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






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






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






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






5. Lodging operations without food and beverage.






6. Method of cooking that uses very little fat.






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






8. Loss of vitamins and minerals to water.






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






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






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






12. Process of converting raw materials into a service.






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






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






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






16. Information management.

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






18. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






24. Security - acceptance - love - business - family.






25. Emphasizes and supports the composition of food.






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






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






28. Final details and pricing signed by the client.






29. 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.






30. Reduce the amount of paper to be managed.






31. Responsible for maintenance and repair of facilities.






32. Monies owed by the business.






33. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






37. 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






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






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






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






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






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

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






44. Controller - auditor - credit manager.






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






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






47. Department that directly produces income for the business.






48. 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






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






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