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






2. Guest room rental






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






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






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






6. Participation rate






7. 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.






8. Business format franchising






9. Technological methods of efficient property maintenance and management






10. 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.






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






12. Visit family and friends






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






14. 1. Increase sales 2. Reduce costs






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






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






17. Serving our biological needs






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






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






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






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






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






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






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






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






26. 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






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






28. 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






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






30. 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.






31. 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.






32. 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.






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






34. Guest satisfaction - personal service - accounting for sales






35. 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






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






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






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






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






40. 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






41. 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.






42. 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.






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






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






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






46. 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






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






48. 48% - 50%






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






50. 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