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. Daily Recommended Value-standards for food labeling values for food components and nutrients - such as cholesterol - fat - and fiber.






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






3. Operations not associated with a lodging operation.






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






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






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






7. Information management.

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






9. 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.






10. Lodging operations with food and beverage.






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






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






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






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






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






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






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






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






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






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






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






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






23. 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






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






25. Emphasizes and supports the composition of food.






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






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






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






29. Final details and pricing signed by the client.






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






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






32. 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






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






34. Method of cooking that uses very little fat.






35. Wages - salaries - bonuses and benefits paid.






36. Monies owed by the business.






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






38. 41 F - 140 F which allows foodborne organisms to grow.

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39. Foodservice which serves a captive audience.






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






41. Most common job-related accidents.






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






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






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






45. Monies owed to the business.






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






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






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






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






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