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






2. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






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






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






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






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






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






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






16. Lodging operations without food and beverage.






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






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






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






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






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






22. Controller - auditor - credit manager.






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






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






25. 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






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






27. 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.






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






29. Emphasizes and supports the composition of food.






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






31. Lodging operations with food and beverage.






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






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






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






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






36. Wages - salaries - bonuses and benefits paid.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


38. '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.






39. Information management.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






43. Monies owed by the business.






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






45. Foodservice which serves a captive audience.






46. Responsible for maintenance and repair of facilities.






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






48. Process of converting raw materials into a service.






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






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