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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. Wages - salaries - bonuses and benefits paid.






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






3. Process of converting raw materials into a service.






4. 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.






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






6. Speeds oxidation causing loss of nutrients.






7. Department that directly produces income for the business.






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






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






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






11. A major part of guestroom security.






12. 'spring-type' for dry ingredients;' balance' for weighting batters and mixes; 'portion' for weighing portions of food and rolls: ' baker's' for ingredients or scaling dough.






13. Emphasizes and supports the composition of food.






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






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






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






17. Most common job-related accidents.






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






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






20. 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






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






22. Business executives preference for meetings.






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






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






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






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






27. Operations not associated with a lodging operation.






28. Loss of vitamins and minerals to water.






29. 41 F - 140 F which allows foodborne organisms to grow.


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






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






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






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






34. Method of cooking that uses very little fat.






35. Lodging operations with food and beverage.






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






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






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






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






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






41. Reduce the amount of paper to be managed.






42. Responsible for maintenance and repair of facilities.






43. Monies owed to the business.






44. Method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.






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






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






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






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






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






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






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