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. Federal agency that establishes and enforces food product standards.






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






3. Department that directly produces income for the business.






4. 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.






5. A major part of guestroom security.






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






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






8. Information management.

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






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






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






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






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






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






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






16. Process of converting raw materials into a service.






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






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






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






20. Business executives preference for meetings.






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






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






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

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24. Responsible for maintenance and repair of facilities.






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






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






27. Lodging operations without food and beverage.






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






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






30. Monies owed by the business.






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






32. Monies owed to the business.






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






34. 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






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






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






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






38. Security - acceptance - love - business - family.






39. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






43. Method of cooking that uses very little fat.






44. 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






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






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






47. Speeds oxidation causing loss of nutrients.






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






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






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