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






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






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






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






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






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






7. Serving our biological needs






8. 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.






9. Number of guests






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






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






12. 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






13. Visit family and friends






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






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






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






17. 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.






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






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






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






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






22. Technological methods of efficient property maintenance and management






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






24. 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






25. 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


26. 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






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






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






29. Guest room rental






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






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






32. 48% - 50%






33. 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






34. 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.






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






36. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles






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






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






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






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






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






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






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






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






46. 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.






47. 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.






48. 4 pounds per person per day






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






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