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






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






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






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






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






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






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






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






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






10. Process of converting raw materials into a service.






11. Business executives preference for meetings.






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






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






14. 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






15. Wages - salaries - bonuses and benefits paid.






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






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






18. Controller - auditor - credit manager.






19. Most common job-related accidents.






20. Speeds oxidation causing loss of nutrients.






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






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






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






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






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






26. Emphasizes and supports the composition of food.






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






28. '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.






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






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






31. 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.






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






33. 41 F - 140 F which allows foodborne organisms to grow.


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






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






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






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






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






39. Loss of vitamins and minerals to water.






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






41. A major part of guestroom security.






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






43. Monies owed by the business.






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






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






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






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






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






49. Information management.


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