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






2. Lodging operations with food and beverage.






3. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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

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






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






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






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






11. Wages - salaries - bonuses and benefits paid.






12. Loss of vitamins and minerals to water.






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






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






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






16. Foodservice which serves a captive audience.






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






18. Responsible for maintenance and repair of facilities.






19. Federal agency that investigates unfair methods of competition in business.






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






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






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






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






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






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






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






27. Controller - auditor - credit manager.






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






29. Lodging operations without food and beverage.






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






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






32. Process of converting raw materials into a service.






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






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






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






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






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






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






39. Final details and pricing signed by the client.






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






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






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






43. 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.






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






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






46. Method of cooking that uses very little fat.






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






48. Speeds oxidation causing loss of nutrients.






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






50. Business executives preference for meetings.