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






2. Participation rate






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






4. 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






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






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






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






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






9. 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






10. 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


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






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






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






14. 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






15. Visit family and friends






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






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






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






20. Business format franchising






21. 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






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. 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.






24. Guest room rental






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






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






27. 4 pounds per person per day






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






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






30. 48% - 50%






31. 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.






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






33. 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.






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. Serving our social needs






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






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






38. Serving our biological needs






39. 1. Increase sales 2. Reduce costs






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






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. Prosumption; Customer involvement with the production of service.






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






44. Number of guests






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






46. Technological methods of efficient property maintenance and management






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






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






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






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