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






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






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






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






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






6. Business executives preference for meetings.






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






8. Speeds oxidation causing loss of nutrients.






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






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






11. 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






12. 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.






13. Information management.


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






15. '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.






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






17. Security - acceptance - love - business - family.






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






19. Lodging operations with food and beverage.






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






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






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






23. Process of converting raw materials into a service.






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






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






28. 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.






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






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






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






32. Emphasizes and supports the composition of food.






33. Method of cooking that uses very little fat.






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






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






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






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






38. Foodservice which serves a captive audience.






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






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






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






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






43. Reduce the amount of paper to be managed.






44. Most common job-related accidents.






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






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






47. Monies owed to the business.






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






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






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