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. Department that directly produces income for the business.






2. Wages - salaries - bonuses and benefits paid.






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






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






5. A major part of guestroom security.






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






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






8. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






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






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






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






19. 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.






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






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






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






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






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






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






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






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






28. Foodservice which serves a captive audience.






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






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






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






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






33. Monies owed by the business.






34. Security - acceptance - love - business - family.






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






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






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






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






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






40. Monies owed to the business.






41. Operations not associated with a lodging operation.






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






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






44. 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.






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






46. '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.






47. Emphasizes and supports the composition of food.






48. Lodging operations with food and beverage.






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






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