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






2. Wages - salaries - bonuses and benefits paid.






3. Department that directly produces income for the business.






4. '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.






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






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






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






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






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






10. Lodging operations without food and beverage.






11. Security - acceptance - love - business - family.






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






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






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






15. Information management.


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






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






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






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






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






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






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






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






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






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






26. Controller - auditor - credit manager.






27. Final details and pricing signed by the client.






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






29. Responsible for maintenance and repair of facilities.






30. A major part of guestroom security.






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






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






33. Lodging operations with food and beverage.






34. Monies owed by the business.






35. Purposefully causeing interest to further the growht and acceptance of the item through special activities.






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






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






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






39. Method of cooking that uses very little fat.






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






41. Emphasizes and supports the composition of food.






42. Operations not associated with a lodging operation.






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






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






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






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






47. Monies owed to the business.






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






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






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