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. Federal agency that establishes and enforces food product standards.






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






3. Reduce the amount of paper to be managed.






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






5. Monies owed to the business.






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






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. Method of cooking that uses very little fat.






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






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






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






12. Most common job-related accidents.






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






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






15. Loss of vitamins and minerals to water.






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






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






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






19. Wages - salaries - bonuses and benefits paid.






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






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






22. 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.






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






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






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






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






27. 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.






28. Controller - auditor - credit manager.






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






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






31. Operations not associated with a lodging operation.






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






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






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






35. Business executives preference for meetings.






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






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






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






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






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






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






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






43. Final details and pricing signed by the client.






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






45. 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.






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






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






48. 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






49. 41 F - 140 F which allows foodborne organisms to grow.

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

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