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






2. 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.






3. Most common job-related accidents.






4. Emphasizes and supports the composition of food.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






23. 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.






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






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






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






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






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






29. Operations not associated with a lodging operation.






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






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






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






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






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






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


36. Lodging operations without food and beverage.






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






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






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






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






41. 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






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






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






44. A major part of guestroom security.






45. Controller - auditor - credit manager.






46. 41 F - 140 F which allows foodborne organisms to grow.


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






48. Process of converting raw materials into a service.






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






50. Foodservice which serves a captive audience.