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






2. Speeds oxidation causing loss of nutrients.






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






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






5. A major part of guestroom security.






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






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






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






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






10. 41 F - 140 F which allows foodborne organisms to grow.


11. Responsible for maintenance and repair of facilities.






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






13. Wages - salaries - bonuses and benefits paid.






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


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






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






17. 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






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






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






20. Department that directly produces income for the business.






21. Business executives preference for meetings.






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






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






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






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






26. Monies owed to the business.






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






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






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






30. 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.






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






32. 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.






33. Process of converting raw materials into a service.






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






35. 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.






36. Final details and pricing signed by the client.






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






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






39. Most common job-related accidents.






40. 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






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






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






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






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






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






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






47. Loss of vitamins and minerals to water.






48. Reduce the amount of paper to be managed.






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






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