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






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






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






4. Speeds oxidation causing loss of nutrients.






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






6. '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.






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






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






9. Monies owed to the business.






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






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






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






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






14. Emphasizes and supports the composition of food.






15. Operations not associated with a lodging operation.






16. Reduce the amount of paper to be managed.






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






18. Foodservice which serves a captive audience.






19. 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.






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






21. Information management.

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






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






24. Most common job-related accidents.






25. 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.






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






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






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






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






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






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






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






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






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






35. Loss of vitamins and minerals to water.






36. 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.






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






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






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






40. Lodging operations without food and beverage.






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






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






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






44. Security - acceptance - love - business - family.






45. Method of cooking that uses very little fat.






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






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






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






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






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