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






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






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






4. Monies owed to the business.






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






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






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






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






9. Responsible for maintenance and repair of facilities.






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






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






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






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






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






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






16. Wages - salaries - bonuses and benefits paid.






17. '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.






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






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






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






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






22. Speeds oxidation causing loss of nutrients.






23. Foodservice which serves a captive audience.






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






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






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






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






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






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






30. Final details and pricing signed by the client.






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






32. Operations not associated with a lodging operation.






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






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






35. 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






36. Department that directly produces income for the business.






37. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






41. Process of converting raw materials into a service.






42. Monies owed by the business.






43. Controller - auditor - credit manager.






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






45. Security - acceptance - love - business - family.






46. 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






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






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






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






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