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






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






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






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






5. Method of cooking that uses very little fat.






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






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






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






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






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






11. Security - acceptance - love - business - family.






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






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






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






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






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






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






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






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






20. Lodging operations with food and beverage.






21. Process of converting raw materials into a service.






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






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






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






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






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






27. Information management.

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






29. A major part of guestroom security.






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

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






32. Wages - salaries - bonuses and benefits paid.






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






34. Emphasizes and supports the composition of food.






35. Loss of vitamins and minerals to water.






36. The business of managing the most important resource used by a business-people.






37. Monies owed to the business.






38. Department that directly produces income for the business.






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






40. Controller - auditor - credit manager.






41. Most common job-related accidents.






42. Remove moisture and grease; create a picture with the 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. Monies owed by the business.






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






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






48. 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.






49. Business executives preference for meetings.






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