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






2. Information management.

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






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






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






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






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






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






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






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






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






12. Controller - auditor - credit manager.






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






14. Wages - salaries - bonuses and benefits paid.






15. 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






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






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






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






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






20. A major part of guestroom security.






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






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






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






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






25. Final details and pricing signed by the client.






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






27. Department that directly produces income for the business.






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






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






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






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






32. Monies owed by the business.






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






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






35. Speeds oxidation causing loss of nutrients.






36. Purposefully causeing interest to further the growht and acceptance of the item through special activities.






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






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






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






40. Security - acceptance - love - business - family.






41. Method of cooking that uses very little fat.






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






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






44. Lodging operations without food and beverage.






45. Most common job-related accidents.






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






47. Foodservice which serves a captive audience.






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






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






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