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






3. 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.






4. Security - acceptance - love - business - family.






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






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






7. Lodging operations without food and beverage.






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






9. Information management.


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






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






12. Process of converting raw materials into a service.






13. Department that directly produces income for the business.






14. Final details and pricing signed by the client.






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






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






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






18. Wages - salaries - bonuses and benefits paid.






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






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






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






22. Monies owed to the business.






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






24. Controller - auditor - credit manager.






25. Lodging operations with food and beverage.






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






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






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






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






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






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






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






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






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






35. 41 F - 140 F which allows foodborne organisms to grow.


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






37. Loss of vitamins and minerals to water.






38. Speeds oxidation causing loss of nutrients.






39. Emphasizes and supports the composition of food.






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






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






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






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






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






45. 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.






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






47. Business executives preference for meetings.






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






49. Monies owed by the business.






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