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. Process of converting raw materials into a service.






2. Services are provided by owner and do not have payrolls.






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






5. Monies owed to the business.






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






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






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






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






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






11. Method of cooking that uses very little fat.






12. Speeds oxidation causing loss of nutrients.






13. Lodging operations with food and beverage.






14. 41 F - 140 F which allows foodborne organisms to grow.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






17. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






25. Operations not associated with a lodging operation.






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






27. 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.






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






29. Foodservice which serves a captive audience.






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






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






32. Lodging operations without food and beverage.






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






34. 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






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






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






37. Controller - auditor - credit manager.






38. Business executives preference for meetings.






39. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






45. 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.






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






47. 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.






48. Emphasizes and supports the composition of food.






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests