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. 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






2. Business executives preference for meetings.






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






4. Controller - auditor - credit manager.






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






6. Monies owed by the business.






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






8. Responsible for maintenance and repair of facilities.






9. Someone who organizes - manages and asumes the risks of a new business.






10. 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






11. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






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






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






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






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






23. Operations not associated with a lodging operation.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






26. Loss of vitamins and minerals to water.






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






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






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






30. Security - acceptance - love - business - family.






31. Emphasizes and supports the composition of food.






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






33. 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.






34. Monies owed to the business.






35. Federal agency that establishes and enforces food product standards.






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






37. Lodging operations with food and beverage.






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






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






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






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






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






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






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






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






46. Most common job-related accidents.






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






48. 'spring-type' for dry ingredients;' balance' for weighting batters and mixes; 'portion' for weighing portions of food and rolls: ' baker's' for ingredients or scaling dough.






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






50. 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.