Test your basic knowledge |

Hospitality Management

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. Emotive - Directive - Reflective - Supportive






2. Winning approval through praise or flattery






3. Using the authority of position power to order the desired behavior






4. The process of getting the product to the consumer






5. A company that operates a railroad system with combined passenger and rail service throughout the continental United States






6. Involving the other person in decisions that directly relate to the desired behavior






7. The path a travel product takes from producer to the consumer - or traveler






8. Personal characteristics admired by others






9. The customer's faithfulness to a business and its product - demonstrated by the customer purchasing the product again






10. The increasing integration of the world economy






11. The position of an employee at the beggening level of a particular career






12. The eventual desired outcome






13. A formal or informal interveiw with a proffesional to help the job seeker learn more about a specific career feild or company






14. Ethnic variety as well as socioeconomic and gender variety in a group or society






15. The path a product takes using intermediaries between the producer and consumer






16. Statistics that describe a population in terms of personal characteristics - such as age - gender - income - ethinicity - or education






17. Authority granted to a position within the hierarchy of an organization






18. High levels of dominance and Low levels of Sociability - Arrogant - stubborn - dry






19. Assigning responsibility and granting authority to employees to perform tasks or make decisions for which the manager is still accountable.






20. Managers build most of barriers - Lack of experience - Lack of Organizational Skills - Fear of being disliked






21. A hotel staff member who helps guest make arrangements for transportation - resturaunt reservations - event reservations - and entertainment tickets - and advises guest about activities in the area.






22. When managers are given responsibility for achieving certain goals but have insufficient authority to take the necessary steps toward achieving them.






23. The physical components of a destination - such as hotels - resturants - roadways - and transportation - that support tourism






24. Enlisting an individual's peers to support the need for the desired behavior.






25. The area in a lodging facility where support services take place which guests usually do not view






26. A program in which an airline offers free travel - upgrades - and discounts to program members






27. A fee or payment based on a percentage of products sold






28. An agent who does not work directly for a travel provider but sells his or her products for a fee






29. Ability to influence the behavior of others






30. Staff member in uniforms - including the bell staff - valets - security offers - concierge - and door or garage attendants






31. A rate based on total sales for the day divided by the total number of sold rooms.






32. The variation of consumer demand due to a change in price






33. A type of buisness that has more thatn one location with the same name under the same ownership






34. Consistent hospitality service that exceeds guest expectations.






35. Low levels of dominance and Low levels of Sociability - Avoid decisions - stiff






36. The granting of authority or power to front-line personnel for handling and solving guests' problems






37. Pricing products by calculating all costs and expenses and adding desired profit






38. Ability to punish






39. An agent who buys unsold products in bulk from suppliers and resells the products at a discount to intermediaries or to consumers.






40. Professional characteristics needed in the hospitality industry - including a positive personal attitude - good work ethics - maturity - and good personal appearance as well as leadership and time-management skills






41. Specialized knowledge or skill






42. Any paid form of nonpersonal presentation and promotion of ideas - goods - or services by an identified sponsor






43. Small unique inns that offer a full breakfast with a night's stay






44. A local or regional event with national or possible international appeal that occurs once or annually






45. The area in a lodging facility that guests view - such as the lobby






46. Influencing others to accept greater responsibility and exercise more control over the way they perform their jobs.






47. The money left from a person's gross income after taking out taxes






48. The process of how money filters through a local economy and is spent and re-spent - creating income for other businesses.






49. METHODS by which managers use their sources of power to influence the behavior of their employees - peers - and supervisors.






50. Referring to others with greater position power and authority who support the desired behavior.