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. Information management.

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2. Foodservice which serves a captive audience.






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






4. Lodging operations without food and beverage.






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






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






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






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






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






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

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






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






13. Responsible for maintenance and repair of facilities.






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






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






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






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






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






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






20. Process of converting raw materials into a service.






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






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






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






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






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






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






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






28. Wages - salaries - bonuses and benefits paid.






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






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






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






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






33. 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






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






35. 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






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






37. Lodging operations with food and beverage.






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






39. 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.






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






41. 'spring-type' for dry ingredients;' balance' for weighting batters and mixes; 'portion' for weighing portions of food and rolls: ' baker's' for ingredients or scaling dough.






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






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






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






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






46. 41 F - 140 F which allows foodborne organisms to grow.

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






48. Method of cooking that uses very little fat.






49. Controller - auditor - credit manager.






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