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. Participation rate






2. 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






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






4. Guest room rental






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






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






7. 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






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






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






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






11. 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






12. 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.






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






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






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






16. 48% - 50%






17. Number of guests






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






19. 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.






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






21. 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.






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






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






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






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






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






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






29. 1. Increase sales 2. Reduce costs






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






31. 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.






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






33. 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


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






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






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






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






38. Serving our social needs






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






40. 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






41. Visit family and friends






42. Serving our biological needs






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. 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






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






46. 4 pounds per person per day






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






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






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






50. 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.