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Test your basic knowledge |
Principles Of Hospitality
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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. A product new to that establishment's menu. Wendy's adding baked potato as an entree.
City Ledger
Hospitality
Tourism industry
New Product
2. The product (service) can be touched or felt
Who is guest of on-site foodservice
Tangible
Calculate Average Room Rate
Eating Market
3. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
Who is client of on-site foodservice
Economy of scale
Trend in length of trips taken
Secondary Destination
4. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets
Secondary Destination
Concierge duties
Hospitality Industry
Upstairs guest interest
5. 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
Consumerism
QSR
Most common franchise in restaurant
How is success measured in on-site foodservice operations
6. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets
New-to-world Products
Two types of franchises
How is success measured in on-site foodservice operations
Food and beverage retail management systems include
7. 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
Tourism industry
Front of House Primary Responsibility
Most common franchise in restaurant
Yield Management
8. Dollar sales / Number of rooms sold $18000 / 300 = $60 ADR
Central reservation systems
Calculate Average Room Rate
Two ways to increase sales
Tourism industry
9. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.
Job Benefit Mix
Hospitality Industry
What is a health claim?
Service
10. Total dollar sales / Number of guests served during the period
Concierge duties
Calculate Check Average
Primary Destination
New Product
11. Touring - have a wide market & draw travelers from great distances - Grand Canyon - Disney World - Las Vegas
Primary Destination
What is a health claim?
Front of House Primary Responsibility
Hospitality Industry
12. 1. Increase sales 2. Reduce costs
What terms are typical nutritional claims?
Economy of scale
QSR
Two best ways to increase profit
13. 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.
Franchisee
Trend in length of trips taken
Food and beverage retail management systems include
Consumerism
14. The attributes (of service) that the customer cannot grasp with any of the five senses.
Person Trip
Intangible
Identify/Explain 3 types of service
Customer relationship management systems
15. Guest room rental
Two types of franchises
Key source of hotel revenue
Tourism industry
Skills needed by a manager
16. Serving our social needs
Hospitality Industry
Dining Market
Eatertainment
New Product
17. Visit family and friends
Downstairs guest interest
Number 1 reason for travel
Hospitality
Calculate Average Room Rate
18. 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.
Key source of hotel revenue
Food and beverage retail management systems include
Hospitality
Secondary Destination
19. Reduced - free - low - healthy - light - lean - symbols - heart - apple
What terms are typical nutritional claims?
New Product
Franchise
Skills need by entry level position
20. The institution (bank - university - etc.) along with its managers and policy makers
Customer relationship management systems
Who is client of on-site foodservice
4 P's of the Marketing Mix
PMS
21. Kept at front desk is made up of bills owed by guests in the house.
Demographics
Franchise
House Ledger
Person Trip
22. The quality of the food the guest is served - food safety - sanitation - food cost control
Back of House Primary Responsibility
SMERF
Calculate Average Room Rate
Travel Multiplier
23. 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
Trend in length of trips taken
Identify/Explain 3 types of service
Secondary Destination
Downstairs guest interest
24. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.
How much waste does the average American generate in one day
Dining Market
What is a health claim?
Hospitality Industry
25. 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.
Central reservation systems
PMS
Eatertainment
Trend in length of trips taken
26. Average dollar amount of check - average sale per guest
Primary Destination
Check Average
Service
Psychographics
27. Provide electronic connections between hotels and other travel-related companies
Calculate Average Room Rate
Global distribution systems
Job Benefit Mix
Market Segmentation
28. 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
Identify/Explain 3 types of service
Trend in length of trips taken
Property management systems
Service
29. 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.
Secondary Destination
Moment of Truth
Market Segmentation
% of food dollar spent away from home
30. Participation rate
How is success measured in on-site foodservice operations
Eatertainment
Psychographics
Downstairs guest interest
31. 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
City Ledger
Psychographics
Home Meal Replacement
What is a health claim?
32. Serving our biological needs
Home Meal Replacement
Franchisee
Eating Market
Who is client of on-site foodservice
33. Business format franchising
Psychographics
Food and beverage retail management systems include
Downstairs guest interest
Most common franchise in restaurant
34. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal
Two types of franchises
Central reservation systems
Travel Multiplier
SMERF
35. One person taking a trip 100 miles or more from home
Eatertainment
Person Trip
PMS
Calculate Average Room Rate
36. Databases that identify guests' occupancy patterns - lengths of stay - demographic information - types of business - and individual customer profiles
Trend in length of trips taken
Customer relationship management systems
Identify/Explain 3 types of service
Travel Multiplier
37. People's different patterns of activities - interests and opinions.
Psychographics
Person Trip
% of food dollar spent away from home
Skills need by entry level position
38. The collection of productive businesses and government organizations that serve the traveler away from home.
Tourism industry
Who is client of on-site foodservice
Suggestive selling
Skills needed by a manager
39. Made up of both money and knowledge to be gained from any job
Franchise
Eatertainment
Job Benefit Mix
Two types of franchises
40. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.
Knowledge Worker
Skills need by entry level position
Key source of hotel revenue
4 P's of the Marketing Mix
41. Server suggesting something for meal - e.g. 'X wine goes well with Y dish'
Suggestive selling
Home Meal Replacement
Intangible
Psychographics
42. The person who applies to productive work ideas - concepts - and information
Travel Multiplier
Market Segmentation
Calculate Occupancy Rate
Knowledge Worker
43. The individual diner - patient - student - or resident.
Travel Multiplier
Psychographics
Upstairs guest interest
Who is guest of on-site foodservice
44. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing
Property management systems
Eatertainment
Dining Market
Economy of scale
45. The study of objectively measurable characteristics of our population - such as age and income
Two ways to increase sales
Demographics
Primary Destination
Eating Market
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.
Service
Calculate Occupancy Rate
New-to-world Products
Yield Management
47. Charges made by guests after checked out & charges by other persons not hotel guests
Suggestive selling
% of food dollar spent away from home
City Ledger
PMS
48. 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
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49. Rooms Sold / Total Rooms Available 300 / 500 = 60%
Skills need by entry level position
Moment of Truth
Calculate Occupancy Rate
Primary Destination
50. Sales - catering - purchasing - inventory - time - attendance - labor scheduling
Tangible
Food and beverage retail management systems include
Person Trip
Calculate Occupancy Rate
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