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






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






4. Emphasizes and supports the composition of food.






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






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






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






8. Speeds oxidation causing loss of nutrients.






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






10. 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






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






12. Most common job-related accidents.






13. 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.






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






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






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






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






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






19. 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.






20. Department that directly produces income for the business.






21. Monies owed to the business.






22. Monies owed by the business.






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






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






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






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






27. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






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






36. Wages - salaries - bonuses and benefits paid.






37. Process of converting raw materials into a service.






38. Information management.

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39. '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.






40. Business executives preference for meetings.






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






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






43. Method of cooking that uses very little fat.






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






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






46. Lodging operations without food and beverage.






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






48. 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.






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






50. Loss of vitamins and minerals to water.