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






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






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






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






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






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






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






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






9. Method of cooking that uses very little fat.






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






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






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






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






14. '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.






15. 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.






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






17. Department that directly produces income for the business.






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






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






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






21. Monies owed by the business.






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






23. 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






24. 41 F - 140 F which allows foodborne organisms to grow.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






28. Lodging operations with food and beverage.






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






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






31. Reduce the amount of paper to be managed.






32. Operations not associated with a lodging operation.






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






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






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






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






37. Process of converting raw materials into a service.






38. Information management.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






40. Lodging operations without food and beverage.






41. Speeds oxidation causing loss of nutrients.






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






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






44. Emphasizes and supports the composition of food.






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






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






47. Controller - auditor - credit manager.






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






49. Monies owed to the business.






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