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. Business executives preference for meetings.






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






3. Emphasizes and supports the composition of food.






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






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






7. Lodging operations with food and beverage.






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

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






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






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






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






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






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






15. Information management.

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16. Lodging operations without food and beverage.






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






18. 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






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






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






21. 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.






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






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






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






25. A major part of guestroom security.






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






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






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






29. Loss of vitamins and minerals to water.






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






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






32. Controller - auditor - credit manager.






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






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






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






36. Speeds oxidation causing loss of nutrients.






37. Monies owed by the business.






38. Department that directly produces income for the business.






39. Responsible for maintenance and repair of facilities.






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






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






42. Operations not associated with a lodging operation.






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






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






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






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






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






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






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






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