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






2. Serving our social needs






3. 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






4. 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.






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






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






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






8. Serving our biological needs






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






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






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






12. 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






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






14. 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


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. 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






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






18. Guest room rental






19. 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.






20. Visit family and friends






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






22. 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.






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






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






25. Technological methods of efficient property maintenance and management






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






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






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






29. 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.






30. 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.






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






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






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






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






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






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






37. 4 pounds per person per day






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






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






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






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






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






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






44. Participation rate






45. 1. Increase sales 2. Reduce costs






46. 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.






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






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






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






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