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. Participation rate






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






3. Visit family and friends






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






5. Serving our social needs






6. 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.






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






8. 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






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






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






11. 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






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






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






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






15. 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.






16. 4 pounds per person per day






17. Business format franchising






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






19. 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.






20. 1. Increase sales 2. Reduce costs






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






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






23. Guest room rental






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






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






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






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






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






29. 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.






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






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






32. 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.






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






34. 48% - 50%






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






36. 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






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






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






39. 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


40. 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.






41. Guest satisfaction - personal service - accounting for sales






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






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






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






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






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






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






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






49. The institution (bank - university - etc.) along with its managers and policy makers






50. 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