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






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






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






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






5. 48% - 50%






6. 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.






7. 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






8. Technological methods of efficient property maintenance and management






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






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






11. Visit family and friends






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






13. 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






14. Guest satisfaction - personal service - accounting for sales






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






16. Participation rate






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






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






19. 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.






20. 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






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






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






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






24. Business format franchising






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. Average dollar amount of check - average sale per guest






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






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






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






30. Serving our social needs






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






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






33. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


34. 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






35. 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






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






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






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






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






41. 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






42. Guest room rental






43. 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






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






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






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






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






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






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






50. 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.