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. Security - acceptance - love - business - family.






2. Monies owed to the business.






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






4. Controller - auditor - credit manager.






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






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

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






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






9. Reduce the amount of paper to be managed.






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






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






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






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






14. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






20. A major part of guestroom security.






21. Information management.

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22. Department that directly produces income for the business.






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






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






25. Most common job-related accidents.






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






27. Speeds oxidation causing loss of nutrients.






28. Responsible for maintenance and repair of facilities.






29. Business executives preference for meetings.






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






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






32. Process of converting raw materials into a service.






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






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






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






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






37. 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.






38. Lodging operations without food and beverage.






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






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






41. '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.






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






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






44. Lodging operations with food and beverage.






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






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






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






48. Method of cooking that uses very little fat.






49. 41 F - 140 F which allows foodborne organisms to grow.

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