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. 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






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






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






4. Serving our social needs






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






6. 48% - 50%






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






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






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. 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.






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






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






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






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. 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






16. Technological methods of efficient property maintenance and management






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






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






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






20. 4 pounds per person per day






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






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






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






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






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






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






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






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






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






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






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






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






33. 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.






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






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






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






38. Visit family and friends






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






40. 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






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






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






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






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






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






46. Guest room rental






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






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






49. Number of guests






50. Participation rate