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






2. 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






3. 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


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






5. Visit family and friends






6. 48% - 50%






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






8. 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






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






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






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






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






13. 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






14. Serving our biological needs






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






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






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






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






21. Technological methods of efficient property maintenance and management






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






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






24. Guest satisfaction - personal service - accounting for sales






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






26. 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.






27. 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






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






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






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






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






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






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






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






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. Business format franchising






37. 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.






38. 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.






39. Number of guests






40. 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






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






42. 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.






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






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






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






46. 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.






47. 4 pounds per person per day






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






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






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