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






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






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






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






5. Lodging operations with food and beverage.






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






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






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






9. Speeds oxidation causing loss of nutrients.






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






11. Reduce the amount of paper to be managed.






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






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






14. Process of converting raw materials into a service.






15. Method of cooking that uses very little fat.






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






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






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






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






20. Wages - salaries - bonuses and benefits paid.






21. Information management.


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






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






24. Business executives preference for meetings.






25. A major part of guestroom security.






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






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






28. Foodservice which compete for customers in an open market.






29. Foodservice which serves a captive audience.






30. Loss of vitamins and minerals to water.






31. Monies owed by the business.






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






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






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






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






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






37. '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.






38. Monies owed to the business.






39. Department that directly produces income for the business.






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






41. Security - acceptance - love - business - family.






42. 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.






43. 41 F - 140 F which allows foodborne organisms to grow.


44. Most common job-related accidents.






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






46. Lodging operations without food and beverage.






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






48. Operations not associated with a lodging operation.






49. Controller - auditor - credit manager.






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