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






2. Business executives preference for meetings.






3. Monies owed to the business.






4. 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






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






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






7. Lodging operations without food and beverage.






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






9. 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.






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






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






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






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






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






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






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






17. Controller - auditor - credit manager.






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






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






20. Lodging operations with food and beverage.






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






22. Method of cooking that uses very little fat.






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






24. Security - acceptance - love - business - family.






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






26. Most common job-related accidents.






27. Final details and pricing signed by the client.






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






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






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






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






32. Speeds oxidation causing loss of nutrients.






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






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






35. Reduce the amount of paper to be managed.






36. Department that directly produces income for the business.






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

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






39. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






45. Emphasizes and supports the composition of food.






46. Monies owed by the business.






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






48. A major part of guestroom security.






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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