following.






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






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






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






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






50. Security - acceptance - love - business - family.