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


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






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. Most common job-related accidents.






6. Final details and pricing signed by the client.






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






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






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






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






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






12. Operations not associated with a lodging operation.






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






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






15. 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






16. 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.






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






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






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






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






21. Foodservice which serves a captive audience.






22. Monies owed by the business.






23. Loss of vitamins and minerals to water.






24. 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.






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






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






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






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






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






30. Business executives preference for meetings.






31. Responsible for maintenance and repair of facilities.






32. Lodging operations without food and beverage.






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






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






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






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






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






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






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






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






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






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


43. Monies owed to the business.






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






45. Emphasizes and supports the composition of food.






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






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






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






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






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