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






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






3. Wages - salaries - bonuses and benefits paid.






4. 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.






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






6. 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.






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






8. Responsible for maintenance and repair of facilities.






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






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






11. A major part of guestroom security.






12. Reduce the amount of paper to be managed.






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






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






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






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


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






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






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






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






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






22. 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






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






24. 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






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






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






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






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






29. Method of cooking that uses very little fat.






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






31. Foodservice which serves a captive audience.






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






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






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






35. Final details and pricing signed by the client.






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






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






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






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






40. 41 F - 140 F which allows foodborne organisms to grow.


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






42. Operations not associated with a lodging operation.






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






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






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






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






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






48. Department that directly produces income for the business.






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






50. Lodging operations with food and beverage.