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






2. Guest room rental






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






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






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






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






7. 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






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






9. 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






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






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






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






13. 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


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






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






16. 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






17. 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






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






19. 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.






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






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






22. 4 pounds per person per day






23. 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






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






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






26. 48% - 50%






27. Technological methods of efficient property maintenance and management






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






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






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






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






32. 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.






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






34. 1. Increase sales 2. Reduce costs






35. 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.






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






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






38. Serving our biological needs






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






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






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






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






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






44. Guest satisfaction - personal service - accounting for sales






45. 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






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






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






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






49. 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






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