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






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






3. Lodging operations without food and beverage.






4. Final details and pricing signed by the client.






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






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






7. Method of cooking that uses very little fat.






8. 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.






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






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






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






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






13. Responsible for maintenance and repair of facilities.






14. Loss of vitamins and minerals to water.






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






16. Foodservice which serves a captive audience.






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






18. Commercial hotels - luxury hotels - resort/gaming hotels - motels - motor inns - bed and breakfasts - conference centers.






19. Lodging operations with food and beverage.






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






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






22. 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.






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






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






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






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






27. 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.






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






29. '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.






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






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






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






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






34. Monies owed to the business.






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






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






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






38. Operations not associated with a lodging operation.






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






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






41. Security - acceptance - love - business - family.






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






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






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






45. Wages - salaries - bonuses and benefits paid.






46. 41 F - 140 F which allows foodborne organisms to grow.


47. 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






48. Controller - auditor - credit manager.






49. Monies owed by the business.






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