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Hospitality Services

Subject : hospitality
  • 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. Most common job-related accidents.

2. 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

3. 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.

4. Loss of vitamins and minerals to water.

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

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

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

8. Department that directly produces income for the business.

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

10. Business executives preference for meetings.

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

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

13. Final details and pricing signed by the client.

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

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

16. Monies owed to the business.

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

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

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

20. Federal agency that investigates unfair methods of competition in business.

21. Emphasizes and supports the composition of food.

22. Lodging operations with food and beverage.

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

24. 41 F - 140 F which allows foodborne organisms to grow.

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

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

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

28. Lodging operations without food and beverage.

29. Foodservice which serves a captive audience.

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

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

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

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

34. A major part of guestroom security.

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

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

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

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

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

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

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

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

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

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

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

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

47. 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.

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

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

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