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






2. 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.






3. 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.






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






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






6. Most common job-related accidents.






7. Lodging operations with food and beverage.






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






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






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






11. 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






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






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






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






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






16. Everything ready- assemblage oall cooking utensils - equipment - and ingredients for cooking.






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






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






19. Wages - salaries - bonuses and benefits paid.






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






21. Method of cooking that uses very little fat.






22. A major part of guestroom security.






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






24. Security - acceptance - love - business - family.






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






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






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






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






29. Operations not associated with a lodging operation.






30. Emphasizes and supports the composition of food.






31. Business executives preference for meetings.






32. Final details and pricing signed by the client.






33. 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.






34. Loss of vitamins and minerals to water.






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






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






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






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






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






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






41. Controller - auditor - credit manager.






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






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






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






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






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






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






48. 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






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






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







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