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






2. 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






3. Business format franchising






4. 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






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






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






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






8. 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






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






10. Technological methods of efficient property maintenance and management






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






12. 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.






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






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






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






16. 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






17. Visit family and friends






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






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






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






21. 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.






22. 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.






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






24. 48% - 50%






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






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






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






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






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






30. Participation rate






31. Guest room rental






32. 1. Increase sales 2. Reduce costs






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






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






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






36. What you find upstairs in a hotel - guest rooms - give up extra services for a lower price






37. 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.






38. Number of guests






39. 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.






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






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






42. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.






43. 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






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






45. Serving our social needs






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






47. 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.






48. 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.






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






50. 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