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. Lodging operations without food and beverage.






2. Security - acceptance - love - business - family.






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






4. Operations not associated with a lodging operation.






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






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






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






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






9. 41 F - 140 F which allows foodborne organisms to grow.


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






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






12. 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






13. Controller - auditor - credit manager.






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






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






16. 'spring-type' for dry ingredients;' balance' for weighting batters and mixes; 'portion' for weighing portions of food and rolls: ' baker's' for ingredients or scaling dough.






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






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






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






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






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






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






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






24. Lodging operations with food and beverage.






25. Business executives preference for meetings.






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






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






28. Monies owed by the business.






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






30. Final details and pricing signed by the client.






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






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






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






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






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






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






37. Process of converting raw materials into a service.






38. 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.






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






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






41. Loss of vitamins and minerals to water.






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






43. Wages - salaries - bonuses and benefits paid.






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






45. Monies owed to the business.






46. Emphasizes and supports the composition of food.






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






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






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






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