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. More you buy the cheaper it is - Purchasing economies






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






4. 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.






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






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






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






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






9. Technological methods of efficient property maintenance and management






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






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






12. 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






13. Business format franchising






14. 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






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






16. 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.






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






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






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






21. 1. Increase sales 2. Reduce costs






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






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






24. 4 pounds per person per day






25. Serving our biological needs






26. Visit family and friends






27. Guest room rental






28. Serving our social needs






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






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






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






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






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






34. 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.






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






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






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






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






39. 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.






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






41. 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.






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






43. 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






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






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






46. 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.






47. Participation rate






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






49. 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


50. Number of guests