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






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






3. Controller - auditor - credit manager.






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






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






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






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






8. Wages - salaries - bonuses and benefits paid.






9. 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






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






11. 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.






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






13. Emphasizes and supports the composition of food.






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






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






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






17. Lodging operations with food and beverage.






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






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






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






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






22. Information management.

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23. Foodservice which serves a captive audience.






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






25. Monies owed by the business.






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






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






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






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






30. Security - acceptance - love - business - family.






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






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






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






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






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






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






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






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






39. 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






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






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






42. Responsible for maintenance and repair of facilities.






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






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






45. '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.






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






47. Operations not associated with a lodging operation.






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






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

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