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






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






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






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






5. 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.






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






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






8. Security - acceptance - love - business - family.






9. Method of cooking that uses very little fat.






10. Monies owed to the business.






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






12. Operations not associated with a lodging operation.






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






14. Wages - salaries - bonuses and benefits paid.






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






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






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






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






19. Loss of vitamins and minerals to water.






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






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






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






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

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






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






26. Lodging operations with food and beverage.






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






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






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






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






31. '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.






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






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






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






35. Speeds oxidation causing loss of nutrients.






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






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






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






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






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






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






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






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






44. Final details and pricing signed by the client.






45. Information management.

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46. Business executives preference for meetings.






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






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






49. 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






50. 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.