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






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






3. Wages - salaries - bonuses and benefits paid.






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






5. Business executives preference for meetings.






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






7. 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.






8. Monies owed to the business.






9. 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.






10. 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






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






12. Monies owed by the business.






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






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






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






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






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






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






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






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






21. Method of cooking that uses very little fat.






22. Foodservice which serves a captive audience.






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






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






25. 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.






26. Final details and pricing signed by the client.






27. 41 F - 140 F which allows foodborne organisms to grow.

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






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






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






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






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






33. 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






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






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






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






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






38. Department that directly produces income for the business.






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






40. Information management.

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41. Emphasizes and supports the composition of food.






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






43. Most common job-related accidents.






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






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






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

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






48. Process of converting raw materials into a service.






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






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