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






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






3. 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






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






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






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






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






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






9. Department that directly produces income for the business.






10. Business executives preference for meetings.






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






12. Program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.






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






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






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






16. A major part of guestroom security.






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






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






19. Method of cooking that uses very little fat.






20. Reduce the amount of paper to be managed.






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






22. Monies owed to the business.






23. Lodging operations without food and beverage.






24. 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.






25. Controller - auditor - credit manager.






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






27. Responsible for maintenance and repair of facilities.






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






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






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






31. Wages - salaries - bonuses and benefits paid.






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






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






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






35. Emphasizes and supports the composition of food.






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






37. Information management.

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38. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.






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






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






41. Lodging operations with food and beverage.






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






43. Operations not associated with a lodging operation.






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






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






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






47. Security - acceptance - love - business - family.






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






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






50. Most common job-related accidents.






Can you answer 50 questions in 15 minutes?



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