Test your basic knowledge |

Principles Of Hospitality

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. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets






2. Technological methods of efficient property maintenance and management






3. Made up of both money and knowledge to be gained from any job






4. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.






5. Prosumption; Customer involvement with the production of service.






6. The study of objectively measurable characteristics of our population - such as age and income






7. Measure the effect of initial spending together with the chain of expenditures that result. For example - a dollar spent in a hotel - some portion of it goes to employees - suppliers - and owners who in turn re-spend it.






8. 1. Electronic-mechanical - range from vending machines to such services as automated check in/out 2. Indirect personal - include telephone or email contacts such as hotel reservations - reservation desk at a restaurant - a room-service taker - housek






9. The reception & entertainment of guests - visitors - or strangers with liberality and goodwill. Institutions that offer shelter - food - or both to people away from home. Hotels - restaurants - casinos - attractions - etc.






10. Serving our biological needs






11. Guest room rental






12. Participation rate






13. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's






14. The quality of the food the guest is served - food safety - sanitation - food cost control






15. Consumers are concerned about their health & about pleasing themselves. Sometimes they act on their concerns & sometimes on their need for pleasure. Sometimes they watch what they eat at home - but are less careful when dining out.






16. People's different patterns of activities - interests and opinions.






17. Server suggesting something for meal - e.g. 'X wine goes well with Y dish'






18. Rooms Sold / Total Rooms Available 300 / 500 = 60%






19. Educating consumers & acting as advocates - influence social change in an effort to protect rights of consumer. A modern movement for the protection of the consumer against useless - inferior - or dangerous products - misleading advertising - unfair






20. The collection of productive businesses and government organizations that serve the traveler away from home.






21. A product new to that establishment's menu. Wendy's adding baked potato as an entree.






22. Charges made by guests after checked out & charges by other persons not hotel guests






23. Number of guests






24. Allow customers to call a central - toll-free number and make a reservation with any property in the system






25. Not a restaurant - a delivery method features American comfort foods - chicken - turkey & ham prepared like consumer would make at home - home style cooking. Pizza - Boston Market






26. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing






27. Most are 1-2 nights in duration - combining business and pleasure






28. 4 pounds per person per day






29. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.






30. Touring - have a wide market & draw travelers from great distances - Grand Canyon - Disney World - Las Vegas






31. The attributes (of service) that the customer cannot grasp with any of the five senses.






32. Guest satisfaction - personal service - accounting for sales






33. Average dollar amount of check - average sale per guest






34. The individual diner - patient - student - or resident.






35. Want the traditional lobby floor attractions of a full-service hotel: dining rooms - cocktail lounges - meeting & banquet rooms - etc. Are willing to pay for extras either because are necessary or they can afford them






36. More you buy the cheaper it is - Purchasing economies






37. Total dollar sales / Number of guests served during the period






38. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.






39. Kept at front desk is made up of bills owed by guests in the house.






40. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets






41. Property Management System - Computer programs that provide more efficiently the information needed to personnel who need to know. Integrates all systems - reservations - front desk - housekeeping - food & beverage - & accounting






42. One person taking a trip 100 miles or more from home






43. 48% - 50%






44. Business format franchising






45. Sales - catering - purchasing - inventory - time - attendance - labor scheduling






46. Involves varying room rates according to the demand for rooms in any given time period. Based on combining a history of room demand with current forecast for demand. Get the best combination of occupancy & ADR. No need to sell rooms at a discount if






47. Must keep in mind 3 objectives: 1 - making the guest welcome personally 2 - making things work fro the guests 3 - making sure that the operation will continue to provide service and meet budget






48. Provide electronic connections between hotels and other travel-related companies






49. Are guests encounters; Any time a staff member has the opportunity to make the guest happy; Every hospitality organization has thousands of these every day; Service provider and customer must work together in order for the service to be successful; T






50. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums