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






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






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






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






5. Information management.

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






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






8. Responsible for maintenance and repair of facilities.






9. 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






10. Operations not associated with a lodging operation.






11. Monies owed by the business.






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






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






14. Department that directly produces income for the business.






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






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






17. 41 F - 140 F which allows foodborne organisms to grow.

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18. '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.






19. Loss of vitamins and minerals to water.






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






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






22. Process of converting raw materials into a service.






23. Lodging operations with food and beverage.






24. A major part of guestroom security.






25. 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.






26. Method of cooking that uses very little fat.






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






28. Foodservice which serves a captive audience.






29. Business executives preference for meetings.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






45. Most common job-related accidents.






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






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






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






49. Final details and pricing signed by the client.






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.