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. Controller - auditor - credit manager.






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






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






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






5. Method of cooking that uses very little fat.






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






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






8. Business executives preference for meetings.






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






10. Reduce the amount of paper to be managed.






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






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






13. Loss of vitamins and minerals to water.






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






15. Monies owed to the business.






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






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






18. '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.






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






20. Security - acceptance - love - business - family.






21. Operations not associated with a lodging operation.






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






23. A major part of guestroom security.






24. Responsible for maintenance and repair of facilities.






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






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






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






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






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






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






31. Most common job-related accidents.






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






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






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






35. Monies owed by the business.






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






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






38. 41 F - 140 F which allows foodborne organisms to grow.

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


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






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






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






42. Lodging operations with food and beverage.






43. Division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.






44. 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.






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






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






47. Lodging operations without food and beverage.






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






49. 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


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