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. Most common job-related accidents.






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






3. Lodging operations without food and beverage.






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






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






6. Operations not associated with a lodging operation.






7. Department that directly produces income for the business.






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

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






10. Information management.

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






12. Business executives preference for meetings.






13. 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.






14. 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






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






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






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






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






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






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






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






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






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






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

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






26. Foodservice which serves a captive audience.






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






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






29. Security - acceptance - love - business - family.






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






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






32. 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






33. Lodging operations with food and beverage.






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






35. Controller - auditor - credit manager.






36. Responsible for maintenance and repair of facilities.






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






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






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






40. Emphasizes and supports the composition of food.






41. Process of converting raw materials into a service.






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






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






44. 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.






45. Final details and pricing signed by the client.






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






47. Method of cooking that uses very little fat.






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






49. A major part of guestroom security.






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