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






2. Emphasizes and supports the composition of food.






3. 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.






4. 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






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






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






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






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






9. Method of cooking that uses very little fat.






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






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






12. Lodging operations without food and beverage.






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






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






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






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






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






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






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






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






21. Final details and pricing signed by the client.






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






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






24. Responsible for maintenance and repair of facilities.






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






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






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






28. Monies owed to the business.






29. 41 F - 140 F which allows foodborne organisms to grow.

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






31. Reduce the amount of paper to be managed.






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






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






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






35. A major part of guestroom security.






36. Department that directly produces income for the business.






37. Controller - auditor - credit manager.






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






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






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






41. Security - acceptance - love - business - family.






42. 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






43. 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.






44. Speeds oxidation causing loss of nutrients.






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






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






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






48. '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.






49. Process of converting raw materials into a service.






50. Foodservice which serves a captive audience.







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Can you answer 50 questions in 15 minutes?


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