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






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






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

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4. 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






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






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






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






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






9. Reduce the amount of paper to be managed.






10. Department that directly produces income for the business.






11. Process of converting raw materials into a service.






12. Controller - auditor - credit manager.






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






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






15. Lodging operations with food and beverage.






16. Information management.

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17. Monies owed to the business.






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






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






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






21. Speeds oxidation causing loss of nutrients.






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






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






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






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






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






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






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






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






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






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






32. 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.






33. Final details and pricing signed by the client.






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






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






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






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






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






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






40. Most common job-related accidents.






41. A major part of guestroom security.






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






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






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






45. Emphasizes and supports the composition of food.






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






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






48. Loss of vitamins and minerals to water.






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






50. Lodging operations without food and beverage.