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






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






3. Number of guests






4. 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






5. 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






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






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






8. Guest room rental






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






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






11. 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


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






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






14. Visit family and friends






15. 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.






16. 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.






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






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






19. Serving our social needs






20. 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.






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






22. Business format franchising






23. 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






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






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






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






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






28. 4 pounds per person per day






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






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






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






32. 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






33. Guest satisfaction - personal service - accounting for sales






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






35. 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.






36. 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.






37. Technological methods of efficient property maintenance and management






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






39. 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






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






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






42. Serving our biological needs






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






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






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






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






47. 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






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






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






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