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. 1. Increase sales 2. Reduce costs






2. 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






3. 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






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






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






6. 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






7. 48% - 50%






8. 4 pounds per person per day






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






10. Identifies groups of customers and prospects who share sufficient characteristics in common that a product and service can be designed and brought to market for their needs.






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






12. 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






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






14. 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






15. 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






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






17. Guest room rental






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






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






20. Participation rate






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






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






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






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






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






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






27. 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.






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






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






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






31. 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






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






33. 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.






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






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






36. Technological methods of efficient property maintenance and management






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






38. Business format franchising






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






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






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






42. 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.






43. Number of guests






44. 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


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






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






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






48. Serving our social needs






49. 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.






50. 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