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






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






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






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






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






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






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






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






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






10. 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.






11. 4 pounds per person per day






12. Guest room rental






13. 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.






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






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






16. 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






17. Guest satisfaction - personal service - accounting for sales






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






19. Technological methods of efficient property maintenance and management






20. Visit family and friends






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






22. 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






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






24. Business format franchising






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






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






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






28. 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






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






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






31. 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.






32. 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.






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






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






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






36. 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


37. 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.






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






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






40. 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






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






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






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






45. Participation rate






46. 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.






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






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






49. 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.






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