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. Assisting and serving customers so that they enjoy themselves.






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






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






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






5. 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






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






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






8. Lodging operations without food and beverage.






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






10. Information management.

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






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






13. 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.






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






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






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






17. Responsible for maintenance and repair of facilities.






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






19. 1. Server calls order in a clear voice; 2. Written orders placed on a spindle with new orders to right; 3.Designated kitchen employee reads the order aloud; 4. Computer entries.






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






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






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






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






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






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






26. Method of cooking that uses very little fat.






27. Emphasizes and supports the composition of food.






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

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29. Controller - auditor - credit manager.






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






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






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






33. A major part of guestroom security.






34. Monies owed to the business.






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






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






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






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






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






40. 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






41. Final details and pricing signed by the client.






42. Monies owed by the business.






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






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






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






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






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






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






49. Most common job-related accidents.






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