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






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






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






4. Information management.

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5. Operations not associated with a lodging operation.






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






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






8. Lodging operations without food and beverage.






9. Responsible for maintenance and repair of facilities.






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






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






12. Foodservice which serves a captive audience.






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






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






15. 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.






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






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






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. Federal agency requiring truthful and informative labeling of products.






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






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






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






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






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

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25. Most common job-related accidents.






26. Monies owed by the business.






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






28. Business executives preference for meetings.






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






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

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






32. Speeds oxidation causing loss of nutrients.






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






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






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






36. Process of converting raw materials into a service.






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






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






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






40. Security - acceptance - love - business - family.






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






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






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






44. 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.






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






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






47. Monies owed to the business.






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






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






50. Final details and pricing signed by the client.







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Can you answer 50 questions in 15 minutes?


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