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. Reduce the amount of paper to be managed.






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






3. 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.






4. Emphasizes and supports the composition of food.






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






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






7. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.






8. Final details and pricing signed by the client.






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






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






11. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






16. A major part of guestroom security.






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






18. Controller - auditor - credit manager.






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






20. Security - acceptance - love - business - family.






21. Information management.

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22. Department that directly produces income for the business.






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






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






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

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






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






28. Monies owed by the business.






29. 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






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






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






32. Operations not associated with a lodging operation.






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






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






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






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






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






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






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






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






41. Foodservice which serves a captive audience.






42. Speeds oxidation causing loss of nutrients.






43. Loss of vitamins and minerals to water.






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






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






46. Business executives preference for meetings.






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






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






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






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