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. 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






2. Most common job-related accidents.






3. Foodservice which serves a captive audience.






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






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






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






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






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






9. Lodging operations without food and beverage.






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






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






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






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






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






15. Method of cooking that uses very little fat.






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






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






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






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






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






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






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






23. Emphasizes and supports the composition of food.






24. '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.






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






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






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


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






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






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






31. Information management.


32. 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.






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






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






35. 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






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






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






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






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






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






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






42. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






50. Process of converting raw materials into a service.