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


2. Most common job-related accidents.






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






4. Wages - salaries - bonuses and benefits paid.






5. Department that directly produces income for the business.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






20. Process of converting raw materials into a service.






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






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






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






24. Foodservice which serves a captive audience.






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






26. Monies owed to the business.






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






28. Information management.


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






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






31. Method of cooking that uses very little fat.






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






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






34. Final details and pricing signed by the client.






35. Loss of vitamins and minerals to water.






36. Controller - auditor - credit manager.






37. '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.






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






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






40. 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






41. Responsible for maintenance and repair of facilities.






42. Business executives preference for meetings.






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






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






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






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






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






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






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






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