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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. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






7. Security - acceptance - love - business - family.






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






9. 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.






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






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






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






13. Final details and pricing signed by the client.






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






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






16. 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.






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






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






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






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






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






22. Monies owed by the business.






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






24. Most common job-related accidents.






25. Method of cooking that uses very little fat.






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






27. Process of converting raw materials into a service.






28. 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






29. Monies owed to the business.






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






31. Controller - auditor - credit manager.






32. Business executives preference for meetings.






33. Operations not associated with a lodging operation.






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






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






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






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






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






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






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






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






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






43. 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.






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

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






46. A major part of guestroom security.






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






48. Loss of vitamins and minerals to water.






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






50. Lodging operations with food and beverage.







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Can you answer 50 questions in 15 minutes?


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