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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. The collection of productive businesses and government organizations that serve the traveler away from home.
Dining Market
Consumerism
Secondary Destination
Tourism industry
2. 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
Hospitality
Consumerism
Demographics
Calculate Average Room Rate
3. More you buy the cheaper it is - Purchasing economies
House Ledger
Economy of scale
Number 1 reason for travel
Home Meal Replacement
4. 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
Calculate RevPAR
Home Meal Replacement
Intangible
Secondary Destination
5. Dollar sales / Number of rooms sold $18000 / 300 = $60 ADR
Calculate Average Room Rate
% of food dollar spent away from home
Skills needed by a manager
Home Meal Replacement
6. A product new to that establishment's menu. Wendy's adding baked potato as an entree.
New Product
Front of House Primary Responsibility
What terms are typical nutritional claims?
Person Trip
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
Trend in length of trips taken
Calculate Average Room Rate
How is success measured in on-site foodservice operations
Yield Management
8. Guest satisfaction - personal service - accounting for sales
Front of House Primary Responsibility
Number 1 reason for travel
What is a health claim?
QSR
9. Number of guests
Covers
Property management systems
How is success measured in on-site foodservice operations
Inseparability
10. Provide electronic connections between hotels and other travel-related companies
Tangible
Two types of franchises
Global distribution systems
Who is guest of on-site foodservice
11. Average dollar amount of check - average sale per guest
Identify/Explain 3 types of service
Check Average
How much waste does the average American generate in one day
Calculate Check Average
12. Serving our social needs
Dining Market
Calculate RevPAR
Front of House Primary Responsibility
Downstairs guest interest
13. Stopover - draw people from nearby areas or induce people to stop on the way by - Sports centers - zoos & aquariums - museums
How much waste does the average American generate in one day
Secondary Destination
Covers
Inseparability
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
Tourism industry
Identify/Explain 3 types of service
Customer relationship management systems
SMERF
15. One person taking a trip 100 miles or more from home
Check Average
Market Segmentation
Tourism industry
Person Trip
16. Ties the food or meal with health status or disease prevention - usually relates to & mentions a specific disease.
What is a health claim?
QSR
Primary Destination
Food and beverage retail management systems include
17. 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.
Who is client of on-site foodservice
Hospitality
Franchise
Most common franchise in restaurant
18. The attributes (of service) that the customer cannot grasp with any of the five senses.
Tourism industry
Intangible
How is success measured in on-site foodservice operations
New-to-world Products
19. 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
Number 1 reason for travel
SMERF
Two types of franchises
PMS
20. 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.
Hospitality Industry
Number 1 reason for travel
Travel Multiplier
Home Meal Replacement
21. 1. Increase customer base by advertising & promotions 2. Increase sales to current customers by menu redesign - bundling & suggestive selling.
Eating Market
Job Benefit Mix
Number 1 reason for travel
Two ways to increase sales
22. 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.
House Ledger
How is success measured in on-site foodservice operations
New-to-world Products
Franchise
23. Participation rate
Global distribution systems
Tangible
How is success measured in on-site foodservice operations
Back of House Primary Responsibility
24. The product (service) can be touched or felt
Identify/Explain 3 types of service
Calculate Check Average
Tangible
Home Meal Replacement
25. Quick Service Restaurants - simplification & standardized purchasing - production & service - convenient - McDonald's
Calculate Occupancy Rate
Energy management systems
Inseparability
QSR
26. Prosumption; Customer involvement with the production of service.
Global distribution systems
Inseparability
Consumerism
Calculate Average Room Rate
27. 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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28. 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.
Travel Multiplier
What is a health claim?
Two ways to increase sales
Dietary Schizophrenia
29. 4 pounds per person per day
Number 1 reason for travel
Primary Destination
How much waste does the average American generate in one day
Calculate Check Average
30. People's different patterns of activities - interests and opinions.
Two ways to increase sales
Inseparability
Psychographics
Front of House Primary Responsibility
31. Allow customers to call a central - toll-free number and make a reservation with any property in the system
PMS
Who is guest of on-site foodservice
Central reservation systems
Downstairs guest interest
32. 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
Service
Demographics
Travel Multiplier
Skills needed by a manager
33. The individual diner - patient - student - or resident.
Who is guest of on-site foodservice
Consumerism
Service
New Product
34. Market segment for lodging business that originates from five primary sources: Social - Military - Educational - Religious & Fraternal
Food and beverage retail management systems include
Eating Market
New Product
SMERF
35. Kept at front desk is made up of bills owed by guests in the house.
Dietary Schizophrenia
House Ledger
Identify/Explain 3 types of service
Energy management systems
36. Charges made by guests after checked out & charges by other persons not hotel guests
Tourism industry
City Ledger
Number 1 reason for travel
Calculate Average Room Rate
37. Server suggesting something for meal - e.g. 'X wine goes well with Y dish'
% of food dollar spent away from home
New-to-world Products
Suggestive selling
Food and beverage retail management systems include
38. Provide guest service and information. Knows the right restaurant - best shows - and can get reservations or tickets
Food and beverage retail management systems include
Yield Management
Service
Concierge duties
39. Technological methods of efficient property maintenance and management
Two types of franchises
Energy management systems
Most common franchise in restaurant
Secondary Destination
40. Rooms revenue / Available rooms or paid occupancy percentage * ADR $18000 / 500 = $36 RevPAR
New Product
Consumerism
Calculate RevPAR
Two best ways to increase profit
41. Includes hotels & restaurants as well as many other types of institutions that offer shelter and/or food (& entertainment - etc.) to people away from home.
Hospitality Industry
Franchise
Key source of hotel revenue
Job Benefit Mix
42. Reduced - free - low - healthy - light - lean - symbols - heart - apple
Calculate Check Average
What terms are typical nutritional claims?
Number 1 reason for travel
Eating Market
43. Total dollar sales / Number of guests served during the period
Inseparability
Calculate Occupancy Rate
Calculate Check Average
Concierge duties
44. 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
Central reservation systems
Downstairs guest interest
Knowledge Worker
How much waste does the average American generate in one day
45. The institution (bank - university - etc.) along with its managers and policy makers
Trend in length of trips taken
Check Average
QSR
Who is client of on-site foodservice
46. A product that has not been served before commercially - Egg McMuffin & Chicken McNuggets
Identify/Explain 3 types of service
Eating Market
New-to-world Products
Check Average
47. 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.
Calculate Average Room Rate
Service
Key source of hotel revenue
Market Segmentation
48. Sales - catering - purchasing - inventory - time - attendance - labor scheduling
Intangible
Food and beverage retail management systems include
Upstairs guest interest
Covers
49. Computer programs used throughout a hotel to keep track of guest registration - reservations - guest folio management - room selections - accounting - supply inventory - and purchasing
Dining Market
Who is guest of on-site foodservice
Check Average
Property management systems
50. May not require any skills - dishwasher - busser - etc. - but knowledge can be learned from these jobs.
Two ways to increase sales
Skills need by entry level position
House Ledger
% of food dollar spent away from home
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