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. Prosumption; Customer involvement with the production of service.






2. Technological methods of efficient property maintenance and management






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






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






5. 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






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






7. 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






8. Guest room rental






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. 1. Increase sales 2. Reduce costs






11. 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






12. All actions & reactions that customers perceive they have purchased. Is performed for the guest by people or by systems such as remote check in/out. Performance of the organization and its staff.






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






14. The person who applies to productive work ideas - concepts - and information






15. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles






16. 48% - 50%






17. Dollar sales / Number of rooms sold $18000 / 300 = $60 ADR






18. Reduced - free - low - healthy - light - lean - symbols - heart - apple






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






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






21. 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






22. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal






23. Theme restaurants in which the diner's experience is centered in the entertainment provided by the restaurant's stage-set-like decor - Hard Rock Cafe - Dave & Buster's. Combine food with various kinds of entertainment - relatively new on scene.






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






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






26. Visit family and friends






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






28. The institution (bank - university - etc.) along with its managers and policy makers






29. 1. Product or trade name franchising 2. Business format franchising






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






31. 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






32. Product - The guest experience - the food plus the server Price - Value pricing - prices in line with customer expectations Place - Location - multiply the number of places in which their product can be offered Promotion - Advertising - conducted th


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






34. 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






35. 4 pounds per person per day






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






37. Business format franchising






38. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR






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






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






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






42. Guest satisfaction - personal service - accounting for sales






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






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






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






46. The product (service) can be touched or felt






47. Business format franchising is the type of franchise in hospitality. Includes use of the product (& service) along with access to & use of - all other systems & standards associated with the business.






48. Owner of a franchise & possibly land - building - furniture & fixtures or a lease on them. Responsible for hiring employees - supervising daily operations & generally representing themselves in the community as independent businesspeople.






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






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