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






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






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






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






5. Monies owed to the business.






6. Lodging operations without food and beverage.






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






8. Operations not associated with a lodging operation.






9. Department that directly produces income for the business.






10. Lodging operations with food and beverage.






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






12. Security - acceptance - love - business - family.






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






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






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






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






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






18. Speeds oxidation causing loss of nutrients.






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






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


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






22. Information management.


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






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






25. 41 F - 140 F which allows foodborne organisms to grow.


26. Controller - auditor - credit manager.






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






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






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






30. Monies owed by the business.






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






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






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






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






35. Responsible for maintenance and repair of facilities.






36. Reduce the amount of paper to be managed.






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






38. Most common job-related accidents.






39. 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.






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






41. 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






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






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






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






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






46. '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.






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






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






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






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