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






2. Visit family and friends






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






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






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






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






7. Guest room rental






8. 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






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






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






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






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






15. 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.






16. 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.






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






18. 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.






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






20. 48% - 50%






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






22. Participation rate






23. Technological methods of efficient property maintenance and management






24. 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






25. 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.






26. 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.






27. Number of guests






28. Guest satisfaction - personal service - accounting for sales






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






30. 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






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. 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






33. 1. Increase sales 2. Reduce costs






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






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






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






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






38. 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.






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






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






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






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






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






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






45. 4 pounds per person per day






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






47. 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


48. Serving our biological needs






49. Serving our social needs






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