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






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






3. Emphasizes and supports the composition of food.






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






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






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






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






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






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






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






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






12. Monies owed to the business.






13. Wages - salaries - bonuses and benefits paid.






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






15. A major part of guestroom security.






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






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






18. 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.






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






20. Responsible for maintenance and repair of facilities.






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






22. Operations not associated with a lodging operation.






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






24. Most common job-related accidents.






25. Department that directly produces income for the business.






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






27. 41 F - 140 F which allows foodborne organisms to grow.

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






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






30. Controller - auditor - credit manager.






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






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






33. Security - acceptance - love - business - family.






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






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






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






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






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






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






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






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






42. 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.






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






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






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






46. Method of cooking that uses very little fat.






47. Information management.

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






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






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