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. Information management.

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2. Loss of vitamins and minerals to water.






3. Lodging operations with food and beverage.






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






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






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






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






8. Business executives preference for meetings.






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






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






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






12. Monies owed to the business.






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






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






15. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.






16. 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






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






18. Most common job-related accidents.






19. Emphasizes and supports the composition of food.






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






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






22. Speeds oxidation causing loss of nutrients.






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






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






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






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

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27. Foodservice which serves a captive audience.






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






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






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






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






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






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






34. Department that directly produces income for the business.






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






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






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






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






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






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






41. Method of cooking that uses very little fat.






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






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






44. Process of converting raw materials into a service.






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






46. Lodging operations without food and beverage.






47. Final details and pricing signed by the client.






48. Operations not associated with a lodging operation.






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






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