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. Business format franchising






2. 48% - 50%






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






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






5. 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.






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






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






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






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






10. 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.






11. Visit family and friends






12. Guest room rental






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






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






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






17. Guest satisfaction - personal service - accounting for sales






18. 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






19. 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






20. 4 pounds per person per day






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






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






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






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






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






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






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






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






29. 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.






30. 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






31. Number of guests






32. 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.






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






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






35. 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.






36. 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.






37. 1. Increase sales 2. Reduce costs






38. 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


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






40. 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






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






42. 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.






43. 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.






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






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






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






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






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






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






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