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






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






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






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






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






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






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






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






9. 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.






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






11. 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






12. Number of guests






13. 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.






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






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






16. 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.






17. 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.






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






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






20. Visit family and friends






21. 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






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






23. 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






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






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






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






27. 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.






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






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






30. 1. Increase sales 2. Reduce costs






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






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






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






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






36. 4 pounds per person per day






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






38. Serving our social needs






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






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






41. Guest satisfaction - personal service - accounting for sales






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






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






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






45. 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






46. Business format franchising






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






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






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






50. 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.