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






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






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






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






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






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






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






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






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






10. 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.






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






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






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






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


15. Lodging operations with food and beverage.






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






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






18. Speeds oxidation causing loss of nutrients.






19. 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.






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






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






22. Operations not associated with a lodging operation.






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






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






25. Information management.


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






27. A major part of guestroom security.






28. Process of converting raw materials into a service.






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






30. Emphasizes and supports the composition of food.






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






32. Lodging operations without food and beverage.






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






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






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






36. 41 F - 140 F which allows foodborne organisms to grow.


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






38. Reduce the amount of paper to be managed.






39. Wages - salaries - bonuses and benefits paid.






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






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






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






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






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






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






46. Responsible for maintenance and repair of facilities.






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






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






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






50. 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