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






2. 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.






3. Guest satisfaction - personal service - accounting for sales






4. 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






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






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






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






8. 48% - 50%






9. 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.






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






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






12. 1. Increase sales 2. Reduce costs






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






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






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






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






17. Serving our social needs






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






19. 4 pounds per person per day






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






21. 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.






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






23. Business format franchising






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






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






26. 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.






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






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






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






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






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. Technological methods of efficient property maintenance and management






33. Visit family and friends






34. 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






35. 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






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






37. 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.






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






39. Guest room rental






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






41. 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


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






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






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






45. 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






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






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






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






49. 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.






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