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






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






3. '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.






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






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

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






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






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






9. 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






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






11. 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.






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






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






14. Lodging operations without food and beverage.






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






16. A major part of guestroom security.






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






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






19. Foodservice which serves a captive audience.






20. Speeds oxidation causing loss of nutrients.






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






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






23. Operations not associated with a lodging operation.






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






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






26. Responsible for maintenance and repair of facilities.






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






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






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






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






31. Process of converting raw materials into a service.






32. Controller - auditor - credit manager.






33. Department that directly produces income for the business.






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






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






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






37. 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.






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






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






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

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






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






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






44. 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






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






46. Business executives preference for meetings.






47. Reduce the amount of paper to be managed.






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






49. Method of cooking that uses very little fat.






50. Most common job-related accidents.