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






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






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






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






5. Department that directly produces income for the business.






6. 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.






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






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






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






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






11. 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.






12. Speeds oxidation causing loss of nutrients.






13. Loss of vitamins and minerals to water.






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






15. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






21. Monies owed by the business.






22. Information management.

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






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






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






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






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






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

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29. Emphasizes and supports the composition of food.






30. Process of converting raw materials into a service.






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






32. Security - acceptance - love - business - family.






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






34. 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






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






36. Most common job-related accidents.






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






38. Method of cooking that uses very little fat.






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






40. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.






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






42. Reduce the amount of paper to be managed.






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






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






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






46. 41 F - 140 F which allows foodborne organisms to grow.

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47. 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






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






49. Responsible for maintenance and repair of facilities.






50. Monies owed to the business.







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Can you answer 50 questions in 15 minutes?


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