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. Information management.

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3. 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






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






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






6. Controller - auditor - credit manager.






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






8. Reduce the amount of paper to be managed.






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






10. Process of converting raw materials into a service.






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






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






13. 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.






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






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






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






17. Responsible for maintenance and repair of facilities.






18. Lodging operations with food and beverage.






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






20. A major part of guestroom security.






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






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






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






24. Lodging operations without food and beverage.






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






26. Loss of vitamins and minerals to water.






27. Emphasizes and supports the composition of food.






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






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






30. Final details and pricing signed by the client.






31. Monies owed to the business.






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






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






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






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






36. Foodservice which serves a captive audience.






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






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






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






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






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






42. Wages - salaries - bonuses and benefits paid.






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






44. 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.






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






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






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






48. Business executives preference for meetings.






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






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