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






2. Participation rate






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






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






5. Guest satisfaction - personal service - accounting for sales






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






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. Prosumption; Customer involvement with the production of service.






9. Serving our biological needs






10. 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






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






12. Technological methods of efficient property maintenance and management






13. 4 pounds per person per day






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






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






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






17. 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






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






19. 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






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






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






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






23. Serving our social needs






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






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






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






27. 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.






28. Guest room rental






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






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






31. 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






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






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






34. 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






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






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






37. 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.






38. 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.






39. 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






40. 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






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






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






43. 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.






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






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






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






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






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






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






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