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


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






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






4. Lodging operations with food and beverage.






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






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






7. Information management.


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






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






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






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






12. Foodservice which serves a captive audience.






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






14. Assisting and serving customers so that they enjoy themselves.






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






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






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






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






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






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






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






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






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






24. Controller - auditor - credit manager.






25. Most common job-related accidents.






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






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






28. Business executives preference for meetings.






29. 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






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






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






32. Method of cooking that uses very little fat.






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






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






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






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






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






38. Wages - salaries - bonuses and benefits paid.






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






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






41. Emphasizes and supports the composition of food.






42. Reduce the amount of paper to be managed.






43. 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






44. Operations not associated with a lodging operation.






45. Lodging operations without food and beverage.






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






47. Loss of vitamins and minerals to water.






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






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






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