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. Product or trade name franchising 2. Business format franchising






2. 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






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






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






5. 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.






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






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






8. 4 pounds per person per day






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






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






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






12. 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






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






14. Visit family and friends






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






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






17. 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.






18. 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.






19. Serving our biological needs






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






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






22. 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.






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






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






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






26. 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






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






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






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






30. 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


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






32. Serving our social needs






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






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






35. Business format franchising






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






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






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






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






40. 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.






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






42. 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






43. Guest satisfaction - personal service - accounting for sales






44. Guest room rental






45. 48% - 50%






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






47. 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






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






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






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