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






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






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. Federal agency that establishes and enforces food product standards.






5. 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.






6. Operations not associated with a lodging operation.






7. Information management.


8. 41 F - 140 F which allows foodborne organisms to grow.


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






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






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






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






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






14. Security - acceptance - love - business - family.






15. Controller - auditor - credit manager.






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






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






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






19. Monies owed by the business.






20. Run by owner but owner also hires a supporting staff of employees.






21. 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






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






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






24. Final details and pricing signed by the client.






25. Loss of vitamins and minerals to water.






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






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






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






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






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






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






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






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






34. Responsible for maintenance and repair of facilities.






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






36. 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.






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






38. A major part of guestroom security.






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






40. Wages - salaries - bonuses and benefits paid.






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






42. Lodging operations with food and beverage.






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






44. Business executives preference for meetings.






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






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






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






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






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






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