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






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






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






4. Wages - salaries - bonuses and benefits paid.






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






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






7. 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






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






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






10. Monies owed by the business.






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






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






13. Loss of vitamins and minerals to water.






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






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






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






17. Department that directly produces income for the business.






18. 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






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






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






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






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






23. Responsible for maintenance and repair of facilities.






24. Reduce the amount of paper to be managed.






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






26. A major part of guestroom security.






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






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






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






30. Speeds oxidation causing loss of nutrients.






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






32. Security - acceptance - love - business - family.






33. 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.






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






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






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






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






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






39. 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.






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






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






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






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






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






45. Most common job-related accidents.






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






47. Lodging operations without food and beverage.






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






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






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