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. Number of guests






2. 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






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






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






5. 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.






6. Participation rate






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






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






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






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






11. 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.






12. 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.






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






14. 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






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






16. Serving our biological needs






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






18. Visit family and friends






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






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






21. 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.






22. 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


23. Guest room rental






24. 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






25. 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






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






27. Serving our social needs






28. 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.






29. The person who applies to productive work ideas - concepts - and information






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






31. 48% - 50%






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






33. 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.






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






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






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






37. Guest satisfaction - personal service - accounting for sales






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






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






40. 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.






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






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






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






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






46. 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






47. 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.






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






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






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