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






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






3. Lodging operations without food and beverage.






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






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






6. 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.






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






8. Reduce the amount of paper to be managed.






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






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






11. Final details and pricing signed by the client.






12. '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.






13. Most common job-related accidents.






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






15. Business executives preference for meetings.






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






17. Speeds oxidation causing loss of nutrients.






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






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






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






21. Method of cooking that uses very little fat.






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






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






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






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






26. Monies owed to the business.






27. Process of converting raw materials into a service.






28. Security - acceptance - love - business - family.






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






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






31. Operations not associated with a lodging operation.






32. Department that directly produces income for the business.






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






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






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






36. 41 F - 140 F which allows foodborne organisms to grow.

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37. 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.






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






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






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






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






42. Information management.

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






44. 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






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






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






47. Wages - salaries - bonuses and benefits paid.






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






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






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






Can you answer 50 questions in 15 minutes?



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