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






2. A major part of guestroom security.






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






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






5. 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.






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






7. 41 F - 140 F which allows foodborne organisms to grow.

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8. Lodging operations with food and beverage.






9. Controller - auditor - credit manager.






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

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






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






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






14. Speeds oxidation causing loss of nutrients.






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






16. 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.






17. Process of converting raw materials into a service.






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






19. Most common job-related accidents.






20. Operations not associated with a lodging operation.






21. Method of cooking that uses very little fat.






22. Loss of vitamins and minerals to water.






23. Emphasizes and supports the composition of food.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






39. 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






40. Foodservice which serves a captive audience.






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






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






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






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






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






46. Wages - salaries - bonuses and benefits paid.






47. Monies owed to the business.






48. Monies owed by the business.






49. To provide body with fuel to create heat and energy; builds - repairs and maintains the body.






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






Can you answer 50 questions in 15 minutes?



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