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. Monies owed by the business.






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






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






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






5. Most common job-related accidents.






6. Controller - auditor - credit manager.






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






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






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






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






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






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






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






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






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






16. Emphasizes and supports the composition of food.






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






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






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






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






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






22. Monies owed to the business.






23. Reduce the amount of paper to be managed.






24. Lodging operations with food and beverage.






25. Information management.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






27. Wages - salaries - bonuses and benefits paid.






28. Lodging operations without food and beverage.






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






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






31. Responsible for maintenance and repair of facilities.






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






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






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






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






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






37. 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






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






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






40. Department that directly produces income for the business.






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






42. Loss of vitamins and minerals to water.






43. Speeds oxidation causing loss of nutrients.






44. 41 F - 140 F which allows foodborne organisms to grow.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






46. Foodservice which serves a captive audience.






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






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






49. Final details and pricing signed by the client.






50. A major part of guestroom security.