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. Reduce the amount of paper to be managed.






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






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






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






5. Final details and pricing signed by the client.






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






7. 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.






8. Operations not associated with a lodging operation.






9. Wages - salaries - bonuses and benefits paid.






10. Foodservice which serves a captive audience.






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






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






13. 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






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






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






16. Responsible for maintenance and repair of facilities.






17. 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.






18. 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.






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






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






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






22. Monies owed by the business.






23. Method of cooking that uses very little fat.






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






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






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






27. Monies owed to the business.






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






29. Lodging operations without food and beverage.






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






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






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






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






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






35. 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






36. Controller - auditor - credit manager.






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






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






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






40. Lodging operations with food and beverage.






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

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






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






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






45. Speeds oxidation causing loss of nutrients.






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






47. Most common job-related accidents.






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






49. Information management.

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