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. Department that directly produces income for the business.






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


3. Controller - auditor - credit manager.






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






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






6. Most common job-related accidents.






7. 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.






8. Process of converting raw materials into a service.






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






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






11. Lodging operations with food and beverage.






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






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






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






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






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






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






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






19. Loss of vitamins and minerals to water.






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






21. Lodging operations without food and beverage.






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






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






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






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






26. 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.






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






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






29. Monies owed to the business.






30. Business executives preference for meetings.






31. Final details and pricing signed by the client.






32. Monies owed by the business.






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






34. Speeds oxidation causing loss of nutrients.






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






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






37. A major part of guestroom security.






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






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






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






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






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






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






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






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






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






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






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






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






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