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






2. Responsible for maintenance and repair of facilities.






3. 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






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






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






6. Information management.

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7. Method of cooking that uses very little fat.






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






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






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






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






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






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






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






15. 41 F - 140 F which allows foodborne organisms to grow.

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






17. Most common job-related accidents.






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






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






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






21. Loss of vitamins and minerals to water.






22. Reduce the amount of paper to be managed.






23. Foodservice which serves a captive audience.






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






25. Speeds oxidation causing loss of nutrients.






26. Lodging operations without food and beverage.






27. 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






28. Security - acceptance - love - business - family.






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






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






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






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






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






34. 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.






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

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






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






38. Monies owed to the business.






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






40. Lodging operations with food and beverage.






41. Department that directly produces income for the business.






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






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






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






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






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






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






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






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






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