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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. Lodging operations with food and beverage.






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






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






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






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






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






8. Process of converting raw materials into a service.






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






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






11. Most common job-related accidents.






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






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






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






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






16. 41 F - 140 F which allows foodborne organisms to grow.

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






18. Foodservice which serves a captive audience.






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

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20. Lodging operations without food and beverage.






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






22. 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.






23. Monies owed to the business.






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






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






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






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






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






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






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






31. Speeds oxidation causing loss of nutrients.






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






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






34. Controller - auditor - credit manager.






35. 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






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






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






38. Responsible for maintenance and repair of facilities.






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






40. Monies owed by the business.






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






42. 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.






43. 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






44. Person who works in front of the pss-through window assembling orders before taken to customers.






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






46. Emphasizes and supports the composition of food.






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






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






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






50. Information management.

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