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. Federal agency requiring truthful and informative labeling of products.






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






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






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






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






6. Foodservice which serves a captive audience.






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






8. Security - acceptance - love - business - family.






9. Tourism segment that includes learning about nature and the environment.






10. Business executives preference for meetings.






11. 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






12. Department that directly produces income for the business.






13. 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






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






15. 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.






16. Reduce the amount of paper to be managed.






17. Method of cooking that uses very little fat.






18. Loss of vitamins and minerals to water.






19. A major part of guestroom security.






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






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






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






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






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






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






26. Lodging operations with food and beverage.






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






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






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






30. Include dining rooms - banquest halls - snack counters - and beverage outlets.






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


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






33. Speeds oxidation causing loss of nutrients.






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






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






36. 41 F - 140 F which allows foodborne organisms to grow.


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






38. Operations not associated with a lodging operation.






39. Final details and pricing signed by the client.






40. Most common job-related accidents.






41. Wages - salaries - bonuses and benefits paid.






42. Lodging operations without food and beverage.






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






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






45. '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.






46. Process of converting raw materials into a service.






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






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






49. 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.






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