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. Business executives preference for meetings.






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






3. Security - acceptance - love - business - family.






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






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






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






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






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






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






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






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






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






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






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






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






16. Controller - auditor - credit manager.






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






18. 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.






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






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






21. Final details and pricing signed by the client.






22. 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






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






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






25. Department that directly produces income for the business.






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






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






28. Lodging operations with food and beverage.






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






30. Reduce the amount of paper to be managed.






31. A major part of guestroom security.






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






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






34. Method of cooking that uses very little fat.






35. 41 F - 140 F which allows foodborne organisms to grow.

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36. Foodservice which serves a captive audience.






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






38. Most common job-related accidents.






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






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






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






42. Monies owed to the business.






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






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






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






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






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






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






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






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