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. Lodging operations with food and beverage.






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






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






4. Most common job-related accidents.






5. Reduce the amount of paper to be managed.






6. Operations not associated with a lodging operation.






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






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






9. A major part of guestroom security.






10. Monies owed to the business.






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






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






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






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






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






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






17. 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.






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






19. Loss of vitamins and minerals to water.






20. 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






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






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






23. 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.






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






25. Business executives preference for meetings.






26. Wages - salaries - bonuses and benefits paid.






27. 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.






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






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






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






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






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






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






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






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






36. '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.






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






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






39. Foodservice which serves a captive audience.






40. Process of converting raw materials into a service.






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






42. Security - acceptance - love - business - family.






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






44. Final details and pricing signed by the client.






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






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






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






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






49. Responsible for maintenance and repair of facilities.






50. Monies owed by the business.