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






2. Lodging operations without food and beverage.






3. Method of cooking that uses very little fat.






4. Monies owed to the business.






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






6. Lodging operations with food and beverage.






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

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






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






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






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






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






13. Department that directly produces income for the business.






14. 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.






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






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






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






18. 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.






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






20. '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.






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






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






23. 41 F - 140 F which allows foodborne organisms to grow.

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24. Foodservice which serves a captive audience.






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






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






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






28. Most common job-related accidents.






29. Speeds oxidation causing loss of nutrients.






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






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






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






33. Business executives preference for meetings.






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






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






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






37. Emphasizes and supports the composition of food.






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






39. Security - acceptance - love - business - family.






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






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






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






43. Process of converting raw materials into a service.






44. Information management.

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






46. Final details and pricing signed by the client.






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






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






49. Monies owed by the business.






50. Reduce the amount of paper to be managed.






Can you answer 50 questions in 15 minutes?



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