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. Monies owed by the business.






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






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






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






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






6. Reduce the amount of paper to be managed.






7. Method of cooking that uses very little fat.






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






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






10. 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






11. '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.






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






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






14. Responsible for maintenance and repair of facilities.






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






16. Business executives preference for meetings.






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






18. 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






19. Process of converting raw materials into a service.






20. Lodging operations with food and beverage.






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






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






23. 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.






24. Most common job-related accidents.






25. Loss of vitamins and minerals to water.






26. Monies owed to the business.






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






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






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






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






31. Wages - salaries - bonuses and benefits paid.






32. Speeds oxidation causing loss of nutrients.






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






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






35. Final details and pricing signed by the client.






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






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






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






39. Controller - auditor - credit manager.






40. 41 F - 140 F which allows foodborne organisms to grow.

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






42. Lodging operations without food and beverage.






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






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






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






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






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






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






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






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