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. Wages - salaries - bonuses and benefits paid.






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






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






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






5. 41 F - 140 F which allows foodborne organisms to grow.


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






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






8. Reduce the amount of paper to be managed.






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






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






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






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






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






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






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






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






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






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






19. Final details and pricing signed by the client.






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






21. Foodservice which serves a captive audience.






22. 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.






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






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






25. Loss of vitamins and minerals to water.






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






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






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






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






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






31. Operations not associated with a lodging operation.






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






35. Business executives preference for meetings.






36. 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






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






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






39. Security - acceptance - love - business - family.






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






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






42. 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.






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






44. Monies owed by the business.






45. Process of converting raw materials into a service.






46. Monies owed to the business.






47. '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.






48. Method of cooking that uses very little fat.






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






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