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






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






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






4. Controller - auditor - credit manager.






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






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






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






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






9. 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






10. Department that directly produces income for the business.






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






12. Reduce the amount of paper to be managed.






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






14. Foodservice which serves a captive audience.






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






16. Lodging operations with food and beverage.






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






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






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






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






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






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






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






24. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






28. 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.






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






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






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






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






33. 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.






34. Security - acceptance - love - business - family.






35. Information management.

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






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






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






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






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






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






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






43. Wages - salaries - bonuses and benefits paid.






44. Process of converting raw materials into a service.






45. Business executives preference for meetings.






46. Most common job-related accidents.






47. 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.






48. Monies owed to the business.






49. Speeds oxidation causing loss of nutrients.






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