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. Foodservice which serves a captive audience.






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






3. Information management.

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4. Reduce the amount of paper to be managed.






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






6. Security - acceptance - love - business - family.






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






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






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






10. '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.






11. Department that directly produces income for the business.






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






13. Speeds oxidation causing loss of nutrients.






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






15. Lodging operations with food and beverage.






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






17. Controller - auditor - credit manager.






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






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






20. Business executives preference for meetings.






21. Loss of vitamins and minerals to water.






22. Final details and pricing signed by the client.






23. A major part of guestroom security.






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






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






26. Most common job-related accidents.






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






28. Monies owed to the business.






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






30. Method of cooking that uses very little fat.






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






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






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






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






35. 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.






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. Assisting and serving customers so that they enjoy themselves.






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






39. Responsible for maintenance and repair of facilities.






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






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






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






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






44. Lodging operations without food and beverage.






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






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






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






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






49. Againg of American population; changes in income - and changes in family.






50. 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.