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






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






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






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






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






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






7. Final details and pricing signed by the client.






8. Reduce the amount of paper to be managed.






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






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






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






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






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






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






15. Loss of vitamins and minerals to water.






16. Business executives preference for meetings.






17. Operations not associated with a lodging operation.






18. Security - acceptance - love - business - family.






19. Process of converting raw materials into a service.






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






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






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






23. '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.






24. Responsible for maintenance and repair of facilities.






25. Most common job-related accidents.






26. 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






27. Lodging operations with food and beverage.






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






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






30. Monies owed by the business.






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






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






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






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






35. A major part of guestroom security.






36. Lodging operations without food and beverage.






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






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






39. Controller - auditor - credit manager.






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






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






42. Emphasizes and supports the composition of food.






43. Foodservice which serves a captive audience.






44. 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.






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






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






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






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

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






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







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Can you answer 50 questions in 15 minutes?


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