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






2. Security - acceptance - love - business - family.






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






4. Most common job-related accidents.






5. Method of cooking that uses very little fat.






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






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






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






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

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10. Information management.

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






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






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






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






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






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






17. Monies owed to the business.






18. 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.






19. A major part of guestroom security.






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






21. Foodservice which serves a captive audience.






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






23. Reduce the amount of paper to be managed.






24. 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






25. Speeds oxidation causing loss of nutrients.






26. Monies owed by the business.






27. Loss of vitamins and minerals to water.






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






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






30. Emphasizes and supports the composition of food.






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






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






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






34. '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.






35. Responsible for maintenance and repair of facilities.






36. Department that directly produces income for the business.






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






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






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






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






41. Business executives preference for meetings.






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






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






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






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






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






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






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






49. 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.






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