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. Final details and pricing signed by the client.






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






3. Lodging operations without food and beverage.






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






5. Foodservice which serves a captive audience.






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






7. Department that directly produces income for the business.






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






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






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






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






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






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






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






15. Smaller - identifiable groups of customers or guests who share a specific set of needs or expectations.






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






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






18. Monies owed by the business.






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






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






21. Process of converting raw materials into a service.






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






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






24. Reduce the amount of paper to be managed.






25. Responsible for maintenance and repair of facilities.






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






27. A major part of guestroom security.






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






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






30. '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.






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






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






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






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






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






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






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






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






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






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






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






43. Lodging operations with food and beverage.






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






45. 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.






46. 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






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






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






49. 41 F - 140 F which allows foodborne organisms to grow.

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50. Operations not associated with a lodging operation.