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






2. Guarantees that one who sees a person in serious danger because of negligence of another cannot be charged with contributory negligence when risking his own life to attempt to rescue - provided the attempt is not recklessly made.






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






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






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






6. Operations not associated with a lodging operation.






7. 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






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






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






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






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






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

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






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






15. Responsible for maintenance and repair of facilities.






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






17. Method of cooking that uses very little fat.






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






19. Security - acceptance - love - business - family.






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






21. Reduce the amount of paper to be managed.






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






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






24. Department that directly produces income for the business.






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






26. Process of converting raw materials into a service.






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






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






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






30. Loss of vitamins and minerals to water.






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






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






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






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






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






36. Final details and pricing signed by the client.






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






38. Information management.

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39. 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.






40. Emphasizes and supports the composition of food.






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






42. Foodservice which serves a captive audience.






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






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






45. Most common job-related accidents.






46. A major part of guestroom security.






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






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






49. Wages - salaries - bonuses and benefits paid.






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