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. Process of converting raw materials into a service.






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






3. Responsible for maintenance and repair of facilities.






4. Speeds oxidation causing loss of nutrients.






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






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






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






8. Reduce the amount of paper to be managed.






9. Assisting and serving customers so that they enjoy themselves.






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






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






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






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






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






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






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






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


18. 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.






19. Most common job-related accidents.






20. 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






21. 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.






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






23. '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.






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






25. Method of cooking that uses very little fat.






26. Monies owed by the business.






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






28. Loss of vitamins and minerals to water.






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






30. Department that directly produces income for the business.






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






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






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






34. All-suite hotels - residential hotels - extended-stay hotels -condominium hotels - institutional housing.






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






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






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






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






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






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






41. Emphasizes and supports the composition of food.






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






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






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






45. 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






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






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






48. Final details and pricing signed by the client.






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






50. Information management.