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






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






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






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






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






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






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






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






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






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. Controller - auditor - credit manager.






12. Responsible for maintenance and repair of facilities.






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






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






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






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






17. A major part of guestroom security.






18. Monies owed to the business.






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






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






21. Lodging operations without food and beverage.






22. Foodservice which serves a captive audience.






23. Speeds oxidation causing loss of nutrients.






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






25. Wages - salaries - bonuses and benefits paid.






26. Emphasizes and supports the composition of food.






27. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






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






33. Process of converting raw materials into a service.






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






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






36. Information management.

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






38. Business executives preference for meetings.






39. Final details and pricing signed by the client.






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






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






42. Lodging operations with food and beverage.






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






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






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






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






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






48. Department that directly produces income for the business.






49. Monies owed by the business.






50. Most common job-related accidents.