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


2. 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.






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






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






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






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






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


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






9. Department that directly produces income for the business.






10. Lodging operations with food and beverage.






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






12. Monies owed by the business.






13. Foodservice which serves a captive audience.






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






15. A major part of guestroom security.






16. Controller - auditor - credit manager.






17. Reduce the amount of paper to be managed.






18. 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.






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






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






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






22. Most common job-related accidents.






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






24. Speeds oxidation causing loss of nutrients.






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






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






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






28. Method of cooking that uses very little fat.






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






30. Process of converting raw materials into a service.






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






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






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






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






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






36. Operations not associated with a lodging operation.






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






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






39. Responsible for maintenance and repair of facilities.






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






41. Emphasizes and supports the composition of food.






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






43. 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






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






45. 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






46. Security - acceptance - love - business - family.






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






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






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






50. Final details and pricing signed by the client.