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. Security - acceptance - love - business - family.






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






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






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






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






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






7. 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






8. Responsible for maintenance and repair of facilities.






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






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






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






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






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






14. Emphasizes and supports the composition of food.






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

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






17. Final details and pricing signed by the client.






18. Method of cooking that uses very little fat.






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






20. Process of converting raw materials into a service.






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






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






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






24. Monies owed by the business.






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






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






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






28. Operations not associated with a lodging operation.






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






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






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






32. Business executives preference for meetings.






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






34. Department that directly produces income for the business.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






49. Controller - auditor - credit manager.






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