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






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






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






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






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






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






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






9. 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.






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






11. Serving our biological needs






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






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






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






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






16. 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.






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






18. 48% - 50%






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






20. 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






21. 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.






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






23. 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






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






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






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






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






28. 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






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






30. 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






31. 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






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






33. 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






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






35. 4 pounds per person per day






36. Guest satisfaction - personal service - accounting for sales






37. 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






38. Number of guests






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






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






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






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






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






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






45. 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.






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






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






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






49. Guest room rental






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