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






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






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






4. Operations not associated with a lodging operation.






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






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






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






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






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






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






11. Emphasizes and supports the composition of food.






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






13. Reduce the amount of paper to be managed.






14. Monies owed to the business.






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






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


17. Wages - salaries - bonuses and benefits paid.






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






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






20. Loss of vitamins and minerals to water.






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






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






23. 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






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






25. Information management.


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






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






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






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






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






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






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






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






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






35. Process of converting raw materials into a service.






36. Department that directly produces income for the business.






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






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






39. Final details and pricing signed by the client.






40. Most common job-related accidents.






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






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






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






44. Lodging operations without food and beverage.






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






46. Method of cooking that uses very little fat.






47. Lodging operations with food and beverage.






48. Security - acceptance - love - business - family.






49. 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.






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