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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. Sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.






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






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






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






5. Monies owed by the business.






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






7. Business executives preference for meetings.






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






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






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






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






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






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






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






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






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






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

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






19. A major part of guestroom security.






20. Method of cooking that uses very little fat.






21. Controller - auditor - credit manager.






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






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






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






25. Department that directly produces income for the business.






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






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






28. Responsible for maintenance and repair of facilities.






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






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






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






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






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






34. Emphasizes and supports the composition of food.






35. Reduce the amount of paper to be managed.






36. Security - acceptance - love - business - family.






37. Wages - salaries - bonuses and benefits paid.






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






39. Foodservice which serves a captive audience.






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






41. Final details and pricing signed by the client.






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






43. 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






44. 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.






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. Lodging operations with food and beverage.






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






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






49. Monies owed to the business.






50. Speeds oxidation causing loss of nutrients.







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Can you answer 50 questions in 15 minutes?


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