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






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






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






4. Number of guests






5. 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.






6. 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






7. 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.






8. Serving our social needs






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






10. Business format franchising






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






12. Serving our biological needs






13. Guest satisfaction - personal service - accounting for sales






14. 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






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






16. 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.






17. 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.






18. 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






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






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






21. Participation rate






22. 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






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






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






25. 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.






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






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






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






29. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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






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






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






36. 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.






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






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






39. Guest room rental






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






41. 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.






42. 4 pounds per person per day






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






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






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






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






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






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






50. 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