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. Process of converting raw materials into a service.






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






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






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






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






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






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






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






9. A major part of guestroom security.






10. Information management.

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11. Most common job-related accidents.






12. Wages - salaries - bonuses and benefits paid.






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

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14. Controller - auditor - credit manager.






15. Emphasizes and supports the composition of food.






16. 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.






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






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






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






20. Monies owed to the business.






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






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






23. Method of cooking that uses very little fat.






24. Lodging operations with food and beverage.






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






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






27. 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






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






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






30. Monies owed by the business.






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






32. Reduce the amount of paper to be managed.






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






34. Final details and pricing signed by the client.






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






36. 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






37. Lodging operations without food and beverage.






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






39. Speeds oxidation causing loss of nutrients.






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






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

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






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






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






45. Operations not associated with a lodging operation.






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






47. Loss of vitamins and minerals to water.






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






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






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