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. Final details and pricing signed by the client.






2. A major part of guestroom security.






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






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






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






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






7. Controller - auditor - credit manager.






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






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






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






11. Foodservice which serves a captive audience.






12. Lodging operations without food and beverage.






13. Operations not associated with a lodging operation.






14. Process of converting raw materials into a service.






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






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






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






18. Department that directly produces income for the business.






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






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






21. Business executives preference for meetings.






22. Emphasizes and supports the composition of food.






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






24. Monies owed to the business.






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






26. 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






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






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






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






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






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






32. Method of cooking that uses very little fat.






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






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






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

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






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






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






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






40. 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.






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






42. Speeds oxidation causing loss of nutrients.






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






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






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






46. Information management.

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






48. Reduce the amount of paper to be managed.






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






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