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






2. Lodging operations without food and beverage.






3. Security - acceptance - love - business - family.






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






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






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






7. 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.






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






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






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






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






12. 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






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






14. Foodservice which serves a captive audience.






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






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






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






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






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






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






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

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






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






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






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






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






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






28. 41 F - 140 F which allows foodborne organisms to grow.

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






30. Speeds oxidation causing loss of nutrients.






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






32. Loss of vitamins and minerals to water.






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






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






35. Department that directly produces income for the business.






36. Final details and pricing signed by the client.






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






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






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






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






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






42. Lodging operations with food and beverage.






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






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






45. Emphasizes and supports the composition of food.






46. Responsible for maintenance and repair of facilities.






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






48. Most common job-related accidents.






49. Operations not associated with a lodging operation.






50. The business of managing the most important resource used by a business-people.