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






2. 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.






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






4. Serving our social needs






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






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






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






8. 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.






9. Serving our biological needs






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






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






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






13. 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






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






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






16. 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.






17. 4 pounds per person per day






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






19. 48% - 50%






20. Number of guests






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






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






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






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






25. 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






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






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






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






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






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






31. Visit family and friends






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






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






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






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






36. 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






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






38. 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.






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






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






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






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






43. Guest room rental






44. 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.






45. 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






46. 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






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






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






49. Business format franchising






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