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






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






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






5. Wages - salaries - bonuses and benefits paid.






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






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






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






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






10. Security - acceptance - love - business - family.






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






12. Most common job-related accidents.






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






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






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






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

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


17. 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.






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






19. Foodservice which serves a captive audience.






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






21. Responsible for maintenance and repair of facilities.






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






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






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






25. Method of cooking that uses very little fat.






26. Monies owed to the business.






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






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






29. 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






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






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






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






33. '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.






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






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






36. 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.






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






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






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






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






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






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






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. Reduce the amount of paper to be managed.






45. Final details and pricing signed by the client.






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






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






48. Controller - auditor - credit manager.






49. Operations not associated with a lodging operation.






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