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






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






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






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






5. Lodging operations with food and beverage.






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






7. Final details and pricing signed by the client.






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






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






10. Security - acceptance - love - business - family.






11. Loss of vitamins and minerals to water.






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






13. Emphasizes and supports the composition of food.






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






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






16. Foodservice which serves a captive audience.






17. Department that directly produces income for the business.






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






19. 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.






20. Most common job-related accidents.






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






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






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






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






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






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






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






28. Reduce the amount of paper to be managed.






29. Monies owed by the business.






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






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






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






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






34. Speeds oxidation causing loss of nutrients.






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






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






37. Process of converting raw materials into a service.






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






39. Include food preparation areas - food receiving and food storage areas.Banquest or catering changing room arrangements and decoration. Storage and management of equipment and supplies for banquets.






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


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






42. 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






43. Information management.


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






45. '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.






46. Method of cooking that uses very little fat.






47. Controller - auditor - credit manager.






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






49. Lodging operations without food and beverage.






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