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






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






3. Most common job-related accidents.






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






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






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






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






8. Information management.

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






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






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






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






13. 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.






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






15. Security - acceptance - love - business - family.






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






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






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






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






20. 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






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






22. Lodging operations without food and beverage.






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






24. 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






25. Reduce the amount of paper to be managed.






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






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






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






29. Wages - salaries - bonuses and benefits paid.






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






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






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

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






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






35. 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.






36. Responsible for maintenance and repair of facilities.






37. '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.






38. Operations not associated with a lodging operation.






39. Monies owed by the business.






40. Emphasizes and supports the composition of food.






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






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






43. Final details and pricing signed by the client.






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






45. Method of cooking that uses very little fat.






46. Process of converting raw materials into a service.






47. Loss of vitamins and minerals to water.






48. Monies owed to the business.






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






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







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Can you answer 50 questions in 15 minutes?


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