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






2. Information management.

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






4. 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






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






6. Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls - pots - pans - pitchers.






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






8. Loss of vitamins and minerals to water.






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






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






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






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






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






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






15. '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.






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






17. Emphasizes and supports the composition of food.






18. Security - acceptance - love - business - family.






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






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






21. Foodservice which serves a captive audience.






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






23. Business executives preference for meetings.






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






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






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






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






28. Most common job-related accidents.






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. Wages - salaries - bonuses and benefits paid.






32. Final details and pricing signed by the client.






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

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34. Responsible for maintenance and repair of facilities.






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






36. Method of cooking that uses very little fat.






37. A subject around which decor - food - menu -etc are planned.






38. 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






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






40. Speeds oxidation causing loss of nutrients.






41. Technique used to maximize room revenue using supply and demand.






42. Reduce the amount of paper to be managed.






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






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






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






46. Process of converting raw materials into a service.






47. 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.






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






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






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